Authentic Guochang chicken hot pot practice tips

Authentic Guozhuang Chicken Hot Pot is a delicious traditional dish, and there are many tricks to making it even more delicious. Below I will share some tips for making Guozhuang chicken hot pot from multiple perspectives.

The choice of materials is very important. When choosing chicken, it is recommended to choose fresh local chicken, because the meat quality of local chicken is more chewy and delicious. You can also add some fresh vegetables and seafood, such as bean sprouts, white radish, mushrooms, shrimp, etc., which can increase the taste and nutrition of the hot pot.

Seasoning is an indispensable part of making Guozhuang chicken hot pot. The special feature of Guozhuang chicken hot pot is its unique seasoning sauce, which is generally made by mixing chili powder, Sichuan pepper powder, minced ginger, minced garlic, salt and other seasonings. In order to make the seasoning more spicy and delicious, you can stir-fry the seasoning in oil beforehand, and add an appropriate amount of Guozhuang secret chicken soup at the end to make the sauce more intense.

Next up are the cooking tips. Before cooking a hot pot, ingredients such as chicken and vegetables need to be cut into the appropriate size, which will allow for better flavor and cooking. When boiling a hot pot, it is recommended to blanch the chicken in boiling water first to remove the blood and odor, and then put it in the seasoning sauce to simmer slowly.

This keeps the chicken tender and textured. The cooking time should also be mastered, not too long or too short, so as not to affect the taste.

There are also some tips to enhance the taste of Guozhuang chicken hot pot. For example, you can add some Guozhuang secret spicy sauce or Guozhuang special tofu to the sauce to increase the layering and taste variation of the hot pot. Adding some side dishes with Guozhuang's characteristics, such as fried tofu, tofu skin, vermicelli, etc., can also make the hot pot more delicious.

When it comes to making authentic Guozhuang chicken hot pot, the choice of ingredients, seasonings, cooking skills, and some tips are key. As long as we carefully choose the ingredients, with the right seasoning and cooking methods, I believe that every chef can make a delicious Guozhuang chicken hot pot. Come and give it a try, and I'm sure you'll become a chef in the hot pot world!

Hot pot is the main dish of my family in winter, especially the spicy chicken hot pot. Spicy chicken hot pot is a very simple home-cooked dish, very delicious, a three-yellow chicken is all wiped out. The food is hot.

Stir-fry the red oil with Pixian hot sauce before cooking the chicken. The spicy chicken hot pot is spicy and fragrant, the chicken is tender, and the more you cook, the more fragrant it becomes, especially suitable for winter dinners. I like to eat spicy food, but I'm afraid of getting hot, and my face is easy to pick up.

Adding an appropriate amount of fresh lemon to the soup base can not only increase the freshness and deliciousness, but also effectively remove fire and acne, and can also bring a touch of freshness to the hot pot. Lemon is rich in aroma, can remove the fishy smell of meat and aquatic products, and can make the meat more delicate, lemon can also promote the secretion of proteolytic enzymes in the stomach, and increase gastrointestinal peristalsis.

Ingredients for 2 people.

1 triple yellow chicken.

100 grams of bitter chrysanthemum.

100g light soy sauce.

100 grams of fish balls.

100 grams of black fungus.

Accessories. 1 tablespoon of Pixian hot sauce.

More than a dozen peppercorns.

2 slices of green onions. 3 slices of ginger.

4 slices of lemon. 1 tablespoon of cooking wine.

1 scoop light soy sauce. 1 tablespoon sugar.

3 grams of table salt. 15 dried chilies.

20 ml of vegetable oil.

Water to taste. Step 1: A complete list of hot pot chicken preparations.

Prepare the ingredients; Clean the trimmings used.

Step 2: Preparation of hot pot chicken**.

Prepare Pixian hot sauce, dried chili peppers, Sichuan peppercorns, chop green onions, and slice ginger.

Step 3: The home-cooked recipe of hot pot chicken.

Remove the three yellow chickens, wash them, cut them into pieces, blanch them in boiling water and drain them.

Step 4: Simple preparation of hot pot chicken.

Pour vegetable oil into another pot, add Sichuan pepper, Pixian hot sauce and dried chili pepper and stir-fry the red oil over low heat, then add green onion and ginger and stir-fry until fragrant.

Step 5: How to eat hot pot chicken.

Add the blanched chicken pieces and stir-fry until the meat pieces are 3 to 4 mature, cook in cooking wine, add lemon slices, light soy sauce, sugar, salt and water, and bring to a boil over high heat.

