Chongqing Chicken Pot

Overview

It is said that Chongqing’s chicken hot pot, which is popular all over the country, is not a specialty of Chongqing at all. It is available in other cities but not in Chongqing. Do you know why? Because the founder of Chicken Pot is named Zhang Chongqing, and some people say it is Wang Chongqing. In short, because the founder’s name has the word Chongqing, it is called Chongqing Chicken Pot. It is a copycat of Chongqing Chicken Stew. In fact, I would say it is similar to Northeastern stew. You use chicken to stew various vegetables you like, and you can add sauces, peppers, etc. to season. It is simple, delicious and convenient to have a pot of meat and vegetables, and it can also be eaten.

Tags

• hot dishes
• sichuan cuisine
• lunch
• dinner
• students
• chicken legs
• cooking wine
• coriander
• garlic
• light soy sauce
• mushrooms
• old soy sauce
• onions
• pepper
• pixian doubanjiang
• potatoes
• white sugar
• carrot
• ginger

Ingredients

Steps

1. 1 Cut 1 chicken thigh into small pieces and clean.

   

2. 2 For side dishes, cut mushrooms and onions into small pieces, cut carrots into hob pieces, and break peppers or green peppers into small pieces with your hands.

   

3. 3 Peel potatoes and cut into cubes.

   

4. 4 Pour the chicken legs into a pot with cold water, add ginger slices and cooking wine and blanch them. After the water boils, cook for one minute to control the water and remove.

   

5. 5 Heat the wok, add vegetable oil, add ginger slices, garlic, and peppercorns and sauté until fragrant.

   

6. 6 Add the chopped Pixian bean paste, turn to low heat and stir-fry until red oil comes out.

   

7. 7 Add chicken and stir-fry evenly.

   

8. 8 Continue to add the mushrooms and stir-fry for a few times, then add light soy sauce and dark soy sauce and stir-fry until coloured.

   

9. 9 Add an appropriate amount of boiling water, a little cooking wine, and a little sugar, then turn to medium heat and simmer for about 10 minutes. (This step should be poured into the casserole before continuing. When I made this dish, I had just moved home and the casserole had not been unpacked, so I cooked it directly in the iron pot)

   

10. 10 Then add the carrots and potatoes and continue cooking until the potatoes are soft and tender, and the juice is reduced over high heat, leaving a little soup.

    

11. 11 Add peppercorns and onions and stir-fry for a few times.

    

12. 12 Finally, add coriander and green onions and stir-fry evenly before serving.

    

13. 13 Finished product pictures