Ingredients: 5 to 6 large chicken thighs, oyster sauce 3 hot pot tablespoons, green onions, ginger, star anise, cinnamon, rock sugar, small green onions, white sesame seeds, chicken essence.

The practice of hot pot chicken sauce flavor ?

1, large chicken thighs cut three sections, no blanching no marinade, wash and empty water standby. These five large chicken thighs are two pounds.

2, scallions cut into sections, ginger slices, two star anise, two pieces of cinnamon, a handful of rock sugar on the amount of line, small green onions chopped spare.

3, put the oil in the pot, slightly more.

4, the oil is hot under the rock sugar fried sugar color, do not paste the pan.

5, fried sugar color into the green onion, ginger, star anise, cinnamon. Stir fry and pour into the chicken pieces.

6, chicken pieces into the pot and stir-fried to color evenly.

7, stir-fry evenly into the oyster sauce, that is, the home to eat hot pot soup spoon, three full spoon, do not want to put oyster sauce, this is the soul of the soy sauce chicken.

8, stir-fry evenly until the oyster sauce thick

9, stir-fry until the oyster sauce thick when poured into the boiling water did not exceed the chicken pieces, high heat stew 10 minutes.

10, 10 minutes of high heat and reduce the heat to low, cover the pot and stew for 15 minutes after the pot. Look at the soup marks on the pot, the soup is concentrated a lot, do not need to collect juice, because there are still shabu shabu.

11, out of the pot put a little chicken flavor, pour into the hot pot into the small chopped green onions and white sesame seeds garnish.

12, Cangzhou hot pot chicken dipping sauce is minced garlic and sweet vinegar, but in fact, soy sauce chicken directly eat is very delicious. It can also be eaten with sesame sauce.

13, ready tofu broad noodles vegetables, chicken eaten after shabu-shabu.

14, eat, with vigor.