Hot pot chicken is a Sichuan dish with good color and flavor, and the preparation method is as follows:
Ingredients: chicken pieces, ginger slices, garlic cloves, dried chili pepper, Sichuan pepper, star anise, cinnamon bay leaves, bean paste, light soy sauce, rapeseed oil, appropriate amount.
Steps: Wash the chicken pieces, blanch them in cold water to remove blood and impurities, and set aside.
Pour an appropriate amount of rapeseed oil into the pot, heat it and add ginger slices, garlic cloves, dried chilies, Sichuan peppercorns, star anise, cinnamon and bay leaves, and stir-fry until fragrant.
Put the blanched chicken pieces into the pot, stir-fry over high heat until the surface is slightly yellow, wait for the chicken to shrink, add the bean paste and continue to stir-fry evenly.
Add an appropriate amount of light soy sauce and salt to taste, stir-fry evenly, and then add an appropriate amount of water, just over the chicken pieces.
Bring to a boil over high heat, reduce the heat, cover and simmer for 20-30 minutes, until the chicken is cooked through and the juices are thick.
Finally, take out the stewed hot pot chicken, sprinkle with chopped green onions and serve.
Precautions: When blanching, the chicken pieces should not be too large, otherwise it will not be easy to absorb the flavor. Blanching can remove blood and impurities from the chicken, improving the taste and hygienic quality of the dish.
In the process of stir-frying, the heat should be mastered, not too large or too small, so as not to affect the taste and color of the dish. The added seasoning can be adjusted according to the appropriate amount of personal taste.
When simmering, simmering with a lid can add flavor to the chicken and at the same time make the juice thicker. If you prefer a more spicy taste, you can increase the amount of dried chili peppers and Sichuan peppercorns in moderation.