How to make a spicy chicken pot, how to make a spicy chicken pot and ingredients?

Spicy chicken pot is a traditional dish in Sichuan and Chongqing, which is characterized by fragrant and spicy.

Chinese name. Spicy chicken claypot.

Taste. Spicy and refreshing.

Main ingredient. A native chicken.

Classify. Sichuan cuisine.

Production time. About 1 hour.

Difficulty of making. Medium.

Preferred recipes. Spicy chicken claypot.

Recipe information. Ingredients.

Chicken Steak Legs: Several.

Accessories. Green peppers: to taste Peppers: to taste.

Onions: to taste.

Carrots: to taste.

1.Chop the chicken thighs and set aside.

2.Green pepper (or pointed pepper), onion diced.

3.Prepare more green onions, ginger, garlic, Sichuan peppercorns and dried red peppers.

4.Cut the carrots into thick slices and cut the celery with an oblique knife on the bottom in a dry pan or casserole.

5.In a frying pan without oil, with the chicken skin side down, fry over medium-low heat until the oil is removed. - There are a lot of them.

6.After the chicken skin oil is separated, stir-fry over high heat until it changes color, and then add Pixian bean paste, a small amount of dark soy sauce and sugar.

7.Stir-fry for a while, the chicken will come out of the water, if there is not much water, you can add a little soup, no more than half of the chicken. Cover the pot and simmer over medium heat to dry the water.

With or without salt to taste. Pixian watercress itself has a salty taste. At this time, put the chopped onion and green pepper (or sharp pepper) in the pot and mix well to turn off the heat (vegetables do not need to be fried).

8.Take another pot, heat a little more oil, and sauté the chives, ginger and garlic.

9.Then add Sichuan pepper and dried red pepper and stir-fry until fragrant, turn off the heat. Cover these things on top of the chicken and sprinkle with sesame seeds.

Description of the cuisine. Spicy chicken pot is a traditional dish in Sichuan and Chongqing, which is characterized by fragrant and spicy. With the prosperity of traditional catering and the popularity of surrounding provinces such as Shaanxi and Henan, many restaurants have temporarily added this dish, and the current people in the northern region are also very fond of it, and a number of spicy chicken pot brands have emerged, which are popular all over the country.

Trends. The practice of spicy chicken pot varies slightly from place to place, but the core is to make the base of the spicy chicken pot, there are many people who can make spicy chicken pot, but there are not many people who can fry the base, and there are not many brands that teach the recipe (secret recipe) now. Therefore, most of the spicy chicken clay pot shops now order the base from the head office.

For example, Chongqing Ba Ye Spicy Chicken Pot is operated in the form of a franchise store, and does not teach the material side, but only provides the finished base. For example:

Xi'an 6 Spicy Chicken Clay Pot only provides finished bases, and the store operates independently. However, it is also said that the 6 spicy chicken pot teaches the ingredients, the reason is that the owner of the 6 spicy chicken pot is proficient in the development of base materials, and the base materials such as steamed vegetables, hot pot, spicy hot, grilled fish, and potato flour can be made.

Ingredients: chicken, green pepper, onion, shiitake mushroom, ginger, garlic, green onion, dried chili, Sichuan pepper, bean paste, light soy sauce, dark soy sauce, cooking wine, sugar, salt, chicken essence, pepper, beer.

Steps: Prepare half a chicken, cut it into small pieces, drain the water and put in two spoons of cooking wine, two spoons of light soy sauce, a little pepper and salt to marinate to taste, you can also put two slices of ginger to marinate to taste, during the marinating process, we can prepare the ingredients to cut our green onions, ginger, garlic and dried chili peppers for later use! You can also chop our green peppers, shiitake mushrooms and onions together and set aside!

Then we can cook, first put oil in our pan, hot pan cold oil and then put our marinated chicken in it and spread it and fry it until golden brown on both sides, or fry the chicken fat to get out of the pan, and then we can use the fried chicken fat to fry our spices, or put in a small amount of bean paste.