Step 6: How to cook hot pot chicken.

Pour the ingredients in the pot into the hot pot, heat it, and when the meat is cooked, you can add your favorite ingredients and eat it immediately.

Finished product drawing. Cooking skills.

The ingredients can be changed according to your favorite ingredients.

What is the origin of Guochang hot pot chicken, a famous dish in the hometown of the Three Kingdoms? What are the characteristics of its approach?

In the land of Jingchu, there is a local famous dish that originates from the dissolution of the Dangyang River in Hubei, called "Guochang Hot Pot Chicken", which is also related to the story of the Three Kingdoms.

The site of the Three Kingdoms, Nagasaka Slope.

About the origin of Guochang hot pot chicken.

As we all know, Dangyang is the famous ancient battlefield site of the Three Kingdoms on the land of Jingchu, the geographical location of Dangyang is in the middle of Jingzhou and Xiangfan, and it is the intersection of the mountainous area of western Hubei and the Jianghan Plain, which can be described as the place where the ancient soldiers must fight. In the "Romance of the Three Kingdoms" described by Luo Guanzhong, there are 52 battles in Dangyang, which shows that this is a strategic place where Liu Bei, Cao Cao, and Sun Quan competed for each other.

The ancient city wall of Jingzhou.

About 20 kilometers southeast of Maicheng in that year, that is, in the territory of Dangyang Herong Town, there is a place called Guojiachang (referred to as Guochang), this place is not far from the Shilipu in Jingzhou that year, and it is a city occupied by Liu Bei.

After Guan Yu carelessly lost Jingzhou, Cao Cao's soldiers and horses pursued Guan Yu to this point, and needed to replenish grain and grass, so he wanted to capture this city in order to obtain the grain and grass in the city. The defenders here showed a tenacious will to fight and resourcefulness and courage in the face of the overwhelming army.

Guochang hot pot chicken.

However, suffering from the disparity in military strength between the enemy and us, and the strength of the army was weak, seeing that the city was about to be broken by the Cao army, the defenders and military divisions resorted to a plan, they took advantage of the night to build a number of traps on the edge of the city, and ordered the army cooks to slaughter a hundred chickens to cook in a cauldron on the side of the city wall, trying to lure the Cao army soldiers to attack the city overnight with the strong aroma of chicken soup.

The soldiers of the Cao army were already hungry due to the fatigue of running around for days and the lack of food and grass, and smelled the smell of chicken soup wafting from the city, and finally couldn't help but attack the city of Guojiachang at night, wanting to take the city and let the soldiers have a full meal. Unexpectedly, after falling into the strategy of the defenders, the vanguard was almost completely annihilated, and the Cao army saw that the situation was not good, so he fled.

Guochang farmhouse free-range chickens.

Later, when Cao Jun, who fled later, summed up the lessons of the defeat, he attributed the reason for the defeat to "Guojiachang's chicken soup tasted very fragrant", so that Guojiachang's chicken was delicious and spread, so that it has been passed down to this day.

Taste characteristics of Guochang hot pot chicken.

Everyone knows that Hunan people love to eat spicy, Sichuan people love to eat hemp, Hubei people's sense of taste is in between, most people like to eat slightly spicy hot pot, the taste of Guochang hot pot chicken is like this, slightly spicy and numb, particularly fragrant, it is said that this fragrance mainly comes from the secret sauce, the bean paste used to cook this hot pot is specially made by local chefs, and the taste of the chicken soup they make is different.

Secret bean paste.

My first acquaintance with Guochang hot pot chicken was in the late 80s, when I often passed by Guochang, and there were many restaurants of Guochang chicken on the roadside in that area, so I tried a few meals with my friends, and thought it was delicious, so I often went to eat it. Now there are Guochang hot pot chicken restaurants in almost all parts of the country, but it is difficult to say whether it can make the taste of Guochang's local restaurants, I ate it once in a Guochang chicken restaurant in Shenzhen last year, and the taste is far less delicious than Guochang's local cooking. If you are a foreigner and come to Dangyang, Hubei Province for tourism, you can go to Herong Guochang to taste the taste there and compare it with the taste of other places.

You can learn in Cangzhou, Hebei.

Hot pot chicken is a kind of delicacy, the main ingredients are white chicken, bean paste, etc., and the auxiliary materials are pepper, chili, bean paste, salt, sugar, nutmeg, angelica, Sanai, etc., the taste is spicy, originated in Cangzhou, Hebei.

