Chicken Pot

Overview

Shenzhen's Hushu Lao Chicken Pot and Xiangxi Village Chicken Pot have their own characteristics and I like to eat them both. So I did some comprehensive research and made this homemade chicken pot with a delicious sauce. After eating the chicken, add some soup, and you can continue to cook the vegetables...

Tags

• hot dishes
• home cooking
• chinese banquet
• maternity
• dinner with friends
• winter recipes
• lunch
• cardamom
• chicken
• cinnamon
• garlic
• mushrooms
• onions
• oyster sauce
• pixian douban
• shajiang
• star anise
• zanthoxylum bungeanum
• zhuhoujiang
• fragrant leaves
• ginger

Ingredients

Steps

1. 1 Wash the chicken and chop into pieces

   

2. 2 Pour the chicken into the water. When the water boils, skim off the floating foam and take it out for later use

   

3. 3 Cut onions into cubes and mushrooms into slices

   

4. 4 Prepare garlic cloves, ginger, ginger, green onion segments, peppercorns, cinnamon, cardamom, bay leaves and star anise

   

5. 5 Heat the oil in the pan, add onion, ginger, garlic paste and ginger and sauté until fragrant, then add various spices. (If you like spicy food, you can add some dried chili)

   

6. 6 Add a tablespoon of Pixian bean paste and stir-fry the red oil

   

7. 7 Add onions and stir-fry for a while, add chicken pieces and stir-fry

   

8. 8 Add two spoons of Zhuhou sauce, two spoons of oyster sauce, light soy sauce, a little dark soy sauce, a spoonful of cooking wine, and stir-fry for a while. Simmer for a while (I simmered the native chicken for a longer time, if the chicken is tender, stir-fry for a while), add the mushrooms and continue to stir-fry, add a little salt to taste, add a little pepper, stir-fry and take it out of the pot.

   

9. 9 You can prepare some vegetarian dishes. After you finish eating the chicken, add stock or water to boil. You can scald the vegetables and eat