After the red oil is fried in the bean paste, you can put the chicken we have served into the pot and stir-fry evenly, stir-fry for about two minutes, pour in beer, and don't pass the chicken. Add two spoons of light soy sauce to the pot, one spoonful of dark soy sauce looks dry, wait for the water to boil, then turn to low heat and simmer.

When it is stuffy, when there is only 1 3 water left in the pot, you can put in our side dishes, shiitake mushrooms and chili peppers, our chopped onions, and then quickly turn to high heat to collect the juice, when the soup is thick, we can put a spoonful of sugar, a spoonful of salt, a spoonful of chicken essence, stir-fry evenly, you can put it out of the pot and put it on the plate!

To prepare the spicy chicken feet, you should prepare chili oil, oil, and some pepper, wash and chop the chicken into pieces. Put it in a pan and stir-fry, then add the seasonings.

Ingredients: dried shiitake mushrooms, tea tree mushrooms, pork belly mushrooms, white mushrooms (five each) Ingredients: 1 piece of ginger, green onion, 3 spoons of cooking wine, 2 spoons of salt.

How to make it: 1. Soak the dried shiitake mushrooms in warm water, cut each flower with a cross knife in the middle, and slice the rest of the mushrooms.

2. Cut the chicken into pieces, wash it, and blanch the blood.

3. Put the chicken pieces and various fungi, ginger pieces, green onions, and cooking wine together in cold water and turn to low heat, add salt in the last ten minutes, or not, add spicy chicken pot - base after nine are ripe, stir-fry on high heat, and the chicken pieces are flavored and out of the pot.

ps: It's better to choose local chicken! The soup made from the local chicken is very delicious, and it cannot be replaced by ordinary frozen chicken!

Prepare half a chicken and cut into small pieces. After washing and draining, add 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 2 grams of pepper, and a little ginger slices to marinate for about half an hour.

Prepare spices: green onions, garlic cloves, ginger slices, dried chilies, Sichuan peppercorns.

Prepare the trimmings for the side dishes: shiitake mushrooms, peppers, onions.

After preparing the required ingredients, start cooking now, put an appropriate amount of oil in the pan, turn to medium heat after the oil temperature is 70%, put the marinated chicken into the pan one by one, spread it flat, fry it slowly over medium heat, and fry until the chicken is golden on both sides and boils out the chicken fat.

Take out the fried chicken oil, there will be a lot of oil left in the pot at this time, we put all the prepared spices into the pot, fry the fragrance and add the Pixian bean paste.

After the red oil is fried in the bean paste, we pour the fried chicken out of the pan and stir-fry evenly.

Stir-fry the chicken for two minutes, then pour in the beer, and cover the chicken. Add two spoons of light soy sauce and one spoonful of dark soy sauce to the pot, cover the pot, bring the water to a boil, turn to medium-low heat and simmer.

When there is still one-third of the water in the pot, add the side dishes shiitake mushrooms, onions and peppers, then continue to close the lid and reduce the juice over high heat.

When the soup is about to thicken, add a spoonful of sugar, a spoonful of salt, and a spoonful of chicken essence. Stir-fry until the chicken is well absorbed and the soup is reduced.

Materials. Ingredients.

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400 grams of chicken. Accessories. Oil.

Amount. Salt. Amount. Light soy sauce.

Amount. Oyster sauce.

Amount. Sugar.

Amount. Coriander. Amount. Ginger.

Amount. Shallots.

Amount. Chili pepper.

Amount. Onions.

Amount. The preparation of spicy chicken pot.

Clean and chop the chicken.

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Cut the rest of the ingredients and set aside.

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Heat the pan, add the appropriate amount of oil, add the ginger slices and shallots and stir-fry.

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Add the chicken and stir-fry.

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Add the onion and green onions.

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Add seasonings (salt, light soy sauce, oyster sauce, chicken broth to taste) and stir well.

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Add an appropriate amount of water and simmer until the chicken is soft and flavorful, then you can open the lid and remove the juice. Add green peppers and stir-fry evenly to get out of the pot.

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Finally, sprinkle an appropriate amount of coriander and mix it to eat.

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Picture of the finished product of spicy chicken pot.

