Hot Pot Chicken
Hot Pot Chicken
This aromatic and flavourful dish promises a blend of spices and tender chicken, complemented by crisp vegetables for a satisfying meal.
Jason Robertscooperated brands
Our Cow
Delite
Full Recipe In details
Ingredients
- 1 whole Our Cow Chicken cut in four (1.6-1.8kg)
- 4 tablespoons good olive oil
- 4 pieces of dried Delite Mandarin peels
- ½ teaspoon toasted ground coriander seed
- 12 whole dried long red chillies
- 1 large knob of ginger, peeled and finely sliced
- 1/3 cup Szechuan peppercorns
- 1 tablespoon whole white peppercorn
- 2 red capsicum, cut into 1cm cubes
- 6 star anise
- 2 cinnamon quills
- 2 cups chicken broth
- 1 bunch green onions
- 2 cups of sugar snaps, tough ends removed
Methods
- Set a large pot over a moderate heat. Allow the olive oil to warm before adding in all aromatics (mandarin peel, chilies, ginger, peppercorns, star anise and cinnamon quills)
- Allow a good one to two minutes for the spices to become fragrant, at this point you can add in the diced red capsicum and green onions, mix well.
- Add in the chicken pieces followed by the chicken stock, cover with a lid and allow to come to a boil before reducing to a simmer and cooking for a further 45 minutes to an hour. Remove from the heat, add in the sugar snaps and allow 10 – 15 minutes to rest before serving
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