The Chef

Restaurants

Meals

Drinks

Restaurants›Panda Cuisine›Dry Pot Chicken Recipe

Dry Pot Chicken Recipe

Name: Panda Cuisines Dry Pot Chicken Recipe
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1 lb boneless skin-on chicken thighs; 1 tbs Shaoxing wine (or dry sherry); 1 tbs light soy sauce; 1 tsp cornstarch; 0.5 tsp sesame oil; 0.25 tsp white pepper; 3 tbs vegetable oil (or peanut oil); 8 whole dried red chiles (adjust to heat); 1 tsp Sichuan peppercorns; 4 cloves garlic cloves, thinly sliced; 1 tbs ginger, julienned; 3 stalks scallions, cut into 1" pieces (whites and greens separated); 1 tbs fermented broad bean paste (doubanjiang); 1 tbs light soy sauce; 0.5 tsp dark soy sauce (for color, optional); 1 tbs Shaoxing wine (or dry sherry); 0.5 cup dried lily flowers or wood ear mushrooms (rehydrated), sliced; 1 cup baby potatoes, halved (parboiled) or small yam cubes; 0.5 cup bell pepper, seeded and julienned; 1 cup bean sprouts; 1 tsp toasted sesame seeds (optional); 0 to taste to taste salt; 0 to taste to taste ground white pepper

Inspired by Panda Cuisine

Time45m

Serves3

Make Dry Pot Chicken Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Dry Pot Chicken Marinade

1 lb boneless skin-on chicken thighs

1 tbs Shaoxing wine (or dry sherry)

1 tbs light soy sauce

1 tsp Cornstarch

1/2 tsp Toasted sesame oil

1/4 tsp White pepper

Aromatics & Seasonings

3 tbs vegetable oil (or peanut oil)

8 whole dried red chiles (adjust to heat)

1 tsp Sichuan peppercorns

4 cloves garlic cloves, thinly sliced

1 tbs ginger, julienned

3 stalks scallions, cut into 1" pieces (whites and greens separated)

1 tbs fermented broad bean paste (doubanjiang)

1 tbs light soy sauce

1/2 tsp dark soy sauce (for color, optional)

1 tbs Shaoxing wine (or dry sherry)

Vegetables & Toppings

1/2 cup dried lily flowers or wood ear mushrooms (rehydrated), sliced

1 cup baby potatoes, halved (parboiled) or small yam cubes

1/2 cup bell pepper, seeded and julienned

1 cup Bean sprouts

1 tsp toasted sesame seeds (optional)

0 to taste to taste salt

0 to taste to taste ground white pepper

Method

Dry Pot Chicken Marinade

Prep and marinate chicken

Trim excess fat from chicken thighs and cut into 1" pieces. In a bowl combine chicken pieces with 1 tablespoon Shaoxing wine, 1 tablespoon light soy sauce, 1 teaspoon cornstarch, 1/2 teaspoon sesame oil and 1/4 teaspoon white pepper. Toss thoroughly and marinate for 20–30 minutes while you prepare other ingredients.

Aromatics & Seasonings

Prepare aromatics: thinly slice garlic, julienne ginger, separate scallion whites and greens and cut into 1" pieces, and measure out doubanjiang, peppers and Sichuan peppercorns.

Bloom spices in oil

Heat a large heavy skillet or Dutch oven over medium-high heat until hot. Add 3 tablespoons vegetable oil. When oil shimmers, add dried red chiles and 1 teaspoon Sichuan peppercorns. Stir-fry for 30–45 seconds until fragrant but not burnt.

Build flavor base

Add 1 tablespoon doubanjiang to the chile oil and fry for 20–30 seconds to release its aroma. Add sliced garlic and julienned ginger; stir constantly for 30 seconds until aromatic. Add the scallion whites and stir 10–15 seconds.

Deglaze & season

Pour in 1 tablespoon Shaoxing wine to deglaze the pan, then add 1 tablespoon light soy sauce and 1/2 teaspoon dark soy sauce. Stir to combine and let the alcohol cook off for about 20 seconds.

Cook Chicken & Vegetables

Sear the marinated chicken

Increase heat to high. Add the marinated chicken in a single layer (work in batches if necessary) and let it sear undisturbed 1 to 2 minutes to get a golden edge. Stir and continue cooking until chicken is cooked through and nicely browned, about 4–6 minutes total depending on size. Spoon some of the spiced oil over the chicken as it cooks.

Add firmer vegetables

Add parboiled baby potatoes (or yam cubes) and dried rehydrated mushrooms or lily flowers. Stir-fry 1–2 minutes to warm and coat with sauce. Season with a pinch of salt and a grind of white pepper to taste.

Finish with quick vegetables

Add bell pepper and bean sprouts and stir-fry another 30–45 seconds until vegetables are just tender but still crisp. Taste and adjust seasoning with additional soy or salt if needed.

Serve

Transfer the dry pot chicken to a shallow serving pot or large plate. Scatter scallion greens over the top and sprinkle toasted sesame seeds if using. Serve immediately family-style with steamed rice. Leftovers keep 1–2 days refrigerated.