Description
A rustic iron pot dish originating in Xuzhou, Jiangsu. Bone-in chicken is braised with spices. Flat wheat dough pieces are slapped around the rim of the wok, half-submerged in the broth to steam-bake and absorb the umami.
Restaurants serving Di Guo Ji (Iron Pot Chicken with Dough Drops)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Bone-in chicken
- All-purpose flour
- Star anise
- Sichuan pepper
- Doubanjiang
- Soy sauce
- Ginger
- Scallion
Instructions
- [Authentic Recipe]
- Knead flour and water into a soft dough; rest.
- Cleave bone-in chicken and fry until golden.
- Add star anise, Sichuan pepper, scallion, ginger, chilies, and Doubanjiang.
- Pour in soy, wine, and broth to braise.
- Stretch dough pieces flat and slap them around the wok rim, half-submerged in the boiling broth.
- Cover and steam-braise for
- mins until the dough puffs up.
Learn more Spice, substitutes, tips
Key spices
Aroma of star anise and wheat dough infused with rich chicken broth、鶏肉の濃厚な出汁を吸った小麦粉の旨味
Substitutes at Japanese supermarkets
Braise chicken in a JP skillet and slap Suiton dough around the edge
Pairing
Cold Beer / Baijiu
Trivia
Invented by farmers to cook a main dish and carb simultaneously in one pot during field work. Today, this Di Guo style is highly popular in urban cities.
Eating tips & etiquette
Peel the dough from the wok rim and eat it with the chicken. The submerged part is soft and soupy, while the top part is crispy.
Allergen
Poultry, Wheat, Soybeans