Sichuan Spicy Chicken Pot

Posted by XO-Admin 03/04/2019 0 Comment(s) Classic Series,All Receipes,

 

Ingredients

Chicken in Bone

1 KG

Nagaimo

300 g

Long Chili (Slice)

2 pcs

Chinese Parsley (garnish) a few

Seasoning

Mrs. So’s Sichuan Spicy Sauce 3 tbsp
Sugar 1 tsp
Chinese Yellow Wine 3 tbsp
Soy Sauce 1.5tbsp
Corn Starch Water a little

Procedures

  1. Peel nagaimo, then cut into chuck
  2. Add oil then turn the hot plate to high heat, pan fry all side of the chicken until its golden brown and crispy.
  3. Add Chinese yellow wine, soy sauce, sugar, long chili and Mrs. So’s Sichuan Spicy Sauce then mix well.
  4. Cover the lid after boil up, then cook 20 minutes under low heat.
  5. Add nagaimo, mix well and cook under high heat, then add 100ml water then cook 3 minutes with lid cover.
  6. Add corn starch water then mix well, then thicken the sauce and add long chili and Chinese parsley. Keep warm with hot plate.
  7. After finished the spicy chicken pot, add chicken soup as hot pot soup base.