Dongan chicken (dong an zi ji )

Methods of Dongan chicken:

Raw materials for making donganzi chicken:

One young hen, 25g ginger, 10g dry red pepper, 100g clear soup, 50g yellow vinegar, 25g wet starch, 25g Shaojiu, 1g monosodium glutamate, 5g scallion, 100g cooked lard and 2.5G sesame oil.

Processing steps of Dong'an chicken:

1. Kill the hens, remove the feathers, burn the fine fluff with dry straw fire, cut beside the food bag, pull out the food bag, cut a 4.5cm hole in the anus of the chicken, take out the viscera and clean it.

2. Put the chicken into the soup pot and cook for about 8 to 10 minutes until it is seven years old. Remove it and chop off the head, neck and feet for other purposes.

3. Remove all the thick and thin bones, separate the breast and leg, and cut them into strips 5cm long and 1cm wide.

Dongan chicken

Dong'an chicken, also known as Dong'an chicken and Guanbao chicken, is a famous local traditional dish, belonging to Hunan cuisine. It's made of Dongan new hen, so it's named. Dong'an chicken is red, white, green and yellow. The chicken is fat and tender. It tastes hot and sour.

This dish has been included in the list of four traditional Hunan dishes in 2010 Shanghai World Expo.

The production steps are as follows: put the chicken into the soup pot to cook after slaughtering, take out the chicken when it is seven years old, wait for it to cool, and cut it into small strips. Heat the frying pan with oil until it is 80% hot. Stir fry the chicken, shredded ginger, vinegar and pepper. Then put the fresh meat soup and simmer until the soup is dry. Add the scallion and sesame oil and put them on the plate.

Origin environment

Dong'an County is located in the southwest of Hunan Province. Xiang water flows from Xing'an County, Guangxi Province, while Xiang and Li water flows into Dong'an County, Hunan Province. In addition to Xiang River, there are Zishui River, Shiqi River, LuHong River and other rivers in Dong'an. It has a humid monsoon climate in the middle subtropical zone with abundant precipitation, abundant heat, sufficient light and four distinct seasons. It is a hilly landform with high terrain in the northwest and low terrain in the southeast. The land pattern is seven mountains and half water, two fields, half roads and manors. In this unique geographical condition, local farmers naturally feed local chickens, which have small legs, big breasts and fat, tender and delicious.

History of dishes

It is said that during the Kaiyuan period of Tang Dynasty, Dong'an people began to cook Dong'an chicken - "vinegar chicken".

At the end of the Qing Dynasty and the beginning of the Republic of China, this dish was introduced into Changsha. After being publicized by the officials and diners such as Xiang army general Xi Baotian (Dong'an people) and the Republic of China General Tang Shengzhi (Dong'an people), it gradually became a famous banquet dish, and restaurants all over Hunan followed suit.

In 1972, when US President Nixon visited China, Mao Zedong used "Dong'an chicken" to entertain his guests, which was praised by them. Later, it gradually spread to America, Europe and other places, and became one of the main dishes of Hunan cuisine.

Dish making

Production method

Method 1

Ingredients

One nentu hen (about 1000 grams), 10 grams of fresh rice pepper, 3 grams of wild prickly ash seed, 100 grams of white vinegar, 25 grams of cooking wine, 25 grams of green onion, 25 grams of ginger, 250 grams of chicken clear soup, 1 gram of monosodium glutamate, 4 grams of refined salt, 100 grams of cooked lard and 4 grams of sesame oil.

practice

1. After the chicken is slaughtered, remove the hair and wash, cut the food bag beside the food bag, remove the food bag, take out the viscera beside the anus, clean it, put it into the soup pot and cook for 5 minutes, then soak it for 5 minutes, remove it and dry it, cut it into 5cm long and 2cm wide strips along the meat lines, cut ginger into shreds, cut fresh rice pepper into fine powder, smash wild pepper seeds, cut scallion into inch sections, and cut the rest into flowers.

2. Put the frying pan on the high heat, add the cooked lard to 80% heat, stir fry the chicken, shredded ginger and fresh rice pepper, then add white vinegar, cooking wine, refined salt and wild prickly ash seed, then add chicken clear soup, simmer for 2 minutes, until the juice is one third, mix the scallion and monosodium glutamate, pour in sesame oil, put out the pot and serve with scallion.

Method 2

Ingredients

One local chicken (about 800g), four green onions, one ginger, 30g edible oil, 2 tbsp soup, 2 tbsp cooking wine, right amount of pepper, right amount of large ingredients, right amount of starch, a little pepper, a little vinegar, a little salt, a little sugar.

practice

1. Wash the chicken after slaughtering, steam it in a steamer for 15 minutes until it is seven days mature, take it out and cool it, cut it into pieces, and marinate it with salt and sugar for 10 minutes.

2. Heat the oil in the pan, stir fry the large ingredients and Chinese prickly ash over low heat until fragrant, add ginger and scallion, stir fry the chicken, pour in the wine and stir fry several times over high heat. 3. Add stock, vinegar, pepper, salt and sugar to boil, and thicken with starch.

