Chinese Hot Dragon ChickenPrep: 12 min Cook: 14 min Servings: 1by Weining Wang10 recipes>
Hot Dragon chicken, also named drunken chicken or hot roast chicken, are a traditional Chinese New Year food. They are popular around the world, but especially in regions south of the Yangtze River. Beijing, China’s massive capital, has a history stretching back 3,000 years. It is known world-wide for such ancient sites as the grand Forbidden City, the imperial palace during the Ming and Qing dynasties, Tiananmen Square pedestrian plaza and the National Museum of China, which display a vast collection of cultural relics. Beijing’s cuisine is influenced by culinary traditions from all over China, but the style that has the greatest influence on Beijing cuisine is from the eastern coastal province of Shandong. Local dishes emphasize dark soy paste, sesame paste, sesame oil and scallions, and fermented tofu is often served as a condiment.
- 2 Tsp black pepper
- 2 large potatoes, peeled
- 1 cup sugar
- 3 Tb salad oil
- 2 big Chinese green onions, grated
- 2 Tb sea salt
- Chicken thighs, 2 pounds, cut in 2 –inch sized pieces
- 2 cup water
- Flattened whole chicken is baked, filled with stir-fried vegetables such as green onions and bean sprouts, and rolled in the chicken's body.
- A bottom layer of ground chicken thighs and spring onions is topped with a square of mashed potato, then more meat and scallions decorate the top in the symbol of chicken .
- Add salad oil and wait for 15 minutes
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