Chicken can be cooked in many different ways, including deep-frying, steaming, roasting, stewing, and boiling. Due to the regional differences of dietary culture and varied cooking techniques, the flavors of chicken dishes are different in different regions. Three regional favorites are these:
1. Kung Pao Chicken
Kung Pao Chicken 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.
2. Xinjiang Large Tray Chicken
Xinjiang large tray chickenis 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.
3. 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.