Cangzhou Hot Pot Chicken
Authentic Cangzhou-style hot pot chicken, spicy and numbing, tender chicken with assorted vegetables, perfect for warming up in winter.
Ingredients
16 items- Chicken thighs 500g
- Hot pot base 100g
- Doubanjiang (fermented bean paste) 1 tbsp
- Dried chili peppers 10
- Sichuan peppercorns 1 tbsp
- Ginger 1 piece
- Garlic 5 cloves
- Cooking wine 2 tbsp
- Light soy sauce 2 tbsp
- Sugar 1 tsp
- Salt to taste
- Potato 1
- Tofu skin 100g
- Chinese cabbage 200g
- Water or broth 1000ml
- Cooking oil 2 tbsp
Nutrition
Steps （10 steps）
Prep ingredients: cut chicken into 3 cm chunks, soak in cold water for 20 mins to remove blood, drain. Peel and cut potato, cut tofu skin, tear cabbage.
Marinate chicken: place chicken in bowl, add 1 tbsp cooking wine, 1 tbsp soy sauce and ginger slices, mix well and marinate for 15 mins.
Fry aromatics: heat oil in pot over medium, add ginger, garlic, dried chili and Sichuan peppercorns, stir-fry over low heat for 2 mins until fragrant, avoid burning.
Add doubanjiang and hot pot base: add bean paste and base, stir-fry over low heat until melted and red oil releases, about 3 mins.
Stir-fry chicken: turn to high heat, add marinated chicken, stir-fry quickly until surface changes color, add 1 tbsp wine, 1 tbsp soy sauce and sugar, continue for 5 mins.
Add water: pour in water or broth, bring to boil and skim foam, reduce to medium-low heat and simmer for 20 mins until chicken is tender.
Add potato: put in potato chunks, continue simmering for 10 mins until potato is soft.
Season and reduce: taste and add salt if needed, turn to high heat to reduce sauce for 2 mins until slightly thickened.
Prepare greens: add tofu skin and cabbage into pot, blanch until just cooked.
Serve: transfer chicken and broth to a hot pot bowl, garnish with chopped scallions or cilantro, serve with dipping sauce.
Tips
Key tips: Soaking chicken removes blood and reduces gamey smell; cook base on low heat to prevent burning; vegetables can be varied according to preference; do not overcook greens.
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