Dongan Chicken

Overview

Don't tear it down when it's difficult, don't spray it if you don't like it. I won’t say that there is my online store on a certain website! by：imdeba

Tags

• hot dishes
• common dishes
• meat dishes
• hunan cuisine
• old man
• banquet dishes
• lunch
• chicken
• chicken essence
• chicken fat
• ginger
• millet pepper
• rice vinegar
• zanthoxylum bungeanum
• red pepper
• salt

Ingredients

Steps

1. 1 Take a fresh hen, remove the internal organs and wash it. (It is important to clean it well otherwise it will smell fishy and the soup will be muddy), then put it into the soup pot for about 6 minutes.

   

2. 2 Cut the ginger into shreds, remove the seeds from the Sichuan peppercorns, stir-fry until fragrant and then crush them to make Sichuan peppercorn powder.

   

3. 3 Let the chicken cool down after taking it out of the soup pot. The taste of each soup pot is different

   

4. 4 The original method of cutting Dong'an chicken into cubes is to chop a chicken into eight pieces. Now this local tycoon method has been improved, and the effect is probably like this. This bowl is a bit old, so don't worry about these details

   

5. 5 Heat the pan, add chicken oil, pour in the chicken pieces, add some Sichuan peppercorns, stir-fry the chicken for a few minutes, add ginger, millet, pepper, chili powder and rice vinegar (rice vinegar and chicken oil are key. Chicken oil is particularly fragrant, and rice vinegar has a sweet taste)

   

6. 6 Add the stock and cook for another 4-5 minutes. Add the chopped red pepper. When the red pepper is cooked, it can be taken out of the pot