What kind of chicken is used for pot cooking?

The chicken stewed in iron pot is Dahong fish chicken, which is of good quality, chewy and delicious. Hongyu chicken is a hybrid with fast growth, good body shape and strong disease resistance. Adult red-feathered chickens are strong, fresh and tender, with bright red feathers and no variegated feathers, and cocks are generally healthy. Generally, it can grow to 6-9 kg, and the maximum can grow to about 14 kg.

Stewed pot is a traditional dish in Shandong, Jiangsu and Anhui, which originated in Weishan Lake area in northern Jiangsu and southern Shandong. Fishermen who used to live in Weishan Lake area were limited by ship conditions and created this cooking method. In addition to pot stewed meat, there are pot stewed ribs, fish and other pot dishes. Iron pot stewed soup has less juice, fresh alcohol and rich taste, which is deeply loved by the public.

Pot-stewed vegetables are cooked with a big fire. As we all know, the thermal conductivity of cast iron pot is very good, and the umami flavor of chicken is given off under the blessing of fire, while chicken can maintain a delicate taste.

Secondly, the most special thing about pot cooking is to stick a circle of bread beside the pot. Half of the bread sticks to the pot and half is immersed in the soup. Cakes taste like vegetables, and vegetables smell like cakes. They are soft and dry.