Spicy Boiled Chicken is a Sichuan dish, using hot pot soup base and mild er jing tiao peppers. If you want to make it spicier, you can use xiao mi la (millet) spiciness in your choice of dried chili peppers. This method works with all kinds of meat, you can use it for beef, lamb, or fish. If you don’t have a certain vegetable in the recipe, you can substitute your favorite vegetable and have fun. The recipe only provides a method, it does not stipulate that you have to choose the exact vegetables. Cook your favorite dishes according to your taste!
Hot Pot Soup Base
One of the essential ingredients in Sichuan Spicy Boiled Chicken is hot pot soup base. You can make a soup base for hot pot from scratch, using caiziyou oil, Chinese Chili powders, doubanjiang, and spices. However, if you prefer a ready made base, the Mala Market offers a tasty soup base imported from Chengdu: https://themalamarket.com/collections/regional-chinese-sauces-pickles/products/soup-base-for-mala-hot-pot-mala-huo-guo.
Finding or growing your own soybean sprouts
Soybean sprouts are optional in Sichuan Spicy Boiled Chicken, but if you want to add them, they can be purchased at groceries such as Whole Foods, or you can grow your own at home. Several soybean farmers sell bulk soybeans online, through Amazon and their own websites. To make your own sprouts, you will need a 1 quart jar with a sprouting screen lid.
- Put some beans in the jar and add two or three cups of water.
- Soak them overnight. Then drain them, and rinse them, and set the jar on an angle with the lid down so that the beans can drain.
- Repeat the rinsing and draining 3 or 4 times a day until the bean sprouts grow to the desired size.
Sichuan Spicy Boiled Chicken
Equipment
- 1 deep bowl or serving dish
- 1 wok
Ingredients
Main ingredient
- 1 chicken breast
Accessory Ingredients:
- soybean sprouts
- 2 celery stalks
- 1 green onion
- 6 slices fresh ginger
- 3 cloves garlic (sliced)
- 3 cloves garlic (minced)
- 2 stems fresh coriander (cilantro) leaves
- 10 dried chili peppers (divided in equal parts)
- 10-20 Sichuan peppercorns
- corn starch
- 40 ml cooking oil divided in equal parts (40 ml = 2 tbsp + 2 tsp)
Seasonings:
- ½ teaspoon salt
- 1 teaspoon white sugar
- ½ teaspoon MSG optional
- 1 teaspoon Shaoxing wine
- 2 teaspoons Pixian doubanjiang bean paste
- 100 grams hot pot soup base
- ½ teaspoon dark soy sauce
- 1 teaspoon light soy sauce
- ½ teaspoon toasted sesame oil
Instructions
Preparation
- Wash the chicken breast. Peel and wash the celery, green onion, ginger, garlic, bean sprouts, and coriander.
- Slice the chicken into bite-sized pieces and rinse. Pat the chicken dry, add 1/4-1/2 tsp salt, 1/2 tsp monosodium glutamate, and stir well. Add a small amount of water and stir well until the spices are absorbed by the chicken. Then add the starch and mix well. Set the chicken aside. At this point we can clearly see the texture of the chicken.1 chicken breast, 1/2 teaspoon salt, 1/2 teaspoon MSG, corn starch
- Slice the ginger and half of the garlic. Chop the green onion. Mince the remaining half of the garlic. Chop the dried red pepper and coriander.1 green onion, 6 slices fresh ginger, 3 cloves garlic, 2 stems fresh coriander (cilantro) leaves, 10 dried chili peppers, 3 cloves garlic
Cooking:
- Put half of the oil in the wok, add the bean sprouts and celery, and stir-fry for 30 seconds. Add the ginger, minced garlic, doubanjiang bean paste, hot pot soup base, and half of the dried red pepper.soybean sprouts, 2 celery stalks, 6 slices fresh ginger, 3 cloves garlic, 10 dried chili peppers, 40 ml cooking oil, 2 teaspoons Pixian doubanjiang bean paste, 100 grams hot pot soup base
- Add enough water to cover the ingredients, then season with salt, sugar, monosodium glutamate, cooking wine, light and dark soy sauce, and sesame oil. Bring to a boil, then, remove the ingredients and put them in a deep dish. Keep the broth in the wok.1/2 teaspoon salt, 1 teaspoon white sugar, 1/2 teaspoon MSG, 1 teaspoon Shaoxing wine, 1/2 teaspoon dark soy sauce, 1/2 teaspoon toasted sesame oil, 1 teaspoon light soy sauce
- Add the chicken to the boiling broth and cook.1 green onion, 3 cloves garlic, 2 stems fresh coriander (cilantro) leaves, 10 dried chili peppers, 40 ml cooking oil, 10-20 Sichuan peppercorns
- Pour the broth and chicken into the deep dish with the other ingredients, and top with the sliced garlic, the remaining half of the dried red peppers, the Sichuan peppercorns and green onions.
- Then heat the remaining 20ml of oil in a pan to 180° C (356° F), and pour it over the dish to stimulate the aroma. Add the chopped cilantro at the end and you're done.
Notes
- You can use your favorite vegetables
- If you don’t like raw cilantro, you can add it with the other toppings before pouring the hot oil.
- For an authentic Sichuan flavor, try caiziyou (roasted rapeseed oil)
Nutrition
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