Dong'an chicken is a traditional dish originating from Dong'an County, Yongzhou City, Hunan Province.

However, unlike blood duck, Dong'an chicken is a state banquet dish, and it can be gilded at the state banquet, and its value is naturally not comparable to ordinary dishes.

For example, some good deeds named the eight most popular dishes in Hunan cuisine as the Eight Great Hunan Cuisines, which title is actually quite controversial, because everyone has been arguing about which eight dishes are the most popular.

But no matter how you argue, Dong'an chicken has always been in first place.

This is the benefit of gilded body for state banquets.

However, in addition to the golden body of the state banquet dish, Dong'an chicken itself is also very solid in taste and texture.

According to the information, it is that this dish is bright in color, the meat is fresh and tender, sour and spicy and refreshing, fat but not greasy, and it does not get tired of eating; it has the effects of strengthening the waist and strengthening the kidney, regulating anemia, and tonifying qi and blood.

I don't know what the effect of dietary therapy is for the time being, but the first few points alone are quite attractive.

Even Xu Zhuo, a person who has never eaten it, is attracted by these adjectives and wants to taste it to satisfy his cravings, not to mention those fans of Hunan cuisine.

In various cuisines, there are some famous dishes that are not worthy of the name, and all kinds of black ingredients emerge in an endless stream on the Internet, but no matter how you search the Internet, you can't find any related black ingredients.

Therefore, Dong'an chicken can be listed as the first of the eight Hunan dishes, not only with the gilding of the state banquet, but also its own strength should be very strong.

Of course, the dishes that can be served at the state banquet are absolutely first-class.

Especially at the state banquet of Huaiyang cuisine, Dong'an chicken, a Hunan dish, can fight a bloody way in it, which in itself can prove the quality of the dish.

Now that Yuan Desheng has taken the initiative to teach this Dong'an chicken, coupled with the fact that he has been able to use his studious skills, Xu Zhuo will naturally not let go of this opportunity.

In order to learn smoothly, Xu Zhuo not only checked all kinds of Dong'an chicken-related information on the Internet, but even specially asked the old man on WeChat.

After all, he was a guy who worked hard in the kitchen of the state banquet back then, and the old man should know a lot about Yuan Desheng.

As a result, the old man sent a lot of words in a row.

At first, Xu Zhuo thought that the old man was the same as usual, and he despised him when he talked about other cuisines.

As a result, this time he did not despise Hunan cuisine, but asked Xu Zhuo to learn from Yuan Desheng.

"Xiao Clumsy, this dish is Yuan Desheng's famous work in the kitchen of the state banquet, several leaders like it very much, you must study hard, learn this dish, learn it well, and learn it thoroughly!"

Well?

Why did you suddenly boast about Yuan Desheng?

Isn't it to be despised in all sorts of ways?

Xu Zhuo didn't reply to the old man's words, but slowly typed a question mark and sent it over.

Soon, the old man sent another message.

This passage explains the reason why Xu Zhuo should study Dong'an chicken well.

There are a lot of words, but they can be summed up in four words: in order to pretend to be forced!

The old man's point of view is very interesting, no one in the Yuan family inherited Yuan Desheng's craftsmanship, but the craftsmanship of the Xu family has not been lost.

If Xu Zhuo can learn the dishes that Yuan Desheng relied on to become famous now, the next time he sees Yuan Desheng again, the old man can taunt him well.

This old man was very close to Tian Chengrun back then, and he looked down on the old man a little.

Therefore, taking advantage of this opportunity, the old man will naturally have a good time.

Xu Zhuo didn't know much about the grievances between these old men, and he didn't know what kind of bloody wind the kitchen was at the state banquet back then, and he always felt that they all had stories.

Perhaps, this is the world of adults, right?

At about three o'clock in the afternoon of the next day, Xu Zhuo and Yu Keke went downstairs with the filming equipment and went to Yuan Desheng's house.

But today is different from the last time I went to shoot a video, the last time I went to shoot, there was a big G sitting, and Yuan Kang running errands.

And now Yuan Kang has not shown up for the past few days because he is worried about being scolded by Yuan Desheng.

At this time, when he went to Yuan Desheng's house to shoot a video, he would not move forward, and even deliberately explained to Xu Zhuo, not to mention his name when shooting the video, so as not to deepen Yuan Desheng's impression.

Xu Zhuo called an online taxi and went to Yuan Desheng's house with Yu Keke.

Seeing Yuan Desheng again, Xu Zhuo found that this old man had changed a lot from the last time he made a video.

