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Dry Hot Pot Chicken


The skin on chicken thighs cut into bite-size 2 pounds

To marinate chicken (Marinate for 30 minutes):

2 tsp Salt

2 tsp White pepper

1tbsp Rice wine

2 tsp oyster sauce

For the rest:

1tsp Garlic chopped

1tsp Ginger chopped

1 cup dry chill pepper (roughly chopped)

1 tsp sugar

1tbsp Chinese sesame oil

1 green pepper (cut into thin pieces)

1 red pepper (cut into thin pieces)

2 big potato (sink in water for at least 0.5 hours; cut into thin pieces)

1 big onion (cut into thin pieces)

1 leek (cut into 0.5-inch pieces)

1 cup hot pot sauce


1.Make chili oil: Sichuan paper and oil (3:7 ratio) heat with low heat for 5 minutes (set aside).

2. Sear on the pan when oil out middle heat, add the chicken, sear until light brown. About 8 minutes. Set aside on a plate.

3. On a clean wok, add 1 tbsp oil, add garlic, ginger, chill bean paste with middle heat for 1 minute.

4 Add green and red peppers, and then potatoes. Stir fry for about two minutes. Add leaks for one more minute.

5.Turn the heat high. Add peppers. Add dry chili peppers, cumin, sugar, Chinese sesame oil. Stir-Fry for 2 minutes.

6.In a hot pot put the onions on the bottom. Add the stir-fry on top of it. Spread a pinch of white sesame seeds on the top. Serve hot.

Cooking time: 15 minutes

Preparing time: 30 minutes.

Recipe by: Brin Xu