Recipe for restaurant ground pot chicken

Recipe for restaurant ground pot chicken

Main ingredients

Chicken flour

Green pepper, red pepper, star anise, cinnamon, Sichuan peppercorns,

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Onion, ginger, garlic bean paste

Potatoes, beans

1. Wash the onion, ginger and garlic and cut into pieces and set aside

2. Wash the chicken Cleanly cut

3. Cut potatoes into cubes

4. Cut green and red peppers into cubes

5. Wash star anise, cinnamon and Sichuan peppercorns and set aside

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6. Put oil in the pot, wait until the oil is hot, add star anise, pepper, cinnamon, ginger, stir-fry!

7. Add chicken, garlic, green onion, stir-fry

8. Stir-fry for a while, when the chicken changes color and there is no excess water in the pot, add a little bean paste and cooking wine, Dark soy sauce, salt, spicy fresh food, chicken essence, stir-fry! Then add appropriate amount of boiling water and simmer!

9. At this time, start kneading the noodles. Add more water to the noodles to make them slightly thinner, but not too thin!

10. When the chicken is cooked, add beans, potatoes, etc. and stir-fry!

11. Then make the dough into a pancake and stick it to the edge of the pot! Because the dough is a little thin, it is sticky to your hands. When applying the pancake, be sure to dip your hands in water before applying the pancake, so that it will not stick to your hands!

12. Cover the lid and simmer for a while. When the pancakes are cooked, you can eat them. If you want to eat them with rice dumplings, you can cook them for a while longer, but be careful not to burn them! Then add green and red peppers, stir it a little, and the dish is complete!

Tips

1. Choose free-range chicken. This kind of chicken is firm, tough and tastes great.

2. It is best to cover 1/2 of the dough with water, so that the cake can absorb the soup.

3. White flour or multi-grain flour can be used for bread.

Whether you are from Xuzhou or not, once you taste the taste of Xuzhou ground pot chicken, your taste buds will find a happy sense of belonging.

Where is ground pot chicken served? Ground pot cuisine originated from the Hongze Lake area at the junction of northern Jiangsu and southern Shandong.

In the past, fishermen working and resting on Hongze Lake, due to limited conditions on board, often used a small clay stove, an iron pot sitting on the stove, a few pieces of dry wood underneath to make a fire, and then they would make a fire according to homely methods. When a pot of food is cooked, the sides of the pot are covered with noodles, so this cooking method of integrating meals into one was born.

Later, the preparation methods of traditional ground pot dishes were continuously improved, resulting in ground pot chicken, ground pot fish, ground pot beef, ground pot three delicacies, ground pot tofu, ground pot crayfish and other ground pot delicacies. .

Ground Pot Chicken is one of Xuzhou’s signature dishes. It can be found in restaurants of all sizes. The reason why this dish has become a local signature dish is that its deliciousness is not only reflected in the chicken. By itself, the pancake on the pan is the icing on the cake.

The origin of the ground pot is also that in the past, people in Xuzhou used stones to build stoves in their courtyards and put large iron pots on them for cooking, so it was called the ground pot.

Xuzhou Ground Pot Chicken has less soup and a fresh and mellow taste. The cakes have the flavor of vegetables and the vegetables have the aroma of cakes. It has the characteristics of softness and dry aroma. When serving, bring the ground pot together. If you go up there and the food doesn't come out, that's what you call a pot on the ground!