Ingredients: 1 tender chicken, cooked peanuts, cooked sesame seeds, onions, peppers, coriander and sesame oil.

Practice: Take a pot, add some water, add the washed chicken and cook until the chicken is cooked. Pick up the cooked chicken and put it in cold water for use. Chop pepper, coriander, onion and peanuts. Take a bowl, add the prepared soy sauce, vinegar and Yi Shu Hall sesame oil, and then add peanuts, sesame seeds, onions and coriander to make a fragrant sauce. Take the chicken out, soak it in cold water, cut it into pieces and weigh it. Pour the prepared thick sauce on the chicken pieces.

Chicken hotpot

Ingredients: 2 boneless chicken legs, tofu 1 piece, 8 Chinese cabbages, 4 white onions, 2 bundles of spinach, chrysanthemum 1 bundle, 8 mushrooms, 50g vermicelli, kelp 10cm, ox horn 1 piece, appropriate amount of spicy radish, appropriate amount of chopped green onion, vinegar.

Production method: boneless chicken leg meat, cut into 3-4cm pieces. Soak vermicelli in warm water until soft, drain and cut into edible lengths. Dice tofu, blanch cabbage and spinach, and roll into rolls. Cut the white onion into 4cm long sections obliquely, cut the mushroom with a meat cleaver, and wash and cut the chrysanthemum into pieces. Pack the materials in steps 1 to 4 with a large plate. Pour seven portions of water into the earthen pot, put it into the sea, boil it and put in the chicken pieces. Remove the foam from the chicken soup and serve it with a large plate of vegetables. Serve with spicy radish, chopped green onion and vinegar.