Yongxing Braised Chicken

Yongxing Braised Chicken

　　One 1500g local rooster, 150g Pixian bean paste, 500g mixed oil, 50g old ginger, 50g garlic, 20g five-spice powder, 25g pickled chili peppers, 100g dried red chili peppers, 2500g fresh broth, 3g refined salt, 50g scallions, 20g Sichuan peppercorns,

　　2 cardamom pods, 10g monosodium glutamate, 15g cooking wine.

　　Preparation Method:

　　1. Slaughter the local rooster and set aside the chicken blood, intestines, and kidneys. Cut the chicken into small cubes. Slice the dried red chili peppers into 1.5cm sections, slice the ginger and garlic, and cut the scallions into sections.

　　2. Dry-fry 50g of dried chili peppers and 10g of Sichuan peppercorns in a small amount of oil until fragrant, then set aside.

　　3. Place a wok over the heat, add oil, and heat to medium-high. Add the chicken cubes, ginger, and scallions, and stir-fry until the moisture evaporates. Then add the bean paste, pickled chili peppers, cardamom pods, and 50g of dried red chili pepper sections. Once the chicken is fragrant, add the cooking wine, pour in the fresh broth, and season with refined salt and five-spice powder. When the broth boils, transfer to a pressure cooker and cook for 15–20 minutes until the chicken is about 70% done. Remove from heat and let cool slightly before transferring to a hot pot. Add chili pepper sections, Sichuan peppercorns, scallion sections, and monosodium glutamate, along with the chicken blood, chicken offal, and a mix of meat and vegetable ingredients for serving.

　　Features:

　　Braised Chicken Hot Pot is a new star in the hot pot family, differing greatly from traditional hot pot cooking methods. It involves butchering a local rooster, cutting it into cubes, marinating it, then stir-frying it with seasonings in a wok before pressure-cooking it. Finally, it is transferred to a hot pot with broth and served when the chicken is tender and fully cooked. Secondly, the hot pot broth includes fried soybeans. Thirdly, after finishing the chicken, other meat and vegetable dishes can be added to the broth. Fourthly, it generally does not use a dipping sauce for seasoning. This dish features a spicy and savory taste, tender and soft chicken cubes, and a bright red broth.