How to make hot pot chicken shabu shabu , how to make chicken hot pot

The practice of hot pot chicken (shabu-shabu).

Ingredients: Chicken thighs Appropriate amount (three catties are enough for three or four people to eat).

Green onions, ginger and garlic There should be more ginger, one green onion, and half a head of garlic.

Three bay leaves.

Cinnamon bark 2 sticks.

Pixian bean paste Three tablespoons.

Bean paste Two tablespoons.

Dark soy sauce to taste (toning).

Salt to taste (optional).

2 dried chili peppers (you can add more if you like spicy food).

Star anise: 2 whole pieces.

A small handful of peppers.

Sichuan pepper A small handful.

Water: Appropriate amount.

Oyster sauce is optional.

Tomato paste Two teaspoons.

The practice of hot pot chicken (shabu-shabu).

Chop the chicken thighs vigorously! Unleash your might! I'm a chicken leg chopped twice. It means that I am really super tired...First, blanch the chicken in hot water. Rinse and drain water. Set aside. I forgot to take a picture at this step....Just attach a picture! Don't be angry....

Put oil in the pot, put pepper, star anise, pepper, bay leaves, cinnamon, chili, green onions, ginger and garlic in a pot, add two small spoons of tomato paste, two large spoons of Pixian bean paste (if you can't eat spicy, only add bean paste) Add an appropriate amount of sugar and stir-fry to stir out the red oil.

Pour in the chicken pieces and stir-fry over high heat, stir-fry until the chicken skin rolls, add cooking wine, light soy sauce, dark soy sauce, and an appropriate amount of salt. (No, taste it yourself, I don't like to put too much sauce, so I will add less salt to taste.) If you like heavy color, you can add more sauce and dark soy sauce).

Pour in water to cover the chicken pieces, boil over high heat and continue to simmer over low heat, stew until the chicken is soft, stir halfway, and by the way see if there is less water (if it is less, you must add boiling water). If you are in a hurry, you can use a pressure cooker to stew. After stewing, take it out and eat it the same.

When the chicken is stewed, prepare the dipping sauce and the greens to be soaked. The dipping sauce can be vinegar (add sugar, minced garlic, water). You can also use sesame sauce (add a small amount of water and stir it gradually). All right! Let's eat!

It tastes good! If you like coriander, you can chop the coriander and eat it in the dipping sauce, and of course, chili oil or something can be added according to your taste. The chicken stewed in this pressure cooker is not as light in color as it is simmered over low heat, you know, I made it with a pressure cooker.

Hehe, because time is too limited. All right! Give it a try.

It's really delicious!

The recipe for hot pot chicken is definitely different for each person, or it is different for each region.

Here is a recommended method for you to make spicy hot pot chicken.

Spicy hot pot chicken.

Ingredients: 3000 grams of broiler whole chicken or chicken thighs.

Ingredients: 200 grams of salad oil, 120 grams of Pixian bean paste, 50 grams of braised soy sauce, 40 grams of dried chili peppers, 30 grams of chicken essence, 20 grams of monosodium glutamate, 20 grams of spice oil, 15 grams of refined salt, 15 grams of sugar, 7 grams of mushroom powder, 15 grams of green onions, 10 grams of ginger slices, 10 grams of Dahongpao peppercorns, 10 grams of dried green peppercorns, 3 grams of black pepper powder.

Spice oil ratio: 100 grams of salad oil, 20 grams of dried ginger, 20 grams of white cardamom, 15 grams of star anise, 10 grams of Sichuan pepper, 10 grams of angelica, 10 grams of tangerine peel, 10 grams of sand kernels, 5 grams of bay leaves, 5 grams of kaempferin.

How to make it.

1. Put 20 grams of dried ginger, 20 grams of white cardamom, 15 grams of star anise, 10 grams of Sichuan pepper, 10 grams of angelica, 10 grams of tangerine peel, 10 grams of sand kernels, 5 grams of bay leaves, and 5 grams of kaempfera, put them into a powder machine and put them in 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, change the knife and cut into pieces, and set aside.

3. Put 200 grams of cold oil in a hot pot, add 120 grams of Pixian bean paste, 15 grams of green onions, 10 grams of ginger slices, stir-fry the red oil, add 40 grams of chili pepper, 10 grams of Dahongpao pepper, 10 grams of dried green pepper, and then add the chicken pieces and stir-fry until the chicken skin is tightened, add 50 grams of braised soy sauce and stir-fry until colored, then add water to submerge the chicken pieces, put in 30 grams of chicken essence, 20 grams of monosodium glutamate, 20 grams of spice oil, 15 grams of sugar, 15 grams of refined salt, 7 grams of mushroom powder, 3 grams of black pepper powder, boil for 15 minutes after boiling, Turn off the heat and simmer for 20 minutes before serving.

