ingredient: 75g hen.
seasoning:
15g of pepper (red, sharp and dried), 1g of green onion, 1g of ginger, 1g of cooking wine, 5g of vinegar, 5g of white sugar, 3g of monosodium glutamate, 1g of cooking wine, 2g of chicken powder, 3g of pepper, 3g of peanut oil, 2g of starch (peas) and 1g of sesame oil.
"Dong 'an Chicken" is really delicious, with the sour, spicy, sweet and tender taste of Hunan cuisine. For the first place in Hunan cuisine that does not blow.
"Dong 'an Chicken" is a delicious food with a long history and is well-known at home and abroad. It is listed as one of the national banquet menus and the first of the eight Hunan dishes. "Dong 'an Chicken" has experienced the evolution of three dynasties.
in the western Jin dynasty, it was called "aged vinegar chicken". Western Jin dynasty; In the first year of Emperor Huidi's Yongxi (29), a county was established on the bank of Yingshui, called Yingyang County. At that time, the county magistrate hung a plaque for the county government, held a grand celebration ceremony, called the old people from all villages to congratulate them, and invited local famous chefs to hold a big banquet. According to the custom at that time, the fifth course of a formal banquet was chicken, which was called "Chicken Opening". That time, the "chicken mouth" tasted a little sour, and this acid opened the appetite of diners. After the end of the banquet, the county magistrate called the chef and asked him how he thought of adding vinegar to the chicken to taste. The cook knelt on the ground and said, "Forgive me, my Lord! I didn't mean to. At that time, I was in a hurry and put the old vinegar as cooking wine by mistake. But in order to get rid of the vinegar, I immediately added some pepper and ginger. It won't happen again, please forgive the magistrate! " The magistrate laughed and said happily, "Forgive me for what crime! Get up! Get up! Everyone says the chicken with vinegar is delicious! I called you here to reward you! " Who knows that a coincidence has created a famous dish. Since then, the practice of "aged vinegar chicken" has spread among the people.
in the late Qing dynasty, it was called "official chicken". At the end of the Qing Dynasty, Xi Baotian, the general of Xiang Army, made great contributions to suppressing the Taiping Heavenly Kingdom and the Miao uprising in Guizhou. The Qing court appointed Xi Baotian as Dr. Guanglu and awarded him the title of "Prince Shaobao", which was highly valued by the court. Xi Baotian died of illness in his later years and lived in Wujiaqiao. Once, Zeng Guofan, Zuo Zongtang and Liu Kunyi waited for Xi Baotian's family to be a guest, and this "aged vinegar chicken" was served in the banquet. In order to increase the flavor, the chef added some aged milk tofu to the "aged vinegar chicken", which was not only sour and delicious, but also crispy. Zeng Guofan and others ate it and were full of praise. When Zuo Zongtang asked about the name of the dish, Xi Baotian wanted to say "aged vinegar chicken", but he thought that the name was too corny and he couldn't say it clearly. Zeng Guofan interrupted: "This is a specialty of Xi Guan Bao Jia, so it's called' Guan Bao Ji'!" Zuo Zongtang and Liu Kunyi echoed and said, "Yes! Famous family dishes, official chicken, good name! " Since then, this dish has spread to the court.
It was called "Dong 'an Chicken" in the Republic of China. In the first Northern Expedition in 1926, Tang Shengzhi, a famous patriotic general of China Kuomintang, was appointed as the former commander-in-chief of the Northern Expedition Army. After the victory of the Northern Expedition, Tang Shengzhi settled in Nanjing. In order to celebrate the victory of the Northern Expedition, he hosted a banquet in Nanjing to entertain his subordinates and colleagues, and a "official chicken" was given between the banquets. His personal chef is from Wujiaqiao, and he is more particular about cooking. The first chicken to be selected must be a female chicken that has never laid an egg, and its weight does not exceed one and a half Jin; When making, the fire power is just right, keeping the blood in the chicken bones bright red; In terms of knife cutting, a chicken is cut into sixteen pieces in addition to its internal organs, and placed on a plate, which happens to be a complete chicken. After eating it, subordinates and colleagues all said that this dish is beautiful in appearance, bright in color, fresh and tender in meat, sour and refreshing, fat but not greasy, full of food, full of fragrance, rich in nutrition, fragrant, sweet, sour, spicy, tender and crisp. Asked what the name of this dish was, Tang Shengzhi was about to open his mouth when Gu Boxu reminded him: "Hometown flavor." Tang Shengzhi immediately said, "This is our special dish in Dong 'an, called Dong 'an Chicken." Tang Shengzhi's diplomacy is extensive, and its guests often use "Dong 'an Chicken" as a banquet. Guo Moruo's Hongbo Ji also records that during the period of War of Resistance against Japanese Aggression, Tang Shengzhi hosted a banquet for him in the mansion of Changsha Shuilu State, among which Dong 'an Chicken was particularly delicious. In February 1972, during the US President's visit to China, Mao Zedong hosted a banquet in honor of Nixon, during which Dong 'an Chicken was also served. Nixon boasted while eating, and after returning to China, he also praised Dong 'an Chicken for its excellent taste. Soon it was introduced to Southeast Asia, North America, Jordan, Malaysia, Japan, Singapore and other countries. Since then, Dong 'an Chicken has been listed as a national banquet dish, ranking first among the eight Hunan dishes.
The practice of Dong 'an Chicken is as follows:
1. Slaughter the chicks, then wash their meat, put it in a soup pot, add a proper amount of clear water and blanch it for about 5 minutes, and then take it out and cool it when the chicken is eight ripe. Slice the onion and shred the ginger;
2. Cut the chicken into strips. Removing pedicels and seeds from dried red pepper, and cutting into powder;
3. Heat the oil in a wok, stir-fry pepper, dried red pepper and shredded ginger, add chicken, pour cooking wine and boiled chicken soup, season with refined salt, white sugar, monosodium glutamate, chicken powder and vinegar, stir-fry until the chicken strips are cooked, add noodles, thicken the juice and pour sesame oil.
The key to making Dong 'an chicken:
1. Choose fresh and tender hen meat.
2, grasp the heat, and boil it until it is uncooked, otherwise it will be old and not fresh.