Go Back
R-C

Spicy Hot Pot Chicken (Huo Guo Ji)

Dive into the cozy delight of Spicy Hot Pot Chicken, a beloved Chinese communal dish that blends tender chicken with a rich, aromatic spicy broth. Juicy chicken pieces are simmered in a base infused with Sichuan peppercorns, dried chilies, and warm spices, creating a bold flavor that’s both fiery and comforting. Served with an array of fresh vegetables, tofu, and noodles to cook at the table, this hot pot turns a meal into a lively gathering experience. The broth’s depth builds as ingredients simmer, making every bite more flavorful. Perfect for family dinners or friend get-togethers, it’s a customizable feast that caters to different taste preferences.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6 people
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • For the Chicken
  • - 1.5kg bone-in chicken thighs or drumsticks cut into 5cm chunks; bones add flavor
  • - 2 tbsp Shaoxing wine or dry sherry
  • - 1 tbsp light soy sauce
  • - 1 tsp ginger powder
  • - 1/2 tsp salt
  • - 1 tbsp cornstarch to tenderize
  • For the Spicy Broth
  • - 3 tbsp vegetable oil
  • - 10-12 dried chilies adjust for heat; cut into sections, remove seeds if less heat is wanted
  • - 2 tbsp Sichuan peppercorns ground or whole
  • - 3 slices ginger thick
  • - 5 garlic cloves smashed
  • - 2 star anise
  • - 1 cinnamon stick 5cm long
  • - 3 bay leaves
  • - 2 tbsp Pixian bean paste doubanjiang; key for umami
  • - 1 tbsp rock sugar or brown sugar
  • - 3 tbsp light soy sauce
  • - 1 tbsp dark soy sauce for color
  • - 2 liters chicken broth or water + 2 chicken bouillon cubes
  • - 1 stalk lemongrass optional, crushed; adds fresh aroma
  • Recommended Dipping Sauces Per Person
  • - 2 tbsp sesame oil
  • - 1 tbsp chopped cilantro or scallions
  • - 1 tsp minced garlic
  • - 1 tsp light soy sauce optional
  • - 1/2 tsp chili oil optional, for extra heat
  • Suggested Hot Pot Ingredients To Cook at Table
  • - 200g Napa cabbage cut into wedges
  • - 150g enoki mushrooms trimmed
  • - 1 block 300g firm tofu (cut into cubes)
  • - 100g vermicelli noodles soaked in water for 10 minutes
  • - 150g shrimp balls or fish balls
  • - 1 bell pepper sliced
  • - 100g spinach rinsed

Equipment

  • - Electric hot pot, gas hot pot, or large heavy-bottomed pot (with a heat source for tabletop cooking)
  • - Cutting board and sharp knife
  • - Large mixing bowl (for marinating chicken)
  • - Slotted spoon or strainer (for fishing out cooked ingredients)
  • - Small bowls (for dipping sauces)
  • - Colander (for rinsing vegetables and chicken)

Method
 

  1. Marinate the Chicken: In a large bowl, combine chicken chunks, Shaoxing wine, light soy sauce, ginger powder, salt, and cornstarch. Mix well and marinate for 20 minutes to tenderize and remove any gamey taste.
  2. Prepare the Spicy Broth: Heat vegetable oil in a large pot (or the hot pot base) over medium heat. Add dried chilies and Sichuan peppercorns, stir-fry for 1 minute until fragrant (do not burn, as it will turn bitter). Add ginger, garlic, star anise, cinnamon stick, and bay leaves. Sauté for another 1-2 minutes until aromatics release their scent.
  3. Build the Broth Flavor: Add Pixian bean paste and stir-fry for 30 seconds to release its red oil. Add rock sugar and cook until it melts slightly. Pour in light soy sauce and dark soy sauce, stir well to combine. Add chicken broth (or water + bouillon) and lemongrass (if using). Bring the broth to a boil, then reduce heat to low and simmer for 10 minutes to let the spices infuse.
  4. Cook the Chicken in Broth: Add the marinated chicken chunks to the simmering broth. Bring to a gentle boil again, then skim off any foam on the surface. Simmer for 15-20 minutes until the chicken is fully cooked and tender (pierce with a fork—juices should run clear).
  5. Set Up for Tabletop Cooking: Transfer the pot of chicken and broth to an electric or gas hot pot (or keep it on a portable stove). Place it in the center of the dining table and turn on the heat to maintain a gentle simmer.
  6. Prepare Dipping Sauces and Ingredients: Arrange all suggested hot pot ingredients on plates. Let each person mix their own dipping sauce in a small bowl by combining sesame oil, cilantro/scallions, garlic, and optional soy sauce or chili oil.
  7. Enjoy the Hot Pot: Add desired ingredients to the simmering broth one by one—cook leafy greens for 1-2 minutes, tofu and mushrooms for 3-5 minutes, and noodles for 2-3 minutes. Use a slotted spoon to scoop cooked ingredients into dipping sauces and eat while hot. Add more broth or water if needed during the meal.

Notes

- Heat Adjustment: Reduce the number of dried chilies and Sichuan peppercorns for a milder version. For extra heat, add a spoonful of chili bean paste or fresh chili slices to the broth.
- Chicken Choice: Bone-in chicken is recommended for richer flavor, but boneless chicken thighs work too (reduce cooking time to 10-15 minutes to avoid overcooking).
- Broth Enhancement: For a deeper umami taste, add 1 tbsp of fermented black beans (douchi) when stir-frying the aromatics.
- Safety Tip: Ensure the tabletop heat source is stable and keep children away from the hot pot to prevent burns. Turn off the heat when not in use.
- Leftovers: Store leftover broth and chicken in an airtight container in the fridge for up to 3 days. Reheat and add fresh ingredients for a second meal.