DIY pot chicken with induction cooker -- Inspiration from Shenzhen chicken pot

DIY pot chicken with induction cooker -- Inspiration from Shenzhen chicken pot

Introduction:

"I just want to eat dry pot chicken. I can't eat it, but the amount of dry pot chicken in Hunan restaurants is small. It's quite expensive. It's too big for a small pot of 30 or 40, and the teeth can't be stuffed well. So, painstakingly study, determined to make a dry pot chicken! Every time you eat a dry pan chicken, you like the thick soup and the onion cooked until it is soft and rotten. The key is how to make the juice. Searching the Internet everywhere, I found a more interesting dish, Shenzhen's Qiwei chicken pot ~ ~ ~ ~ it is said that it is made with 10 or 20 kinds of sauces and fried in casseroles. It's very fragrant. I salivate just by looking at the description, even though I haven't smelled it... So, I'm inspired. I try it with the sauce that I have now at home. What I want is a sauce flavor. The result was unexpectedly good. My husband liked it very much. The last pot was swept away by both of us. I felt like vomiting. The chicken is tender and tasty. Thousands of pieces absorb the essence of the soup, which is better than chicken. The boiled onion is delicious, spicy and hot. It is no worse than the outside restaurant. The most important thing is affordable. Chicken leg is less than 10 yuan, and other side dishes add up to 5 yuan. I think it's better to use Sanhuang chicken. Sanhuang chicken is tender and easy to cook. The whole chicken tastes better than chicken legs. But if you have chicken legs at home, you can use them first

Production steps:

Step 1: cut all the ingredients into their favorite shapes. It's not easy to break a thousand knots in the process of frying. Cut the chicken leg into small pieces, put in a spoonful of raw soy sauce, a spoonful of soy sauce, a spoonful of cooking wine, a spoonful of oyster sauce, mix with a little salt and marinate for half an hour.

Step 2: marinate the chicken over oil, high fire, high oil temperature, fried chicken surface slightly golden.

Step 3: leave oil at the bottom of the pot, stir fry more vegetables than usual, heat up and reduce the hot garlic slices and garlic.

Step 4: pour in all the sauces and stir fry them until fragrant.

Step 5: add the chicken oil and stir well.

Step 6: add in the thousand knots and dry them. Stir well. Add in the soup. Bring to a boil. Cover and simmer for 5 minutes. I boil the soup on the chicken rack. I boil it on the chicken rack and ginger slices for two hours. This step is to boil out the flavor of the sauce. The soup is very fragrant.

Step 7: stir fry cucumber slices slightly before cooking, and taste the salty chicken essence with salt and sugar. Pour the juice into the pot covered with onion, sprinkle with garlic, pepper and chive, serve in the induction cooker and eat.

Materials required:

Drumsticks: 3-4

Onion: right amount

1000 sheets: moderate amount

Fumigation: appropriate amount

Cucumber: moderate

Garlic: right amount

Shallot: moderate

Red pepper: right amount

Garlic: right amount

Ginger: right amount

Pixian Douban sauce: right amount

Sesame paste: right amount

Soy sauce: right amount

Dry yellow sauce: right amount

Sweet flour sauce: right amount

Tomato sauce: right amount

Cooking wine: moderate

Soy sauce: moderate

Chicken essence: appropriate amount

Salt: right amount

Appropriate amount: sugar

Note: Step 6 with soup taste will add a lot of color, really do not use water is OK. After eating meat and vegetables inside the thick soup can also add other dishes to cook to eat, such as wide powder ah, green shoots ah, potato chips ah, at will, more delicious than the bottom of the hot pot, sauce full! And the smell of chicken, the smell of onion and so on. Love to eat dry pot chicken people must not miss their own try!!

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: salty and fresh