Chicken hotpot

By admin
23 August 2011

Serves 6

Preparation time 20 min

Cooking time 40 min

A hotpot is traditionally served in a clay pot on a table burner. Use any nut oil such as macadamia or almond oil for frying but not sesame oil as the flavour is too overpowering.

1 chicken (about 1,2 kg)

200 ml peanut oil for frying

10 garlic cloves, peeled

8 cm piece fresh ginger, peeled and sliced

3 pieces whole cassia or 1 cinnamon stick

15 ml hoisin sauce

5-6 whole dried chillies

500 ml stock (see basic stock recipe below)

30 ml rice wine (mirin)

20 ml soy sauce


½ green or red pepper, cut into strips

3 spring onions, only the green part, cut into 4 cm lengths

5-10 ml sesame oil

Chop the chicken into bite-size pieces and set aside.

Heat a wok or deep pan over high heat until extremely hot, add 150 ml of the peanut oil and heat to 180 °C or until a cube of bread browns in 15 seconds.

Fry the chicken in the hot oil until it turns white and has lost some of its juice.

Remove the chicken with a slotted spoon and set aside.

Reheat the oil to 180 °C and fry the chicken again in small batches until golden brown and done.

Remove the chicken and set aside.

Fry the garlic in the oil until fragrant and remove from the pan.

Pour out the oil and clean the pan.

Reheat the pan over high heat and add the remaining peanut oil.

Stir-fry the ginger and cassia or cinnamon until fragrant.

Add the hoisin sauce and stir-fry until the oil changes colour.

Add the chillies and stir-fry for a few seconds.

Return the chicken and garlic to the pan and add the stock, rice wine and soy sauce.

Season with salt and bring to the boil.

Reduce the heat and simmer for 10-15 minutes, stirring occasionally so the chicken can absorb the flavours.

Turn the chicken into a warmed heat-resistant serving dish.

Scatter the green pepper trips and spring onions on top and drizzle with sesame oil.

Put the dish on a table burner to keep warm.


Stock is used both as a basis for soup and in general cooking instead of water.

350 g chicken pieces, skin removed

350 g pork ribs

7 x 250 ml cold water

2 pieces fresh ginger, peeled and crushed

6 whole spring onions

25-30 ml rice wine or sherry

Remove any excess fat from the chicken and pork and chop the meat into small pieces.

Bring the chicken, pork, water, ginger and spring onions to the boil in a large saucepan.

Skim off the foam that forms on the surface.

Reduce the heat, cover with a lid and simmer for 2-3 hours.

Strain the stock through a sieve and return it to a clean saucepan (discard the meat and vegetables).

Add the rice wine or sherry and simmer for 2-3 minutes.

Cool and store the stock in the fridge.

It will keep well in the fridge for 4 days. Or pour it into smaller containers and freeze.

Makes 1 litre.

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