Dan Mountain Jar Chicken

Dan Mountain Jar Chicken

　　Dan Mountain Jar Chicken is a famous specialty from Dan Mountain Town, Yanjiang District, Ziyang City, Sichuan Province. This dish is savory and flavorful, with tender and soft chicken that maintains its shape, golden in color. It tastes rich without being greasy, leaving a lingering aroma in the mouth, making it one of the most beloved preserved meat products among locals.

　　Dan Mountain Town is located in the eastern part of Yanjiang District, Ziyang City, Sichuan Province, and is known as the "Five Horses Returning to the Nest." The town is rich in light and heat resources and is one of the main grain and cash crop production areas in Yanjiang District. Grain crops include rice, corn, sweet potatoes, and wheat, while cash crops consist of rapeseed, peanuts, chili peppers, ginger, and fruits. Livestock and poultry farming includes pigs, cattle, sheep, rabbits, as well as chickens, ducks, and geese, with pig breeding being especially widespread. iur

　　How to Make Dan Mountain Jar Chicken: iur

　　Ingredients: One whole young oil chicken (about 2.5 kg), 100g cooked ham, 100g fresh mushrooms, 50g dried scallops. iur

　　Seasonings: 900g cooking oil (about 70g used), 150g cooking wine, 20g salt, 6g MSG, 5g each of scallions and ginger, 25g soy sauce, 25g sugar. iur

　　Steps: iur

　　(1) Remove all fine feathers from the oil chicken, chop off the claws and head, debone, and cut into large chunks (about 50g each). Lightly brush with a little soy sauce, then place in a hot wok heated to 80% and deep-fry until golden. Remove once colored. iur

　　(2) Cut the ham into bone-shaped pieces. For the dried scallops, remove the tough parts and place in a bowl. Add cooking wine, scallions, ginger, and an appropriate amount of water. Steam until cooked, then remove the scallions and ginger for later use. iur

　　(3) Heat oil in the wok and sauté scallions and ginger until fragrant. Add the chicken chunks and stir-fry evenly. Pour in the cooking wine, then add salt, sugar, MSG, soy sauce, and an appropriate amount of water. Bring to a boil, then place the chicken and broth into a jar. iur

　　(4) Immediately layer the ham, dried scallops, and mushrooms in three separate piles on top of the chicken. Cover with the lid and simmer over low heat for 50–60 minutes. Remove and serve. iur