Chongqing roast chicken: a classic Bashu cuisine with two dishes(zhong qing shao ji gong yi cai liang chi de jing dian ba shu mei shi )

Chongqing roast chicken: a classic Bashu cuisine with two dishes

Introduction:

"Chongqing cuisine is the best place to experience the feeling of prosperity, so I decided to serve more local dishes. Today, I'm sharing a famous dish of Bashu, Chongqing roast chicken. It's a famous dish of Bashu in China. It used to eat chicken directly, but now it's the representative of new Sichuan cuisine. Many shops have become hot pot. The reason why it is called "shaojigong" instead of "shaogongji" is that Chongqing dialect calls "Gongji" Jigong. First came from Bishan County in Chongqing. It is said that a group of drivers went out on a long-distance bus and were very hungry. It was not easy to see a restaurant where the village was not in front of them and the shop was not in the back. When they came forward, they asked the boss that everything was closed and there was nothing left. After saying good things, the boss had to make do with killing his own chicken, adding a lot of pepper and spices, and the rest of the fire The bottom of the pot was cooked together. Unexpectedly, a famous dish was produced. Are you interested in subverting Bashu cuisine that you have been eating for so many years? By the way, some people may ask why it's one dish and two meals. Here's the cooked Rooster dish. You can serve it directly to eat chicken, or you can use it as the bottom of hot pot to rinse dishes. After cooking, cat pours the soup into the hot pot, and then eats the chicken first. The rest of the soup contains some vegetables and mushrooms. It's delicious! It's the same way to eat in the streets and alleys now. I'll order a pot of chicken in the shop, serve it and put it on the fire. I'll eat meat and vegetables at the same time. It's really delicious! "

Production steps:

Step 1: prepare the required materials

Step 2: add water to the pan and bring to a boil.

Step 3: put the stacked chicken into a cold water pot and bring to a boil.

Step 4: blanch with water, drain impurities.

Step 5: heat the oil in the pan, add the boiled chicken and stir fry until white,

Step 6: add ginger powder, stir fry scallion until the water is dry.

Step 7: add Pixian Douban sauce, pickled pepper and dry red pepper, stir fry until fragrant, then add cooking wine, salt and five spice powder, stir fry until tasty (both Douban sauce and pickled pepper have salt flavor, don't add too much salt)

Step 8: put the fried chicken into the voltage pot, heat the water over the chicken, high pressure 20 minutes, select the meat file, decompress and then out of the pot.

Materials required:

Sanhuang chicken: moderate amount

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Chopped pepper: right amount

Bean paste: right amount

Scallion: right amount

Pickled pepper: right amount

Five spice powder: appropriate amount

Salt: right amount

Ginger powder: right amount

Note: 1. Like more enjoyable can, with dry pepper and Sichuan pepper and a little salad oil fried incense, and finally add to the pot of chicken. 2. The ingredients are according to personal taste. It's great to like spicy and Sichuan hot pot seasoning.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Zhong Qing Shao Ji Gong Yi Cai Liang Chi De Jing Dian Ba Shu Mei Shi