What materials do you need to make pot chicken, and what do you need to pay attention to when making

Ground pot chicken is a famous dish of the Han nationality originating from northern Jiangsu, southern Lunan, eastern Henan, northern Anhui and other places, and is made of chicken, star anise, flour, etc.

Origin. Xuzhou's local pot cuisine has a long history, which originated in the Weishan Lake area at the junction of northern Jiangsu and southern Shandong. In the past, fishermen who worked on Weishan Lake used to eat local pot rice.

This is because the conditions on board are limited, and it is often not very convenient to cook things.

The fishermen took a small tandoor, sat on the stove with an iron pot, and a few pieces of dry wood below to make a fire, and then cooked a pot of vegetables according to the home-style method, and also covered with dough cakes, so as to produce this kind of cooking method of meal integration - ground pot dish.

The chicken soup in the pot is less, the taste is fresh and mellow, the cake borrows the flavor of the vegetables, and the vegetables borrow the fragrance of the cake, which has the characteristics of coexistence of soft and dry fragrance.

Method. Ingredients.

Ingredients: 3 cloves of garlic, 1 piece of ginger, 1 green onion, 3 small red peppers, 1 green pepper, 1 red pepper, 1 chicken, 1 star anise, 2 bowls of flour.

Seasoning: 1 tablespoon oil, 1 tablespoon sweet paste, 1 teaspoon salt.

Step 1 Peel, wash and slice the garlic and ginger; Wash the green onion and small red pepper and cut into sections.

Step 2 Wash the green and red peppers and cut them into cubes; Wash the chicken, cut it into pieces, blanch it in a pot of boiling water, skim off the foam, remove it and dissolve it.

Step 3 Pour 1 tablespoon of oil into a pot, add green onion, ginger, red pepper, star anise, sweet noodle sauce, and stir-fry until fragrant.

Step 4 Add the blanched chicken pieces, stir-fry over high heat, add water until the chicken pieces are submerged, bring to a boil over high heat, and then turn to low heat and simmer.

Step 5 Pour flour into the basin, add water, knead well into a smooth dough, and divide into evenly sized dough.

Step 6 Flatten the dough by hand and knead it into a dough with a uniform thickness.

Step 7 Stick the dough around the pot and soak half of it in the chicken broth until the broth is thick, then remove with a spatula.

Step 8 Add garlic slices and green and red peppers to the pot and stir-fry evenly.

Step 9 Add salt to taste and reduce the juice over high heat.

Half a chicken, (the authentic one is mostly a whole chicken, the amount of food is also small, and half of it has not been digested) green onions, ginger, garlic, soy sauce, cooking wine, sugar, salt, fresh soup, a little dried chili, a potato, and a little raw noodles.

Method: 1. The live noodles do not need to be fermented, and the dryness and humidity of the noodles should be appropriate, and it is advisable not to stick to the hands.

2. Divide the live noodles into several small noodles, and the size can be the size of a lychee.

3. Thin the dough with your hands, and the size and thickness are moderate.

4. Stir-fry the chili, green onion, ginger and garlic in the pot until fragrant.

5. Add the chicken pieces, and add cooking wine, soy sauce, sugar, salt, and rich fresh and spicy powder to taste.

6. After stir-frying the fragrance slightly, add fresh soup and potatoes, and paste the pancakes around the pot after the fresh soup boils.

7. Simmer for 10 minutes on medium heat at most, and the cake can be cooked.

What should I pay attention to when making pot chicken?

Chicken is a popular specialty in recent years, and as the main specialty of the restaurant, it is presented in the form of combining it with other dishes. The large cauldron of the special stove and earthen stove has the style of a farmhouse earthen stove. Use anthracite or firewood when roasting in the stove.

The ingredients are fresh, stir-fried and stewed on the spot, and several people gather around the cauldron of the stove, eating chicken, ordering the ingredients, and nibbling on the rice cakes at the end of the pot. It was really relaxing and comfortable. In recent years, the food has been popular, and the retro farmhouse style is also one of the reasons for the popularity of pot chicken.

Diguo chicken is produced in the Weishan Lake area at the junction of northern Jiangsu and southern Shandong, and is a special dish in Shandong, Jiangsu, Anhui and other places, and is currently made in many places across the country. Speaking of the most famous dish is Xuzhou pot chicken, which is also a traditional famous dish in Xuzhou, Jiangsu Province. The main ingredients of the ground pot chicken are chicken and tortillas.

