Bobo Chicken
by Jingfeng Kitchen
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Question "What is the difference between Bobo Chicken, Bang Bang Chicken, Chuan Chuan Xiang, Mao Cai, Hot Pot, and Cold Pot Chuan Chuan?" As a senior foodie, Jingfeng will tell you the answer~
2. Needless to say about hot pot, Chuan Chuan Xiang is almost like putting the dishes in shabu hot pot with a sign and then shabu~ Cold pot Chuan Chuan means boiling the Chuan Chuan and soaking it in the pre-prepared red oil soup without heating the stick chicken. It is Bobo Chicken, which looks very similar to cold pot skewers, but the difference is still very big. The first choice for the soup base of Bobo Chicken is the meticulously boiled chicken stock and freshly made red oil chili peppers. The cold pot skewers usually use the soup base made with hot pot ingredients. Secondly, although cold pot skewers are cold pots, they are actually eaten immediately after they are layed down and soaked in the cold soup. In fact, skewers are still hot, but they are not cooked when they are eaten (this is also cold pot skewers). The difference between skewers and ordinary skewers) However, Bobo Chicken is cooked on skewers and soaked in the soup until cooled before enjoying.
3. Okay, so much, let’s get into the topic~ First, prepare the soup base. Wash the whole chicken or chicken thighs with blood and put it into the pot in cold water. Add cooking wine, spring onions, and ginger slices, boil over high heat and turn to medium heat to simmer 1 More than hours (the longer the simmering time, the better, the chicken can be removed first after it is cooked.
4. Let's prepare the ingredients first. Slice potatoes, green bamboo shoots, winter melon, kelp and other vegetables, cut mushrooms with a knife, shelled shrimp, and cut gut, crispy sausages, cut crosses, pleurotus eryngii cut flowers, chicken feet can consider deboning, chicken Slice the gizzards or cut the chrysanthemum knife, and tear off the cooked chicken skin. After all the ingredients are ready, boil a pot of boiling water, add 2 teaspoons of salt, and blanch all the ingredients in turn.
5. Let the boiled ingredients cool and drain the water, and then string them with bamboo skewers. Don't be too greedy to skewer too much. The ingredients should be concentrated in the first half of the bamboo skewers to facilitate soaking into the soup.
6. Then prepare the chili pepper, chili powder, pepper powder, garlic, chopped green onion, and five spice powder and mix into a bowl.
7. After the rapeseed oil is boiled until it smokes, turn off the heat to cool for 1 minute, and pour it over the prepared seasoning several times while stirring continuously with chopsticks.
8. Cook the chicken stock, skim the fat, add the red oil chili pepper and salt, mix well, let cool, immerse the skewers in the refrigerator for more than 1 hour, and sprinkle with minced millet
