Chicken Hot Pot with Little Sheep Hot Pot Base: A Flavorful Twist I’ve Loved for Years
Let me take you back to around 2011—back then, I stumbled upon this tiny restaurant called “Chicken Pot” and their chicken pot was so good, it stuck with me for years. Fast forward a bit, I happened to try Little Sheep’s hot pot base, and whoa, that aroma hit me like a warm hug! So I thought, why not combine the two? Use Little Sheep’s base to cook chicken first, then use the leftover broth for hot pot. Spoiler: It’s been my go-to comfort meal ever since. And no, I’m not a Little Sheep spokesperson—just a food lover who found a winning combo. If you’re into bold, savory flavors, keep reading!
Ingredients You’ll Need
First things first, let’s gather your ingredients. I’m keeping this simple, but trust me, the magic is in the combo:
- 750g chicken (ask your butcher to cut it into chunks—saves so much time!)
- 1 onion
- 2 celery stalks
- 1 piece of ginger
- Half a head of garlic
- ½ tbsp dark soy sauce
- 1 pack of Little Sheep hot pot base (the star of the show!)
Pro tip: If you’re cooking for two, go for a 1.5–2kg chicken. A tiny one might leave you wanting more—we’ve all been there, right?
Step-by-Step Cooking Instructions
Let’s dive into the fun part! Follow these steps, and you’ll have a mouthwatering meal in no time.
1. Prep All Your Ingredients
First, get everything ready. Like I said, the butcher can handle the chicken—no need to struggle with chopping raw meat. For two people, 1.5–2kg is perfect. Too small, and you’ll be staring at an empty pot halfway through. Trust me on this!
2. Check the Hot Pot Base Pack
Open up the Little Sheep pack—you’ll see 5 small bags inside. I skip the big spice bag, but feel free to use it if you love extra herbs. It doesn’t make or break the dish, so do what feels right for your taste buds.
3. Rinse and Blanch the Chicken
Give the chicken chunks a good rinse under cold water to get rid of any excess blood.
Pop the chicken into a pot, add enough water to cover it, and bring to a boil. Let it blanch for just a minute—don’t overcook it, or the chicken will get tough.
Use a slotted spoon to fish out the chicken and set it aside. Pat it dry a little if you can—less splattering later!
4. Prep the Aromatics
Now, prep your veggies: Slice the ginger, cut the celery into sections, tear the onion into strips, and leave the garlic cloves whole. These will add so much depth to the flavor—don’t skip them!
5. Sauté the Base and Chicken
Heat a wok or large pan over medium heat, then pour in the red oil packet from the Little Sheep base. Let it warm up a bit—you’ll start to smell the aroma.
Toss in the ginger and garlic. Stir them around for 30 seconds until they’re fragrant.
Add the dried chili packet next. Important: Don’t wait for the oil to get super hot—you’ll burn the chilies, and that’ll make the whole dish taste bitter. Trust me, I’ve made that mistake before!
Now, add the blanched chicken to the pan. Stir-fry it for 5–7 minutes until it starts to turn golden brown. This step locks in the flavor—don’t rush it!
Add the fermented bean curd (douchi) packet from the base. Stir it in well—this adds a salty, umami kick that’s chef’s kiss.
Keep stir-frying until the chicken is nicely golden. You’ll be salivating by now, I promise.
6. Cook the Chicken (Pressure Cooker Hack)
Transfer the chicken and all the aromatics to a pressure cooker. This is a time-saver—no need to simmer for ages!
Pour in enough hot water to cover about 90% of the chicken (don’t overfill the pressure cooker!). Seal the lid, turn the heat to high, and once it starts whistling, lower the heat and cook for 5 minutes. If you don’t have a pressure cooker, you can use a regular pot—just simmer on low for 30 minutes until the chicken is tender.
7. Finish It Off and Serve
Once the pressure cooker is done, release the pressure (carefully!) and pour everything back into the wok or pan.
Add ½ tbsp of dark soy sauce to give the chicken a nice, rich color. Stir it in well.
Sprinkle in half of the spice powder packet from the base. If you have more chicken, feel free to add a bit more—just taste as you go!
Add the onion and celery, then stir-fry for 2–3 minutes until they’re just tender (you don’t want them mushy!).
Transfer everything to a hot pot (or a big bowl if you don’t have one).
Dig in! Once you’ve eaten all the chicken and veggies, add some more hot water to the leftover broth. If the flavor is too light, toss in the remaining spice powder. Then you can cook your favorite hot pot ingredients—mushrooms, tofu, noodles, whatever you love. It’s like two meals in one!
Pro Tips for Success
Before you start, here are a few quick tips to make this dish even better:
- The spice powder has salt, so you don’t need to add extra salt—trust me, it’s already flavorful enough.
- If you don’t like spicy food, skip the dried chili packet or use half of it.
- For extra depth, you can add a splash of rice wine when stir-frying the chicken—just a tablespoon will do!
- Don’t overcook the chicken during blanching or pressure cooking—tender, juicy chicken is key here.
Final Thoughts
This chicken hot pot with Little Sheep base is one of my all-time favorite meals. It’s easy to make, packed with flavor, and perfect for sharing with friends or family. Whether you’re craving something savory, spicy, or just plain comforting, this dish has got you covered. Give it a try—you won’t regret it! And remember, this is just my take—feel free to tweak the ingredients to suit your taste. Happy cooking!
