Tempting Roasted Chicken Hot Pot
Hi food lovers! Check out this Spicy Chicken Hot Pot (Shao Ji Gong). With its rich aroma and stimulating taste, you won't be able to stop eating it. I'm sharing the recipe so you can enjoy this delicious hot pot feast at home.
Why I Love This Recipe
I have a deep love for Spicy Chicken Hot Pot, and there are many reasons why.
Firstly, its flavor is rich and complex. The broth, simmered to perfection with tender, juicy chicken, combines a medley of spicy and numbing sensations that feel like a festive celebration. The sweetness of cinnamon, the tingle of Sichuan peppercorns, and the heat of chilies blend seamlessly with the chicken, creating a unique and irresistible taste.
Secondly, its variety is captivating. You can choose your favorite side ingredients—bean curd skins soak up the broth, bean sprouts stay crisp, and potato slices become tender. Each ingredient absorbs the chicken's flavor, resulting in a harmonious blend of tastes with every bite, offering delightful surprises.
Lastly, the atmosphere it creates is unparalleled. Sitting around the hot pot with family and friends, watching the broth bubble and chatting while eating, is a lively and joyful experience. Spicy Chicken Hot Pot becomes the centerpiece of gatherings, making moments together warm and unforgettable, filled with laughter and cheer.
Ingredients and Substitutes
To make this dish, you will need the following ingredients:
Main Ingredients
Rooster: The primary meat for this dish.
Side Ingredients: Choose according to personal preference to enhance texture and variety.
Auxiliary Ingredients
Dried Chili Peppers: Adds heat.
Ginger: Reduces gaminess and adds aroma.
Green Onions: Adds fragrance.
Sichuan Peppercorns: Provides a numbing sensation.
Prickly Ash: Enhances the unique numbing flavor.
Seasonings
Doubanjiang (Fermented Broad Bean Paste): Boosts flavor.
Fermented Black Beans: Enriches the taste.
Light Soy Sauce: Adds umami and saltiness.
Cooking Wine: Reduces gaminess.
Sugar: Adds sweetness.
Salt: For seasoning.
Substitutes
Rooster: Can be replaced with other types of chicken, such as yellow-feather chicken or black-bone chicken.
Dried Chili Peppers: Can be substituted with chili flakes.
Doubanjiang: Can be replaced with spicy bean paste or similar sauces.
Fermented Black Beans: Can be substituted with natto.
Light Soy Sauce: Regular soy sauce can be used as a substitute.
Cooking Wine: Can be replaced with yellow wine.
Sugar: Can be substituted with honey.
Salt: Low-sodium salt or other salty seasonings can be used as alternatives.
Key Tips for Success
Ingredient Preparation
Choose fresh free-range chicken or yellow-feather chicken. Cut the chicken into 3-4 cm (1.2-1.6 inches) pieces, ensuring uniformity. Soak in clean water for 30 minutes, changing the water 2-3 times to remove residual blood.
Making the Base
Prepare dried chili peppers, Sichuan peppercorns, and other spices. Use a generous amount of dried chili peppers and Sichuan peppercorns, and a moderate amount of spices like tsaoko. Toast the spices over low heat and crush them. Heat oil, then add ginger slices and garlic cloves to stir-fry until fragrant. Add fermented broad bean paste (doubanjiang) and stir-fry until the oil turns red. Then add the crushed spice mix and stir-fry, followed by the chicken pieces, cooking until they change color and are coated with the base.
Simmering
Add hot water to cover the chicken. Add light soy sauce, salt, and a little sugar for umami. Bring to a boil over high heat, then reduce to low heat and simmer for 30-40 minutes. This ensures the chicken is fully cooked, flavorful, and not dry.
Hot Pot Pairings
For side ingredients, you can choose shiitake mushrooms, wood ear mushrooms, winter melon, vermicelli, konjac, etc. Add the ingredients that take longer to cook first, followed by those that cook quickly. This helps maintain a layered texture, enriches the flavor, and enhances the nutritional value, making the Spicy Chicken Hot Pot even more delicious and enticing.
