慈(ci)化雞。最(zui)早源自江西省宜(yi)春市慈(ci)化鎮,是(shi)地道的(de)(de)農(nong)(nong)(nong)村(cun)美(mei)食。每逢(feng)秋收(shou)時節,當(dang)地農(nong)(nong)(nong)民(min)把秋辣椒涼(liang)干切碎,再(zai)用(yong)(yong)自制的(de)(de)米醋(cu)做成(cheng)醋(cu)辣椒。用(yong)(yong)它(ta)與當(dang)地土雞一起烹(peng)調,酸鮮可口;是(shi)當(dang)地一道品味(wei)獨(du)特(te)的(de)(de)風味(wei)農(nong)(nong)(nong)家菜。取(qu)名慈(ci)化雞。是(shi)當(dang)地農(nong)(nong)(nong)家專門用(yong)(yong)來招待家貴客(ke)的(de)(de)的(de)(de)必選之菜。
只(zhi)可(ke)意會(hui),不可(ke)言傳,只(zhi)有親身品嘗方能知曉,獲(huo)得眾(zhong)多(duo)國(guo)人的(de)關注與(yu)青(qing)睞并走進天下大慈化。
先將一(yi)整只雞放(fang)入開(kai)水煮成(cheng)(cheng)八分熟(shu),等他冷(leng)卻后(hou)砍成(cheng)(cheng)塊(kuai),再將山茶油燒熱,放(fang)上香(xiang)精料,保持香(xiang)味,接(jie)著(zhu)放(fang)入雞肉爆(bao)炒一(yi)分鐘,在(zai)這一(yi)分鐘內雞肉將充(chong)分吸(xi)收配料的味道(dao),變得十分入味,最后(hou)放(fang)入小米椒進行熬煮即可起鍋(guo)。