Chinese Dry Pot Chicken Wings
Chinese dry pot, a version of the classic hot pot in which the items are stir-fried in plenty of spice-infused oil. You will spooning it all over rice and wonder why you cannot stop. This dish is all about the spicy oil.
Ingredients
1 lb chicken wings
2 large potatoes
1 small bunch of celery
1 teaspoon salt
Sauce:
20 dry red peppers ( the number of chili pepper depends on how spicy you want the dish to be)
1 tbs Sichuan peppercorn
5 garlic cloves
1 section of ginger
½ tablespoon cooking oil
1 spring onion white
1 tablespoon doubanjiang
Direction:
Step 1: Slice celery and potatoes. Soak potato slices in water in a bowl so they wont change color. Cut garlic, ginger and white part of spring onions. Cut the dry red chili pepper to small piece ( or use food processor).
Step 2: Make a couple of cuts on each chicken wing to better take in the favor. Add salt, garlic, ginger, and white part of green onion to the chicken to marinate for 20 minutes.
Step 3: Heat the oil in a large skillet or deep fryer to 375 degrees F (190 degrees C). Deep fry chicken wings in oil until done, about 10 minutes. Turn the chicken wings a couple of times while cooking. Remove chicken from skillet or deep fryer and set aside.
Step 4: Use the same skillet. Deep fry potato slices in oil until done, about 10 minutes. Remove from skillet and set aside.
Step 5: Remove most of the oil from the skillet with a couple tablespoon oil left. Heat up the skillet. Add the doubanjiang ( spicy bean paste). Stir fry for 20 seconds till the oil turn red. Add garlic, ginger and green onion. Stir fry for 30 seconds. Add red dry chili peppers and Sichuan peppercorns. . Stir fry for 30 seconds. Add chicken wings. Mix well.
Step 6: Add celery and stir fry for 2 minutes. Add potato slices and stir fry for 2 minutes. Add salt to taste.
Garnish with some roasted sesame seeds and chopped spring onions(optional) and serve
