Broth Side of the Moon
Poached Chicken Hot Pot with Garlic, Onions, and Peppers Served Family-Style
1 hour 30 minutes
Serves 4
DinnerChineseNut-freeShellfish-free
Herb's take
Inspired by East Asian communal hot pots, this one-pot wonder transforms a whole chicken into delicate poached pieces, surrounded by aromatic garlic, onions, and peppers in a flavor-packed broth. You'll practice classic poaching and learn why layering your aromatics matters for depth of flavor.
Ingredients
Yield
4
Instructions
- 01Pat chicken pieces dry with paper towels. Season all over with salt and white pepper.
- 02Heat neutral oil in a large Dutch oven or heavy pot over medium-high heat. Add chicken, skin-side down, and sear until golden on both sides in batches, about 5 minutes per batch. Remove and set aside.
- 03Add onions, garlic, ginger, and both bell peppers to the pot. Sauté until onions are translucent and peppers are starting to soften, about 6 minutes.
- 04Pour in the shaoxing wine and scrape up any browned bits from the bottom.
- 05Return the chicken and any juices to the pot. Add chicken stock, soy sauce, and sugar. Increase heat and bring to a simmer.
- 06Skim off any foam that rises to the surface, lower heat, and simmer gently, uncovered, for 45 minutes. Occasionally turn the chicken for even cooking.
- 07Stir in half the scallions and all the sesame oil. Simmer 5 more minutes.
- 08Add rice vinegar, then taste and adjust salt or seasoning if needed.
- 09Transfer the chicken, peppers, and onions to a large shallow serving bowl. Ladle over some broth and sprinkle with remaining scallions and cilantro.
- 10Serve hot pot at the table, family-style, with bowls of broth, chili crisp, soy sauce, and lime wedges for dipping and drizzling.
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