INGREDIENTS
Main Ingredients
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·Rooster
Accessories
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·10g Dried Chili Peppers
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·15g Ginger
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·5g Green Onions
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·5g Sichuan Peppercorns
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·5g Prickly Ash
Seasonings
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·20g Doubanjiang (Fermented Broad Bean Paste)
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·5g Fermented Black Beans
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·10ml Light Soy Sauce
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·15ml Cooking Wine
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·3g Sugar
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·10g Salt
COOKING STEP
Step 1
Preparation: Cut the 10g dried chili peppers into sections, slice the 15g ginger, cut the 5g green onions into segments, and cut the rooster into pieces.
Step 2
Stir-fry Spices and Chicken: Heat oil in a pot. Add the 10g dried chili peppers, 5g Sichuan peppercorns, and 5g prickly ash. Stir-fry for 1 minute until fragrant, then remove. Add the chicken pieces to the pot and stir-fry for 3 minutes. Add the ginger slices and green onion segments, and continue to stir-fry for another 2 minutes. Remove from the pot.
Step 3
Prepare the Base: In the same pot, add 20g of doubanjiang and 5g of fermented black beans. Stir-fry until fragrant. Add 10ml of light soy sauce and 15ml of cooking wine. Return the chicken pieces to the pot and stir-fry.
Step 4
Simmer: Add enough water to cover the ingredients. Add 3g of sugar and 10g of salt. Simmer over low heat for 15-20 minutes until it comes to a boil.
Step 5
Final Seasoning: Once boiling, add another 10g of salt. Return the previously removed dried chili peppers, Sichuan peppercorns, and prickly ash to the pot.
Step 6
Serve: Transfer the ingredients to a hot pot. Enjoy with your choice of side ingredients.
Recipe Variations
Fruity Rooster Hot Pot:
Add small chunks of apple and pear when stir-frying the base ingredients. The fruits will release their fragrance during simmering, balancing the spiciness and giving the chicken a sweet aroma and unique flavor.
Coconut Curry Rooster Hot Pot:
Replace part of the water with coconut milk and add curry powder. The combination of coconut milk and curry brings a Southeast Asian flair, with the curry coating the chicken and the coconut milk making the broth rich and smooth. Pair with fish balls and shrimp dumplings for a varied texture.
Wine-Infused Rooster Hot Pot:
Add white wine or rice wine while simmering the chicken. This not only removes any gamey taste but also infuses the chicken with a wine aroma, making it more tender. The combination with spices creates a fragrant dish suitable for those who enjoy bold flavors.
Healthy Mushroom Rooster Hot Pot:
Add rehydrated dried mushrooms like shiitake, tea tree mushrooms, and porcini to the base. Stir-fry and simmer with the chicken. The mushrooms enhance the umami of the broth, adding depth and richness while providing nutritional benefits, making the hot pot healthier and more nourishing.
Serving Suggestions
Recommended Pairings
Vegetables:
Broccoli, Lettuce, Chrysanthemum Greens: These leafy greens are excellent choices. Broccoli absorbs the rich broth of the Rooster Hot Pot, combining its natural sweetness with the savory flavor of the chicken. Lettuce and chrysanthemum greens provide a refreshing taste that balances the richness of the hot pot.
Mushrooms:
Enoki Mushrooms, Shiitake Mushrooms, Oyster Mushrooms: These mushrooms are a must-try. Enoki mushrooms are great at absorbing the broth, making each strand flavorful with the spicy and savory essence of the hot pot. Shiitake mushrooms add their own rich aroma and meaty texture, complementing the hot pot perfectly. Oyster mushrooms become tender and juicy after cooking, adding to the overall texture.
Eating Tips
Eat the Meat First, Then Cook the Vegetables: Start by enjoying the braised chicken, savoring its tenderness and the blend of spices. Afterward, cook the vegetables in the broth to fully experience the different flavors as they develop in the hot pot.
Control Heat and Cooking Time: When cooking vegetables, adjust the heat and cooking time based on how quickly they cook. Leafy greens should be briefly dipped to avoid overcooking, which can affect their texture. Ingredients like frozen tofu can be cooked longer to allow them to fully absorb the flavors.
FAQs:
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