Spicy Chicken Pot

Cuisine: Chinese  |   Prep Time: 40 minutes  |  Cook Time: 30 minutes   |   Serve: 2 to 3 persons

Have you tried Spicy Chicken Pot? It’s considered a fairly new dish (few years) with the ever-growing Szechuan style hot pot and this is one of them. In my opinion, this dish is a combination of the Mala and oyster sauce flavour which quickly became one of my favourites. Here is a simplified version of the Spicy Chicken Hot Pot that you too can try making!

Ingredients

Half chicken cut into pieces
7 slices of ginger
4 cloves garlic
1 red onion
Coriander (optional)
1 tbsp Oyster sauce
1 tbsp Dark soy sauce
1 tbsp Soy sauce
1 tbsp Cooking wine
1 tbsp Dry chili (optional for less spicy)
3 tbsp Mala paste
1 tsp Szechuan peppercorn seed (optional)
½ tsp Szechuan powder (optional)
White pepper
Oil
3-4 cups water

Other hot pot ingredients (anything you like)
Shitake/ enoki
Vegetables
Meatballs

Method

  1. Marinate chicken with 1 tbsp oyster sauce, 1 tbsp dark soy sauce, 1 tbsp soy sauce, 1 tbsp cooking wine, white pepper. Leave it in the fridge to marinate for 20-30 minutes.
  2. Heat your pan with 1claypot with 1 tbsp oil and fry the sliced ginger, onion and garlic until fragrant. Add the mala paste, dry chili, Szechuan peppercorn and Szechuan powder to cook for 2 to 3 minutes.
  3. Add in the marinated chicken and stir fry for 10 minutes in medium heat and then add in 3-4 cups of water or with chicken stock.
  4. Leave it to boil for another 10 minutes and add in other hot pot ingredients you like!
  5. Serve and enjoy.

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