People in Hong Kong love to improvise, especially on food. Traditional hot pot comes in a pot of broth with raw ingredients to be cooked at table, and often some people thought the broth was too “monotasted” and came up with this brilliant idea of combining two local dishes into one.
Chicken pot or any kinds of meat cooked in sizzling pots are popular dishes to serve in the winter, they are called “bo jai choi” (煲仔菜）. These pot dishes all comes in strong flavoured seasoning, so the idea of this Chicken pot-hot-pot is to finish the chicken first, and takes the remaining sauce from the pot, add in chicken broth and creates a much richer broth for hotpot with enhanced chicken flavour.
This is actually quite easy to make at home and perfect to serve a small dinner party, but be sure to cook and serve in the clay pots for the traditional taste and to help retaining heat!
The key is to cook at medium heat or lower, with onions and shallot cooking in a lower temperature will create moisture, therefore creates more tasty chicken juice in the pot for the later hot pot broth!
what you need:
– 1 chicken
– Chinese chili bean sauce 1 tbsp
– Low sodium soy sauce 2 tbsp
– Sweet soy glaze 1 tbsp
– Chinese dark soy cause 1 tbsp
– Japanese sake or rice wine 1 tbsp
– Sugar 1 tsp
– 2 Shallot
– 2 stalks of green onions
– 3 cloves of smashed garlic
– Ginger 10g (smashed)
– 2 shiitake mushroom
– some deep fried bean curd tofu
– some winter melon
– 3 stalks of green onions
– 1 small/medium sweet onion
– 2 cloves of smashed garlic
– Ginger 10g (smashed)
– Japanese sake or rice wine 2 tbsp
– chicken broth, cabbage, beef slices, mushrooms, or any ingredients as you like (remember add noodles like udon or Korean ramen at the end!)
*This is in mild flavour, use the spicy chili bean paste and add chili if you wish to make a hot spicy one!
what to do:
1. Cut whole chicken into pieces, marinate with all the ingredients for about 2 hours
2. Heat the pot in medium high heat, add the sizzling ingredients, and add wine at the end to flavour up
3. As the pot boils, add marinated chicken in and turn down the heat to medium to boil for at least 30 minutes
4. When the chicken is almost 90% cooked, move it to the gas stove, continue to cook and serve at the table.
5. As soon as the chicken is finished, bring chicken broth to a boil on a separate pot at the stove before adding in to avoid extra waiting time. Add boil chicken broth into the chicken pot and continues with the hot pot ingredients!
p.s. The bean curd rolls in the picture is called “heung ling” (響鈴）, they are simply deep fried bean curd rolls and it’s one of the most traditional local hot pot ingredient in Hong Kong. Just dip in to the broth for about 3 secs and it’s ready to eat!