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Chicken Hot Pot with Bird's Eye Chilies
Rate this recipeChicken hot pot with bird's eye chilies is a go-to for anyone who loves fiery chilies. It's often served at drinking parties and birthdays. The chicken melds with the tingling heat of the chilies, so the broth never has the off smell some other hot pots have.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
6
Time
60 minutes
Servings
4
Level
Medium
Ingredients
Whole chicken
1 piece
Bird's eye chilies
20 piece
Ginger
1 piece
Shallots
10 piece
Dried jujubes
10 piece
Lotus seeds
100 g
Implementation Steps
01
- Divide the ginger into 2 portions: finely mince one and slice the other.
- Finely mince the shallots.
- Soak the jujubes and lotus seeds in warm water for 15 minutes.
- Finely mince the shallots.
- Soak the jujubes and lotus seeds in warm water for 15 minutes.
02
CHICKEN MARINADE
- Pound half of the shallots with the ginger and chilies until fine, then mix with a little pepper, seasoning powder, salt, sugar, soy sauce and 2 tablespoons of water.
- Pound half of the shallots with the ginger and chilies until fine, then mix with a little pepper, seasoning powder, salt, sugar, soy sauce and 2 tablespoons of water.
03
- Stuff the jujubes and lotus seeds into the chicken's cavity.
- Rub the marinade all over the outside and inside of the chicken and leave for 15 minutes.
- Rub the marinade all over the outside and inside of the chicken and leave for 15 minutes.
04
- Put water in a pot with half of the remaining chilies, shallots, ginger and jujubes.
- When it boils, add the chicken and cook over low heat for about 1 hour.
- When it boils, add the chicken and cook over low heat for about 1 hour.
05
- When the chicken is cooked, lift it out, shred it and return it to the pot.
- Adjust the seasoning and cook for another 5 minutes.
- Adjust the seasoning and cook for another 5 minutes.
06
This dish is best eaten with noodles.
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Chicken Hot Pot with Bird's Eye Chilies