Spicy Pork Belly Claypot Chicken
Overview
How to cook Spicy Pork Belly Claypot Chicken at home
Tags
Ingredients
Steps
-
Wash the pork belly several times with cornstarch and vinegar.
-
Pour an appropriate amount of water into the pot, add a piece of ginger and two sections of green onions, bring to a boil over high heat and add the pork belly.
-
Cut the pork belly into strips and smash the ginger and garlic. (I ate the pork belly in two meals, so I only used half of it in the first meal.)
-
Add two tablespoons of cooking wine to taste. Blanch the pork belly until it becomes firm, remove and drain, and set aside.
-
In another pot, add an appropriate amount of water, a piece of ginger, and bring to a boil over high heat. Add in the washed chicken pieces and cook until there is no blood. Remove.
-
Dice the peppers.
-
Heat a pot with appropriate amount of cooking oil until it is 60% hot. Add the pork belly and stir-fry for a while. Pour two tablespoons of cooking wine around the pot to remove the flavour.
-
Add chicken pieces and stir-fry together.
-
Fry until the chicken is slightly brown, add ginger, garlic, chili pepper and stir-fry until fragrant.
-
Add a tablespoon of soy sauce and stir-fry evenly and turn off the heat.
-
Cut the radish into strips and put it in the electric cooker and add a few red dates.
-
Put the pork belly and chicken into the pot and pour in appropriate amount of water. Add a spoonful of salt and a spoonful of pepper.
-
Start the meat cooking function for half an hour. Add a spoonful of chicken essence and sprinkle with chili pepper before serving.
-
If you don’t like the soup to be juicy, just level the ingredients when adding water.
-
I like the soup to be juicy and you can scald the hot pot after finishing the meat.
-
Prepare some other ingredients and blanch them while eating. It’s also great for entertaining guests!
