⬇️⬇️English recipe follows⬇️⬇️ 雞煲打邊爐 材料： 冰鮮三黃雞1隻 紫洋蔥2個 雞髀菇1包 青色燈籠椒1個 黃色燈籠椒1個 芫荽1棵 處理： 1. 雞，加入粗鹽乸10分鐘，去除雪味、腥味及加入鹹味。 2. 雞，清水沖洗乾淨，擎乾水。 3. 雞，切件，放碟上，用隔篩灑上生粉。 4. 雞，用碟蓋著，反轉，另一面同樣灑上生粉。 5. 紫洋蔥，去皮，1開4。 6. 燈籠椒，清水洗乾淨，1開8。 烹調： 1. 大火在鑊內燒熱油1湯匙。 2. 放雞落鑊，皮向下，大火煎2分鐘。 3. 反轉雞件，大火爆炒。 4. 加入調味料： a. 豆瓣醬1湯匙半 b. 黃豆醬1湯匙 c. 蠔油2湯匙 d. 生抽1湯匙 爆香，炒勻。 5. 加入洋蔥，炒勻，加入冰糖幾粒，炒勻。 6. 加入清水100毫升，炒勻。 7. 加入雞髀菇及燈籠椒，炒勻。 8. 灑上芫荽碎，鑊放上電磁爐，加熱至大滾。 9. 雞煲完成，可享用。 10. 雞煲已用完，加入大滾水。 11. 湯底已滾，就可以開始打邊爐了。 Claypot chicken and shabu shabu Ingredients: Frozen chicken 1 No. Purple onion 2 Nos. Mushrooms 1 pack Green bell pepper 1 No. Yellow bell pepper 1 No. Coriander 1 No. Preparation: 1. Chicken, season with cooking salt for 10 minutes, to remove unpleasant smells and add some salty taste to it. 2. The chicken, rinse thoroughly. Drain. 3. The chicken, cut in pieces. Filter tapioca starch on it. 4. The chicken, cover up with a plate. Turn over the chicken. Filter tapioca starch on it on the other side. 5. Purple onion, get it peeled. Divide it into 4 shares. 6. The bell peppers, rinse with tap water. Divide them into 8 shares per each. Steps: 1. Heat up 1 tbsp of oil at high flame in wok. 2. Put chicken in wok, skin faces down. Fry at high flame for 2 minutes. 3. Flip over the chicken, fry well. 4. Add seasoning: a. Chili bean sauce 1.5 tbsp b. Soy bean sauce 1 tbsp c. Oyster sauce 2 tbsp d. Light soya sauce 1 tbsp Fry well. 5. Add in onion, fry well. Add in several cubes of rock sugar. Fry well. 6. Add in 100ml of water. Fry well. 7. Add in mushrooms and bell peppers, fry well. 8. Put coriander cubes on top. Put the wok on induction cooker. Heat it up. 9. The chicken claypot has been finished, serve. 10. Once the chicken has been consumed, add in boiled~up water. 11. Start shabu shabu when the soup has been boiled up.
