Ji Gong Bao (Chicken Hotpot Stew)

Ji Gong Bao (鸡公煲), also known as Chicken Hotpot Stew, is a distinctive dish originating from the Chongqing and Sichuan regions of China. This culinary masterpiece is celebrated for its rich and aromatic flavors, tender chicken, and innovative presentation. Renowned for its numbing spiciness, freshness, and savory taste, Ji Gong Bao leaves a lasting impression on those who savor its unique blend of ingredients. The dish’s versatility allows for adjustments in spiciness, offering mild, medium, and intense levels to suit various preferences.

Ingredients:

• Main Ingredients:
  • 1 whole free-range chicken (approximately 2 kilograms)
  • 50 grams dried red chili peppers
  • 50 grams Sichuan peppercorns
  • Onions, cilantro, and celery, as needed
• Seasonings:
  • 80 grams secret sauce
  • 100 grams sesame oil
  • 15 grams ginger, sliced
  • 10 grams green onions
  • 10 grams garlic
  • 5 grams salt
  • 10 grams soy sauce
  • 5 grams monosodium glutamate (MSG)
  • 15 grams cooking wine
  • 200 grams clear broth

Preparation:

1. Chicken Preparation:
   • Cut the chicken into 3-centimeter cubes.
   • Rinse the chicken in cold water mixed with a splash of white wine. Bring to a boil and skim off any impurities. Set aside.
2. Marination:
   • Rinse the chicken cubes in clean water to remove any remaining blood.
   • Dip the chicken into a seasoned mixture for 30 minutes, comprising secret sauce.
3. Vegetable and Aromatics:
   • Slice the ginger and garlic.
   • Cut green onions into segments.
4. Cooking Process:
   • Heat sesame oil in a wok until it reaches 70% of its smoking point.
   • Stir-fry the chicken cubes over high heat until partially cooked and moisture is expelled.
   • Add dried chili peppers, Sichuan peppercorns, ginger, and garlic to enhance the aroma.
   • Season with salt, soy sauce, MSG, and cooking wine. Stir-fry until fragrant.
   • Transfer the mixture to a clay pot, add clear broth, and simmer for 10 minutes.
5. Serving:
   • Place the clay pot on a portable stove at the dining table.
   • Garnish with green onions, onions, cilantro, and celery.
   • Allow guests to stir and mix the ingredients at the table.
   • After 10 minutes, the dish is ready to be enjoyed.
6. Customization:
   • After consuming the chicken, the broth can be replenished with clear broth or spicy hotpot soup.
   • Diners can use the broth to cook tofu skin, various vegetables, and other accompaniments, similar to the concept of hotpot.

Ji Gong Bao not only tantalizes the taste buds with its spicy and flavorful profile but also offers a communal and interactive dining experience, making it a cherished specialty in the culinary landscape of Chongqing and Sichuan.

Chongqing dishes, Sichuan dishes