Dear food fanatics, let's explore the spicy dish of Spicy Hot Pot Chicken! As a unique hot pot dish, spicy hot pot chicken is highly sought after for its spicy flavor and rich taste.
Spicy Hot Pot Chicken is made from fresh chicken, which has undergone special processing and cooking techniques to make the meat tender and juicy, and full in taste. The chicken is cut into cubes and cooked with the hot pot base, and the chicken tastes good and absorbs the spicy flavor of the hot pot base.
The specialty of this dish is the spicy seasoning. Various spices such as chili pepper and Sichuan pepper are mixed and cooked, forming a fiery texture that is refreshing to the taste buds. When chewed, the tenderness of the chicken and the spicy flavor of the hot pot base blend perfectly, making you intoxicated with this unique delicacy.
Spicy hot pot chicken is not just a delicacy, but also a treat. When gathering with friends and family, a dish of spicy hot pot chicken can bring endless joy and taste stimulation. In the blazing hot pot, you can slowly taste the unique charm of this hot and spicy delicacy and share the food and happiness with your friends.
Ingredients: 3000g whole chicken or chicken thighs.
Ingredients: 200g salad oil, 120g of Pixian bean paste, 50g of braised soy sauce, 40g of dried chili, 30g of chicken essence, 20g of monosodium glutamate, 20g of spice oil, 15g of refined salt, 15g of sugar, 7g of mushroom powder, 15g of green onion, 10g of ginger, 10g of Dahongpao pepper, 10g of dried green pepper, 3g of black pepper.
Spice oil ratio: salad oil 100g, dried ginger 20g, white cardamom 20g, star anise 15g, Sichuan pepper 10g, angelica angelica 10g, tangerine peel 10g, sand kernel 10g, bay leaf 5g, kaempfera 5g.
Operation process: 1) Put 20g of dried ginger, 20g of white cardamom, 15g of star anise, 10g of Sichuan pepper, 10g of angelica, 10g of tangerine peel, 10g of sand kernels, 5g of bay leaves, and 5g of Kaempfera, put them into a powder machine and put them into a bowl for later use.
Add 100 grams of salad oil to the wok, pour the hot oil directly into the spice powder bowl when it is 60% hot, and fry it to bring out the fragrance.
2) Soak 3000 grams of chicken thighs in water for 4 hours, replace the water at least twice during the period, soak in the bleeding water, change the knife and cut into pieces, and set aside.
3) Add 200g of cold oil to the hot pot, add 120g of Pixian bean paste, 15g of green onions, 10g of ginger slices, stir-fry the red oil, add 40g of chili pepper, 10g of Dahongpao pepper, 10g of dried green pepper, then add the chicken pieces and stir-fry until the chicken skin is tightened, then add 50g of braised soy sauce, stir-fry until colored, add water to submerge the chicken pieces, add 30g of chicken essence, 20g of monosodium glutamate, 20g of spice oil, 15g of sugar, 15g of refined salt, 7g of mushroom powder, 3g of black pepper, boil for 15 minutes after high heatTurn off the heat and simmer for 20 minutes before serving.
4) When eating, reheat the heat, eat the meat first, and then add your favorite vegetables.
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