Chicken can be cooked in many different ways, including frying, steaming, roasting, stewing and boiling. Due to the regional differences in food culture and cooking techniques, chicken dishes are different from place to place.
Kung Pao Chicken
Kung Pao chicken is a spicy stir-fry dish made with chicken, chili, Sichuan pepper, peanuts, and vegetables. It is a traditional Sichuan dish that can be found throughout China. The chicken tastes tender and smooth, and the flavor can be either spicy or mild depending on how much chili is added.
The Kung Pao Chicken smells good, with the diced chicken tasting tender, and the peanuts being crispy. Thanks to the various seasonings and the fresh ingredients, the dish presents four features: crispy, aromatic, sweet and spicy.
Kung Pao Chicken, also Gong Bao Ji Ding or Gung Po Chicken, is a traditional dish of Sichuan Cuisine famous both at home and abroad. The mixture of the seasonings makes the dish taste special, and its flavor can be either spicy or mild, which is decided by the amount of chili peppers. Mainly made of diced chicken and peanuts, Kung Pao Chicken also has medical and health preserving value, including nourishing the marrow and replenishing the essence, promoting mental health and preventing the hypertension and heart diseases.
Xinjiang Large Tray Chicken
Xinjiang large tray chicken is a traditional Xinjiang dish made from chicken, potatoes, onions, bell peppers, chilies, garlic and ginger. It is usually served with noodles on a large tray.
Xinjiang large tray chicken is usually stir-fried and then stewed. After doing well, skin burnt meat rotten delicious chicken mixed with green pepper, red pepper bright color, mixed in the soup potato starch absorbed the fat, with chopsticks pick up wide and thin pieces of noodles in the soup stir a few times, immediately surrounded by dense soup, put into the mouth spicy fresh fragrant, all kinds of taste on the tip of the tongue.
This dish is unique in taste and novel in taste, with both the wild and bold spicy taste that the northwest people like and the numbing taste on the tip of the tongue that the old sichuan people are crazy about.
Hangzhou Beggar’s Chicken
Beggar’s chicken is a famous Han dish with a very long history. The chicken is usually stuffed, wrapped in lotus leaves, and roasted in an oven or under a grill for about 2 hours. The chicken meat is crisp and tender with a delicious smell.
According to legend, Ming qing dynasty, there was a beggar at the foot of changshu yushan mountain, had no pleasing food for several days, inadvertently stole a chicken, for his hunger, cookers, no spices, but nothing even Tui water cannot find MAO, he reluctantly took the chicken slaughter after take out internal organs, paste with mud and accumulate some loose leaf ignition bake up. Wait for mud to bake hair yellow, to the ground a fall, chicken feathers fall off together with the mud, the fragrance overflows. The servant of nearby big family zhang passes by here, be enticed by fragrance, beg the method that simmer chicken, inform master. The host is like this, invite friends and relatives to taste, full of praise, they ask the host is from what master, master said, what master, is a beggar, this is “beggar chicken.”