Sesame oil chicken and vegetable pot
Overview
How to cook Sesame oil chicken and vegetable pot at home
Tags
Ingredients
Steps
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Wash the chicken legs and chop them into large pieces, peel the ginger and cut into thin slices, and soak the wolfberry in warm water.
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Saute the ginger slices over low heat until fragrant. You must be patient, about 7-8 minutes. Keep the fire low until the ginger slices are slightly browned.
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Put in the chicken legs and don't turn them too much. One side is a little brown. Change the other side and keep the heat low because the sesame oil will be bitter over high heat. Pour a bottle of rice wine along the edge of the pot and add an appropriate amount of hot water.
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After the water boils, sprinkle in the rock sugar and add a small cup of 58-degree Kinmen sorghum wine. This will make the soup sweeter and you don’t need to pour too much rice wine. Immediately turn to low heat and cover the pot for 20 minutes. Add a little salt, very little, because salt and sesame oil will be bitter.
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During the waiting process, wash the side dishes and put them on the bottom of the pot according to your preference. When the soup is ready, pour it into the pot and put it on the induction cooker. In addition, make a bowl of five-flavor sauce, which can be used to dip the chicken into the sauce. Finally, you can put in the noodles. After the water boils for one minute, take it out and mix it with the sesame oil in the soup as the staple food.
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This is a must-cook dish for mothers in Taiwanese families in winter. When I first got married, I was not used to eating it, but gradually I fell in love with it. For those who are light drinkers, please note that it is easy to get drunk, so the key is to use low heat and very little salt to avoid bitterness. This is based on the Taiwanese TV program, Bingbing’s cooking method.
