Chongqing chicken pot recipe

Chongqing Chicken Pot: A Culinary Guide

Chongqing Chicken Pot, a beloved spicy hot pot dish, combines tender chicken, tofu, and vegetables in a rich, numbing broth. Here’s a simple guide to recreate it at home.

Ingredients:

- 500g chicken (thighs or breast, cut into pieces)

- 1 tbsp soy sauce, 1 tbsp cooking wine, 1 cornstarch (for marinating)

- 2 tbsp vegetable oil, 3-4 dried chilies, 1 tbsp Sichuan peppercorns

- 1 onion, 1 bell pepper, 1 block tofu (cubed), 1 cabbage

- Broth base: 500ml chicken/vegetable stock, 2 tbsp doubanjiang (broad bean paste), 1 tbsp chili paste, 1 tsp sugar, salt to taste.

Steps:

1. Marinate chicken with soy sauce, cooking wine, and cornstarch for 15 minutes.

2. Sauté aromatics: Heat oil in a pot, stir-fry dried chilies and Sichuan peppercorns until fragrant. Add doubanjiang and chili paste, cook until oil turns red.

3. Simmer broth: Pour in stock, add sugar and salt. Bring to a boil, then reduce heat to low.

4. Cook ingredients: Add marinated chicken, onion, and tofu. Simmer for 10 minutes. Toss in bell pepper and cabbage; cook for 5 more minutes until vegetables are tender.

5. Serve: Transfer to a hot pot, garnish with cilantro or scallions. Enjoy with rice or noodles!

This dish balances spicy, numbing, and savory flavors, making it a crowd-pleaser. Adjust spice levels to your preference for a perfect homemade feast.