how to make private spicy chicken pot
Ingredients Introduction
One chicken, three tablespoons of oyster sauceFour tablespoons of cooking wine, one and a half tablespoons of sugar, one tablespoon of seafood sauce A little black pepper A little bitTwo tablespoons of cornstarch, old Ginger 4g Garlic 4g, tender ginger 3g small Onion Four to five fresh ones Sichuan peppercorns 4g Doubanjiang (fermented broad bean and chili paste) One tablespoon Dried red chili peppersA large spoon of white wine Private House Flavorful Chicken Stew
The steps for making:1. Today I bought a three yellow chicken, which can shorten the cooking time and make the meat more tender. In fact, friends said it tastes much better than what we had eaten outside recently. After washing off the feathers thoroughly, clean out all internal organs, wash away any blood clots.
2. Cut the whole chicken into two halves, then further cut into even pieces; don't make them too small. Rinse again with warm water to remove foam and excess blood water.3. Save the skin for later use Chicken meat Place in a large container; One tablespoon of oyster sauce, two tablespoons of cooking wine, one tablespoon of sugar, seafood sauce one tablespoon [use more oyster sauce if you don't have seafood sauce] A little salt and black pepper
5. I bought a small bottle from the supermarket because I rarely use this ingredient; similarly for you, there is no need to buy a large amount.
6. Add an appropriate amount of cornstarch
4.Mix well to ensure every piece of chicken is coated with the sauce and refrigerate for about half an hour, stirring occasionally. 8. Take a small bowl to prepare the sauce: two tablespoons of oyster sauce, two tablespoons of cooking wine, half tablespoon of sugar, one tablespoon of cornstarch, three tablespoons of water9. Slice the ginger into large pieces
10. Peel the garlic and set aside.
11. Some fresh young ginger was added for fragrance.
12. Remove the outer layer of the small onion and prepare it.
13. Try to buy larger bell peppers with thick flesh, as they are harder to overcook.
14. In a pot, add oil and fry the chicken skin on low heat until all the oil has been extracted; remove and discard.
15. Add more oil if needed and heat it up, then cook the marinated chicken pieces with shallow frying.
16. Cook for about six minutes, remove and set aside.
17. In the same pot, add a little bit of Doubanjiang and dried red chili peppers to release their oils,
13.18. Then pour in the prepared sauce and bring it to a boil. 19. Add the fried chicken pieces, stir-fry evenly so that each piece is coated with the sauce. Use very low heat.
20. In another pot, add some oil and heat on low, then fry minced garlic, ginger slices, and chopped onions until fragrant.
21. Add the bell peppers
22. Followed by any prepared Sichuan peppercorns; they are optional but give a strong flavor.
23. The fried spices should be added back to the chicken stew pot and stir-fry for two or three minutes, continuously stirring to prevent sticking.
24. Add some chicken powder at the end; no need for salt as it was already salty from marinating. Pour in a little white wine around the edge of the pan, then it's ready to serve.
25. After finishing the chicken, add some
Chicken stock
, place your favorite vegetables and enjoy the chicken stewed dish as well as hot pot style.
26. Too much fun enjoying with a beer while watching TV.
Ha ha, so happy!Stir-fry the chicken in a wok, stir-frying for two or three minutes, stirring constantly to prevent burning
Finally, add a little chicken powder. There is already enough salt in the marinade. Pour an appropriate amount of white wine around the edge of the wok and it's ready to serve.
25. After finishing the chicken,add some dashi (Japanese dashi or any other broth), then add your favorite vegetables, and continue cooking for a bit. It can be enjoyed as both chicken stew and hotpot; too delightful, my friend and I watched TV and chatted while drinking cold beer and eating the chicken stew.. Haha, what fun!.
