Hello everyone, I'm a small farmer and it's a pleasure to meet you again today.
As soon as the heavy snow has passed, it means that it is one step closer to the time to return to home. I miss my loved ones in my hometown and I miss the food in my hometown. The food of the hometown, in addition to Yongzhou blood duck, smoked bacon, pig blood balls, there is also Dong'an chicken, the first of the 8 Major Hunan dishes and one of the recipes of the state banquet.
Legend has it that during the Western Jin Dynasty, the head chef mistakenly put aged vinegar as cooking wine in chicken, and when he found that the seasoning was misplaced, it was too late, but the taste was surprisingly good. So Dongan chicken came from this.
The biggest characteristics of Dongan chicken are: fresh, sour, spicy, hemp, crisp, tender, and smooth. Spicy and sour, rich in layers.
Dongan Chicken
Let's take a look at how it is made.
Ingredients: no more than 2 and a half pounds, three yellow chickens that have not laid eggs, chickens that have walked on the ground, and native chickens can be used.
Native chicken
Seasoning: Dongan chicken white vinegar (or rice vinegar), baby ginger, red pepper, millet pepper, paprika, peppercorns, green onions, peppercorns
Dongan chicken seasoning
method:
1. Cut the ginger into strips, red pepper into strips, millet pepper into rings
Ingredients are shredded and circled
2. Put water, ginger slices and cooking wine in the pot, put the whole chicken after the water is boiled, cook until 7-8 minutes cooked, fish out and put it in cold water, so that the chicken can be more compact and tasteful. (7-8 minutes of cooking is to use chopsticks to fork into the thickest part of the chicken leg, pull out the chopsticks and slightly bloody).
Cook the chicken soup, skim off the foam, leave it for later use.
After the chicken is soaked in cold water to cool, drain and cut into strips of the right size with a knife.
Blanch the chicken into chunks
3. Heat the oil in a hot pan, add ginger, peppercorns and paprika and sauté until fragrant. Pour in the chopped chicken and stir-fry over high heat.
Dongan chicken white vinegar
4. Drizzle 1/3 bottle of Dongan chicken white vinegar along the edge of the pot. If you have home-brewed rice vinegar, it is also good, but now few people brew their own rice vinegar at home.
In the past, when my mother was growing farmland at home, she would also brew her own rice vinegar. Now there is no rice vinegar, and it is also possible to use authentic Dongan chicken white vinegar.
White vinegar is poured around the edge of the pan to make the chicken taste more even. Stir-fry until flavorful, pour in the chicken broth that you had reserved, and the broth is not past the chicken.
Stir-fry the chicken
5. After the soup is boiled, add salt, chicken essence and pepper, stir well, cover the pot and simmer for 5 minutes. Sprinkle with shredded red peppers and stir-fry to taste the juice.
6. Sprinkle with green onions and serve.
The first bite of Dong'an chicken that comes out of this way is sour, the second bite is spicy, and the third bite is numb. Spicy and sour, with rich layers of taste: the spicy taste of ginger, the hemp taste of peppercorns and the sour taste of white vinegar, a variety of flavors intertwined, fragrant and crisp. It makes you want to stop, one word: cool. Two words: sour.
Full of a layer of rich red soup, just like the nature of Hunan people, hot and direct. Heavy spicy and sharp acid are entangled together, worthy of the well-known Chinese and foreign delicacies, national banquet famous dishes.
If you also like this numb, spicy, sour, refreshing, tender, smooth taste, you can also try to make it at home.
Limited cooking skills, more advice, mutual discussion, common progress!
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