SICHUAN DRY POT RECIPE RECIPES

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
• Place tofu skin in a medium bowl and cover with boiling water. Let soak for 30 minutes. Drain.
• Meanwhile, toss chicken with 2 tablespoons oil, 1 tablespoon Shaoxing and ground pepper in a large bowl. Transfer to the prepared baking sheet. Bake until an instant-read thermometer inserted in the thickest part without touching bone registers 165 degrees F, 25 to 30 minutes. Transfer to a clean cutting board. When cool enough to handle, pull the meat from the bones (discard bones and skin). Cut the chicken into bite-size pieces and set aside.
• Heat a small skillet over medium heat for 1 minute. Add cumin seeds, fennel seeds and peppercorns; toast, stirring often, until fragrant, about 1 minute. Transfer to a plate to cool, then coarsely grind in a spice grinder or mortar and pestle. Transfer to a small bowl and add chili bean paste and chili flakes (or crushed red pepper); mix well and set aside.
• Put a large pot of water on to boil and set a large bowl of ice water beside the stove. Add the tofu skin and potato to the boiling water. Cook until the potato is just tender, about 5 minutes. Add broccolini and celery; cook for 30 seconds. Using a slotted spoon, transfer the vegetables and tofu skin to the ice water, then transfer to a clean kitchen towel to drain.
• Heat a large flat-bottom wok or cast-iron skillet over high heat. Add 4 tablespoons oil and onion. Cook, stirring, until the onion is softened, about 3 minutes. Add jalapeño (or serrano) and dried chiles to taste, garlic and ginger. Cook, stirring constantly, until fragrant, about 1 minute.
• Push the aromatics to the sides of the pan, making a well in the center. Add the remaining 3 tablespoons oil, followed by the reserved peppercorn mixture. Cook, stirring, until fragrant, about 30 seconds. Add the chicken and scallions; cook, stirring, until the chicken is hot, about 1 minute. Drizzle the remaining 1 tablespoon Shaoxing and soy sauce around the edges of the pan, then add the vegetables and tofu skin. Cook, stirring, until the vegetables are hot, about 1 minute more. Sprinkle with sesame seeds.

Steps:

• Make the base stock by combining beef or pork bones or chicken skeleton with water, ginger, scallion, bay leaves. Bring to boil then simmer for 3 hours. Alternatively, season with the bouillon of your choice to skip the 3 hours of boiling bones.
• To make the aged-spicy paste, chop the Szechuan Spicy Bean Paste, soaked dry chili, ginger, garlic, and black bean. Combine 4 tbsp of oil and all the chopped ingredients, cook in low heat for 10 minutes. Stir frequently. Add the rest of the dry spices and cooking wine and sugar to the paste. Continue to cook in low heat for another 30 minutes then turn off the heat.
• Before serving the hot pot, combine the aged-spicy paste with base stock and bring to boil. Add additional ginger, dried chili, and salt to taste.
• Enjoy the spicy goodness!