Main IngredientsThree yellow chicken 1 only
Supplementary IngredientsPotato 2 carrots 1 cabbage 1 green garlic 1
SeasoningSaltSaltScallionScallionScallionScallionGingerScallionsWinePixi County bean pasteSeasonable amount of waterSugarSeasonable amount of pepperSeasonable amount of water
Roasted Chicken Hot Pot practice
1.chicken in cold water in the pot, the pot put onion section, ginger, pouring in a proper amount of wine The chicken is placed in a pot of cold water, and the pot is filled with onion, ginger, and a moderate amount of cooking wine
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2. Turn on the heat and boil the blood foam out of the chicken
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3. Rinse the blanched chicken and set aside, and take out the ginger and green onion slices (if there is still blood foam sticking to the pieces of drained chicken, rinse them in boiled water)
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4. Wash the pot and add the right amount of water and sugar in the pot, open a small fire to stir-fry the sugar color
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5. Slowly simmer the sugar, to the sugar simmering thick and bubbly hours
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6. Add the blanched chicken and stir-fry, add scallion, then add a few seconds to stir-fry. Stir-fry a few times and then add onion and ginger slices together stir-fry
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7. Continue to stir-fry, stir-fry color, add ready seasonings, spices, chili peppers, wine, soy sauce stir-fry
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8. Continue to stir-fry, add appropriate amount of Sichuan Pixi County Bean Sauce
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9. Continue to stir fry, slowly chicken in the water and oil stir fry out
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10. and until completely colored into the pressure cooker
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11. Add the prepared potatoes and carrots pieces
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12. Fill with boiling water not exceeding the ingredients
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13. Cover the pressure cooker with a lid and reduce the heat to low after the water has boiled, for six minutes
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14. Sprinkle some garlic on top
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Cooking Tips
1, blanch the chicken pieces by adding ginger, scallion, and wine to remove the fishy smell of the chicken pieces.
2, blanched chicken pieces into the container if there is still sticky blood foam, with boiling water, do not use cold water.
3, chicken pieces of coloring can be fried sugar color or with soy sauce, I personally recommend using fried sugar color, so that after the back of the processing will not be too spicy.
4, first chicken pieces can be stir-fried to let the oil and water release, so that the flavor is more delicious.
5, into the pressure cooker, and then injected into the right amount of boiling water, convenient for later dishes.
6, the pressure cooker boil on high heat and then turn to low heat for six minutes, you can put a timer, not too long, or chicken too rotten.
7, hot pot with vegetables at will, need a long time such as potatoes, carrots, etc. in the pressure cooker with pressure; such as the preparation of other vegetables, mushrooms, etc. do not have to be placed in a pressure cooker, eat directly into the hot pot in the cooking.
8, due to the chicken pieces to add Pixian Douban (or coloring with soy sauce), so pay attention to the last appropriate amount of salt.
Features
This roast chicken hot pot combines the traditional Sichuan cuisine and Xinjiang's famous dish big dish chicken's strengths, chicken pieces in advance in accordance with the practice of Sichuan hot pot, stir-fried with seasonings and PI county bean paste, stir-fried red oil and broth; add the traditional Xinjiang big dish chicken side dish, carrots and potatoes block; do out of the chicken pieces of fresh tender spicy, potatoes and carrots block fully absorbed the broth, the mouth Soft; eat also boiled some refreshing cabbage; finally add Hubei unique hot dry noodles slightly cooked, after this "baptism" of the hot dry noodles not only mellow flavor, but also very strong, so that people eat a lot of fun.