Red Army Long March Chicken

Red Army Long March Chicken

　　During the Long March, life was extremely harsh. Often, there was no rice or noodles to eat, and sometimes even wild vegetables and tree bark were consumed—let alone chicken. Egg-laying hens naturally became the best source of nutrition. The local people presented a chicken to the Red Army, and the cook prepared it by adding plenty of winter melon, potatoes, and carrots so that more people could enjoy the delicious flavor of the chicken.

　　　　Red Army Long March Chicken is made by braising an old hen along with sliced potatoes, winter melon, and carrots until tender, then pouring fermented bean paste and chopped chili over the chicken and steaming it for 8 minutes. The dish has a fragrant, savory taste with a pleasant tangy and spicy flavor.