“Cichong Chicken Hot Pot” has three good qualities: good chicken, good water and good tofu. The chicken is selected from the original ecological chickens raised naturally in mountain shrubs. The meat is of high quality. The water used to prepare the soup is high quality local mountain spring water. water, the “three good things” are achieved.
Cut the washed chicken into small pieces, heat the oil in a cold pan to about 100 degrees, fry the chicken wings until golden brown, remove and set aside . Wait until the water vapor in the oil dries, add the chopped chicken pieces to the pan, fry until golden brown, remove and drain. After the water vapor in the pot evaporates again, add the glutinous rice cake-shaped peppers that Guizhou people like most, and then add the ginger and garlic hached and fry them with the peppers until golden brown. Stir constantly throughout the process. avoid burning the pot. Then pour the drained chicken wings and chicken pieces into the chili oil, add the seasonings, sauté for another minute and pour in the spring water broth. Let the soup boil for two minutes, then serve.
As soon as a pot of “Cichong Chicken Hot Pot” is served, sprinkle with green onions, and the aroma will overflow instantly. The spring water tofu is constantly shaking in the pan. the more tender the tofu will be. Although the chicken has been fried in oil at high temperatures, it remains tender and juicy thanks to the moistening of the spring water broth. After a sip, the unique spicy aroma fills your lips and teeth. Stir-fry a bowl of buckwheat and eat it together, which creates the unique flavor of the small mountain village.