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    Home » Recipes » Hot pot

    Chicken Hot Pot(辣子鸡火锅)

    November 12, 2013 by Elaine 4 Comments | Jump to Recipe

    spicy chicken hot pot

    Today I will introduce a new member of hot pot family–spicy chicken hot pot. Along with the development of hot pot in ingredients and cooking processing, there are different types of hot pot with chicken as main meat ingredients. We all know that many hot pot soup bases need the stock which is cooked for a relatively long time with chicken. In case our dear reader want more about hot pot, please check my page hot pot introducing the culture, types and some history background of hot pot. And to save time, you can use Little Sheep Hot Pot Soup Base (Hot), 235-Grams (Pack of 5) to replace the spices mentioned in this post.

    The cooking method in general is similar with traditional hot pot. And it is featured by the bright color, aroma as well as the spicy taste.
    Compared with traditional spicy hot pot, this type has a more heavy taste of chicken, giving the vegetables and other side ingredients cooked in stronger aroma.

    I strong recommend cook a clear soup base firstly according to the guideline about how to make soup base broth at home.

    hot pot soup broth4

    Below is a picture showing the preparation of the spices and chicken.

    Chicken Hot Pot

    Then start stir-frying the seasonings and spices.

    hot pot soup broth

    Put the chicken cubes into the wok to stir-fry with the spices.

    Chicken Hot Pot

    Add clear soup base into wok , then add scallion section to start the simmering process about 20 minutes. If no clear soup base is made, just add hot water and increase the simmering time to at least 30 minutes.

    Chicken Hot Pot

    Just starting enjoying. If you do not have those spices at home or want to save time, use little sheep hot pot soup base(hot version) to replace the spices. You can get it from this link.

    Spicy chicken hot pot|ChinaSichuanFood

    Doubanjiang--Sichuan / Pixian / Pi Xian Broad Bean Paste 16OZ (454g)  I high recommend using Pi'xian Doubanjiang rather than red oil doubanjiang for making this hot pot.

    Spicy chicken hot pot|ChinaSichuanFood

    Chicken Hot Pot

    Nice Sichuan Spicy Chicken Hot Pot
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Sichuan cuisine
    Keyword: chicken, hot pot
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 10 minutes
    Servings: 4
    Calories: 263kcal
    Author: Elaine

    Ingredients

    • One pound chicken , add more chicken feet or wings or any other parts you like
    • 2 tablespoon vegetable oil
    • 2 large pig bones
    • 1 tablespoon doubanjiang
    • 1 teaspoon Sichuan Peppercorn
    • 1 tablespoon dried chili pepper
    • Several star anises
    • Several chunks of cassia bark
    • ½ teaspoon of fennel
    • Several cloves of garlic sliced
    • One small section of ginger sliced
    • 3 teaspoon salt
    • Sesame oil
    • Chicken essence

    Instructions

    • Cut the chicken into large chunks. Clean chicken chunks, and pig bones.
    • Prepare a pot or wok with enough water. Bring the water to a boiling. And add chicken and pig bones in. Turn down the fire and cook the blood water out.
    • Get the meat ingredients out. Wash the wok. And add some enough water. Return pig bones back.
    • Bring all the content to a boiling and then turn down the fire to simmer for around 40 minutes.
    • Cut the chicken rinsed into small cubes when it is cool down. Prepare other side ingredients according to your own preference.
    • Then prepare another wok or firstly move the content in last step to another container to heat some vegetable oil. Add ginger and garlic to stir-fry for about 2 minutes. Then add doubanjiang to stir fry until you can smell the taste. Then add star anise, fennel, cassia bank, chili pepper, Sichuan peppercorn in for about 1 minute.
    • Add the soup base make in above steps in, add 3 teaspoon of salt and simmer for about 20 minutes.
    • Add sesame oil, chopped scallions, and mashed garlic, salt and chicken essence in to make separate saucers to make dips.
    • Enjoy with the enjoyers!!

    Notes

    If you do not want to make the clear soup base, skin related steps and just pour some water after stir-fry the spices. But the simmering time should be increased to at least 30 minutes.

    Nutrition

    Calories: 263kcal | Carbohydrates: 7g | Protein: 11g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 1788mg | Potassium: 245mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1055IU | Vitamin C: 4.4mg | Calcium: 24mg | Iron: 1mg
    Tried this recipe?Mention @ChinaSichuanFood or tag #ElaineCSF!

     

    « Braised Pork With White Radish
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    Reader Interactions

    Comments

    1. Lucky Zheng

      November 13, 2013 at 2:42 am

      5 stars
      Seems to be very tasty , but are the ingredients available in average supermarket ?

      Reply
      • Elaine

        November 13, 2013 at 9:06 am

        Yes, I think you can get most of those ingredients there. For others like doubanjiang, try amazon or you local Asia stores.

        Reply
    2. praveen

      March 08, 2016 at 2:43 am

      Amazing pictures!

      Reply
    3. Min-Soek

      April 08, 2017 at 3:53 pm

      I spent a lot of time searching for ingredients. Long prep time! Worth the cooking time to. Expensive to buy stuff. Cheaper to buy local items & not traditional Chinese items.

      Reply

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