[Hunan cuisine] Dong'an chicken -- the first of the eight delicious Hunan cuisine

When it comes to Hunan cuisine, the most photographed are probably fish with chopped peppers and farmhouse fried meat. Fish with chopped peppers is my specialty. It is also the dish that my husband often orders to eat. Today, however, another famous Hunan dish, Dong'an chicken, is on the ashes. It is a delicacy with a long history and is well-known at home and abroad. It is listed as one of the state banquet recipes and the first of the eight Hunan dishes.I improved my dish today, which is more suitable for my family, so I didn't add too much pepper, just a little spicy. I'm not from Hunan, so I don't pursue absolute authenticity. Please take care of your subordinates if they don't do well.A great feature of this dish is that it is cooked with vinegar, so the taste is sour and spicy, and the taste of the soup is very charming. It is absolutely delicious to mix rice. From this dish, we can prove that it is not necessary to add soy sauce before eating. But I can't mix porridge with my dinner, but I also fried a plate of small green vegetables. It tastes really good to eat them dipped in the soup of this dish. So don't worry that vinegar will affect the taste of chicken. In fact, it will stimulate the freshness of chicken. Don't worry about adding vinegar.

Main Ingredients

• hen One

Auxiliary Ingredients

• garlic A moderate amount of
• ginger appropriate amount
• scallion A moderate amount of
• Sichuan Pepper appropriate amount
• Red pepper appropriate amount
• Green and red pepper appropriate amount

This dish is best served with fresh and tender little hens. The meat is more smooth and tender. Or use chicken legs. After the chicken legs are cooked, remove the bones and cut the meat into shreds.The chicken should not be cooked for too long. Just cut off the raw chicken, otherwise the taste will not be tender.Thicken lightly and evenly, then hold the juice.