Chicken Pot is the name of a hybrid dish of Chongqing Roasted Chicken and Chongqing Grinded Chicken in other places. In fact, Chongqing Chicken Pot has little to do with the place name Chongqing.

Dish Features Editor

Chicken Claypot

Chicken Claypot (3 photos)

Rich, smooth and tender, thoroughly flavored, unique Spicy and fragrant, with a mellow taste, the spices permeate into the chicken pieces, leaving you with endless aftertaste after eating. The taste can be adjusted according to the needs of various places, and can be divided into slightly spicy, medium spicy and heavy spicy flavors. [1]

Edit of production method

Ingredients: 1 native rooster (gross weight about 2 kilograms), 50 grams of dried chili pepper, 50 grams of Sichuan peppercorns, onions, coriander, and celery Just the right amount.

Seasoning: 80 grams of secret sauce, 100 grams of oil, 15 grams of ginger, 10 grams of green onions, 10 grams of garlic, 5 grams of refined salt, 10 grams of soy sauce, 5 grams of MSG, 15 grams of cooking wine, clear soup 200 grams.

Method for boiling old oil

Take boiling 15 kilograms of old oil as an example. Heat four kinds of oil in the pot until it is 30% hot. Now add the remaining ingredients and spices, and simmer the onions for 1 hour (it is advisable to keep the oil temperature no more than 50% during the cooking process, otherwise the spices will burn) until the oil turns yellow, then Soak for 1 hour and remove the dregs (the monk fruit should be soaked in water for 20 minutes before adding it).

Preparation of secret sauce

1. Crush various spices;

2. Place oil in a pot and heat until 60% hot. Add various sauces and spices, minced ginger, garlic, fermented glutinous rice, and simmer over low heat until the aroma comes out, about 1 hour. After cooling, add rock sugar and rice wine and mix thoroughly.

Making key:

Many people use stir-frying to stir-fry spicy sauce, but the flavor is not fragrant enough. We use the boiling method, and the boiling time needs to be long to maximize the fragrance. emanates. Luo Han Guo should be soaked in water before turning into paste, otherwise it will become bitter. Rock sugar can increase the fresh taste and soften the spiciness, but don't add too much, otherwise it will be too sweet. If you add rock sugar, you must add some rice wine to enhance the flavor. If you add white sugar, you must add cooking wine. This combination has the best taste.

Processing method

1. Cut the chicken into 3 cm square pieces, pour an appropriate amount of white wine into cold water, bring to a boil and set aside;

2. Rinse the blood from the chicken pieces in clean water, simmer in the cooking water, remove and drain, add the secret sauce and marinate for 30 minutes;

3. Cut the ginger into slices, and cut the garlic into slices. Cut green onions into sections;

4. Heat oil in a pan until it is 70% hot. Add chicken pieces and stir-fry over high heat until cooked and remove the water. Add dried chili peppers, Sichuan peppercorns, ginger and garlic and stir-fry. Add refined salt, soy sauce, monosodium glutamate and cooking wine to taste, stir-fry until fragrant, add clear soup and simmer for 10 minutes, then put it into the clay pot;

5. Pour the chicken pieces into the clay pot and bring the fire to the pot Serve, add green onions, onions, coriander, and celery and serve. Continue heating the clay pot, and ask the guests to stir and mix well. Serve after 10 minutes.

6. After eating the chicken nuggets, add clear soup or spicy soup stock, and eat yuba and various vegetables in different forms (refer to the hot pot form).