Wuyi vinegar chicken, of course, is indispensable for chicken and vinegar. The chicken is an ordinary chicken. This kind of chicken is divided into the chicken of the first year and the chicken of the second year. The chicken we want to choose is the chicken of the first year, which is relatively tender. The way to distinguish the first-year chicken from the second-year chicken is to look at its comb and feet. If the comb is reddish and purple, it is probably the second-year chicken, and the pink and tender red ones are the first-year chicken. If you touch the chicken's feet, you will see that the calluses are thick. It's the second year chicken. Some citizens suggested using native chicken, but Chef Wen suggested choosing carefully because native chicken is not easy to burn. As a dish that uses vinegar instead of water, Wuyi Vinegar Chicken does not require adding water during the entire preparation.

Ingredients: One chicken

Ingredients: ginger, dried chili pepper, vinegar (about one bag, about 350 grams), cooking wine, sugar, salt, chicken essence, MSG, Sesame oil, oyster sauce, pepper.

The specific preparation method is: first wash the chicken, cut it into pieces, and set aside (a family of three can choose half a chicken). Put 1/3 of the oil in the pot. When it is 40% hot, pour in the chicken pieces, let the chicken pieces pass through the oil, fry until golden brown, then drain and set aside. When cooking at home, you can also add oil and fry the chicken pieces directly. After frying thoroughly, take it out of the pan and set aside.

Then cut the ginger into slices and take an appropriate amount. Prepare more than 20 dried chili peppers (you can increase or decrease according to whether you like spicy food). Put a little oil in the pot, add ginger and dried chili and stir-fry quickly, then pour the fried chicken pieces into the pot and stir-fry. Then add cooking wine (about half a bowl), vinegar (350 grams), soybean wine (a little), MSG, chicken essence, sugar (a little), oyster sauce, pepper, and cover the pot.

When the soup is almost cooked (about 10 minutes), you can add dark soy sauce to adjust the color. Then continue to stir-fry until the soup is dry. Add a little green onion (cut into sections) and sesame oil before putting it in the pot. Because vinegar is easy to evaporate, you can add a little vinegar at the end for seasoning. The fragrant Wuyi vinegar chicken is ready to be cooked.

Chef Wen said that Wuyi vinegar chicken is characterized by its spicy and sour taste, and citizens can choose the degree of sourness and spiciness according to their own tastes. Roast chicken at home is usually braised or stewed. As the weather gets hotter, many people who have a poor appetite may consider changing their taste.