Spicy Chicken Pot

Overview

The world of foodies is so happy. There are always people who want to express delicious food to me every now and then. The local eggs that Lin Meiren just delivered to me some time ago have not been eaten yet. The local chicken is here again. I planned to braise it. Seeing that the chicken is quite old, I simply have a chicken pot. I miss the taste of home and I ate it happily by myself. I will share it with you by the way

Tags

• hot dishes
• home cooking
• summer recipes
• lunch
• dinner
• chicken
• cooking wine
• doubanjiang
• dried sichuan peppercorns
• dried chili pepper
• fresh peppercorns
• ginger
• green onions
• see below for the spices yourself
• sugar
• garlic
• salt

Ingredients

Steps

1. 1 If you are making chicken pot, you don’t need to use the three-yellow chicken. I got a local chicken delivered by a friend. Clean the internal organs and blood

   

2. 2 Chop it into even pieces, slightly larger, then rinse with warm water to clean the broken bones, etc., drain the water and set aside

   

3. 3 If you have fresh Sichuan peppercorns at home, use them. If you don’t have them, just use dried Sichuan peppercorns

   

4. 4 Peel the garlic and cut into large pieces, and do the same with the ginger

   

5. 5 Add oil to the pot, heat it over low heat, add a few dried Sichuan peppercorns and sauté until fragrant. If you are afraid of burning the oil, turn off the heat first

   

6. 6 Add the drained chicken pieces and stir-fry over high heat. Add a spoonful and a half of cooking wine, preferably white wine

   

7. 7 There will be water in it at the beginning. Fry until the water is gone, the oil comes out, and the chicken pieces turn golden brown. Season with a little sugar, take it out and set aside

   

8. 8 Re-wash the pan and add oil, add fresh peppercorns, garlic and ginger slices and sauté until fragrant

   

9. 9 Add some of the most basic spices: strawberries, bay leaves, star anise, spices, cinnamon, cinnamon, etc. If you don’t have these, add whatever you want and continue to stir-fry over low heat

   

10. 10 Stir-fry one and a half spoonfuls of bean paste into red oil

    

11. 11 Add appropriate amount of hot water

    

12. 12 If you are in a hurry, use an electric pressure cooker or pressure cooker and press it for fifteen minutes. If you like a tougher texture, just use a wok over medium-low heat and simmer slowly. Add a little salt in the middle and chicken powder to taste

    

13. 13 Because I like to put green vegetables in the soup after finishing the chicken, so the soup will flow more

    

14. 14 When I was in my hometown in Hubei, Sister Xiao would cook a braised meal every now and then, which is what Hubei people like to do.

    

15. 15 When the stew is started, the local chicken is different. The aroma of meat fills the room

    

16. 16 Actually, I like less meat and more bones haha. When I made this, my best friend couldn’t come over temporarily and I couldn’t bear it all by myself

    

17. 17 Although I only cooked half of the chicken, I only ate some of it and put in my favorite vegetables. Sure enough, this soup is different

    

18. 18 Recently, I drink rose vinegar tea and honey grapefruit tea alternately every day. In the summer, put it in the refrigerator and it tastes really good

    

19. 19 Time will not be let down. Don’t forget your original intention. From today on, work hard to be a lovely person. Don’t envy anyone or blame anyone. On your own road, appreciate your own scenery and meet your own happiness.