Qiwei chicken pot
Ingredients: bean paste,coriander,green pepper,potatoes,onion,sanhuang chicken,cooking wine,Jiang,dried chili,sesame paste,seafood sauce,garlic,peanut butter,satay sauce
Recipe Recommendations
- sanhuang chicken a
- potatoes appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- green pepper appropriate amount
- coriander appropriate amount
- dried chili appropriate amount
- peanut butter appropriate amount
- sesame paste appropriate amount
- seafood sauce appropriate amount
- satay sauce appropriate amount
- bean paste appropriate amount
- cooking wine appropriate amount
Steps for Qiwei chicken pot
1
Chop the chicken into small pieces, use 1 spoonful of chonghou sauce, 1 spoonful of peanut butter, 1 spoonful of sesame paste, 1 spoonful of hoisin sauce, 1 spoonful of satay sauce, 1 spoonful of sweet flour sauce, 1 spoonful of sand tea sauce, a little bit of sand ginger powder, a little cooking wine, marinate for 10 minutes (the spoon is the small iron spoon we usually use for seasoning), and fry the potatoes into slices until golden brown. Cut the onion into pieces, slice the ginger, gently pat the garlic, slice the green pepper, and wash the coriander for later use.2
Put 200 grams of oil in a pan, heat to about 70% heat, and saute the onions, ginger and garlic until fragrant. Bring on the heat, add bean paste and stir-fry to create red oil, and add the marinated chicken nuggets. Stir fry slowly over low heat, stir-fry until the chicken is ready, add a little soup, add the potatoes and cook for 3 minutes, put in the earthen pot with green peppers, wash the pan, add a little oil, add the dried peppers, and fry the pepper until fragrant. Pour on top of the chicken, finally add coriander, cover and serve together with the alcohol stove. After the chicken is eaten, you can add soup to scalm the vegetables.