Method 3

Ingredients

One young hen (weighing about 750 grams), 25 grams of red persimmon pepper, 25 grams of shredded scallion, 25 grams of shredded ginger, more than 20 Chinese prickly ash, 90 grams of peanut oil, 1 teaspoon of raw powder, a little pepper, a little monosodium glutamate, etc.

practice

1. Wash the chicken, put it into the pot and cook it until there is no raw blood. Take it out, cool it in the air, remove the chicken bone, cut it into 4cm long and 1cm wide strips, and size it with wet starch. 2. Remove the seeds of persimmon peppers and cut them into filaments. Cut the dried peppers and old garlic into small pieces. Smash the prickly ash.

3. Heat the oil in the pot, add the dried pepper, stir fry the onion, ginger, persimmon pepper, garlic and pepper, stir fry the chicken, add monosodium glutamate, salt, vinegar and a little chicken soup, cover the pot and simmer for 10 minutes, thicken with starch, pour sesame oil and serve on the plate.

Method 4

Ingredients

One native chicken, 25g ginger, 10g dry red pepper, appropriate amount of green onion, vinegar, starch, cooking wine, monosodium glutamate and oil.

practice

1. Put the chicken into the soup pot and cook for 8-10 minutes. Remove the foam. After fishing out, separate the breast and leg, and cut them into chicken fillets.

2. Cut ginger and red pepper into thin strips and onion into sections.

3. Stir fry chicken fillet, shredded ginger and dried pepper in a frying pan over high heat. Add vinegar, cooking wine, refined salt and Chinese prickly ash. Bring to a boil over high heat and simmer for 2-3 minutes over low heat. When the soup is about to dry, add scallion and monosodium glutamate, thicken with wet starch, change to high heat, turn a few spoons and serve on a plate.

Method 5

Ingredients

One hen (weighing about 1000 grams), 100 grams of red sweet pepper, 100 grams of green sweet pepper, 5 grams of dry pepper, onion, ginger, garlic, Chinese prickly ash, cooking wine, starch, chicken soup, monosodium glutamate, vinegar, salt, soy sauce, sesame oil and vegetable oil.

practice

1. After slaughtering, dehairing and eviscerating the chicks, wash them, put them in a water pot and cook them until they are seven years old. Remove them and cool them slightly.

2. Chop the chicken into pieces; shred the green onion, ginger, red and green pepper.

3. When the oil in the frying pan is 60% hot, add Chinese prickly ash, fry the flavor, then take out, add garlic, ginger and dried pepper, stir fry for several times.

4. Stir fry the chicken, add salt, vinegar, monosodium glutamate and chicken soup. When the chicken soup is about to dry, thicken it with starch, pour in sesame oil, and put it out of the pan.

Method 6

Main materials

Chicken 500g, onion 50g, coriander 20g

accessories

Appropriate amount of oil, salt, ginger, onion, dry red pepper, Shaojiu, rice vinegar, starch, sesame oil, pepper and garlic

practice

1. Clean the chicken. 2. Soak in clean water for 1 hour to produce blood. 3. Cut scallion into sections and ginger into slices. 4. Put the chicken into the soup pot, add the green onion and ginger, and cook for 8 to 10 minutes until the chicken is ripe. 5. Cut into small strips along the meat grain. 6. Prepare onion, garlic and coriander. 7. Prepare Chinese prickly ash, cut dried red pepper into shreds, and cut garlic into slices. 8. Pour oil into the pan and saute pepper, red pepper and garlic. 9. Add chicken strips and stir well. 10. Add vinegar, Shaoxing wine, salt and water, bring to a boil over high heat and simmer for 2 to 3 minutes. 11. When the soup is about to dry, thicken it with wet starch. 12. Add shredded onion and coriander and stir well.

Tips

1. Chickens born in LuHong town of Dong'an County have small legs and big breasts. It's best to choose the chicks whose growth period is less than one year.

2. The time of cooking chicken should not be too long, with chopsticks in the legs and bloodless water out.

3. Cut the chicken in half from the back and then remove the bone. When removing the bone, first remove the body bone and then the leg bone. The knife must be close to the bone. Pay attention to keep the chicken shape intact.

4. The thicken should be less and even, and the raw materials should be mixed with juice.

5. The best vinegar is rice vinegar. The fat, tender and fragrant Dong'an Ziji is cut into strips along the meat lines, seasoned with ginger, vinegar, pepper and prickly ash, fried and stewed. The tender and spicy chicken is slightly sour, and the sour and spicy chicken is rich in taste and fragrance.

Other practices

Ingredients

Main materials

Chicken 500g, onion 50g, coriander 20g

accessories

Appropriate amount of oil, salt, ginger, onion, dry red pepper, Shaojiu, rice vinegar, starch, sesame oil, Zanthoxylum bungeanum and garlic

step

1. Clean the chicken.

Chinese PinYin : Dong An Zi Ji