Pot fried chicken

Pot fried chicken

Guguo fried chicken is a local traditional dish in Changshu, Jiangsu Province, which belongs to the Su cuisine family. Located at the foot of Yushan Mountain in Changshu, Wangsi Restaurant has a history of more than 100 years. Owner Wang Si has rich cooking experience and unique flavor of his own secret fried chicken. The author and poet Yi Junzuo of Yangzhou Gossip at the end of Qing Dynasty and the beginning of Republic of China improvised poems after tasting them: "Jiangshan likes talented people best, but there are still pavilions with empty hearts, Wangsi Restaurant has good flavor and yellow chicken liquor is tender and green", and praised them. This dish is strictly selected. It must be cooked with local "three yellow hens" of the year, weighing about 1700g. It is cut into pots and poured with oil brine. Its color is golden, fragrant and tender. Fame spreads far and never fades.

raw material

One live hen weighed about 1750 grams. Jade fruit 3g, cinnamon 3g, anise 3g, fennel 3g, Shannai 3g, turmeric 3g, onion 25g, ginger 25g, Shaojiu 30g, salt 10g, soy sauce 25g, rape oil 50g.

Making process

(1) Wash the chicken, boil it in a boiling water pot for 5 minutes, then remove it and wash it.

(2) Place the pot on the fire, put in yuguo, cinnamon, anise, fennel, kaempferia, turmeric, stir-fry for 3 minutes, then put them in cloth bags, tie them tightly, put them in a deep casserole, add chicken broth, onion knots, ginger pieces, and heat the pot on the fire;

(3) When the rapeseed oil is heated to 60% heat (about 150 C), cool it off and pour it into the casserole.

(4) Cook the chicken in a casserole, boil the Kashao wine, put it in the chicken, add refined salt, press the chicken body in a basin, add a cover and set it on a medium fire to boil, move it to a light fire, cook the chicken, take out the chicken, cool it, chop it into a pot, pour the oil brine and soy sauce.

Characteristic

1. "Guguo Oil Chicken" is a famous traditional dish in Changshu. It is located in Wangsi Restaurant at the foot of Yushan Mountain in Changshu. It has a history of more than one hundred years. Owner Wang Si has rich cooking experience and unique flavor of his own secret fried chicken. The author and poet Yi Junzuo of Yangzhou Gossip at the end of Qing Dynasty and the beginning of Republic of China improvised poems after tasting them: "Jiangshan likes talented people best, but there are still pavilions with empty hearts, Wangsi Restaurant has good flavor and yellow chicken liquor is tender and green", and praised them. One day in October 1947, Song Qingling and Song Meiling sisters, accompanied by Kong Lingkan and others, arrived in Changshu from Shanghai to have a picnic on the lawn outside Wangsi Restaurant. After eating oiled chicken, they praised them and said, "It's unexpected that there are such good dishes in small places."

2. This dish is strictly selected. It must be cooked with local "three yellow hens" of the same year, weighing about 1700g. It is cut into pots and poured with oil brine. Its color is golden, fragrant and tender. Fame spreads far and never fades.