The last time I made a video, although Yuan Desheng was in a good mood and quite cheerful, I always felt that he had a knot.

And now, it obviously feels like he's a lot more relaxed.

Probably because the three-layer set of chickens is selling well, and you feel that you have saved Hunan cuisine?

Xu Zhuo doesn't understand the minds of the elderly very well, but as long as he is in a good mood, he can do it.

Regarding the thoughts of the elderly, Xu Zhuo really didn't understand, so he hadn't done the task of enlightening Yuan Desheng until now.

If you want to put aside other tasks, Xu Zhuo will definitely try it, after all, there are rewards to get.

But this enlightened old man, he really doesn't know how to start.

Say something like you want to see the opening point?

Xu Zhuo himself knew that it would definitely be useless, and if it was useful, it would not be his turn to say it.

The health articles that middle-aged and elderly people turn around every day on WeChat are more beautiful than what they say.

There was no clue about this task, so Xu Zhuo had no choice but to let it go, anyway, there was no punishment, and it would be over when the date passed.

Seeing Xu Zhuo, Yuan Desheng expressed his gratitude repeatedly.

"Little clumsy, thank you for helping to promote it.

Now the three-story chicken set in Xiangmanlou is sold out early every day, and the three-story set of chicken in other Hunan restaurants is also very popular, which is really unexpected.

We are currently working on the criteria for judging this dish, which will be announced when the time comes, so as to save some unscrupulous merchants from shoddy. ”

Depending on the angle of the station, the issues considered will be different.

The owners of ordinary restaurants probably only want to take advantage of this popularity to make a lot of money, but Yuan Desheng and others, the masters of Hunan cuisine, are thinking about how to make the business run for a long time, and even regain the signboard of traditional Hunan cuisine.

Of course, the judging criteria will not be perfect, and there will definitely be people who can take advantage of the loopholes.

But it's a good effort.

After getting the equipment right, Yuan Desheng began to teach Xu Zhuo to make Dong'an chicken.

Dong'an chicken is a widely circulated dish in Hunan, and it is not too difficult to make it.

The difficulty is the control of heat and taste, which is the top priority of this dish, and it is also the criterion for Hunan cuisine chefs to be able to make a master.

In addition to the tender hen as the main ingredient, the remaining ingredients of Dong'an chicken are ginger, Sichuan pepper, green onion, red pepper, millet pepper, chicken fat, chicken broth, salt and sugar and other condiments.

When introducing the ingredients, Yuan Desheng focused on ginger and chicken fat.

"The spicy taste of fried ginger is better than that of old ginger, it is easier to penetrate into the chicken, and it tastes more spicy and refreshing, which makes people have an endless aftertaste.

The purpose of using chicken fat is to increase the umami and aroma of the chicken, and the dishes will be more delicious. ”

After a pause, he said: "Of course, if you don't have young ginger, you can use old ginger, after all, there are no strict rules for dishes, and as for chicken fat, you can also use lard instead." ”

Chinese food does not have strict rules like Western food, and Chinese food is more flexible and changeable, so if you want to do it well, in addition to the ingredients, experience is also important.

The practice of Dong'an chicken is divided into two parts: boiling and stir-frying.

Xu Zhuo is familiar with the step of cooking Dong'an chicken, because it is very similar to the white-cut chicken in Cantonese cuisine, with three steps and three downs.

Boil water in a pot and put some peppercorns, green onions, and ginger slices in it.

Bring the water to a boil for five minutes to allow the flavor of the spices to soak in.

Then pour some cooking wine into the pot, and when the wine was steaming, Yuan Desheng grabbed the neck of the tender hen and put it into the pot.

After a few seconds of pause, bring it up again, pour out the water in the abdominal cavity, and repeat this three times, then put the whole chicken in the pot while reducing the heat and cook for five to eight minutes.

Don't cook it for too long, as it will cook the meat for a long time, and when you stir-fry it, you won't be able to make the chicken tender and delicious.

Basically, the meat is boiled until it is seven ripe.

The so-called seven maturity, that is, using chopsticks to insert into the thickest part of the chicken thigh, there is no blood oozing out of it, even if it is successful.

After the chicken in the pot is cooked until it is seven ripe, remove it from the pot and put it in cold water.

Then, Yuan Desheng put a bowl of ice cubes into the water.

He said to Xu Zhuo: "If the chicken wants to be tender and delicious, the cooling step is indispensable, and the faster it is cooled, the better the taste of the chicken, so now the restaurant will basically use ice cubes to cool down." ”

Speaking of ice cubes to cool down, Yuan Desheng told Xu Zhuo that this matter was actually related to Zheng Guangyao.

