[Chongqing Roast Chicken]----A classic Bashu delicacy with two dishes in one

Overview

Chongqing food can best experience the feeling of prosperity, so I decided to serve more hometown dishes. What I’m sharing today is the famous Bashu dish - Chongqing Roast Chicken. This dish is a famous Bashu delicacy in our motherland, China. It used to be eaten directly with chicken, but now it has become a representative of the new style of Sichuan cuisine, and many shops have turned into hot pot. The reason why it is called Rooster Rooster instead of Rooster Rooster is because the Chongqing dialect calls rooster Ji Gong. It first came from Bishan County in Chongqing. It is said that a group of driver guys took a long-distance bus and were as hungry as wolves. They finally saw a restaurant in a place with no village in front and no store behind. They approached the boss and asked that it was closed and there was nothing left. After saying good things, the boss had to kill his own chickens, add a lot of chili peppers and spices, and cook them with the remaining hot pot base. Unexpectedly, he cooked a famous dish. Are you also interested in subverting the Bashu cuisine that you have been eating for so many years today? By the way, some people may ask why we eat two dishes in one. The cooked rooster dish here can be served directly to eat the chicken, or it can be used as the base of the hot pot to stir-fry the vegetables. After Maomao cooked it, he poured the soup into the hot pot pot, then ate the chicken first, and added some vegetables and mushrooms to the remaining soup. It tasted great! Nowadays, this is the way to eat in the streets and alleys. You go into a store and order a pot of chicken. After it is served, you put it on the fire and eat the meat and vegetables at the same time. The taste is really amazing! !

Tags

• hot dishes
• home cooking
• hot pot
• chopped pepper
• doubanjiang
• dried chili pepper
• five spice powder
• ginger powder
• onions
• pickled pepper
• three yellow chicken
• zanthoxylum bungeanum
• salt

Ingredients

Steps

1. 1 Prepare the required materials

   

2. 2 Add water to the pot and bring to a boil.

   

3. 3 Put the stacked chicken pieces into a pot of cold water and bring to a boil over high heat.

   

4. 4 Heat, blanch blood foam and impurities, drain and set aside.

   

5. 5 Heat oil in a pan, add blanched chicken pieces and stir-fry until white,

   

6. 6 Add ginger powder and stir-fry green onions until the water vapor dries up.

   

7. 7 Make Pixian bean paste, pickled chili peppers, and stir-fry dry red chilies until fragrant, then add cooking wine, an appropriate amount of salt, add five-spice powder, and stir-fry until the flavor is absorbed (both doubanjiang and pickled peppers have a salty taste, so don’t add too much salt)

   

8. 8 Put the stir-fried chicken into the electric pressure cooker, heat water to cover the chicken, select the meat setting on high pressure for 20 minutes, and then remove the pressure and take it out of the pot.