There is a hot pot chicken restaurant a few steps away from Cangzhou, which is not comparable to other hot pots, and almost all ordinary families in Cangzhou can make it, which is an indispensable dish for family and friends gatherings. Shichuan Cangzhou spicy hot pot chicken is the main representative, and now it has spread to the Beijing and Tianjin regions.

How to make hot pot chicken

Hot pot chicken is a kind of delicacy, the main ingredients are white chicken, bean paste, etc., and the auxiliary materials are pepper, chili, bean paste, salt, sugar, nutmeg, angelica, Sanai, etc., the taste is spicy, originated in Cangzhou, Hebei.

There is a hot pot chicken restaurant a few steps away from Cangzhou, which is not comparable to other hot pots, and almost all ordinary families in Cangzhou can make it, which is an indispensable dish for family and friends gatherings. The spicy hot pot chicken in Cangzhou, Shichuan is the main representative, and now it has spread to the Beijing-Tianjin region and even all over the country.

When eating, it is accompanied by aged vinegar and garlic and other accessories, the flavor is rich, and the aftertaste is incomparably production steps: pour all the cooking oil into the pot, burn it over high heat for 5 minutes, and then put in the bean paste, red Jiujiu hot pot base, and pickled pepper sauce.

Change to low heat and boil for 30 minutes, during which you should always stir evenly, so as not to paste the bottom of the pot, add bullet pepper and millet pepper after the sauce moisture is exhausted and boil for about 10 minutes, add Erjingtiao to turn off the fire, then add spice powder and mix well, pour it into the bucket to dry for about 60 minutes, and then cover the lid and seal it overnight, and you can use it the next day, this sauce is spicy and fragrant, ruddy in color, spicy but not dry.

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.

Chop the slaughtered and washed rooster into pieces, add salt, cooking wine, pepper and soak for 20 minutes.

Vegetable raw materials are also cut into pieces or strips.

When it is cooked to nine, it is mixed with boiling red soup and served on the table, with a flavor plate, **boiled, and the chicken is cooked and soft.

Eat chicken and vegetable raw materials first, and after eating, you can light a fire to cook other vegetable raw materials, which is quite characteristic of hot pot.

Steps: 1. Heat the iron pot and add a little vegetable oil.

2. Add the hot pot base and stir-fry until fragrant.

3. Add Pixian bean paste in turn.

Half a bowl, a few dried chilies, ginger cut into pieces and patted (do not cut!) ), a few garlic cloves, green onions cut into sections, a few red dates, a little sugar. After stir-frying until fragrant, add 1 star anise and cinnamon.

A little, (change to low heat) until the base is flavored.

4. Add the pre-marinated chicken pieces, turn on high heat, and burst the water in the chicken pieces. Bake for a while.

5. Add bone broth or plain water after the juice is removed.

6. During the period, salt and chicken essence can be adjusted according to personal taste.

7. After the chicken pieces are cooked to the bones, they can be changed to a slight fire to eat.

Seasoning ingredients: 1. Coriander, shallots, sesame oil, Haihuisi tofu.

Yuan a bag, fried peanuts and pounded into foam, minced ginger with minced garlic, dried chili noodles, green pepper chopped grains, salt, chicken essence.

2. Mix the above ingredients together according to personal taste.

Three. Will Sichuan cuisine.

The lettuce roast chicken in the middle is innovatively combined with spicy hot pot, with chicken lettuce as the main ingredient, and the rest of the ingredients are chosen by the eater. Preparation: Boil, boil, boil. Chop the slaughtered and washed rooster into strips, put it in a basin, add salt, cooking wine and pepper.

Taste and soak for 20 minutes. Peel and wash the lettuce and cut into strips. When the vegetable oil in the pot is boiled to five ripe, the chicken pieces are raised when they are six mature, and then the lettuce strips are put into the pot after the oil is picked up and set aside, the lettuce strips are put into the bottom of the hot pot, the chicken pieces are placed on top, and the appropriate amount of hot pot red soup is mixed in, and when the wild pepper is nine ripe, then mixed with the boiling red soup, and the raw material dish is put into the table at the same time, and the chicken porridge can be eaten.

You can start by blanching the chicken and then simmering it in a pressure cooker for an hour. In this way, you can make a hot pot base, you can also put some hot pot seasonings, any flavor can be, and you can adjust it according to your own taste.