When Yuan Desheng made Dong'an chicken in the back kitchen of the state banquet, Zheng Guangyao thought that Yuan Desheng made white-cut chicken, so after the chicken came out of the pot, he took a small basin of ice cubes and poured it into the basin.

Yuan Desheng was a little angry, but Zheng Guangyao was the head chef at that time, so he endured it and used the hen with ice cubes to make Dong'an chicken.

Unexpectedly, the chicken texture was more tender, so this method was retained.

After recalling the events of that year, Yuan Desheng encouraged Xu Zhuo and said: "Cooking is actually a process of collision and fusion of various cuisine practices.

So if you want to be a good chef, you have to dabble in all cuisines, and you can't do it behind closed doors.

Let's take it as an example, if you say that you are the leader of a certain cuisine, in fact, you can basically understand the dishes of other cuisines.

This is the result of our collision and fusion in the kitchen of the state banquet back then.

However, the best thing to do in this area is your grandfather, who has learned almost all the eight major cuisines, but unfortunately, he only pursues the original flavor of the cuisine and does not integrate it into his own style.

Child, we are all optimistic that you will go further, don't let us down!"

As soon as he finished speaking, the system's prompt came immediately.

"Ding, the host's excellent performance has been sincerely blessed and taught by the seniors, and the D-level signature cooking skill - chopped pepper production is specially rewarded, congratulations to the host. ”

Xu Zhuo: ......

Why is the dog system becoming more and more unreasonable to issue rewards now?

I just got the reward of chopping pepper fish head and haven't used it yet, but the skill of chopping chili pepper has actually arrived.

Is this just in time for the anniversary?

However, this skill is really good, not only can you use chopped peppers to cook in the store, but you can also sell it in the online store.

It's the best of both worlds.

While the chicken was cooling, Yuan Desheng began to change the ingredients to the knife.

First of all, the ginger should be cut into long filaments, which can not only facilitate the flavor when stir-frying, but also for people who don't like to eat ginger, it can also be easily picked out from the dish.

As an ingredient, the red pepper was also cut into filaments after Yuan Desheng removed the seeds.

This red pepper is used for color matching, and it doesn't matter if it tastes spicy or not, so most chefs will choose red and bright bell peppers or beetroot peppers.

As an authentic Hunan native, Yuan Desheng naturally doesn't have such flashy chili peppers, he chooses Hunan's red two wattle strips, the kind that can make people cry.

After cutting the ginger and red pepper, Yuan Desheng cut the cleaned millet pepper into small pieces.

The spiciness of this dish mainly comes from millet peppers, so you need to prepare a little more.

In addition to millet peppers, in order to increase the flavor of chili peppers, Yuan Desheng prepared a little chili flakes made from roasted dried chili peppers.

This kind of chili crumble is not very spicy, but it is full of burnt flavor, and putting it in Dong'an chicken can not only increase the flavor, but also increase the color and appearance of the dish.

As for chicken soup, under normal circumstances, just use the soup that has just been cooked, but Yuan Desheng, as a celebrity chef of Hunan cuisine, will naturally not do so.

He made a pot of chicken soup with several old hens in advance.

The soup is golden in color, not to mention making Dong'an chicken, Xu Zhuo thinks that if you cook some noodles and put them in, the taste is also extremely beautiful.

As for chicken fat, Yuan Desheng also bought some chicken fat in advance and boiled a big bowl of lard.

Once the ingredients are ready, the chicken is almost cooled.

Yuan Desheng took the chicken out of the basin, controlled the moisture and began to cut into pieces.

Strictly speaking, the cutting step is also very particular, and the whole chicken must be cut into sixteen pieces.

However, nowadays cooking is all about efficiency, the faster the better, so under normal circumstances, you only need to chop the chicken into slightly larger pieces, and there is no strict requirement that it must be 16 pieces.

The chicken pieces are chopped, Yuan Desheng sets up a wok, and puts chicken fat in the pot.

After the chicken fat melted, Yuan Desheng immediately grabbed a handful of peppercorns and threw them in.

Dong'an chicken is a dish that can only be enjoyed when you eat it with the fragrance of peppercorns, but you can't see peppercorns when you eat them.

Therefore, after the pepper is fried to produce the fragrance, it has to be fished out with a fine mesh sieve, so as not to affect the overall sense when eating it.

This is the style of state banquet cuisine, not only considering the taste of the dish, but also the senses of the diners.

