Sichuan Spicy Chicken Hot Pot (Chinese Style Cooking Recipe)

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Sichuan Spicy Chicken Hot Pot (Chinese Style Cooking Recipe)

Welcome to Xiao's Kitchen. My name is Xiao Wei, ever since my Mother taught me how to cook at an early age, I have always had a strong passion for Cooking. My family still live in Inner Mongolia in the northern part of China, where I visit each year and pick-up new Asian/Chinese recipes.

700g Chicken Portions
1 Green Pepper
1 Red Pepper
2 Spring Onions
1cm Ginger
1 Star Anise
1 Cinnamon Stick
3 Bay Leaves
5 – 8 Dried Red Chillies
1 Tbsp Red Peppercorns
1 Tbsp Ground White Pepper
2 Tbsp Cooking Wine (Rice Wine)
2 Tbsp Sugar
2 Tbsp Dark Soy Sauce
2 Tbsp Tomato Puree
1 Tbsp Lemon Juice
Salt to Taste

1. Slice the spring onions and thinly slice ginger.
2. Cut peppers into bite-size pieces.
3. Chop chicken portions into bite-size chunks using a meat cleaver.
4. Boil 2 litres of water in a large saucepan.
5. Add rice wine and then chicken into the pan.
6. Boil for 2 minutes and then remove from pan.
7. Heat 2 Tbsp oil in the wok.
8. Add star anise, cinnamon, bay leaves, red chillies, red peppercorn, spring onion and ginger. Fry for 10 seconds.
9. Add chicken to the wok and stir-fry for 3 minutes.
10.Add soy sauce, sugar and stir-fry for further 5 minutes.
11.Add 500ml of boiled water into the wok and bring to the boil – ensure the water level is just covering the chicken.
12.Add tomato puree, lemon juice and stir.
13.Cover the wok, turn heat to low and cook for 20 minutes.
14.Add the green and red pepper, salt, ground white pepper and stir.
15.Transfer to a dish and serve.

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