Materials:
Chicken: 500 grams
Hot pot bottom material: appropriate amount
Zanthoxylum bungeanum: moderate amount
Dried Chili: Appropriate amount
Ginger and garlic: moderate amount
Cooking wine: moderate amount
Salt: the right amount
Chicken essence: right amount
Light soy sauce: moderate amount
Soy sauce: moderate amount
Coriander: right amount
Onion, ginger and minced garlic: appropriate amount.
Steps:
Cut the chicken into small pieces, put it in a bowl, and add cooking wine, salt, chicken essence, soy sauce and soy sauce for pickling 10 minute.
Put the chafing dish bottom material into the pot, and add some water to boil.
Boil Zanthoxylum bungeanum and dried capsicum in a pot for 5 minutes.
Cook the marinated chicken in a pot for 10 minutes.
Add Jiang Mo and minced garlic and cook for 5 minutes.
Add onion, ginger and minced garlic and cook for 5 minutes.
Add coriander and cook for 5 minutes.
Finally, add some salt and chicken essence to taste.
Tips:
1. The choice of hot pot bottom material should be based on personal taste. You can choose spicy, spicy, clear soup and other different flavors of hot pot bottom materials.
2. Chicken can choose different parts according to personal taste, such as chicken breast and chicken leg.
The time of cooking chicken depends on the size and thickness of chicken. Cooking for too long will affect the taste.
Ending:
Spicy hotpot chicken is a very delicious Sichuan dish, and its unique taste is deeply loved by diners. If you like spicy food, try this spicy hotpot chicken. I believe you will like its taste and taste.