Hot Pot Chicken Wings

Overview

In this popular chicken wing hot pot dish, the chicken wings are cooked using a cooking method of brazing first and then stir-frying. The flavor is absorbed twice. The cooked chicken wings and lotus root are spicy and delicious, which will tempt the appetite.

Tags

• hot dishes
• home cooking
• old man
• sichuan cuisine
• dinner with friends
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• farm food
• dinner
• chicken powder
• chicken wings
• chili sauce
• cinnamon
• cooking wine
• pixian douban
• red oil
• scallions
• star anise
• thirteen incense
• white cardamom
• zanthoxylum bungeanum
• ginger slices
• lotus root
• salt
• white pepper

Ingredients

Steps

1. 1 Food

   

2. 2 Wash the chicken wings and rinse them with running water to remove the fishy smell

   

3. 3 Heat the oil in a pan, add Pixian Douban Spicy Sauce (20g), star anise pepper (5g), cinnamon, white cardamom, green onions and ginger slices and stir-fry over low heat until fragrant

   

4. 4 Pour in water and bring to a boil, add cooking wine and salt

   

5. 5 Add chicken wings and marinate for about ten minutes

   

6. 6 Wash the lotus root and blanch it in a pot of boiling water (add salt)

   

7. 7 Prepare seasonings (for stir-fry pot) and control the water content of lotus vegetables

   

8. 8 Remove the marinated chicken wings and drain the marinade

   

9. 9 Fry the chicken wings in 60% hot oil until crispy on the outside and tender on the inside. Remove and control the oil

   

10. 10 Add lotus root slices and fry until fragrant. Remove and control oil

    

11. 11 Leave the oil in the pot and heat, stir-fry dried chili, ginger, dried Sichuan peppercorns (5g) and chicken powder over low heat

    

12. 12 Add white pepper and thirteen spices

    

13. 13 Chili sauce (8g)

    

14. 14 Stir-fry the chicken wings over low heat until fragrant

    

15. 15 Add lotus cabbage, drizzle with red oil and stir-fry evenly

    

16. 16 Remove from pan and plate