Ingredients
-
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
Directions
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. |
