Big Pan Chicken Hot Pot

Name: Big Pan Chicken Hot Pot
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g chicken; 500g potato; 400g Flour; 400g chicken soup; Some Vegetable oil; Some salt; 1 piece star anise; Some Peppercorns; Some Dried red chili; Some Doubanjiang

by Tianshan Cocoa

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

The delicacy of Xinjiang large plate chicken is well-known and won the hearts of the people. Whenever you mention Xinjiang, you will first think of Dapanji. This is what a friend from the mainland told me. It's winter, and hot pot is the most suitable one. The most common hot pot is not spicy or the bottom of the mandarin duck. Basically it is the difference between spicy and non-spicy, and the side dishes are basically the same, like beef rolls and lamb rolls. , Tofu, vegetables, various mushrooms and so on. Since Xinjiang's large-plate chicken is so popular, why not make it into a hot pot, so that the large-plate chicken can truly taste the flavor of the large-plate chicken in the hot pot.

After my improvement, I made a large-plate chicken version of the spicy chicken hot pot, which has been praised by my family and friends (I invite friends to help digest the hot pot, and I want friends to try the taste of this hot pot), and they all say no I thought that I made the big plate chicken into a hot pot, and it tastes so authentic and delicious. Even the belt noodles are better than the inside of the big plate chicken. I said that there is another thing I didn’t expect is that the belt noodles can also be used with hot pot Eating is really creative! ! ! This way of eating even has the staple food, and it's one cooking and two! ! !

Big Pan Chicken Hot Pot

1. Ingredients: star anise, pepper, pepper, dried red pepper, Pixian bean paste, green onion, garlic, ginger, chicken soup, grass fruit, longan, nutmeg, vegetable oil, salt, chicken breast, potato flour, salt

2. Soak the dried red pepper with cold water, cut it from the middle without cutting it, so it looks good and has a spicy taste.

3. Wash the scallions and cut diagonally, peel the garlic, peel the ginger and slice it

4. Thinly sliced chicken breast

5. Grab evenly with egg whites and marinate for a while

6. Peel the potatoes and cut into thick slices

7. Boil it with boiling water,

8. Scoop it up and use cold water to cool it down and serve it to the plate

9. Prepare the ingredients for the bottom of the pot,

10. Heat the pan with cold oil, add sliced ginger, green onion, garlic, dry red pepper, and stir fry for a good flavor

11. Stir-fry with bean paste to get red oil

12. Add chicken broth, add peppercorns, peppercorns, grass fruit, longan, nutmeg,

13. Cover with high heat and turn to medium and low heat and boil for more than 30 minutes

14. Until the taste of the ingredients is boiled

15. Mix the flour with water and a little salt to form a smooth dough, spread a layer of vegetable oil, wrap it in a fresh-keeping bag, wake up for more than 30 minutes, roll out the dough into about 1cm thick dough, cover with plastic wrap, and relax 10 minute,

16. Cut the loose noodles into strips, pinch the two ends, gently stretch thin, stretched, and then pull into pieces, open the underwater belt noodles, boil it on high fire, remove it after floating, quickly put it in and prepare in advance In the cold boiling water, mix it, pick up and drain the water and put it on the plate

17. Filter the boiled thick soup into the hot pot, then put the marinated chicken slices on a plate, put the potato slices and noodles on the table together, put the hot pot on the induction cooker to boil, you can slowly cook the chicken slices and potatoes Slice the noodles, chicken slices and potato slices are easy to cook, and the noodles are cooked, you can eat it when you blanch it, and eat it while cooking. It is tender, spicy and delicious. If you like to eat vegetables, you can also add some vegetables and mushrooms, which are equally delicious

Tips:
Adding egg white to chicken breast can make the chicken more fresh and tender. Potatoes are blanched with boiling water. Too cold water can make the potatoes difficult to smash. Dry red peppers are bubbled with cold water to make the peppers more spicy. Add garlic to make the hot pot bottom not dry and spicy. The dry and spicy flavor is more dense and a little salt is added to the flour to make the noodles with a more chewy texture. The belt noodles should not be boiled for a long time, and then quickly picked up. You have to cook it in the hot pot.