Diet couple's Dongan chicken

Comrade Lao Wang and I, one born in the southwest, one born in the Central Plains, fate matching acquaintances and acquaintances in Changsha, the food city, the reason why we can come together, I summed up from a "eat" word, just I have that barely got on the table of the pot stove craftsmanship, and it just so happens that we are both gluttonous.

We have a common friend, our hometown is in Yongzhou, Hunan, they have a local state banquet cuisine, known as "Dong'an chicken", is a famous dish has an allusion, rumored that "during the first year of Tang Xuanzong," there were merchants rushing to the road, hungry at night, and ate at a tavern in Dong'an County, Hunan. The old woman of the shopkeeper, because there was no vegetable to spare, caught the boy chicken and killed it. After onion, ginger, garlic, spicy seasoning, sesame oil stir-frying, and then cooking with wine, vinegar, salt braised, red oil, shiny, fresh and tender, guests praised, everywhere praised this dish is wonderful. After Zhixian heard about it, he personally went to the store to taste it, and sure enough, it was worthy of the name, so he called it "Dong'an Zi Chicken". This dish has been passed down for thousands of years and has become a famous dish in Hunan.

The first time we ate this dish, brought by a friend from home for the New Year, we were amazed after eating it, how could it taste so right.

Food five flavors "sour sweet bitter spicy salty", this accounted for four. The chicken is bright yellow, the pepper is ruddy, the entrance turns from sour to spicy, and it is accompanied by a very light hemp aroma, which is really delicious!

Friends know that we both love to eat, every time we go back to our hometown will bring us a pot, over the years to eat their chickens, I am afraid that there are no less than 30. The latter is that I am really embarrassed to always trouble my friends, and the second is that I really like to eat, so I start to learn to do it myself.

Read the recipe online, and consulted the friend's mother, made several times in a row, the taste is getting closer and closer, the last few times to make it, Lao Wang directly boasted "is this taste."

This dish is authentic, the chicken should use the local "Luhong chicken", the vinegar should use the local "Dong'an vinegar", we are in the field, the ingredient conditions can not be reached, you can only choose the existing, but as long as the method is correct, the taste is still good, now this family version of the Dong'an chicken recipe to share with everyone, willing to share delicious.

【Material】

A chicken, red pepper (if you like spicy, you can add a few millet spicy), ginger, peppercorns, red pepper powder, salt, white vinegar

【Directions】

1. Put the whole chicken in a pot and cook for 8 to maturity, fish out the cold water and cut into pieces

2. Cut the chili pepper and seeds ginger into strips

3. Add the hot oil in turn and add the peppercorns, shredded chili peppers, shredded ginger, and red pepper powder and stir-fry until fragrant

4. Season the chicken with a little salt and stir-fry for 2 minutes

5. Add a bowl of chicken soup and add half a bottle of white vinegar (if the vinegar you bought is very sour, add a little less)

6. Cook on high heat for 5 minutes.