Name: Famous Hunan Cuisine, Its Shameless "zuo Zongtang Chicken"
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 350g Chicken leg; 5g ginger; 20g Minced garlic; 1 piece egg; 4g Dried chili; 10g Sugar; 3g salt; Some Dry starch; 1g MSG; 5g Soy sauce; 10g Vinegar; 10g Wet starch; 5g sesame oil; 5g Chili oil; 10g Shao wine; Some Cooking oil; a little Cilantro Stem

Famous Hunan Cuisine, Its Shameless "zuo Zongtang Chicken"

by Large frying spoon

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

"Zuo Zongtang" was one of the four great ministers and generals of the late Qing Dynasty. During the late Qing period, the four great ministers and generals headed by Zeng Guofan all came from the Hunan Army. The four are Zeng Guofan, Zuo Zongtang, Peng Yulin and Hu Linyi.
In the late Qing Dynasty, when the turbulent mansion was about to fall due to wind and rain, under the joint efforts of these four people, the Taiping Heavenly Kingdom movement was eliminated, the northwest was calmed down and lost ground, and diplomatic mediation was conducted with Britain, France and Russia. The regime! The Qing dynasty extended its history for nearly 50 years. The accomplishments and effects of these four people back then were really like the Qingtian Baiyuzhu crossing the sea and the Zijin Liang. They were all important figures who mastered the destiny of the Qing Dynasty and needed to be written heavily in the history of the Qing Dynasty!
What is more memorable for future generations is that they created and laid down my country's industrial infrastructure and laid a solid foundation for a powerful country in the future. For example, China’s textile industry, military industry, shipbuilding industry, etc., and created Asia’s most powerful Chinese navy "Beiyang Navy" in those days. Unfortunately, no one in future generations can command and use this powerful Beiyang Navy. The navy fleet was defeated by Japan only during the Sino-Japanese War of 1894-1895, and the entire army was wiped out! The past is unbearable to look back!
"Zuo Zongtang" is a native of Xiangyin County, Hunan. He likes to eat spicy food throughout his life. "Zuo Zongtang Chicken" is a famous dish made by Zuo Gong's private kitchen. The "Zuo Zongtang Chicken" of Hunan cuisine and the "Gongbao Chicken" of Sichuan cuisine have the same effect! One is invented by Zuo Zongtang, and the other is invented by Ding Baozhending. Both of these dishes are spicy dishes, but they are very different in practice. "Zuo Zongtang Chicken" is not as good-looking as "Kong Pao Chicken", but it tastes better than "Kong Pao Chicken". "Kung Pao Chicken" tastes smooth, tender, salty, fresh and spicy, while "Zuo Zongtang Chicken" is tender, sweet, and spicy on the outside and inside. Both taste and taste are different, but they are all famous historical dishes in my country.
Today, the first Hunan dish that the big stir-fry spoon opens is this "Zuo Zongtang Chicken". This dish is very popular in Chinese restaurants abroad, and it is found in all Xiangshu spicy restaurants opened by Chinese. The specific method of "Zuo Zongtang Chicken" is as follows;"

Famous Hunan Cuisine, Its Shameless "zuo Zongtang Chicken"

1. First chop the chicken legs into evenly sized pieces, and put eggs in the chicken pieces.

Famous Hunan Cuisine, Its Shameless "zuo Zongtang Chicken" recipe

2. Sprinkle a little MSG and salt flavor, and then add a few drops of Shao wine.

3. Put in an appropriate amount of dry starch.

4. Grab the chicken nuggets repeatedly with your hands until the chicken nuggets are sticky and smooth and covered with egg batter.

5. Blend a bowl of gorgon, put monosodium glutamate, salt and sugar in the bowl.

6. Then pour in the right amount of vinegar and a little soy sauce, and add a few drops of Shao wine.

7. Add a little water starch and stir well.

8. Put the minced ginger and minced garlic in the gorgon juice and set aside.

9. Heat the oil pan, add chicken nuggets for frying when the oil is 40% hot.

10. Fry the chicken nuggets with warm oil first, then change to medium heat and fry the chicken nuggets until golden brown outside and tender inside.

11. Leave the bottom oil in the pot and add the dried chilies. After the chilies are fragrant, add the fried chicken nuggets.

12. After adding the chicken nuggets, quickly cook it into a bowl of gorgon, and switch to a high heat to quickly search for evenness.

13. After the gorgon juice is evenly coated and gelatinized, add a few drops of sesame oil.

14. Pour an appropriate amount of chili oil and stir-fry evenly before being out of the pan.

15. After serving the pan, sprinkle a little coriander stalks on top and serve.

Tips:
The characteristics of this dish: the color is oily and shiny, the garlic is fragrant and fragrant, the taste is burnt on the outside, the taste is tender on the inside, salty, sweet and sour, spicy, delicious with wine and rice.

Tips;

1. To make this dish, you should choose chicken thighs or whole chickens. Chicken breast is not recommended because it has a bad taste.

2. When chopping the chicken pieces, the size should be uniform, and the paste should be repeated to make it sticky and slippery. The paste should be thicker.

3. When frying, it should be cooked first and then colored. It is best to fry until the outside is charred and the inside is tender and golden in color.

4. Move fast when cooking chicken nuggets, it will not taste good after a long time.

One of the representative dishes of this Hunan cuisine, "Zuo Zongtang Chicken" of the big stir fry spoon is ready. It tastes charred on the outside and tender on the inside. It tastes salty, sweet, sour and spicy. It is a very good dish for friends to refer to!