Hot and Spicy Chicken Hotpot
What You Will Need
Ingredients
- • 1 pack Lee Kum Kee Soup Base For Chicken Hot Pot
- • 1.5L Boiling water
- • A little Lee Kum Kee Peppercorn Chilli Oil
- • 1pc (around 1200g) Sesame chicken, chopped
- • 2 cloves Garlic
- • 1 pc Shallot
- • 8 slices Ginger
- • Dried Chili
- • Peppercorns
- • 1 pc Green bell pepper
- • 1 pc Red bell pepper
- • ½ pc Red onion (sliced)
- • Fresh cilantro, for garnish
- • Lee Kum Kee Shaoxing Huadiao Wine
Sauce Mix
- • 2.5 tbsp. Lee Kum Kee Premium Oyster Sauce
- • 2 tbsp. Lee Kum Kee Chu Hou Paste
- • 2 tbsp. Lee Kum Kee Hoisin Sauce
- • 2 tsp. Lee Kum Kee Premium Dark Soy Sauce
- • 2.5 tbsp. Lee Kum Kee Sichuan Hot and Spicy Sauce
- • 2 tsp. White Sugar
- • 1 tbsp. Lee Kum Kee Shaoxing Huadiao Wine
Dipping
- • Lee Kum Kee Minced Garlic
- • Lee Kum Kee Pure Black Sesame Oil
Made with
Lee Kum Kee products
How to make it
-
Mix all ingredients of Chicken Pot Sauce, add chicken and marinade for 4 hours.
-
Heat oil in a pan, sauté the garlic, shallot and ginger. Add dried chili and peppercorns. Stir-fry until fragrant.
-
Add chickens, stir-fry a while. Add Peppercorn Chilli Oil and stir-fry until fragrant. Cook chicken to medium. Cover with a lid and cook for 10 minutes on medium-to-low heat. Open the lid and stir-fry occasionally to avoid stick to the pan.
-
Transfer the chicken to a casserole. Fry the bell peppers and onions with the remaining oil in the original pan. Sizzle the chicken in wine, garnishing with cilantro and serve.
-
After finished the chicken pot, mix the Soup Base For Chicken Hotpot in boiling water, mix well. Then pour to Chicken pot and enjoy your hotpot!
-
Mix the dipping sauces, stir well, to serve with Hotpot.
You May Also Like
Yam and Mushroom Rice with Sesame Oil
- Difficulty
35 mins
50
Air Fryer XO Fish Balls in Honey
- Difficulty
25 mins
12
Garlic Chicken Linguine with Sesame Oil
- Difficulty
25 mins
50