Panda Express SiChuan Hot Chicken

Today I will introduce a new Panda Express SiChuan hot chicken of the hot pot family – spicy chicken hot pot. Along with the development of hot pot in ingredients and cooking processing, there are different types of hot pot with chicken as the main meat ingredients.

We all know that many hot pot soup bases need the stock cooked for a relatively long time with chicken. If our dear reader wants more about hot pot, please check my page hot pot introducing the culture, types, and some historical background of hot pot.

And to save time, you can use Little Sheep Hot Pot Soup Base (Hot), 235-Grams (Pack of 5) to replace the spices mentioned in this post.

The cooking method, in general, is similar to the traditional hot pot. And it is featured by the bright color, aroma, and spicy taste.

Compared with traditional spicy hot pot, this type has a more heavy chicken taste. The vegetables and other side ingredients are cooked in a more robust aroma.

Firstly, I strongly recommend cooking a clear soup base according to the guideline about making soup base broth at home.

Below Is Showing The Preparation Of The Spices And Chicken

• Then start stir-frying the seasonings and spices.
• Put the chicken cubes into the wok to stir-fry with the spices.
• Add a clear soup base into the wok, then add a scallion section to start the simmering process for about 20 minutes. If no clear soup base is made, just add hot water and increase the simmering time to 30 minutes.

Starting to enjoy it. If you do not have those spices at home or want to save time, use a little sheep hot pot soup base to replace the spices.

Ingredients

• 2 tablespoon vegetable oil
• 2 large pig bones
• 1 tablespoon doubanjiang
• 1 teaspoon Sichuan Peppercorn
• 1 tablespoon dried chili pepper
• Several star anises
• Several chunks of cassia bark
• 1/2 teaspoon of fennel
• Several cloves of garlic sliced
• One small section of ginger sliced
• 3 teaspoon salt
• Sesame oil
• Chicken essence

Instructions

1. Cut the chicken into large chunks. Clean chicken chunks and pig bones.
2. Prepare a pot or wok with enough water. Bring the water to boiling. Add chicken and pig bones in. Turn down the fire and cook the blood water out.
3. Get the meat ingredients out. Wash the wok. And add enough water. Return pig bones.
4. Bring all the content to a boiling and then turn down the fire to simmer for around 40 minutes.
5. Cut the chicken rinsed into small cubes when it is cool down. Prepare other side ingredients according to your preference.
6. Then prepare another wok or move the content in the last step to another container to heat some vegetable oil. Add ginger and garlic to stir-fry for about 2 minutes. Then add doubanjiang to stir fry until you can smell the taste. Then add star anise, fennel, cassia bank, chili pepper, and Sichuan peppercorn for about 1 minute.
7. Add the soup base made in the above steps in, add 3 teaspoons of salt and simmer for about 20 minutes.
8. Add sesame oil, chopped scallions, and mashed garlic, salt, and chicken essence to make separate saucers to make dips.

Enjoy the enjoyers!

Over the last decade, Sichuan food has become wildly popular throughout China and in many American cities like New York.

It has eclipsed Cantonese as the city’s favorite genre of Chinese cuisine.

The popularity of hot chicken, a delicacy born and bred in Nashville, has also increased in recent years.

The dish landed on menus at buzzy restaurants across the country as well as a KFC.

The Sichuan hot chicken strips exemplify Chinese-American fusion from the country’s most popular and accessible purveyor of Chinese-American cuisine.