Ingredients
- One pound chicken ( , add more chicken feet or wings or any other parts you like)
- 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 clove sof garlic slice d
- One small section of ginger slice d
- 3 teaspoon salt
- Sesame oil
- Chicken essence
Instructions
- Cut the chicken into large chunks. Clean chicken chunks, and pig bones.
- Prepare a pot or wok with enough water. Bring the water to a boiling. And add chicken and pig bones in. Turn down the fire and cook the blood water out.
- Get the meat ingredients out. Wash the wok. And add some enough water. Return pig bones back.
- Bring all the content to a boiling and then turn down the fire to simmer for around 40 minutes.
- Cut the chicken rinsed into small cubes when it is cool down. Prepare other side ingredients according to your own preference.
- Then prepare another wok or firstly move the content in 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, Sichuan peppercorn in for about 1 minute.
- Add the soup base make in above steps in, add 3 teaspoon of salt and simmer for about 20 minutes.
- Add sesame oil, chopped scallions, and mashed garlic, salt and chicken essence in to make separate saucers to make dips.
- Enjoy with the enjoyers!!
