Food Fusion Chicken Hot Pot with Sichuan Pepper Chili Oil

Ingredients

• 250 g chicken neck pieces (For the stock)
• 1.5 L water (For the stock)
• 2 garlic (Cloves; for the stock)
• 1 cinnamon stick (For the stock)
• 18 g dried red chilies (16–20 g shown; 16 g is mildly spicy)
• 2.5 tbsp Sichuan peppercorns
• 0.5 cup cooking oil (For the chili oil)
• 1 onion (Small, sliced)
• 3.5 garlic (3–4 cloves, sliced)
• 1 inch piece ginger (Roughly chopped)
• bay leaf (Amount not visible)
• boneless chicken (Cubes; amount not visible)
• 1 tsp ginger-garlic paste
• 0.25 tsp white pepper powder
• 2 tbsp cornflour
• 0.5 tsp Himalayan pink salt (Or to taste)
• soy sauce (Amount not visible)
• egg white (Amount not visible)
• 3 tbsp prepared chili oil (Or as required; made above)
• gochujang paste (Amount not visible)
• 1.5 tsp caster sugar
• 1 chicken cube (Amount shown as “1 tsp or to taste”; OCR may have merged the cube label with the salt measurement)
• 0.5 tbsp vinegar
• napa cabbage (As required)
• sausages (Amount not visible; type not specified)
• baby corn (Amount not visible)
• bok choy (Amount not visible)
• carrot (Sliced; amount not visible)
• instant noodles (Amount not visible)
• dumplings (Amount not visible; filling not specified)
• shiitake mushrooms (Sliced; amount not visible)
• spring onion leaves (Amount not visible)
• prepared chicken stock (Amount not visible; stock prepared above)
• 2.5 Thai red chilies (2–3; adjust spice level to taste)

Steps

1. 1

   Put the chicken neck pieces and water in a pot. Bring to a boil, then remove the scum from the surface.

2. 2

   Add the garlic cloves and cinnamon stick to the stock.

3. 3

   Cover and cook over low heat for 1 hour. Strain the stock and set it aside.

4. 4

   Grind the dried red chilies and Sichuan peppercorns well to make the chili mixture.

5. 5

   Heat the cooking oil. Add the sliced onion, sliced garlic, roughly chopped ginger, and bay leaf.

6. 6

   Fry over low heat for 5–6 minutes, or until the aromas have infused into the oil.

7. 7

   Add the ground chili mixture to the hot oil.

8. 8

   For the meatball mixture, combine the boneless chicken cubes, ginger-garlic paste, white pepper, cornflour, pink salt, soy sauce, and egg white. Chop or mix well, then refrigerate for 30 minutes.

9. 9

   In the hot pot, add the prepared chili oil, gochujang paste, caster sugar, chicken cube, pink salt, and vinegar. The visible text does not specify quantities for the gochujang or how to shape or add the meatball mixture.

10. 10

    Add the napa cabbage, sausages, baby corn, bok choy, sliced carrot, instant noodles, dumplings, sliced shiitake mushrooms, spring onion leaves, and prepared chicken stock to the pot. Mix until well combined.

11. 11

    Cover and cook for 5–6 minutes, or as required.

12. 12

    Add the Thai red chilies. Adjust the spice to your liking: add stock or water to make it milder, or add chili oil to make it hotter.

Notes

Serves 6–8. Several hot-pot ingredients appear on screen without quantities; the amount of soy sauce and egg white is also not legible. The sequence around the chicken cube and salt is unclear in the sampled OCR. The source does not show an explicit step for shaping or adding the prepared meatball mixture.

Nutrition per serving

• hot pot
• main
• communal meal
• chicken
• spicy
• East Asian
• stovetop