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Bobo Chicken: Sichuan's Skewered Sensation
Ever wondered what those colorful skewers swimming in red oil at Chinese restaurants are? Meet Bobo Chicken(Bo Bo Ji) - a legendary street food from Chengdu, Sichuan that's taking the world by storm!
INGREDIENTS
Main Ingredients
- ·1 potato
- ·1 lotus root
- ·1 asparagus lettuce
- ·1 box of quail eggs
- ·3 pieces of tofu skin
- ·5 shrimp dumplings
- ·3 chicken feet
- ·3 chicken wing tips
Additional Ingredients
- ·Bamboo skewers
Seasonings
- ·Bobo Chicken seasoning packet
DIRECTIONS
Step 1
Slice the asparagus lettuce, potato, lotus root, and tofu skin, then cook them in boiling water until just tender.
Step 2
Blanch the chicken feet and chicken wing tips, then cook them fully. Afterward, soak them in cold water to make the meat firmer and more flavorful.
Step 3
Boil the quail eggs until cooked, then peel the shells.
Step 4
Prepare the broth:
Open the Bobo Chicken seasoning packet, which usually contains red oil, seasoning mix, and sesame seeds.
Pour the seasoning into a large bowl. According to the instructions on the packet, add the appropriate amount of purified water (usually about 1 part seasoning to 3 or 4 parts water). I used 500ml of water here.
Then stir well until the seasoning is fully dissolved, creating the broth for the Bobo Chicken.
Step 5
Skewer the cooked ingredients onto bamboo sticks.
Step 6
Soak the skewered ingredients:
Place the skewers into the prepared broth, ensuring all ingredients are fully submerged. Let them soak for about 30 minutes to allow the flavors to fully infuse.
Step 7
After soaking, your delicious Bobo Chicken is ready to enjoy!