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Similar Zhangcha duck, Cooking base, Tomato and egg soup, Mala sauce, Yuxiang | ||
Dry pot chicken, also referred as hot pot chicken, Jibao or Ganguoji, is a dish served in a hot dry pot, processed with pepper garlic and chicken, by hard frying chicken in canola oil.
Contents
Dry pot chicken is actually one (new) type of hot pot dish. The seasonings, ingredients and cooking theories are similar. But dry pot does not need the soup base, which inserts spicy and other flavors further into the ingredients. In consequence, this dish tastes both spicy and sour promoting customers’ appetite, and it is not only rich in color but also in nutrition value.
It originates from Guizhou, and quickly gains a large popularity all over China.
Origin
There are two main opinions about the origin of dry pot chicken.
The dry pot began to spread to every corner of China as Sichuan labour forces went to the southeast area of China to find jobs. Millions of Sichuan migrant workers went to big modern cities carrying their hometown cuisines. In the following years dry pot naturally swept the whole country, therefore, dry pot chicken is everywhere even in Hong Kong now.
Comments
“it’s more a method than a recipe, and because it’s easily and infinitely adaptable to any ingredients you like and happen to have on hand. Because it’s pretty hard to mess it up. And because it tastes so much like Sichuan.” “Hot (warm) and spicy food was always my cure for seasonal depression in those dry windy cold Beijing winters...Guess the flavorful food demands a lot of mental resources in order to fully appreciate it and therefore you don't have much left to process your own little sadness.” “Hot pot’s strengths are also its weaknesses. Fish ball and bone marrow alike lose most of their essence to the boiling water. By the time that errant crab stick gets fished from the bottom and dipped inma jiang, the only thing to distinguish it from a hunk of dried tofu is its texture.”
Influences
Eating dry pot chicken has been a routine in Chinese daily life. With both delicious taste and low price, dry pot chicken is becoming more and more popular. People come into the restaurant, order a small chaffy dish, and then talk with strangers sitting next to them, with whom they will soon become friends. Dry pot chicken brings this fashion trend to the 21 century’s Chinese culture. From the northern part of Heilongjiang in China to the southern part, Hong Kong and Macau, people have dry pot chicken as home-style dishes. There are distributions from more than 3000 shops in Shanghai, Jinan, Chongqing, Beijing, Nanjing and even Hong Kong. Although they vary in forms, they all came from the same origin——dry pot chicken.