After the peppercorns were fried and taken out, Yuan Desheng poured the chopped ginger into the pot and stir-fried, and when the fragrance of the ginger wafted out of the pot, he poured the chicken pieces into it and stir-fried.

"First force out the flavor of the ginger with hot oil, so that when you fry the chicken pieces, the flavor of the ginger will seep into the chicken, and the more you eat it, the more you want to eat it. ”

Yuan Desheng explained to Xu Zhuo carefully while cooking, for fear that Xu Zhuo would not be able to learn.

In fact, when he was just cooking chicken, Boss Xu had already learned the dish of Dong'an chicken with his studious skills.

However, in order to show respect for the old man and to have a more comprehensive understanding of this dish, Xu Zhuo has always been very humble.

didn't take the initiative for Yuan Desheng to instruct, he made a look of listening carefully.

The impression is sufficient.

But the more he behaved like this, the more Yuan Desheng's mind kept jumping out of the situation that Yuan Kang was carrying a bag of steamed buns that day.

are also grandsons, why is Xu Jimin's grandson so well-behaved, but his own grandson is so unsuccessful?

Alas......

Melancholy!

"Grandpa Yuan, what's wrong with you?"

Xu Zhuo found that Yuan Desheng, who was turning over the chicken pieces in the pot, was a little distracted, so he couldn't help but ask a few questions.

After all, I'm still shooting a video at this time, and I can't roll over.

Xu Zhuo's words made Yuan Desheng come back to his senses immediately, and he said with a dry smile: "It's nothing, when people are old, they like to think nonsense...... Let's move on. ”

After the chicken pieces were stir-fried for a few minutes, Yuan Desheng put the millet pepper into the pot.

Stir-fry for another half a minute, ready to pour the chicken broth into the pot.

However, before pouring the chicken broth, you have to pour some rice vinegar into the pot.

At this time, you don't need to put too much rice vinegar, mainly to add flavor to the chicken.

After pouring in the rice vinegar, wait for the sourness in the pot to rise, and then pour the chicken broth into the pot.

The chicken broth should not be too much, and the chicken pieces should be the standard.

Stir-fry with chicken fat first, and then stew with chicken broth, this is the secret of Dong'an chicken's deliciousness.

Of course, the ingredients and ingredients are important, but the heat is also essential for this dish.

After the chicken soup boiled, Yuan Desheng put some salt in the pot.

You don't need too much salt, because the soup will gradually receive a little bit later, and if you put too much salt, the chicken will be salty later.

After simmering for about five minutes, the chicken broth in the pot had been significantly reduced, Yuan Desheng stir-fried it slightly, and then poured the shredded red pepper into the pot.

After a few flips, he poured half a bowl of rice vinegar down the edge of the pot.

Rice vinegar is an indispensable ingredient for Dong'an chicken, but when to put it varies from person to person.

If you don't like the taste of jealousy, put it in advance, and if you like to eat the sour taste of rice vinegar, put it last.

If you want the vinegar to taste mellow and not seem so rushing, Yuan Desheng's method of dividing vinegar into two times is the most suitable.

When the vinegar is added, a sour taste of vinegar rises in the pot.

After the smell passed, Yuan Desheng put the dried chili flakes into the pot, sprinkled a little sugar to enhance the freshness, turned it evenly, and then turned off the heat and removed from the pot.

A sour and spicy Dong'an chicken is made.

After putting out the Dong'an chicken, Yuan Desheng waved his hand at Xu Zhuo: "Child, come and taste your grandfather Yuan's craftsmanship, even your grandfather ate it with a thumbs up." ”

Xu Zhuo said with a smile: "Yesterday, my grandfather said that this is your famous dish, and asked me to learn from you seriously." Seeing you do this today, it's really authentic, and just smelling it is enough for me to be hungry......"

This compliment made Yuan Desheng very useful.

Did Xu Jimin's old thing finally remember to praise Lao Tzu?

actually asked Xiao Zhuo to learn from himself, this is really the sun coming out of the west.

Yuan Desheng was a little surprised by Xu Jimin's attitude, he was quite happy at first, but after thinking about it carefully, he realized that the old thing was not well-intentioned.

Then the mood is not good.

As soon as I was in a bad mood, I thought of Yuan Kang who was carrying a bag of steamed buns......

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Thanks to the 20,000 book coins rewarded by the V group management [Bookworm Xiaogui], let you break the bank, and go back and make up for it. This chapter is 5,000 words, I hope you enjoy it.