Cangzhou Spicy Hot Pot Chicken

Chicken legs and wings 1500g	Pixian Doubanjiang a bag
Sichuan peppercorns Appropriate amount	White sugar Appropriate amount
Salt Appropriate amount	Ginger slices Five or six tablets
Dried chili Several	Shabu-shabu:
Konjak 450g	Potato one
Sweet potato flour 350g	Doupi Several
Dips:	Mature vinegar Appropriate amount
Garlic paste appropriate amount

Cangzhou Spicy Hot Pot Chicken Recipe

Step 1

Wash the chicken and drain it, prepare all the ingredients for the fried chicken, wash the vegetables and cut them for later use.

Step 2

Pour oil into the pot, the oil can be wider, add two or three slices of ginger and stir-fry until fragrant. Then add Pixian bean paste. I put three pounds of meat and a whole bag of sauce. If you are afraid of spicy, you can use less.Add a little, but if you add less, the taste will be lighter. I suggest you add it all to get the right taste. In this step, the heat should be low throughout to avoid burning the pan, and stir-fry until red oil emerges.

Step 3

This is the state where the red oil is fried, and you can add the chicken at this time.

Step 4

Pour in the chicken and continue to stir-fry. If you use medium-high heat, you really need to stir-fry constantly. If you are not fast or physically weak, you can adjust the heat to medium-low and continue stir-frying. Do not burn the pot until the water in the chicken is dry. , only when the sauce is tasty. You can add white sugar during this process. You need to add more sugar. I probably used about a hundred grams of sugar.

Step 5

It probably looks like this after frying. After adding sugar, the red oil becomes more oily and adds color and freshness.

Step 6

After frying, add cold water to the pot. The amount of water exceeds that of the chicken. Because the vegetables will be rinsed later, more soup will be needed. You can see the color is bright red. At this time, you need to continue seasoning. Add a lot of peppercorns and peppercorns, and an appropriate amount of salt. Because the Pixian bean paste is very salty, you need to be careful when adding salt. The taste will adjust after tasting, and the hot pot chicken will have a stronger flavor the more you rinse it. Don’t make it too salty to begin with.

Step 7

After adjusting the taste, bring the pot to a boil and continue simmering. Simmer for about twenty minutes or more to allow the flavor of the sauce to fully release and blend into the chicken. I want to mention here that because of the hot weather, the hot pot chicken I cooked this time was cooked in one pot. The first seven steps are the same as for ordinary hot pot chicken.

Step 8

Stew until the aroma comes out and the chicken is tender. When I put it out of the pot, I take out most of the chicken and a small part of the soup. I leave most of the soup and a small part of the chicken in the pot, and then continue to cook the vegetables. . The conventional method of making hot pot chicken is to pour all the chicken and soup into a copper pot or electric pot, heat it over low heat while eating the meat. When the meat is almost eaten, rinse the vegetables and eat while cooking. It’s almost the same as eating hotpot mutton.

Step 9

Coming back to my method, most of the soup and a small amount of meat are left in the pot to continue cooking, and the side dishes are put into the pot in order of maturity, and then when they are all cooked, turn off the heat and serve them out. What I prepared was konjac, potatoes, bean curds and sweet potato starch. I didn’t even prepare green vegetables. Commonly used vegetables include lettuce, spinach, cabbage and other seasonal vegetables. You can also add tofu, gluten, frozen tofu, etc., depending on your preference.

Step 10

It’s done, let’s take a panoramic view. The dipping sauce is simple, just vinegar and minced garlic. But it doesn’t really taste like that, so try not to skimp on it.

Step 11

Generally, the staple food that goes with hot pot chicken is fried pancakes. This time I made it at home, and paired it with my mother’s chopped green onion pancake. My mother’s pancake is really as good as the hot pot chicken. Cangzhou Spicy Hot Pot Chicken Cooking Tips

This dish is actually very simple, but it may be more labor-intensive. First, the Pixian bean paste must be fried in red oil over low heat. Thirdly, the pepper, pepper, sugar, MSG or chicken essence must be enough to taste. My family doesn't like to eat MSG, so I don't add it, which is fine, but if I add it, it will taste better. Stores put a lot of MSG in it. If you like spicy food, you can add dried chili peppers and cook them together during the seasoning stage. I added two tablespoons of my mother’s fried chili peppers. When frying chicken, you must be patient and stir-fry the chicken thoroughly. The water will be stir-fried to bring out the aroma and flavor.