Hot pot spicy chicken
Overview
How to cook Hot pot spicy chicken at home
Tags
- hot dishes
- home cooking
- preparing meals
- sichuan cuisine
- dinner with friends
- banquet dishes
- lunch
- dinner
- chicken
- chicken essence
- doubanjiang
- dried chili pepper
- liquor
- mushrooms
- onions
- oyster sauce
- pickled pepper
- potatoes
- spicy glutinous rice cake
- vegetable oil
- zanthoxylum bungeanum
- garlic
- ginger
- green pepper
- soy sauce
Ingredients
Steps
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Prepare materials.
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Prepare materials.
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When preparing ingredients, there were not enough shiitake mushrooms, so I added some king oyster mushrooms.
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Wash and chop the chicken into pieces, three-yellow chicken.
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Fill half a pot of vegetable oil and slowly make the oil. When it is cooked (ours is rapeseed oil, so it must be cooked before it can be used for cooking, otherwise it will have a raw taste) and fry the mushrooms first.
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Dried mushrooms, take them out, and then fry the chicken. Don’t be too cruel and put them all in the pot at once. This will cause the frying to be incomplete and the oil will be dirty. I usually use the leftover oil from fried chicken to pour on peppers or store for cooking, unless you have a mine at home that can be dumped, haha.
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The chicken must be divided into portions and fried slowly. In fact, it depends on your personal preference whether it should be dry or tender.
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I squeezed it very dry and made it according to the taste of my friends.
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After draining all the chicken, some oil is left to prepare the stir-fry ingredients. First, stir-fry the glutinous rice pepper + bean paste until fragrant.
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After it is fragrant, add the remaining ingredients to the pot and stir-fry.
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Fry over high heat.
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Obviously there was not enough oil, the stir-fried ingredients were very oily, so I added another 3 tablespoons of fried chicken oil.
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Finally add the pickled pepper.
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Chickens, mushrooms, all put into the pot.
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Stir-fry and stir-fry, add seasonings, appropriate amount of peppercorns + oyster sauce + soy sauce + chicken essence, there is really no need to add salt, the bean paste is enough.
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Stir-fry the seasonings evenly, then add 2 tablespoons of white wine to remove the fishy smell and improve the aroma; finally add the potatoes, which should be cut into large pieces, otherwise the potatoes will be cut too finely and the pot will be suffocated.
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When the wok is used up, put it into a dry pan, put it on the table, sprinkle with green onions, and slowly smother it. It would be best if there are sesame seeds.
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Serve.
