Introduction: with the development of modern society, people's diet is getting better and better. I believe many people have eaten spicy chicken. So, how was the spicy chicken born? This kind of food on the eating method to pay attention to?

Spicy chicken bowl is a local snack originating in Leshan, Sichuan, belonging to the Sichuan cuisine, has a hundred years of history. "Potting chicken" is a novel name, but "potting" is a tile pot, the use of overlapping words to do the name of the dish is very unique, let a person feel friendly. The red and yellow striped simulated pots are filled with bamboo sticks, making them tasty and fun to eat. Chicken pieces, lotus root slices, and black fungus transparently immersed in the underlying red broth are threaded through the bamboo sticks and dipped in the store's carefully prepared sauce, which still has a unique flavor. The chicken pieces dipped in the tip of the bamboo skewer are shaken high, and after sucking up the soup, the red broth slowly slides along the chicken pieces, with a rich flavor of sesame seeds.

1. chicken legs and gizzards. 2. soak the fungus in advance; 3. put the chicken legs, gizzards, ginger, green onions in a pot and pour in just enough water to not have any chicken thighs; 4. after boiling over high heat, turn off the low heat for 15 minutes; 5. take out the chicken thighs and gizzards, and immediately let it cool for a few minutes. The skin can be peeled off and the chicken and gizzard cut into slices. 6. Strain the chicken broth and set aside. 7. Cut the lotus root into slices, soak it in water and cook it for a few minutes with fungus and seaweed. Cut it down and take it out to cool a couple times. Kelp cut into wide strips and spare; put about 2-3 bowls of chicken broth in the pot; 8. Heat half a bowl of oil in a clean pot and pour it into a large bowl of chili powder while it is still hot to get oil chili; 9. Add add Pixian bean paste, garlic slices, moderate salt, pepper and sugar; 10. Boil the chicken broth over a high heat and then simmer over a low heat for 10 minutes; 11. Strain the cooked base broth and pour it into a large bowl of oil chili and let it cool; 12. Skewer the cooked and chopped chicken and veggies separately with bamboo skewers, or skewer a few chicken skin skewers separately; 13. Stir-fry the white sesame seeds; 14. Sprinkle the white sesame seeds into the base of the broth, and place the threads into the base of the broth.

Finally, it is better for everyone to use free-range old hen to stew chicken soup, so that the soup is more fragrant. In addition, do not use rooster to stew soup. The flavor of stew and chicken soup is much worse. After stewing the chicken soup, the leftover chicken meat can be torn into small pieces, skewer them with a stick and soak them in the soup base to eat.