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Cooking skills. This dish is my first time cooking, and it tastes okay. But I don't think it's a success, I should add onions and green onions after the chicken is simmered until it tastes good, it will taste better.

Method. Grasp the chicken pieces with marinated chicken stock and place in the refrigerator to marinate for 2 hours.

Stir-fry the shallots, garlic and ginger until fragrant, then put down the chicken pieces and fry until golden brown on both sides.

Add the red onion and sauté until fragrant.

Add spicy bean paste and oyster sauce and stir-fry well, pour in water, cover the pot, cook over medium heat for 5-8 minutes, and cook until the chicken pieces are cooked through.

Finally, add the red pepper, green onion and coriander.

I recommend you a chicken pot method, and the spiciness is mastered by yourself.

Chicken pot sauce recipe and cooking method.

Ingredients: 850 grams of chicken per large chicken pot.

Ingredients: 140 grams of secret sauce, 850 grams of broth or water, 30 grams of salad oil, 100 grams of celery, 90 grams of shredded onion, 13 grams of garlic cloves, 10 grams of ginger slices, 10 grams of dried chili peppers, 30 grams of red Jiujiu hot pot base, 20 grams of rice wine.

Secret sauce recipe: 120 grams of hoisin sauce, 260 grams of Zhuhou sauce, 120 grams of oyster sauce, 140 grams of sand tea sauce, 50 grams of stewed fresh sauce, 30 grams of dark soy sauce, 30 grams of thirteen spices, 8 grams of chicken powder, 15 grams of monosodium glutamate, 5 grams of garlic powder.

Note: Mix all the above ingredients together and stir well to make the chicken pot sauce.

Chicken pot specific steps:

1. First prepare 850 grams of chicken, or 850 grams of chicken thighs, clean them first, soak and wash them, drain them and set aside.

2. Cut the cleaned chicken into pieces, about 3 cm of chicken pieces, put it in a basin after cutting, and then put 140 grams of mixed sauce, then grasp it by hand and mix evenly, marinate for 4 hours, and set aside.

3. Take a large casserole, put it on the stove, **, put in 30 grams of salad oil, then add 10 grams of ginger slices, 12 grams of garlic cloves and stir-fry until fragrant, then add 10 grams of dried chili peppers, then add 30 grams of red 99 hot pot base, fry the chili knots until they are slightly yellow, then put in 100 grams of celery, 90 grams of shredded onions, fry the fragrance, then add 850 grams of stock or water, put in 850 grams of marinated chicken, 25 grams of rice wine, cover with a lid, after boiling, change to low heat and simmer for about 6 minutes, Open the lid, put in the vegetarian dishes ordered by the guests, put the boilable ones in first, and then put in the non-boilable ones after the basic cooking of the boilable ones, and then put them in after the vegetarian dishes are all basically ripe, collect the juice on high heat, turn off the fire, put in the appropriate amount of pickles, sprinkle in the appropriate amount of white sesame pendants and serve it.

Note: If you make it in batches, you can take the method of not marinating, directly put the chicken and sauce in the pressure cooker, add an appropriate amount of water, boil over high heat, and simmer for about 6 minutes after steaming, so that the dish can be served quickly.

Material Practices.

Preparation of materials. Prepare the chicken and fry it to remove the moisture.

Take another casserole, pour oil and heat it, add all spices such as green onions, ginger and garlic and stir well, pour in onions and fry softly, pour in chicken and mix well, then pour in all the seasonings, if it is dry, slightly to a little boiling water, cover the pot and simmer for 10 minutes.

Sprinkle with sesame seeds and celery.

Chicken cut into cubes.

Add salt, cooking wine, dark soy sauce, light soy sauce, ginger slices, mix and marinate for 30 minutes, slice the mushrooms, cut the celery into sections, cut the shallots, cut the Thai pepper into sections, slice the garlic a little more, slice the ginger and stir-fry the chicken, and don't put oil in the hot pan! Add the dried chicken and stir-fry, fry the blood, water and oil juice, dry quickly, and remember to pour out the fried juice.

