Diguo chicken is a kind of stewed chicken in Jiangsu, Anhui or Henan, which is usually called iron pot stewed chicken in northern China. The form of earthen pots is similar to that of iron pots in the northeast, both of which originated from the traditional way of life in rural areas. Firewood to keep warm, pot-stewed. A family stews a pot of vegetables and sticks a circle of cakes, including vegetables and staple food. Unlike now, several dishes are not fried for a long time. The early form of dining was pot rice, and everything was stewed in one pot, which was also limited by economic conditions.

Diguo chicken is common in Xuzhou, Jiangsu, the border area between Anhui and Henan, especially in northern Jiangsu. Local grass chicken or cockerel is the main choice of diguo chicken. Chicken q bomb has a taste, and the ingredients are mostly local dried beans, dried flowers, carrots or dried mushrooms. The taste is salty and spicy, especially the degree of spicy is amazing! There is a circle of flour cakes around the pot, which is different from tortillas or flower rolls in the northeast. Diguo chicken mostly uses non-dough to make flour cakes, which are thin, crisp and dry.

Diguo chicken needs ingredients: grass chicken 1 2,000g, mushroom 20g, dried bean 20g, onion 1, ginger1,garlic 10g, Xiaomi spicy 20g,

Seasoning required: 4g salt, 4g monosodium glutamate, 4g chicken essence, braised soy sauce 10g, fresh soy sauce 10g, 2g shisanxiang, dried pepper 10g, 5g Indian pepper, 5g pepper, 6g aniseed, a little coriander, and flour cake 10g.

Production process:

1. Slaughter the grass chicken, keep the chicken blood and clean up the chicken offal. Chop into pieces of uniform size and wash the blood with clear water.

2. Soak the dried mushroom flowers with water one hour in advance, soak the dried bean curd half an hour in advance, change the dried flowers into strips, cut the dried bean curd into short pieces, wash and cut the green onions, peel and slice the ginger, crush the garlic, cut the millet into long pieces for later use, and wash and cut the parsley.

3. Heat the wok with base oil, add onion, ginger and pepper to stir fry, add dried pepper and Indian pepper to stir fry, and add chicken pieces to stir fry.

4. Stir-fry the chicken pieces until they lose color, add thirteen spices, cook with cooking wine, add braised soy sauce and fresh soy sauce to color, add chicken soup, add salt monosodium glutamate to taste, and add soaked dried mushrooms and dried beans to serve.

5. Pour into the pot, cover the lid and bring to a boil. Turn to medium heat and stew for about 25 minutes.

6. Break the dough into ten pieces, soak it in water for ten minutes, stretch it into strip-shaped pancakes, stick it on the edge of the pot, cover the pot, and continue to stew for about five to ten minutes.

7. Add millet spicy and garlic, add coriander segments and serve.

8. In this way, the special pot chicken in northern Jiangsu is ready.