Chinese Chicken Hotpot

Name: Chinese Chicken Hotpot
Cuisine: Chinese
Ingredients: 1 kg (2 lb) chicken portions (thighs and breasts would be best - a whole chicken is too fatty for this dish); 1 kg (2 lb) chicken portions (thighs and breasts would be best - a whole chicken is too fatty for this dish); 1 kg (2 lb) chicken portions (thighs and breasts would be best - a whole chicken is too fatty for this dish); 1 teaspoon Szechuan peppercorns, toasted and ground (see Note) (you could substitute black pepper); 125 g (4 oz) dried mushrooms (black Chinese mushrooms are the cheapest); 125 g (4 oz) dried mushrooms (black Chinese mushrooms are the cheapest); sunflower oil, if needed; 6 garlic cloves; 7.5 cm (3 inch) piece of fresh root ginger, peeled and finely chopped; 225 g (8 oz) fresh chestnuts, peeled, or dried chestnuts, soaked overnight and drained; 225 g (8 oz) fresh chestnuts, peeled, or dried chestnuts, soaked overnight and drained; 4 star anise; 1 tablespoon Szechuan peppercorns, toasted and ground (see Note); 1 wine glass sherry; 1 wine glass soy sauce; 2 tablespoons sesame oil

Preparation info

4-6
servings

Difficulty
Easy

Appears in

The Paupers Cookbook

By Jocasta Innes

Published 2014

About

Ingredients

1 kg (2 lb) chicken portions (thighs and breasts would be best - a whole chicken is too fatty for this dish)

Asia
China
Main course

Method

Mix together all the marinade ingredients in a bowl, add the chicken pieces and stir to coat. Leave to marinate for at least 1 hour (though a day and night in the fridge will give even better results).

Soak the dried mushrooms in warm water for 30-60 minutes, then drain, reserving the water. Cut the mushrooms into bite-sized pieces. Strain the soaking water to remove any grit, and set a