Sichuan Spicy Chicken Pot

HP269
Can be served as hotpot soup base, after enjoyed the chicken, by adding water into the mixture.
Component | Fresh chicken, onion, celery, shallot, spring onion, garlic, ginger, Sichuan pepper, dried chili pepper, toban sauce, sichuan spicy sauce, star anise, bay leaf, sugar, oyster sauce.
Edible Period | 2DAYS

HK$288

ADD INGREDIENTS

US Prime Angus Beef Thin Slice (150g) (+$198)

Fresh Local Beef Short Rib Slice (150g) (+$178)

Fresh Clam (300g) (+$88)

Winter melon (500g) (+$48)

Qty

Description

1) 燒熱鑊, 落油, 煎香雞件表面至雞半熟; 落薑蔥蒜爆香, 再加入辣醬。
Heat the pan, add oil, pan fire the chicken until medium cooked. Saute the ginger, spring onion and garlic, then as spicy sauce.

2) 香料(彩椒，花椒，指天椒乾，八角，香葉)炒香，然後放雞肉及調味料慢炒，即成。
Fry the scallions with herbs with medium heat, put chicken and sauce in, stir fry slowly until chicken is cooked.

*享用雞件後可以加水，用作火鍋湯底。Add water into the pot if you would like to use as hotpot soup base afterwards.

篩選

完成