The gourd chicken can be heated in the microwave or oven the next day, and the taste will not change. Or heat it in a steamer. In this case. The chicken is heated thoroughly, making it safer to eat and hygienic. Chicken is rich in amino acids, protein, and various vitamins. Regular consumption of chicken can keep the body healthy and improve immune function. It can also supplement the human body with sufficient calcium.

Gourd chicken is a traditional delicacy in Xi'an, Shaanxi Province, which began in the Tang Dynasty. The production of gourd chicken consists of three processes: boiling, steaming and frying. When making, first rinse it in clean water to remove blood stains. When cooking, tie the chicken with hemp wire to maintain its shape. When the cold water in the pot boils, add the chicken, cook for half an hour, take it out, put it into a basin, and add Add broth, cooking wine, refined salt, soy sauce, green onion, ginger, star anise and cinnamon and steam thoroughly.

How to make gourd chicken

1. Slaughter the chicken, remove the internal organs, wash it, rinse it in water for 30 minutes, remove the blood and chop off the feet.

2. Then put it into a pot of boiling water and cook for about 30 minutes.

3. After taking it out, cut the tendons on the leg bones, put it in a steaming basin, and pour 1500 ml of broth to cover the chicken body.

4. Add rice wine, soy sauce and refined salt.

5. Put the onion, ginger, cinnamon and star anise on the chicken.

6. Put it into the cage and steam it over high heat for about 2 hours and take it out.

7. Pick up the onion, ginger, cinnamon and star anise, drain the water, and cut the chicken open along the spine.

8. Add rapeseed oil to the wok and heat it until it is 80% hot. Push the back of the chicken down into the pot and stir it with a spoon. When it is golden brown, take it out and put it into a colander. Drain the oil.

9. Turn the breast of the chicken upward, scoop it up with your hands, make it into a gourd shape, and put it on the grilling plate.

10. Bring a small plate of pepper and salt when serving.