Cizhong Chicken Hotpot

Cizhong Chicken Hotpot

　　Ingredients: 1500g free-range rooster, 50g garlic, 250g chili paste, 100g scallions, 15g salt, 15g MSG, 15g ginger, 250g pork lard, 250g tofu, 1000g assorted vegetables, 1000g spring water.

　　Preparation:

　　1. Slaughter the chicken, remove feathers and internal organs, clean, and cut into 3cm cubes.

　　2. Slice freshly rendered pork lard into 4cm long, 3cm wide, and 0.8cm thick pieces.

　　3. Cut tofu into 4cm long, 3cm wide, and 0.5cm thick slices.

　　4. Pound the ginger, and cut scallions into 4cm-long segments.

　　5. Put the sliced pork lard in the pot, render over medium heat, then strain out the residue. Add the chicken and stir-fry until dry, then remove.

　　6. In the remaining oil, stir-fry the chili paste and ginger until dry and fragrant, then add the removed chicken and stir-fry together. After one minute, add water, salt, and MSG, and simmer for 10 minutes. Pour in the lard residue along with the plated tofu and assorted vegetables to serve.

　　Features: Spicy and warming, highly nutritious.