Chickens are generally roasted on site, made with ash flour and cornmeal and water, and simmered with chicken on the edge of the pot. The chicken blends into the fragrance of the rice cake, and the rice cake blends into the mellow of the dish, and the meat is soft and smooth, with a rich flavor and rich flavor. After eating the main dish, various toppings are added, and the toppings stewed in a mellow soup are also beautiful and filling.

Fresh, fresh in terms of ingredients. Chickens can choose three yellow chickens or roosters, which are mainly killed locally. If the chicken is killed and placed early, the taste will be bad, and it will be felt when eating.

The cornmeal can be reconciled in advance, and when the chicken is roasted, the cornmeal is soaked in water to make bread and stick it on the side of the pot. The specialty of this dish is that it is made locally slaughtered, valuing its vitality. Yakiniku Chicken Sauce, the sauce used in this dish is also known as Yakiniku Sauce, which is the key to this dish.

Whether the chicken in the pot is delicious or not depends on this sauce. The sauce is pre-mixed in the shop, and the waiter usually cooks it on the spot when customers come, so you know the importance of the sauce. As long as the sauce is stewed, anyone who can stir-fry will make this dish.

After controlling the heat, the pot chicken is like a farmer's style food, Tuluotai, and firewood, so the heat is carefully stewed over a simmer. Add a unique sauce to the fresh ingredients and simmer slowly, with enough time and heat to allow the ingredients to soak in. It is full of strong aromas and the taste becomes rounded.

If the fire is too strong, the soup will be burned, and the taste, aroma, and juice concentration will not be obtained.

With the three yellow chicken, the chicken is thawed and chopped into small pieces (the live chicken tastes good). It is best to use an iron pot for the chicken in the ground pot, and it is estimated that the cake pasted in the non-stick pan will fall. Look at the viscous soup, add water after the chicken nuggets are colored, slightly over the chicken nuggets, open the minimum fire in the inner circle and start to paste the cake, the picture of the pasting cake forgot to shoot, that is, slowly pull the dough in the water to the appropriate size, paste it around the side of the pot, half of the dough needs to hang down in the soup, after pasting, turn on the high heat and cook for 5 minutes, see the dough suck up the soup, the soup in the chicken nuggets also becomes thick, add some chicken essence, fried garlic, small pieces of green pepper, and a few coriander out of the pot.

The most important thing for the chicken is the cooking of the sauce, and the process of making the sauce is also very simple. Depending on the amount, the flavor of the cooked sauce is slightly different. The mobile phone is prepared with chili sauce, bean paste, soy sauce, sweet oil, salt, monosodium glutamate, Dakui, etc.

Add a little oil and cook the ingredients with the oil to get the flavor out. It is easy to use after material preparation. Pour the oil into the pan and heat it, then pour the onion, ginger and garlic into it and stir-fry, then add the sliced chicken pieces and stir-fry until golden brown, then add the cooked sauce and stir-fry the chicken until the highest color, add water.

Cover the pot and wait for the water to reduce by half before putting the chicken blood in the pot. Then steam for 5 minutes, add shiitake mushrooms, bean skin, etc. Put the corn flour in the bread, stick it to the edges, cover and steam for 10 minutes.

When making pot chicken, first of all, you need to marinate the chicken, so that the taste will be particularly good, and secondly, you should pay attention to grasp the heat, and the seasoning inside should also be complete.

The chicken in the pot is particularly delicious, and eating chicken tonight is very auspicious and has been researched by myself for many years.

How to make ground pot chicken? Come and get it

Diguo chicken is a famous dish of the Han nationality in Shandong, Jiangsu and Anhui provinces. It originates in the Weishan Lake area at the junction of northern Jiangsu and southern Shandong.

Characteristics - Chicken soup in the pot is small, the taste is fresh and mellow, there is the fragrance of cake to dish, there is the fragrance of vegetable to cake, and it is characterized by softness and dryness.

Nutritional value - The chicken protein in the chicken side dish is of high quality and low in fat, which is suitable for people to eat. Chicken has a good conditioning effect on malnutrition, fatigue, weakness of the spleen and stomach, etc. It is a food used to hydrate, strengthen the body, and boost immunity.

The main ingredients of the chicken are chicken and tortillas. Chickens are usually killed and then fired on the spot. Make a cake with gray flour and corn flour, then stick it on the pan and simmer it with the chicken, so that the chicken blends into the flavor of the cake, and the cake also blends into the mellow flavor of the dish.

