Diguo Chicken Poster-Diguo Chicken Homemade Method

What can the flat pot stewed chicken cake be called?

Diguo chicken is a famous dish of Han nationality in Shandong, Jiangsu, Anhui and other places. Potted vegetables originated in Weishan Lake area at the junction of northern Jiangsu and southern Shandong. The vegetable pot has less vegetable soup, fresh and mellow, fragrant cakes and coriander, and has the characteristics of softness and dryness. (Photo and text are from: Diguo Chicken)

Home cooking of pot chicken home cooking of pot chicken

food

Medium gluten flour150g

200g chestnuts

Half a chicken

50 grams of garlic

1 green pepper

1 garlic sprout

Oyster oil 5g

Cooking wine 5ml

Soy sauce 10ml

Red oil10ml

Proper amount of salt

chinese anise

Cinnamomum cassia proper amount

Ginger amount

Methods/steps

1

Add medium gluten flour to the bowl.

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2

Add salt.

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three

Add water and stir well.

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four

Knead into a smooth dough by hand.

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five

The dough is fermented for 20 minutes.

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six

Knead the dough into small dough.

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seven

Dough will soften in cold water.

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eight

Cut half a chicken into pieces.

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nine

Heat oil in a pan and add star anise.

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10

Add cinnamon.

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1 1

Add pepper.

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12

Add onion and garlic.

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13

Add ginger slices and saute until fragrant.

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14

Add dried chilli and fragrant leaves.

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15

Add millet pepper.

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16

Add chicken pieces and stir fry.

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17

Add cooking wine.

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Add soy sauce.

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Add oyster sauce and stir fry.

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Add chestnuts and stir fry.

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Add water and stew for 25-30 minutes.

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Press the dough flat and stick it on the edge of the pot.

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Stew for 20 minutes.

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Add colored pepper and garlic sprouts.

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Add salt and red oil and stir fry.

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Stir well and serve.

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A delicious pot of chicken is ready.

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Where does ginseng diguo chicken belong? This dish was cooked by Jia of the Oriental Hotel. In 2000, it was rated as a famous dish in Mount Tai. This Caicai soup is clear, mellow and crisp.

The main raw materials are grass chicken 1 bird (about 65,438+250g), Taishan dried wild ginseng 65,438+0, ginger slices, pepper, star anise, cinnamon, peanut oil, spiced pickles, salt and monosodium glutamate.

When making, the grass chicken is slaughtered and chopped for later use. Soak the dried wild ginseng in warm water until it becomes soft. After the spiced pickles are cut into D pieces, soak them in cold water until the pickles are basically salty. Then put a small amount of peanut oil, ginger slices, pepper, star anise, chicken nuggets and cinnamon into a pot, stir-fry with medium fire until the chicken bones slightly ooze out, add ginseng and soaking juice, then add boiled water, spiced pickles and a little salt, cover the pot, simmer with low fire until the pickles and chicken nuggets are crisp and rotten, and then add a little monosodium glutamate.

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