Broth Side of the Moon

Poached Chicken Hot Pot with Garlic, Onions, and Peppers Served Family-Style

1 hour 30 minutes
Serves 4
DinnerChinese
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

  1. 01
    Pat chicken pieces dry with paper towels. Season all over with salt and white pepper.
  2. 02
    Heat 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.
  3. 03
    Add onions, garlic, ginger, and both bell peppers to the pot. Sauté until onions are translucent and peppers are starting to soften, about 6 minutes.
  4. 04
    Pour in the shaoxing wine and scrape up any browned bits from the bottom.
  5. 05
    Return the chicken and any juices to the pot. Add chicken stock, soy sauce, and sugar. Increase heat and bring to a simmer.
  6. 06
    Skim off any foam that rises to the surface, lower heat, and simmer gently, uncovered, for 45 minutes. Occasionally turn the chicken for even cooking.
  7. 07
    Stir in half the scallions and all the sesame oil. Simmer 5 more minutes.
  8. 08
    Add rice vinegar, then taste and adjust salt or seasoning if needed.
  9. 09
    Transfer the chicken, peppers, and onions to a large shallow serving bowl. Ladle over some broth and sprinkle with remaining scallions and cilantro.
  10. 10
    Serve 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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