Local Pot Chicken

Name: Local Pot Chicken
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Half chicken; 150g Flour; 2 pcs green pepper; Some salt; 30ml Cooking Wine; 15ml Soy sauce; 30g Fuel consumption; Some Dried chili; Some Green onion ginger garlic; Some Star anise bay leaf pepper

by Teacher Kong teaches cooking

4.7 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

As the saying goes, "No chicken can't make a banquet." During the festivals and banquets, there must be chicken-related dishes. Today I will share this recipe of local pot chicken that you can learn from the dishes you used to go home.

Local pot chicken originated at the junction of northern Jiangsu and northern Anhui, and is also one of Anhui's signature dishes. The traditional earthen stove iron pot is combined with the sparks from the local black-footed free-range chicken, which is called "local pot chicken". The reason why local pot chicken has become a special signature dish is that its deliciousness is not only expressed in the tender and tasty chicken nuggets, but the pancakes on the pot are even more icing on the cake.

The cooked chicken in the local pot will have less and strong soup, fresh and mellow taste. The cake has the flavor of vegetables and the flavor of the cakes. It has the characteristics of coexistence of softness and dry fragrance. The thick sauce covers each piece of chicken, a bite, fresh, thick and fragrant! I believe you will practice this new year dish if you have time. image

Local Pot Chicken

1. Add 5 grams of salt to the flour and mix well.

2. Pour the water slowly while stirring.

3. Knead the flour into a smooth dough without lumps, and let the dough rest for 30 minutes. (The dryness and humidity of the noodles should be appropriate, and it is better not to touch the hands.)

4. Knead the awake dough, divide it into 12 equal parts, knead each dough into a ball, and soak it in clean water for a while.

5. Clean the chicken and chop it into larger pieces. Blanch chicken pieces, remove and rinse.

6. Pour an appropriate amount of oil into the pot and heat it to 70% hot.

7. Add scallions, sliced ginger, sliced garlic, dried chili, bay leaves, pepper and star anise until fragrant.

8. Pour the chicken nuggets and stir fry until the surface of the chicken skin is slightly yellow.

9. Add 30ml cooking wine, 15ml dark soy sauce, 45ml light soy sauce, 30g oyster sauce, and stir fry evenly.

10. Pour in the water soaked in the ingredients, cover the pot, and simmer for about 40-45 minutes.

11. Take out the small dough ball and press it flat, and then pull it directly into an oval cake with your hands.

12. Put half of the whole pie on the side of the pot and half float on the soup, and wrap the pie around the pot.

13. Cover the pot and continue to simmer for about 15 minutes.

14. Finally, sprinkle crushed green peppers and turn off the heat. There are chicken and pancakes, so I don’t even have to eat rice. (If you like a more spicy taste, you can drizzle a large spoonful of spicy chili oil before serving to make it more fragrant!)