1. Half of the chicken is thawed (complete thawing is not easy to cut)
2. Thinly sliced
3. Put it in a basin, add 2 spoons of cooking wine, 1/4 spoon of pepper, 1/2 spoon of salt and 1 spoon of starch and mix well
4. Add 2 tablespoons of oil to mix well and marinate for 20 minutes
5. Boil water in a saucepan and add 1 spoon of salt
6. Put in shredded tofu, bean sprouts and enoki mushrooms and blanch them, drain and spread on the bottom of a deep dish for later use (reserve the water for blanching vegetables)
7. Heat a little more oil in the pan, add dried five-spice ingredients (prickly ash, bay leaves, cinnamon, grass fruit, star anise, etc.), stir-fry the five-spice oil on low heat. Be careful not to fry
8. Drain the dry ingredients and discard, leave the five-spice oil at the bottom of the pot
9. Pour in shallots, ginger, garlic and dried chilies and sauté on high heat
10. Add 1 spoon of Pixian bean paste, 2 spoons of spicy hot pot base
11. Stir-fried red oil
12. Pour in an appropriate amount of water for blanching vegetables, not too much. Add 2 spoons of light soy sauce, 2 spoons of cooking wine, 1/2 spoon of sugar, boil over high heat, add appropriate amount of salt and chicken powder to taste
13. Pour in chicken slices, use chopsticks to quickly loosen them, boil and remove from heat
14. Pour into the deep dish
15. Sprinkle with coriander and white sesame seeds, drizzle a little sesame oil
Tips:The chicken slices are very thin and cooked as soon as they are cooked.
