Roast Chicken (hot pot available)

Overview

Chicken has a good therapeutic effect on malnutrition, chills, fatigue, irregular menstruation, anemia, weakness, etc. Traditional Chinese medicine believes that chicken has the effects of warming the body and replenishing qi, replenishing deficiency and replenishing essence, strengthening the spleen and stomach, activating blood vessels, and strengthening muscles and bones. Roasted Chicken Gong is a dish made with rooster, green pepper, celery, onion and other ingredients. The taste is mainly spicy. This dish is a classic Jianghu dish in Chongqing. It is widely popular in Sichuan and Chongqing and belongs to Sichuan cuisine or Chongqing cuisine.

Tags

• hot dishes
• chongqing cuisine
• lunch
• dinner
• big cock
• celery
• chicken essence
• chicken fat
• chopped pepper sauce
• cooking wine
• dried sichuan peppercorns
• dried chili pepper
• edible oil
• green onions
• light soy sauce
• msg
• mushrooms
• old ginger
• old soy sauce
• onions
• pixian douban
• rock sugar
• seasonal vegetables
• sichuan pepper oil
• tempeh
• garlic
• green pepper
• salt

Ingredients

Steps

1. 1 Clean and cut the rooster into pieces.

   

2. 2 Blanch the chicken pieces in boiling water.

   

3. 3 Remove the blood and set aside.

   

4. 4 Get the seasoning ready.

   

5. 5 Wash vegetables and mushrooms on a platter.

   

6. 6 Mix salad oil and chicken oil at a temperature of 60%, add dried chili peppers, and stir-fry over low heat until fragrant, then remove the peppercorns and chili shells.

   

7. 7 Increase the oil temperature in the pot to 80%, add Pixian watercress and black bean sauce and stir-fry.

   

8. 8 Pour in the garlic, ginger, chopped pepper paste, and rock sugar and continue to stir-fry.

   

9. 9 Add chicken pieces, light soy sauce, and cooking wine and stir-fry until fragrant.

   

10. 10 Add dark soy sauce to adjust color, add a large bowl of boiling water and cook for 20 minutes.

    

11. 11 Pour in onions, green peppers, and celery and cook for 3 minutes. Turn off the heat, add chicken essence, MSG, and salt to taste. The bottom of the pot is ready.

    

12. 12 Put the induction cooker on the platter and start eating.