Hong Kong-style Spicy Chongqing Chicken Hot Pot 港式四川重慶麻辣雞煲/Tips for Juicy Chicken Breast 鎖住雞胸肉汁技巧

0:00 Introduction
0:23 Ingredients
1:34 Grinding Sichuan peppercorns
2:08 Marinating the chicken
4:02 Chopping onions
4:32 Pan-frying chickens *Tips for juicy chicken breast
5:55 Making the chicken pot sauce
8:30 Adding rice cakes
8:49 Mixing chicken with sauce
9:12 Completion
9:33 Homemade udon

Estimated Preparation & Cooking Time: 60min
Servings: 4
Ingredients:
Bone-in chicken: 1,200g

Chicken marinade
Cinnamon: 5Tbsp
Galangal: 3Tbsp
Cloves: 1Tbsp
Star anise: 4Tbsp
Szechuan Peppercorns: 3Tbsp

Sauce
Onion: 1pc
Chu Hou Sauce: 3Tbsp
Pixian Broadbean Sauce 郫县豆瓣酱: 1.5Tbsp
Oyster Sauce: 3Tbsp
Water: 400mL
Sugar: 3Tbsp

Oil: 1Tbsp (for frying)
Coriander (for garnishing)
Rice cakes (optional - but highly recommended!)

Low calorie version:
No sugar - use stevia
No oil - use non-stick pan