Spicy Dry Pot Chicken

Prepare the necessary ingredients. Cut the chicken into pieces, then blanch them in boiling water until they turn pale and whitish before taking them out.

Prepare the seasonings in advance, take out the spice packet, and set it aside for later use;

Pour the sauce into a bowl and set aside.

Heat oil in a pan, and when the oil reaches about 140°C, add the chicken to the oil for deep frying;

Fry the chicken until it turns golden, then remove it and drain for later use;

Then add the prepared side ingredients, pour the potato and lotus root strips into the oil and fry until they change color, then remove and drain for later use;

Then turn on the heat and add oil, pour the prepared ingredients into the pan and stir-fry until fragrant;

Then pour the previously fried chicken into the pan and stir-fry, allowing the flavor of the seasonings to infuse into the chicken;

Then pour in the previously prepared spicy crayfish seasoning, and stir-fry the seasoning and ingredients thoroughly until well combined;

After stir-frying evenly, add the potatoes, lotus root, green and red peppers, and onion slices back into the pan and stir-fry together evenly, allowing the aroma of the seasonings to fully blend into the ingredients;

Stir-fry the ingredients until fully cooked, then taste them. You can add a little chicken essence or salt according to your preference. When the taste is right, sprinkle a small handful of white sesame seeds before taking it off the heat.

Then take it out of the pan and plate it; it looks, smells, and tastes great. A main dish for the gathering is ready!