bibliography:
[1] Shan Shouqing. "Cao Cao: Medicine tonic Therapy "Cao Cao Chicken". 【J】Family Traditional Chinese Medicine.2012.02.02
During the Three Kingdoms period, Hefei was located in Wutou chuwei, which was a place where soldiers and families had to fight. On the eve of the Battle of Chibi, Cao Cao led hundreds of thousands of troops to this place, and suddenly the head wind attacked, and he was bedridden and sick, so he had to stay on the spot to rest. Seeing that Wu was about to break through, but the dragons were leaderless, everyone in Cao Cao's army was extremely anxious.
One day, a person from Luzhou (present-day Hefei, Anhui) offered a secret recipe, and the chef accompanying the army carefully prepared a medicinal meal according to the secret recipe: chicken as the mainstay, with tianma and other medicinal food.
Cao Cao had not touched the water rice for many days at this time, and strongly supported eating, but he felt that the chicken was delicious, and unconsciously ate most of the chicken, and his body slowly recovered his health.
Since then, Cao Cao has been eating this medicinal diet for a long time, and the stubborn headache has been well alleviated, and this medicinal food has been passed down to the people, named "Cao Cao Chicken".
Hong Kong ship king Bao Yugang traveled to Hefei before his death, and after tasting Cao Cao's chicken, he was greatly appreciated and wrote an inscription that "the name is not worthy of the name, it is a must".
<h1 class="pgc-h-arrow-right" > Cao Cao chicken</h1>
Ingredients: appropriate amount of chicken, salt, ginger pieces, peppercorns, star anise, fennel, gastrodia, eucommia, green onion, monosodium glutamate, etc.
method:
Slaughter the chicken, remove the hair, remove the internal organs, wash and drain with water, add salt, ginger, green onion, peppercorns, star anise, and marinate for 40 minutes;
Blanch in a pot of boiling water, drain the water, coat the chicken with a thin layer of maltose while it is hot, and let it dry;
Put oil in a hot pan, add chicken when it is 70% or 80% hot, and fry until the skin of the chicken is golden brown;
In a wok, pour the frying oil and put it on the fire, put the gastrodia, eucommia, fennel, green onion, ginger pieces, rice wine and other accessories, and finally add the chicken, cover and simmer until the chicken is cooked.
Cao Cao chicken, ruddy color, light medicinal fragrance, crispy skin and bright oil, rich in nutrition.
Things to keep in mind:
Use live chicken for better taste.
When frying chicken, do not fry it too old, half-cooked as well.
efficacy:
Gastropodic taste is peaceful, good at dispelling wind and relieving pain; Eucommia has a sweet and warm taste, strengthens muscles and bones, tonifies liver and kidneys, reassures the fetus, and treats waist pain.
Eucommia, tianma, etc. can be bought in pharmacies, and everyone can try it at home, which has a good effect on headaches, low back pain, liver and kidney deficiency
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