Laiwu Fried Chicken (a specialty of Laiwu, Shandong)

The basic introduction of Laiwu stir fried chicken

Laiwu stir fried chicken is a famous Han dish in Laiwu, Shandong, belonging to the Shandong cuisine. Laiwu is located in the hinterland of central Shandong, commonly known as "Fengcheng". Laiwu people are very fond of chickens when entertaining guests, and there is a local saying that goes' no chicken, no feast '. There is a chicken on the dining table, which symbolizes good luck and prosperity. It also shows respect for the guests. Laiwu people have a variety of ways to eat chicken, and they are also very particular about it. Laiwu stir fried chicken originated in the 1980s and has a history of more than 30 years of stir frying

What is the nutritional value of Laiwu stir fried chicken

1. Strengthen the body

Chicken has a high digestion rate and is easily absorbed and utilized by the human body, which has the effect of enhancing physical strength and strengthening the body

2. Improve immunity

In modern society, white-collar workers who are busy every day and often in a sub healthy state should eat more to enhance their immunity and reduce the risk of illness.

. Chicken has the effects of warming the middle and tonifying qi, replenishing essence and marrow, benefiting the five organs, and replenishing deficiency and damage. It is used to treat symptoms such as fatigue, weakness, insufficient food intake, diarrhea, dizziness, palpitations, menstrual disorders, postpartum milk loss, thirst, edema, etc

3. Tonifying kidney essence

can alleviate symptoms such as frequent urination, hearing loss, oligospermia, and coldness caused by insufficient kidney essence

4. Promote intellectual development

Has antioxidant and detoxification effects. It plays a significant role in improving cardiovascular function and promoting children's intellectual development

Method for making Laiwu stir fried chicken

Ingredients: earth rooster, water soaked pine ear, water soaked pink skin, tender celery.

Seasoning: a small amount of soybean oil, sweet bean sauce, soy sauce, Laiwu ginger, garlic cloves, cinnamon, star anise, fennel, cloves, Sichuan peppercorns, and white atractylodes. Method: 1. Slaughter the free range chicken, remove the internal organs, wash and chop it into pieces, beat the ginger and garlic cloves until they are loose, and cut the celery into sections for later use. 2. Heat the wok over high heat, add soybean oil, add ginger chunks and spices, fry until fragrant, add chicken chunks and stir fry until dry, add bean sauce and stir fry until fragrant, pour into a pressure cooker, add soy sauce, pine ear, and the original soup of soaked pine ear that has been filtered and precipitated. Cover with high heat, press for 8 minutes, add the powder skin and simmer slightly, sprinkle garlic cloves and celery, and simmer. Serve in a bowl