🍱 Keichan
Chicken and vegetables are mixed with a special sauce and stir-fried, although the seasoning varies from region to region and from household to household. It is said that it was first made around 1950, imitating Genghis Khan, which was eaten in some regions of Gifu Prefecture. Later, from around 1960, local butcher stores and izakaya (Japanese-style pubs) began to make their own improvements, giving birth to chicken chan with a rich regional flavor in many different regions. It is said that chicken chow was first eaten as a valuable source of protein after the chickens that were kept in each household stopped laying eggs, and at that time, it was a treat to be enjoyed on special occasions. Some say that the name "keichan" comes from the fact that grilled pork hormone is called "tonchan (pig-chan)," while others say that the name "keichan" came from "keijan (chicken sauce)," a combination of "chan" meaning "to mix" and "jan (sauce)," and "keichan.