Recipe: How to make Dry Pot

Part 1 (Chicken Mixture Ingredients)- Skip this step if you are vegetarian.

• 1 lb of chicken skinless boneless things or breasts chopped (thigh is more tender, but breast is much easier to cut) - chop chicken into bite-size pieces (about the size of a quarter).

• 3 tablespoons Chinese wine (xiao xing cooking wine or cooking wine) 

• 3 tablespoons potato starch or corn starch mixed with 3 tablespoons Mala Mix from FlybyJing

• Garlic sliced - 1 bulb

• vegetable oil

  • Mix garlic, chicken, xiao xing wine, Flybyjing Mala mix, starch, and 2 tablespoons salt

  • Put vegetable oil in a pan (I recommend using something that gets very hot - a wok wasn’t possible for me on an electric stove, but my cast iron did the trick!) and heat up until it sizzles when you drop a pinch of starch in it. I like to have it cover at least half an inch so it covers half of the chicken at a time.

  • Once it’s hot, drop the chicken mixture in and get it all covered in the oil as quickly as possible. You want to get a nice crispy brown outer layer. Don’t worry too much if it’s not cooked all the way through as we will twice cook the chicken at a later step.

  • Remove the chicken and set aside and keep the oil in the pan.

Part 2 - Base Vegetable Mixture

• 1/2 onion sliced 

• 3 celery stalks, cut diagonally into 4” x 1/2” inch slices

• 3 green onion stalks, cut ever 4 inches

• 12 serrano peppers, sliced (You can use jalapenos too)

• 10 dried Thai red peppers

• 2 tablespoons Ginger - chopped.

• Optional: 1 handful of snap peas, 1 handful of bean sprouts, 1 handful of wood ear mushrooms

  • Sautee serrano peppers for 1 minute, then add onion and celery until slightly translucent. Add green onion stalks, dried Thai red peppers, ginger, and the additional vegetables and mix together over medium heat. Set aside once mixed well.

Part 3 - Vegetable Mixture

• 2 Russet potatoes cut into even slices and halved

• Brocolli or cauliflower in evenly bite-size pieces

• Bring a pot of water to boil, and boil potatoes until soft enough to poke with a fork. Do the same with the broccoli or cauliflower (try to avoid overcooking)

• Set aside and cool down in cold water, and strain. When dry, mix potato and broccoli with 3 tablespoons of Chili Crisp Sauce.

Part 4 - Combine all mixtures

• 2 tablespoons Ginger - chopped.

• 2 tablespoons of soy sauce (1 tablespoon dark, 1 tablespoon light soy sauce work best, but don’t worry if you don’t have light)

• 2 tablespoons green Szechuan peppers

  • Saute ginger for 30 seconds. Add Part 1, Part 2, and Part 3 mixture and mix with 2 tablespoons of soy sauce and green szechuan peppers. Add more Chili Crisp as necessary, and toss.