Jingning Fried Chicken 丨 Said to be best travel food, it has been processed and stewed for nearly a hundred years. At present, there are 2 provincial-level heirs and 4 municipal-level heirs involved in Jingning Fried Chicken Skills Project, and annual processing and sales volume has reached more than one million. In 2011, Jingning fried chicken production skills were listed as a protected intangible cultural heritage in Gansu Province.
Jingning fried chicken is well-known in Gansu, Shaanxi, Ningxia and other regions for its large body, tender and tasty meat with dense aroma, refreshing taste and low fat. In past, when going to Lundong, many people chose to take a break while passing through Jingning, and when they go again, Jingning fried chicken and a pot of kui are definitely a must-meal.
Jingning fried chicken is easy to make. But if you want to cook a meaty and tasty dish, then at every stage of its preparation you cannot be careless. Jingning Roasted Chicken is basically fried chicken coated in maltose and then boiled in brine with many spices. When preparing Jingning Roast Chicken, attention is paid to rich ingredients, aged soup stew, fine processing, and appropriate heat. Whenever a chicken is cooked, lid of pot immediately pops open and flavor becomes pungent, causing people to salivate.
The most important thing is stew, because quality of stew directly determines character of fried chicken. The shortest stew is said to be five years old, and ingredients need to be added every two to three days as needed to ensure there is enough stew. Saturated ingredients, coupled with long stewing, seasonings are completely immersed in meat, and taste becomes richer and more refined. This type of fried chicken has a thick, meaty flavor that is refreshing and lean, and bone-off is soft and chewy.