Spicy Chicken Hotpot

 Prepare(1-2 servings) :

 Half chicken or 3 chicken spleens
 Dried bean curd sticks   to taste                          
 Purple onion                  1 whole
 Garlic                             1 whole 
 Shallots                         2 whole
 Coriander                      to taste  
 Kitchen wine                 10g
 Cornstarch                    5g
 Water                            to taste                   

 Marinade:

 Shaoxing wine                10g
 salt                                  5g
 sugar                               5g
 Oyster sauce                 15g
 Cornstarch                    10g
 pepper                          10g 
 oil                                   5g

 

 Sauces:

 Yumyumia hot chili oil    15g
 Chili bean sauce              10g
 Hoisin sauce                    15g
 soy sauce                        10g
 sugar                                5g

 

Steps:

 1) Thaw the chicken and cut it into pieces. Soak the chicken in light salt water for 30 minutes to remove the smell . Soak the dried bean curd sticks in water until soft.

 2) After soaking, rinse to remove the blood and wipe dry. Marinate the chicken for at least 30 minutes to absorb the flavor.

 3) Add oil, heat the wok, fry the chicken pieces on both sides until slightly golden and 70% mature, remove the chicken pieces from the chicken oil

 4) Wash the wok, put back the chicken oil, stir-fry the shallots, garlic, and purple onions until fragrant, then mix in the sauce and stir-fry even

 5) Add the beans stick and chicken pieces into the wok, sprinkle with kitchen wine, and stir-fry for 5 to 8 minutes

 6) Add a taste of cornstarch water to bury  and complete it.

💥Feel free to adjust the ingredients and seasonings to your taste!💥