When serving, reheat the heat, eat the meat first, and then add your favorite vegetables.

The practice of chicken hot pot.

Ingredients. Chicken thighs (to taste).

Wing roots (to taste).

Shallots (to taste).

Shiitake mushrooms (to taste).

Soybean sprouts (to taste).

Accessories. Kitchen.

Wok. Classify.

Hot pot Autumn recipes Hot dishes Slightly spicy Cook Three quarters of an hour Easy difficulty.

Wash the chicken pieces to remove the blood and water, and use chopsticks to remove the residual foam.

Prepare the spices.

Cut off the shallots and cut the mushrooms as you like.

Boil the pot dry, pour an appropriate amount of oil, put in the dried red pepper, ginger slices and shallots in the fryer, put in the Pixian bean paste according to the ingredients and fry the red oil, put a small amount of sugar, and put the mushrooms.

Stir-fry the mushrooms until soft, put the blanched chicken pieces and stir-fry them over high heat.

After the chicken pieces are colored, pour in or add more boiling water, add dried red peppers, bay leaves, star anise, ginger slices, garlic cloves, and wolfberries.

Cover the pot, bring to a boil over high heat and simmer over medium heat for 30 minutes.

Wash the soybean sprouts and spread the bottom of the soup pot flat, pour in the stewed chicken pieces, and bring to a boil over high heat.

Chop the minced garlic and season with vinegar, sesame oil and sesame oil.

The longer you cook, the better the flavor.

The practice of hot pot chicken is hot pot. Hot pot chicken is a combination of braised chicken and spicy hot pot in Sichuan cuisine, although it is different from the traditional meaning of Lu Xin's hot pot, it is based on chicken, but it still belongs to the cooking method of hot pot.

Hot pot chicken is a kind of delicacy, the main ingredients are white chicken, bean paste, etc., auxiliary materials are pepper, chili, bean paste, salt, sugar, nutmeg, angelica, three wormwood, etc., plus all kinds of vegetables as side dishes, the taste is spicy, originated in Cangzhou, Hebei.

Hot pot generally refers to the cooking method of using a pot as a utensil, using a heat source to boil a pot, and boiling water or soup to boil various foods. Accompany the slag.

The cooking of hot pot chicken is still not out of the category of hot pot, and it belongs to the cooking method of hot pot.

Whole chicken (1 piece).

Lettuce to taste.

Carrots to taste.

Onion to taste.

All kinds of vegetables in moderation.

Essential oils to taste.

Sichuan pepper powder to taste.

Sesame seeds to taste.

Fuel consumption: Moderate amount.

Cayenne pepper to taste.

Essence of chicken to taste.

Salt to taste. Vegetable oil to taste.

Bean paste to taste.

Beef sauce to taste.

Cumin powder to taste.

Pepper to taste.

Cut the chicken into cubes, boil the water and drain the water.

Slice the ginger and cut the green onion into sections, to taste.

In a semi-pressure cooker with clear water, add a small amount of rice wine, white vinegar, the previous one, ginger slices and green onions, after heating, put in the chicken, cover the pot, heat until steaming, after 5 minutes, change to low heat, cook for another 20 minutes, turn off the heat.

Carrots, onions, lettuce, one each, sliced (not too thin), 2 garlic leaves, save the garlic leaves for last, cut the rest of the garlic into 5 pieces and prepare, minced garlic, minced ginger, fresh chili pepper cut into sections, dried chili pepper cut off.

Put a little vegetable oil at the bottom of the pot, cook until 7 mature, add minced garlic, minced ginger, beef paste, Sichuan pepper powder, five-spice powder, oil consumption, and dried chili peppers.

Add fresh chili peppers, add vegetables from Part 4 and stir-fry together.

Remove the cooked chicken from the pressure cooker and drain the water (I didn't have time to skip this one, and scoop it out through a sieve).

Add the chicken to the pot of stir-frying, add soy sauce, salt to taste, at this time, I add my mother's characteristic yellow, commonly known as five-star Chaotian pepper, to make the chopped pepper, (super like spicy, hehe), stir-fry, until the chicken is colored.

Add the chicken broth to the pressure cooker, add plenty of salt, and when the pot rises, add the chicken essence.

Put the whole pot of things, put it in the special pot of induction cooker, put a little cut of 2 pieces of coriander on the surface, at the beginning, the remaining garlic leaves, sprinkle in a little cooked sesame seeds (very fragrant, also good-looking), and then pour a little hot oil ps, like the spicy taste, you can sprinkle some chopped peppercorns, and then pour a little more hot oil on the peppercorns and sesame seeds, hehe, the sound of Zizi, super cool.