Method and ingredients of firewood chicken

Firewood chicken is a very famous dish in the southern region. It has a very aftertaste and a very strong flavor, but generally speaking, very few people will make this dish at home. After all, if you want to make authentic firewood chicken, you still need to use firewood. This will cause many people in the city to not be able to eat this dish often, so many people want to go to some restaurants to taste this dish.

Cooking method

summary

The local chicken is killed on site, fried with firewood or charcoal on a simple stove, and then simmered in water. [1]

Detailed steps:

1. Preparation: a. Kill and chop the chicken b. Prepare the seasoning c. Add corn flour;

2. Add 200ml vegetable oil, heat the oil, add the chopped chicken and fry until it turns yellow but not more than 3 minutes;

3. Add appropriate amount of white wine, vinegar, kimchi and garlic, stir fry and mix well;

4. Add the secret sauce and fry until fragrant but not more than 1 minute;

5. Add chicken blood, chicken offal, vegetables, corn buns, cover the pot and simmer for 3-5 minutes;

6. Open the lid and eat.

Dishes Features

Unconsciously, people in modern cities have been away from nature and forests for a long time. Now everyone uses natural gas to cook at home and has forgotten the distant era of cooking with fire. When I suddenly saw a restaurant cooking, I couldn't help but want to try it.

Ingredients: chicken, eggplant, flour, seasoning

Dice the eggplant and lightly salt and squeeze out the water. Just chop the chicken into small pieces, beat an egg, add a little flour and mix well until the chicken pieces are coated with flour. Dice the eggplant and lightly salt and squeeze out the water. Heat the oil in a pan and fry some scallions, ginger, and peppers, then add the chicken pieces into the pan and stir-fry until golden brown. At this time, add the eggplant and appropriate amount of salt, soy sauce and water. Then add water to the flour and knead it well. Be careful not to make the dough too hard. If you like softer pancakes, don't knead them repeatedly. If you like tighter ones, knead them a few more times. When the pot is boiled, you can stick the pot stickers around the vegetables. Remember that the lower part of the pancake should be in the vegetable water. That's it. Place a bowl of cold water on the pot lid, boil it over high heat for a while, then simmer it over low heat for a while. When the water in the bowl is hot, it's ready.

The chicken cooked in this way is very tender and retains its unique flavor.

Ingredients: 400g three-yellow chicken, 400g pig's trotter, 300g eel, 300g flour, 80g corn flour, 2 eggs, 15g sliced ​​ginger, 25g garlic, 15g coriander, star anise, pepper, salt, cooking wine, dark soy sauce, soy sauce, spicy powder, chicken essence, MSG, and broth as needed

250g refined oil

Preparation method:

1. Clean the pig's trotters and cut them into pieces. After blanching, add ginger slices and cooking wine and stew until 90% cooked. Remove from the pot and set aside. Clean the three yellow chickens and cut them into pieces. Cut the eels into sections and blanch them separately.

2. Put flour and corn flour in a bowl, crack in eggs, add a little salt and MSG, then add appropriate amount of water and knead into a dough of moderate hardness. Then, cut the dough into 25-gram pieces (about 16 pieces), roll them into balls, soak them in clean water, make them into pancakes, stick them on the edge of the pan, and bake them slowly over low heat.

3. Heat oil in another pot, sauté ginger slices, garlic, star anise and peppercorns, pour in chicken and eel segments, add cooking wine, stir-fry until the water is almost dry, add broth, pour in pig trotter segments, cover and simmer until the soup is thick and the chicken is cooked, add salt, MSG, chicken essence, spicy powder and soy sauce, and then add a little dark soy sauce to adjust the color, remove from the pot and serve in the pancake pan, sprinkle with coriander segments, and serve on an alcohol stove (or a small earthen stove).