Xuzhou diguo chicken
By BradyHuels
I remember that during the May 1st holiday, our family went to Changzhou to see dinosaurs. We actually ate Xuzhou Diguo Chicken. At that time, everyone agreed that it was very delicious and decided to go home to the shanzhai. It was Saturday. Anyway, I had nothing to do at home, so I went out to buy a chicken. I used half of it because I was afraid that I wouldn't be able to finish it.
Recipe Recommendations
- old hen half a
- green bamboo shoots 2 trees
- flour 2 bowls
- onion appropriate amount
- red pepper appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- slightly spicy
- burn
- an hour
- ordinary
Steps for Xuzhou diguo chicken
1
Wash the chicken, cut it into slices, and marinate in cooking wine for 10 minutes.
2
Peel the green bamboo shoots, wash them, and cut into hob pieces for later use.
3
Chop green onions, ginger, garlic and red peppers into fine pieces and set aside.
4
Heat the pan, pour in the oil, and saute the chives, ginger, garlic and red peppers.
5
Add chicken and stir fry (chicken already has cooking wine in it, so don't add any more).
6
Stir fry the chicken for about 3 minutes, pour soy sauce and continue to stir.
7
Add green bamboo shoots, 2 bowls of water, and 2 tablespoons of salt. Cover the pot and bring to a boil over high heat.
8
Mix the flour into dough.
9
Make long cakes.
10
Wait until the pot is boiled, you can stick the dough to the edge of the pot and partially immerse it in the water.
11
Simmer slowly over medium heat. In about 1 hour, the MSG and five-spice powder will be ready to be served.