Start another oil pot, heat the oil and add ginger and garlic, black bean sauce, dried red pepper and stir-fry until fragrant, and fry the red oil in the Pixian bean paste, and the fire should not be too big.

Put in chicken, celery, shallots, mushrooms, Thai pepper segments, fry the soup and put beer to simmer for 15 minutes, blanch the soybean sprouts in advance and lay the bottom of the pot, pour the finished chicken pot in, note: finally adjust the salt, if you like hemp, you can add an appropriate amount of peppercorns when you burst the pot.

Prepare the materials:

Half a farmer's chicken, 2 celery, 3 coriander, 1 onion, 1 green pepper, 1 red pepper, 4 millet spicy, 1 ginger, 2 green onions, 5 cloves of garlic, 2 spoons of Pixian bean paste, 1 spoon of chicken essence, 1 spoon of sugar, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of vinegar, 1 spoon of cooking wine, appropriate amount of salt.

You can also add some hot pot base, dried chili noodles, cumin, white sesame, potatoes, yuba or something).

Preparation: Wash and chop the chicken into pieces, cut the celery into sections, wash the coriander and set aside, cut the onion into cubes, remove the seeds and cut the green and red peppers into pieces, chop the millet spicy, slice the ginger, cut the green onion into sections, and cut the garlic into cubes.

Formal method: 1. Put the chicken pieces into a bowl, add an appropriate amount of cooking wine, light soy sauce, ginger, green onions, salt, and chicken essence and marinate for more than 30 minutes.

2. Add 2 tablespoons of oil to the pot, heat it and add the remaining green onions, ginger and garlic, fry until fragrant, add millet spicy and onion and stir-fry.

3. Pour the chicken pieces into the pot together with the pickled green onions, ginger and garlic, add 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of bean paste, 1 tablespoon of sugar, and continue to stir-fry.

4. When the chicken skin turns bright yellow, add an appropriate amount of water, bring to a boil over high heat, pour the celery segments and green and red pepper shreds into the pot, and continue to cook on high heat for 5 minutes.

<> "Spicy chicken thigh pot, scrambled eggs with mixed mushrooms, tomato and cabbage flowers."

Method: Spicy chicken thigh pot.

Main ingredients: chicken thighs, green peppers.

Seasoning: 2 tablespoons of rice wine cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce.

1 tablespoon oyster sauce, 2 tablespoons Pixian bean paste, 1 tablespoon Sichuan peppercorns, 1 tablespoon sugar.

1 4 tablespoons of salt or chicken essence (6-8 chicken thighs), ginger, garlic, oil.

1.Wash the chicken thighs, dry them, bone-in them, and cut them into cubes.

2.Wash and dry the rice cooker, add 5 slices of ginger, crush the garlic cloves, pour in 2 tablespoons of oil, and add the chicken thighs.

3.Add the seasoning, stir well and marinate for 15 minutes.

4.Put it in the rice cooker, cook the rice normally, and after the rice is cooked, add the green peppers, reheat the lead and mix well.

You can eat spicy, and you can also add a little millet spicy).

Scrambled eggs with mixed mushrooms. Main ingredients: mushrooms (crab mushrooms, white mushrooms), eggs.

Seasoning ingredients: chopped green onion, salt, chicken essence.

1.Wash the mushrooms, cut them into sections, blanch them, beat the eggs, stir-fry them, and set aside.

2.Pour oil into the pan and sauté the chopped green onion until fragrant.

3.Pour in the mushrooms and stir-fry, add oyster sauce to taste.

4.Pour in the eggs and stir-fry, salt, chicken essence, seasoning, stir-fry evenly.

Tomato cabbage flowers.

Main ingredient: cabbage flowers.

Flavoring: tomato paste, sugar, salt.

1.Cabbage flowers, cut into small florets, hot water, blanch, blanch, cool water, drain.

2.Pour oil into a pan, add tomato paste, sugar, salt and stir well.

3.Pour in the cabbage flowers and stir-fry evenly.

4.Pour in the water starch, turn to high heat and stir-fry evenly.

Depending on personal preference, choose whether to thicken or not).