Pickled Chili Chicken Hot Pot Base Recipe

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Ingredients

Adjust Servings:
1 chicken legs
1 lettuce
2 winter bamboo shoots
1 scallions
1 piece ginger
1 tablespoon pickled chili
6 bowls chicken soup
Marinade
1 tablespoon salt
1 tablespoon cooking wine
1 tablespoon white pepper powder
seasoning
2 tablespoons oil
1 tablespoon cooking wine
2 tablespoons Doubanjiang (broad bean paste)
1 tablespoon soy sauce
1 tablespoon salt
1 teaspoon white sugar
1 teaspoon white pepper powder

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Pickled Chili Chicken Hot Pot Base Recipe

Features:
  • Simmering
Cuisine:

Chili plays more than a spicy seasoning in this recipe. It fortifies the chicken taste and provides an appetizing finishing touch. We started with frying broad bean paste (Doubanjiang), garlic and scallion first. Then fry chicken and other ingredients to remove excess water. Simmer with chicken powder or water for 30 minutes before adding seasoning. It has a delicate chili and pepper aroma when simmering other hot pot ingredients.

  • 70 minutes
  • Serves 2
  • Easy

Ingredients

  • Marinade

  • seasoning

Directions

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Tips

1. The hot pot base is tasty. Before blanching other ingredients, enjoy the chicken and soup first.

2. Dipping sauces are the best fit for this hot pot. Mixing vinegar, minced garlic and sesame paste to make the sauce.

3. Serve best in the winter. Since it is hot and supplement function, it is the best hot pot in cold seasons.

Steps

1
Done
20 minutes

Wash chicken legs, chop into pieces. Add marinade and marinate for 20 minutes.

2
Done
5 minutes

Peel lettuce, winter bamboo shoots, cut into small cubes. Wash green onion and ginger, cut into slices and set aside. 

3
Done
5 minutes

Add cooking oil to the wok. Fry scallion and ginger slices and broad bean paste, fry until red oil comes out.

4
Done
5 minutes

Add the chicken pieces and stir-fry until the chicken no longer pink.

5
Done
30 minutes

Add chicken stock, lettuce, winter bamboo shoots, and pickled chili. Simmer for 30 minutes.

6
Done
5 minutes

When almost cooked, add soy sauce, salt, and sugar for seasoning. Simmer until chicken soft. Serve with hot pot ingredients. 

Miquell Wood

The best thing about cooking is creative. That’s why I love it.

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