Ground fried chicken(di guo ji )

Ground fried chicken

Introduction:

"Ground pot chicken is a very popular local dish here. It's usually ordered in restaurants. It's a hot pot with dishes and rice. It's economical. Northerners are not too particular about eating. They usually stew big fish and meat to satisfy their appetite. I love the pasted pancakes, especially the ones soaked in the soup and burnt yellow, and then soaked in the soup. I don't know when I fell in love with this farmhouse dish. When we have leisure time, we usually ask a few friends to order some home-made dishes in the farmhouse restaurant, and sit in the courtyard with green trees, eating meat in large pieces and drinking in large bowls. Ha ha, it's very pleasant. Diguocai originated in Weishan Lake area at the junction of Northern Jiangsu and southern Shandong. In the past, fishermen who worked and rested on Weishan Lake, because of the limited conditions on board, often took a small clay stove with an iron pot on it and a few pieces of dry firewood under it to make a fire. Then they cooked a pot of vegetables according to the usual way of home, and the side of the pot was also covered with flour cakes. The soup of ground pot dish is less, and its taste is fresh and mellow. The cake borrows the flavor of dish, and the dish borrows the fragrance of cake. It has the characteristics of both soft and dry fragrance. Today, some chefs have improved the traditional cooking method of ground pot dishes, and thus introduced the "ground pot" delicacies such as ground pot chicken, ground pot fish, ground pot beef, ground pot three delicacies, ground pot bean curd and ground pot crayfish

Production steps:

Step 1: free range chickens are slaughtered, cleaned and chopped into large pieces.

Step 2: the color of free range chicken is dark red, the meat is compact, the bone is hard, and it is not easy to cut off.

Step 3: pour corn flour, millet flour and soybean flour into a clean container according to the ratio of 2:1:0.5, scald them with boiling water, cool them in the air, and then mix them with dough.

Step 4: pour vegetable oil into the pot (pour more oil appropriately), heat the oil, add ginger slices, and saute with red pepper.

Step 5: pour in the chicken and stir fry until discolored.

Step 6: stir in 2 tbsp soy sauce and stir well.

Step 7: make the dough into small cakes and stick them on the edge of the pan while it's hot.

Step 8: put star anise, cinnamon and fragrant leaves into the pot, pour in water without chicken, and the water is better than 1 / 2 of the flour cake, so that the paste cake can absorb the soup.

Step 9: change the high heat to low heat and simmer slowly.

Step 10: clean the fresh green and red pepper and cut into sections.

Step 11: simmer for 40 minutes, wait for the soup in the pot to thicken, and then take out the flour cake with a shovel.

Step 12: pour in the green and red peppers and stir fry over high heat.

Step 13: add appropriate refined salt and stir fry evenly.

Step 14: pour in the garlic, stir fry, collect the juice, then out of the pot.

Materials required:

Chicken: 1000g

Corn flour: right amount

Millet noodles: right amount

Soybean noodles: moderate amount

Green pepper: right amount

Red pepper: right amount

Vegetable oil: right amount

Refined salt: right amount

Soy sauce: right amount

Ginger: moderate

Garlic: right amount

Star anise: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Red pepper: right amount

Note: 1, the use of free range chicken, such chicken compact, eat toughness, taste excellent. 2. It's better to submerge 1 / 2 of the cake so that the paste can absorb the soup. 3. Flour cake can be made of white flour or coarse cereals.

Production difficulty: Advanced

Technology: stir fry

Production time: one hour

Taste: medium spicy

Chinese PinYin : Di Guo Ji