Dongan chicken

Dongan chicken

Introduction:

"Dong'an chicken is a famous traditional dish in Hunan Province. It began in the Tang Dynasty. It is said that during the Kaiyuan period of Emperor Xuanzong of Tang Dynasty, there was a small restaurant opened by three old women in Dong'an County, Hunan Province. Some business guests came to the restaurant one night. At that time, the dishes in the restaurant were sold out. The owner brought two live chickens and immediately slaughtered them, cleaned them, cut them into small pieces, added some seasonings such as green onion, ginger and pepper, stir fried them with hot oil, and then added them After stewing in salt, wine and vinegar, pouring sesame oil out of the pot, the chicken is delicious and delicious. My guest was very satisfied with it. Afterwards, it was widely publicized. All the customers came to this restaurant to eat chicken, so the dish became famous gradually. When he heard about it, he also visited the restaurant to taste it and named it & quot; Dong'an Chicken & quot; It has been handed down for more than 1200 years and has become the most famous dish in Hunan. I also learned about this dish for the second time in the future. I forgot to shoot the process for the first time, so I have to upload this hand-made Hunan dish before the end of the activity anyway. After tasting it, I think it is very successful. It's sour and spicy, and has strong fragrance. "

Production steps:

Step 1: cook 2 chicken legs in boiling water until the chopsticks are inserted without blood.

Step 2: remove the bone and cut the chicken into thick strips.

Step 3: shred green and red pepper, onion, onion and ginger, mince garlic, and mix with some starch.

Step 4: pour oil into the pan, add onion and ginger, dry pepper and saute until fragrant.

Step 5: pour in the chicken, cook with cooking wine and stir fry.

Step 6: add vinegar, salt and a little water and simmer until delicious.

Step 7: add shredded green pepper, shredded onion and minced garlic, stir fry for a while, thicken with starch.

Step 8: pour in spicy oil and sesame oil, transfer in monosodium glutamate and serve on a plate.

Materials required:

Chicken leg: moderate

Green pepper: 30g

Red pepper: 30g

Onion: 30g

Scallion: 10g

Garlic: 6 g

Ginger: 5g

Dry red pepper: 4G

Salt: 5g

MSG: 3 G

Vinegar: 25g

Starch: 10g

Cooking wine: 20g

Spicy oil: 10g

Sesame oil: 10g

Note: 1, vinegar can not put too little, to half a bowl, the taste of this dish is hot and sour, and the original name is "vinegar chicken". 2, the starch should be transferred to thin, not too thick

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: hot and sour