Spicy Dry Pot Chicken
Overview
This dry pot chicken is suitable for those who like spicy food. If you don’t like spicy food, remember not to add hot peppers and chili peppers.
Tags
- hot dishes
- common dishes
- meat dishes
- old man
- autumn recipes
- banquet dishes
- chongqing cuisine
- dinner
- chaotian pepper
- chicken
- chicken essence
- cooking wine
- cumin powder
- doubanjiang
- five spice powder
- garlic
- green onions
- hot pepper
- lotus root
- old soy sauce
- onions
- potatoes
- star anise
- white sugar
- ginger
- green pepper
- pepper
- red pepper
- salt
Ingredients
- Chaotian pepper Appropriate amount
- Chicken 1/2
- Chicken Essence Appropriate amount
- Cooking wine Appropriate amount
- Cumin powder Appropriate amount
- Doubanjiang Appropriate amount
- Five spice powder Appropriate amount
- Garlic Appropriate amount
- Green onions Appropriate amount
- Hot pepper Appropriate amount
- Lotus root 1
Steps
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Cut the chicken you bought into pieces, add cooking wine, cumin powder, five-spice powder, pepper, salt, and dark soy sauce and marinate for an hour
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Cut the ingredients 1
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Cut the ingredients 2
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Blanch the chicken in boiling water. Remove and drain.
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Put oil in the pot, add potato strips and fry until slightly brown, then add diced lotus root.
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Remove when golden brown.
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Add star anise and ginger slices to the pot and stir-fry until fragrant, add chicken and stir-fry until golden brown, then take it out,
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Leave oil in the pan. Stir-fry the finely chopped bean paste into red oil, then add all the ingredients and stir-fry until fragrant.
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Add chicken, potatoes and lotus roots and stir-fry.
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Finally, add cumin powder, five-spice powder, salt, chicken essence, and sugar and stir well.
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Remove from pot and plate.
