Ingredients

  • Serves 6 people
  • braised chicken hot pot:

    1 kg chicken bones (neck, feet, ribs)

  • 3 star anise pods

  • 1 cinnamon stick

  • 4 bay leaf

  • 60 g fresh sliced ginger

  • 30 ml light soy sauce

  • 3 L water

     

  • chilli paste:

    2 tbsp salt

  • 2 tbsp sugar

  • 2 tbsp fermented bean paste

  • 2 tbsp oyster sauce

  • 2 tbsp chili flakes

  • 2 tbsp chili powder

  • 1 tbsp cumin powder

  • 1 tsp fennel powder

  • 10 clove garlic chopped finely

  • 150 g vegetable oil

     

  • accompanying dishes:

    300 g slice shabu shabu beef

  • 300 g slice shabu shabu chicken

  • 100 g seafood (squid, prawn, clams)

  • 100 g assorted fish balls

  • 100 g assorted meatballs

  • 100 g bok choi

  • 100 g chinese cabbage (napa cabbage)

  • 100 g assorted mushrooms

  • 200 g noodles

Braised Spicy Chicken Hotpot
Recipe Courtesy of
Ili Sulaiman

Braised Spicy Chicken Hotpot

{{totalReview}}
There’s nothing like a good hotpot. I love it so much I started my own hotpot business in Malaysia. It’s the perfect dinner party feast as you can customise the ingredients - the types of meat, vegetables, and dipping sauces - to suit the preferences of your guests. The recipe for my Spicy Braised Chicken Hotpot is flexible in that you can make it kid friendly by separating the chili oil, for a less spicy option. If you want to crank up the heat, feel free to go all out and add in the chili oil into the broth - guaranteed to fire up your Chinese New Year festivities!
  • Medium
  • 60 min
  • 90 min
  • 15 min
  • 4 steps
  • 26 Ingredients
  • Medium
  • 4 steps
  • 26 Ingredients
  • 60 min
  • 90 min
  • 15 min

Instructions

  1. Prepare the chicken soup

    • In a large pot, add in the chicken bones, the 3L water along with the star anise, cinnamon stick, bay leaf, 60g fresh sliced ginger. Bring to a slow simmer.
    • Remove any impurities by using a spoon or ladle to skim the foam that forms on the top. 
    • Simmer for at least 1 hour before adding light soy sauce to the pot. Once you have added the soy sauce, remove from the heat
    Prepare the chicken soup


  2. Make the chili paste

    • In a large ovenproof or heatproof bowl add in all of the ingredients for the condiments except the vegetable oil, mix well and set aside.
    • In a pot, add in the vegetable oil and bring up to 170°C. To see if the oil is hot enough, dip a wooden chopstick into the oil, if it bubbles rapidly, it’s ready for frying.
    • Gently pour the hot oil, a little at the time into the ovenproof bowl that holds the condiments mixture and mix well.
    • Season with salt and sugar.
    • Your chili paste is now ready
    Make the chili paste


  3. Prepare the soup for hotpot

    • Strain the chicken soup and remove all chicken bones and spices.
    • Once strained, put the soup back into the pot and bring to a simmer. 
    • Add in half the chili paste, depending on how spicy you like it, and mix into the soup until combined.
    Prepare the soup for hotpot


  4. Prepare the vegetables and meats for the hotpot

    • Slice up all the vegetables and meats and set on the table to be served.
    • Add some of the remaining chili paste into a sauce bowl to be used as a dipping sauce.


Plate and Serve!

Pour the hot soup into a hotpot and serve immediately.

Plate and Serve!

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    Ingredients
    • Serves 6 people
    • braised chicken hot pot:

      1 kg chicken bones (neck, feet, ribs)

    • 3 star anise pods

    • 1 cinnamon stick

    • 4 bay leaf

    • 60 g fresh sliced ginger

    • 30 ml light soy sauce

    • 3 L water

       

    • chilli paste:

      2 tbsp salt

    • 2 tbsp sugar

    • 2 tbsp fermented bean paste

    • 2 tbsp oyster sauce

    • 2 tbsp chili flakes

    • 2 tbsp chili powder

    • 1 tbsp cumin powder

    • 1 tsp fennel powder

    • 10 clove garlic chopped finely

    • 150 g vegetable oil

       

    • accompanying dishes:

      300 g slice shabu shabu beef

    • 300 g slice shabu shabu chicken

    • 100 g seafood (squid, prawn, clams)

    • 100 g assorted fish balls

    • 100 g assorted meatballs

    • 100 g bok choi

    • 100 g chinese cabbage (napa cabbage)

    • 100 g assorted mushrooms

    • 200 g noodles

    Nutrition
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