What is Bobo Chicken? How to make Bobo Chicken simple and delicious

Bobo Chicken is a traditional Sichuan snack that originated in Leshan and belongs to Sichuan cuisine. It has a history of hundreds of years since the Qing Dynasty. It has the characteristics of crispy skin, tender meat, spicy and fragrant, and moderate sweetness and saltiness. Some foodies must want to know what is the difference between Lengzhanzhan and Bobo Chicken? Let's open the Encyclopedia Knowledge Network to have a look! I hope it will be helpful to your food journey.

Contents of this article

1. What is Bobo Chicken?

2. How to make Bobo Chicken simple and delicious

3. What is the difference between Lengzhanzhan and Boboji?

What is Bobo Chicken?

Bobo Chicken is a traditional Sichuan snack. It is served in a ceramic bowl and served with spicy condiments and boneless chicken slices mixed with a variety of seasonings. Bobo Chicken belongs to Sichuan cuisine and has a history of more than a hundred years since the Qing Dynasty. It has the characteristics of crispy skin, tender meat, spicy and fragrant, and moderate sweetness and saltiness.

Sichuan cuisine:

It is one of the four traditional cuisines of the Han Chinese, one of the eight major cuisines of China, and the epitome of Chinese cuisine. Sichuan cuisine can be divided into local Sichuan cuisine and Shanghai Sichuan cuisine. Among local Sichuan cuisine, Sichuan cuisine includes Sichuan dishes, noodle snacks, hot pot, etc. Sichuan cuisine is divided into three schools: Rong School (Shanghebang), Yu School (Xiahebang), and Yanbang School (Xiaohebang). Shanghebang Sichuan cuisine is Sichuan cuisine centered in Chengdu and Leshan in western Sichuan; Xiaohebang Sichuan cuisine is Yanbang cuisine centered in Zigong in southern Sichuan, and also includes Yibin cuisine, Luzhou cuisine, and Neijiang cuisine. Xiahebang Sichuan cuisine is Jianghu cuisine represented by Dazhou cuisine, Chongqing cuisine, and Wanzhou cuisine in the old eastern Sichuan area.

How to make Bobo chicken simple and delicious

1. Soak the chicken legs, gizzards and black fungus in advance. Put the chicken legs, gizzards, ginger slices and green onions into the pot.

2. Pour in enough water to cover the chicken legs, bring to a boil over high heat, then simmer for 15 minutes.

3. When the chicken is cooked through, take it out and rinse it with cold water several times. Cut the kelp into wide strips and set aside. Put about 2-3 bowls of chicken soup in the pot, take out the gizzards and rinse them with cold water several times. The chicken skin can be peeled off and both the chicken and gizzards can be cut into slices.

4. Filter the chicken soup and set aside. Heat half a bowl of oil in a clean pot. Pour it into a large bowl with more chili powder while it is still hot. This way you will get chili oil.

5. Pour the chicken soup into the pot, add Pixian bean paste, garlic slices, appropriate amount of salt, pepper, and sugar, bring to a boil over high heat, then simmer over low heat for 10 minutes.

6. Filter the cooked soup and pour it into a large bowl of chili oil. Let it cool down and use bamboo sticks to string the previously cooked and cut chicken and vegetables together. You can also string a few skewers of chicken skin separately.

7. Fry the white sesame seeds until fragrant and sprinkle them into the soup. Then put the skewers into the soup.

What is the difference between Lengzhanzhan and Boboji?

The difference between Lengzhanzhan and Boboji: Lengzhanzhan is pierced with toothpicks and usually served directly on the plate. When eating, you can dip it in a small dish with base ingredients; the "bo" in Boboji actually means a clay pot. After special processing, the dish is pierced with toothpicks, and after cooling, it is put into various condiments and can be taken and eaten whenever you want. The main feature of Boboji is that the condiments and dishes are served in a red and yellow porcelain antique jar with dragon patterns.

Lengzhanzhan originated in Jiangyou, Mianyang, and is a local specialty snack. There are dozens of vegetarian and meat dishes for customers to taste. As for how to eat, each person has two plates, one large and one small. Dip the selected dishes in your favorite seasonings and put them in the large plate to eat, and put the toothpicks in the small plate for easy checkout.

Bobo Chicken is a traditional Sichuan snack that originated in Leshan and belongs to Sichuan cuisine. It has a history of hundreds of years since the Qing Dynasty. It is made of boneless chicken slices mixed with spicy condiments and various seasonings in a pottery bowl. It has the characteristics of crispy skin, tender meat, spicy and fresh, and moderate sweetness and saltiness. Bobo Chicken is a special dish when eating milk noodle soup. It won the Chengdu Individual Snack Quality Award in 1990 and was named a high-quality snack by the Chengdu Municipal People's Government in 1991.