Spicy Dry Pot Chicken is a delightful dish that combines the bold flavors of spiciness with the succulent texture of chicken. The name of this dish resembles a poetic ode, singing praises of its aromatic essence, taste, and emotional connection. With the first bite, the fragrant and spicy aroma immediately fills your mouth, tantalizing your taste buds. As you chew on the tender chicken, the sensation is akin to enjoying a marvelous symphony, making you wish for the melody to linger a bit longer. Each mouthful is irresistibly enticing and gratifying, as if transporting you to a world full of passion and vitality.
Ingredients for Spicy Dry Pot Chicken:
| Chicken | 500g |
| Green pepper | 20g |
| Red pepper | 20g |
| Garlic sprout | 20g |
| Onion | 100g |
| Garlic | 10g |
| Ginger | 10g |
| Pickled Chilli | 5g |
| Cooking wine | 20g |
| Light soy sauce | 10g |
| Sesame | 5g |
| Chili paste | 20g |
Step:
1.Firstly, we need to prepare the ingredients. Take a fresh chicken, wash it thoroughly, and then cut it in half from the middle. Next, chop each half of the chicken into evenly-sized small pieces. When chopping the chicken, remember to remove the tail as it contains more fat and lymph, which is not beneficial for health.Moving on, let’s prepare some vegetables. Take one green pepper and half a red pepper, cut them into rings to add more color to the dish. Then take a stalk of garlic chives, cut it into small sections and set it aside. Slice half an onion into thin slices to layer at the bottom of the dry pot. Cut a few cloves of garlic in half, dice a piece of ginger into small granules, and slice two pickled peppers into rings, keeping them all aside for later use.
2.Next, we will blanch the chicken pieces. Add an appropriate amount of water to a pot and place the chopped chicken into it. The chicken should be added when the water is cold, as this helps to draw out any blood and remove the gamey taste. At the same time, add 10 grams of cooking wine to help eliminate the gamey flavor. Heat the pot over medium heat and gently stir the chicken pieces to ensure even heating. Once the chicken turns white and there is no more blood coming out, remove the chicken from the pot and drain off excess water.
3.Heat oil in the dry pot and coat the surface evenly with a layer of oil film by swirling the pot. When the oil starts to smoke, it indicates that the oil temperature is sufficiently high. At this point, pour out the hot oil and add an appropriate amount of cool oil. This method of starting with hot oil and adding cool oil helps prevent the chicken from sticking to the bottom of the pot, ensuring a smooth cooking process. Next, pour the drained chicken into the pot and sprinkle some salt. Salt not only seasons the dish but also prevents the chicken from sticking to the pot. Continuously shake the pot to evenly heat the chicken pieces. Cook over medium heat, stir-frying the chicken for about 3 minutes, allowing the oil in the chicken to slowly come out. This not only enhances the flavor of the chicken but also helps it absorb the spicy and numbing flavors in the subsequent cooking process.
4.Once the chicken pieces are fragrant and have turned golden, it indicates that the chicken is about 70% cooked. At this point, we can pour in the prepared seasoning, including the chopped garlic and ginger, allowing the chicken to fully absorb the fragrance of these ingredients. Additionally, add 20 grams of chili sauce to enhance the color of the chicken and make it more tempting. Then, drizzle 10 grams of light soy sauce and 10 grams of cooking wine along the edge of the pan. The alcohol in the cooking wine helps remove any fishy smell from the chicken while enhancing its aroma. Stir-fry quickly over medium heat, allowing the chicken to fully absorb the flavors of the seasonings and become well-marinated. Next, add the green and red peppers, stir-frying until they are partially cooked. The green and red peppers not only add texture and nutritional value to the dish but also bring vibrant colors to it. Finally, add the garlic chives, stir-fry briefly, and then remove the dish from the heat.
5.Transfer the stir-fried chicken into a dry pot. A dry pot is a special cooking utensil with a wide bottom that can accommodate more ingredients and seasonings. It also allows heat to distribute evenly, ensuring faster cooking. While placing the chicken in the pot, you can also sprinkle some sesame seeds on top to enhance the flavor and texture of the dish. Sesame seeds not only make the dish more visually appealing but also add a unique aroma, increasing your appetite. Finally, serve the spicy dry pot chicken to your family or friends. Your delicious dish of spicy dry pot chicken is now ready!
Tips:
1.Opt for fresh chicken, as it has a tender texture and better taste.
2.Mastering the heat is crucial when stir-frying the dry pot chicken. Firstly, quickly stir-fry the chicken at high heat to achieve a golden exterior while locking in the juiciness. Then, reduce the heat and stir-fry the seasonings to allow them to fully penetrate the chicken, enhancing the texture and flavor.
Spicy dry pot chicken is a dish full of passion and vitality. It brings a vibrant touch to our lives, offering both gastronomic pleasure and emotional satisfaction. The tender and flavorful chicken, combined with the spicy seasoning, creates an enticing aroma that fills the air. With each bite, you will experience the rich fragrance and mild spiciness, providing a unique culinary experience. Moreover, this dish allows for creativity and personalization, allowing you to adjust and tailor it to your own taste and preferences. Whether it’s a gathering with friends or a family reunion, spicy dry pot chicken is a must-try delicious delicacy.