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Chinese Sauerkraut Hot Pot Chicken

Versatile:

Authentic Chengdu new-style Sichuan dish with a tangy and appetizing taste, loved by diners.

Numbing flavor:
Spicy flavor:

Versatile:

Adaptable to local ingredients, this dish can be transformed into Braised Tofu with Chinese Sauerkraut or Boiled Blood and Pork Intestines with Chinese Sauerkraut and Chili.

Product Involved

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cooking steps

Main Ingredients & Seasoning

Sanhuang Chicken

1000g

Green Sichuan Pepper Spicy Fish Seasoning and 1 Bag of Chinese sauerkraut

260g
Accessory Ingredients

Sichuan peppercorn oil packet

10g

Salad oil

100g

Water

1500g

green chilies and pickled chili sections

50g Each

Konjac

500g
Preparation of Ingredients

1

Cut the Sanhuang Chicken into pieces, marinate, and coat with starch; fry briefly and set aside.

2

Cut konjac into thick slices and blanch in water; prepare green chilies and pickled chilies by cutting them into sections.
Cooking Steps

1

Heat oil in a pot and sauté the Chinese sauerkraut until fragrant; then add 70g of Green Sichuan Pepper Spicy Fish Seasoning.

2

Pour in water and bring to a boil; add chicken pieces and cook thoroughly, then add konjac.

3

Adjust seasoning, add Sichuan peppercorn oil, and serve in a hot pot bowl.