Chicken Hot Pot

Method9 steps · about 1 hr 10 min

1. 1

   Step 1: Cut the chicken into large pieces. Remove any unwanted fragments from chicken and pork bones; pat the chicken dry.

   Uses One pound chicken (add more chicken feet or wings or any other parts you like) · 2 large pig bones

2. 2

   Step 2: 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.

   Uses Prepared chicken pieces and pork bones · Water as needed for parboiling

3. 3

   Step 3: Get the meat ingredients out. Wash the wok. And add some enough water. Return pig bones back.

   Uses Parboiled pork bones · Fresh water as needed for pork-bone stock

4. 4

   Step 4: Bring all the content to a boiling and then turn down the fire to simmer for around 40 minutes.

   Simmer stock · 40 minUses Pork bones in fresh stock water

5. 5

   Step 5: Once the parboiled chicken is cool enough to handle, cut it into smaller serving pieces. Prepare any additional hot-pot ingredients you choose.

   Uses Parboiled chicken pieces

6. 6

   Step 6: In a separate wok, heat the vegetable oil (2 tablespoon). Stir-fry the sliced ginger and garlic about 2 minutes, then add doubanjiang (1 tablespoon) and fry until fragrant. Add star anise, fennel seeds (1/2 teaspoon), cassia bark, dried chili and Sichuan peppercorns (1 teaspoon) and fry about 1 minute. Add the prepared chicken pieces and stir-fry with these seasonings.

   Uses 2 tablespoon vegetable oil · 1 tablespoon doubanjiang · 1 teaspoon Sichuan Peppercorn · 1 tablespoon dried chili pepper · Several star anises · Several chunks of cassia bark · 1/2 teaspoon of fennel · Several cloves of garlic sliced

7. 7

   Step 7: Add the prepared pork-bone stock to the wok with chicken and spices. Add the salt (3 teaspoon) and some scallion sections; simmer about 20 minutes, until the chicken reaches 165°F(74°C) on a food thermometer.

   Simmer soup base · 20 minUses Chicken with fried hot-pot spices · Simmered pork-bone stock · 3 teaspoon salt · Some scallion sections for broth

8. 8

   Step 8: Add sesame oil, chopped scallions, and mashed garlic, salt (to taste) and chicken essence in to make separate saucers to make dips.

   Uses Sesame oil · Remaining chopped scallion greens for dipping saucers · Additional mashed garlic for dipping saucers (quantity unspecified) · Additional salt to taste for dipping saucers · Chicken essence

9. 9

   Step 9: Serve the simmering chicken hot pot with the individual dipping saucers. Keep the pot simmering while cooking any chosen additional ingredients in it until cooked through.

   Uses Finished spicy chicken hot pot · Individual sesame-oil dipping sauces