The native chicken used in Chai chicken is stocked by local farmers, and the way of raising native chicken is different from that of ordinary chicken. Native chickens look for food outside by themselves, and there are fewer toxins in their bodies than ordinary chickens. This dish is made into a hot pot, using a rural earthen stove, putting some firewood or charcoal in it, first frying it with strong fire, and then gently cooking it with charcoal fire. Because the whole production process is made of firewood, this dish is named.
Ingredients: a native chicken, 200ml vegetable oil, a little ginger, garlic and pepper,100g sauce, and any number of side dishes.
Production steps:
Detailed steps:
1, preparation: a, kill chicken and chop, b, prepare seasoning, c, corn flour.
2. Add 200ml vegetable oil until the oil is hot, and fry the cut chicken in the pot until it is yellow, but it can't exceed 3 minutes;
3. Add appropriate amount of white wine, vinegar, pickles and garlic, and stir well.
4. Add the secret sauce and stir-fry until it is fragrant, but it cannot exceed 1 min.
5. Add chicken blood, chicken offal, vegetables, paste corn buns, and cover the pot for 3-5 minutes.
6, open the lid to eat.
The dish Chai Ji has captured people's curiosity and made people walk in and taste it. Chai chicken cooked with firewood has a unique taste and is deeply loved by diners. Eating firewood first is original, grounded, nostalgic and fresh. Cooking with a firewood stove reminds people of childhood memories.