Their meat is tender, mellow in flavor, and rich in delicious juice. After eating the main course, you can also add a variety of side dishes. The soup is rich and the side dishes are also delicious and rich.

The key to making a pot chicken.

The ingredients must be fresh, and the ingredients must be fresh. Chickens can choose three yellow chickens, or they can choose chicken, which now mainly needs to be killed. If you kill the chicken in advance and leave it for too long, the taste will be very poor, and you can feel it when you eat it.

Tortillas can be blended in advance. When cooking chicken, soak the cornmeal dough in water, spread it into a cake and stick it to the side of the pan. This dish is characterized by freshly killed and cooked, paying attention to freshness.

Roast chicken sauce, the sauce used in this dish is also called roast chicken sauce, which is the key to this dish. Generally speaking, the sauce is made in advance in the store, and the waiter usually makes it on the spot when the customer comes, which shows the importance of the sauce. As long as the sauce is done well, anyone who knows how to cook will be able to make the dish well.

In terms of heat control, the ground pot chicken is more like a farm dish, a clay stove, and a firewood fire, so the heat pays attention to slow fire and slow cooking. Only by adding unique sauces to fresh ingredients and simmering them can the ingredients taste delicious and mellow. If the temperature is too high, the soup will be boiled dry, and the effect of thick flavor and juice will not be achieved.

First of all, you have to buy a chicken back, then clean it up, and finally put the oil in the pot, put the chicken in, then add some condiments and stir-fry for about 10 minutes, and finally pour in a lot of water, and then boil for about an hour, and then uncover the pot, put in some ingredients, and then boil for about half an hour, so that it is made into a pot chicken, and it is very delicious.

Put oil in a pot, add rock sugar, simmer over low heat, add the cleaned chicken, chili, green onion, Sichuan pepper, star anise, garlic and stir-fry evenly, then add bean paste, light soy sauce and salt continue to stir-fry, add water to the pot. Reduce the juice over high heat, pour in the peppers and onions, and stir-fry evenly.

First of all, prepare a three-yellow chicken, prepare some flour, prepare some green onions, ginger and garlic, seasoning, cooking wine, light soy sauce, dark soy sauce, and salt. Cut the three yellow chicken into cubes, then add some water to the flour to dissolve into a smooth dough, then put oil in the pot, put in the green onions, ginger and garlic, put in the peppercorns, fry the fragrant and then put in the chicken pieces, then add cooking wine and stir-fry until fragrant, then add some water, after the fire boils, then paste the cake around the pot, and put the juice away.

Material: A dirt rooster.

Excipients: 10 grams of cinnamon, 3 bay leaves, 10 dried chili peppers, 1 green pepper, 2 grams of salt, 2 grams of soy sauce, appropriate amount of ginger and green onion, 2 star anise, 10 grams of oyster sauce, 8 grams of light soy sauce, 2 grams of chicken essence and monosodium glutamate.

Steps of the ground pot chicken.

Step 1: Clean the chicken first (the selection of ingredients in this step is very important, the toughness and taste of the chicken are very good), and chop into evenly sized pieces (the chicken pieces are larger than the usual braised chicken pieces).

Step 2: Turn on the stove and light the fire. Pour canola oil into the pan (the oil can be poured more appropriately, so that the cooked chicken will be more fragrant).

After the oil is hot, add the ginger slices, stir-fry the red and dried chili peppers, and wait for the nose to smell the fragrance of green onion and ginger, and then pour in the chicken pieces and stir-fry (do not blanch in this step, the chicken pieces fried directly are more fragrant).

Step 3: When the chicken crackles in the pot, add soy sauce, stir-fry evenly over high heat, put star anise, cinnamon and bay leaves in the pan, and pour in water without chicken (a little more water, so that the cake will be more flavorful). Begin to adjust the mouth, and add chicken essence monosodium glutamate, oyster sauce, soy sauce and other seasonings in turn.

Step 4. Then bring to a boil over high heat, then reduce the heat to low and simmer (this step should not be too hot, the chicken will be stewed for a longer time). Wash the fresh green and red peppers, cut them into sections, simmer over low heat for half an hour, then divide the dough into small portions and stick them around the pan.

Step 5. Finally, pour in the chopped green and red peppers and garnish with plums, simmer for 10 minutes, and tighten the soup over high heat to make the soup slightly viscous. If you have coriander at home, it would be more perfect to garnish with some cilantro.