Sand Ginger Chicken Pot

Name: Sand Ginger Chicken Pot
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 Chickens; 100g Shiitake Mushrooms; 1 carrot; 1 piece green pepper; 1 piece Red pepper; 50g ginger; 4 onion; 5g Sand Ginger Powder; 20ml Soy sauce; 15ml Cooking Wine; 10g Oyster sauce; 30ml Peanut oil; 3g salt

by Connie Chen

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

"Sizzling pot" is a classic Cantonese cuisine. It originated in Guangzhou in the early 1980s. This dish was baked at a high temperature, and the soup of the ingredients was quickly cooked in a clay pot with a "zizi" sound. "Zizi" is similar to "啫啫" in Cantonese, so it was named "啫啫锅" by the old people. This practice was popular in various food stalls on the streets and alleys at the time. Not only was it very fragrant, it was also very quick to make, and the main ingredients were also very casual. You can use it as long as you want. The taste of Cantonese is average. They are all light and light, and the "chee pot" fully embodies the other side of their heavy taste. The dishes cooked in a casserole can all be reflected in the "chee pot".

Sand Ginger Chicken Pot

1. Prepare all materials

2. Wash shiitake mushrooms, peel carrots and cut into hob pieces, slice ginger, cut green and red peppers, and slice onions

3. Chicken chop small pieces, add sand ginger powder

4. Add soy sauce

5. Add cooking wine

6. Mix well and marinate for more than half an hour

7. Hot casserole

8. Pour in peanut oil and heat the oil

9. After the oil is hot, add onions and sand ginger and sauté

10. Add green and red pepper cubes, sauté

11. Add chicken nuggets and stir fry, then add carrots and mushrooms and stir fry for a while

12. Cover the lid, simmer for 5-8 minutes, pour in the oyster sauce and mix well

13. Put the lid on, simmer on high heat for 2 minutes, turn off the heat and simmer for 5 minutes, then open the lid and sprinkle with coriander.

Tips:
1. Be sure to use a clay pot, because the clay pot is heated evenly and conducts heat quickly! When using a torch to heat the pot, it makes a noise. The temperature in the pot is high and the ingredients are easy to cook. It is best to use a large clay pot. This is what Connie has practiced. The ingredients in a large clay pot can be spread flat in the pot. On the first floor, it’s easier to make the authentic taste of the clay pot. You must be willing to make the clay pot. My big clay pot has been sacrificed several times. This time the clay pot is relatively young chant;
2. The characteristic of jelly pot is fast, the meat used should be marinated in advance, and the taste is more fragrant;
3. You must be willing to put ginger, garlic and scallion in the pot. When the oil in the clay pot is heated, put the ginger, garlic and scallion in the pot and cover the pot so that the fragrance of the sauce fills the entire pot. , The aroma of the jelly pot lies largely in sliced ginger, garlic and green onion;
4. When the ingredients are about to be cooked, 90% of the maturity, add the jelly sauce, cover the pot and simmer for 5 minutes, then you can eat it in the original pot! This time, the shajang jelly chicken pot is a simple version, using oyster sauce instead of jelly sauce.