Adapted from: https://www.youtube.com/watch?v=ZjnOTA65DPo
- 350 g chicken thigh
- 1 liter dried chili (volume after cut)
- 5x garlic cloves
- 1 msk Sichuan pepper
- 25 g ginger
- 100 g red hot pot block
- 2 tsk salt
- Oil to fry
- Cut the chicken into pieces
- Marinate the chicken in salt for 20 minutes
- Cut the garlic into small pieces
- Cut the ginger into small pieces
- Cut dry chili into 2 cm pieces until you have 1 liter of cut chili
- Fry the Sichuan pepper in oil until its aroma is released
- Add the chicken to the pan with Sichuan pepper and fry until no raw parts are visible
- Add garlic and ginger and fry for 2 minutes
- Add dry chili and mix
- Add the hot pot seasoning to the pan and fry until the block is dissolved