Kongji Stewed Chicken, Zhoukou
Kongji Stewed chicken has a long history, and the color is yellow with some sense of red. The savory meat is pulpy, fleshy but not greasy, while the tendon of the chicken is crisp. People can even eat the bone of the tender chicken; however, the meat of the tough chicken is separated from the bone. Even in midsummer, there will be no fly to bite the chicken, so the dish can be stored for several days without rotting. Kongji Stewed chicken can warm people’s body, dispel the chilliness, strengthen the spleen and stimulate the appetite.