Ground Pot Chicken
Overview
Ground pot chicken is a local specialty delicacy. It is a famous Han dish that originated in southern Shandong, northern Jiangsu, and northern Anhui. It originated at the junction of Shandong, Jiangsu, and Anhui. It uses a small iron pot with a few pieces of firewood underneath to cook a pot of vegetables and paste a few noodles. The meal is cooked in one pot, which is time-saving and delicious.
Tags
Ingredients
Steps
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First wash the chicken legs with clean water, put an appropriate amount of water into the pot, put cold water in the pot, heat it slowly, and blanch the chicken legs to remove the smell.
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Prepare the required ingredients.
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Put cooking oil in the wok, when the oil is hot, add the seasonings and stir-fry until fragrant.
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First add the blanched chicken legs and stir-fry until the chicken legs turn slightly yellow.
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Next, add cooking wine to remove the fishy smell, add braised soy sauce to make the color brighter, add light soy sauce to make the color more beautiful, and add an appropriate amount of water to stew.
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Stew the chicken legs until 7 minutes cooked and add the potato cubes.
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At this time, knead the dough. Add warm water to the flour to form a fluffy shape, knead it into a ball with your hands, and let it rest for about 15 minutes.
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The dough is ready, and the chicken legs and potatoes are almost cooked. At this time, divide the dough into several dough pieces, put them in water and stretch them into thin pancakes. Put them in the pot, half submerged in the soup and half exposed. Cover the pot with a built-in micro-pressure function. Just simmer for about 10 minutes.
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Finely chop the green and red peppers and sprinkle them on the chicken pieces before serving. One is for decoration and the other is to enhance the flavor.
