200g Hot pot stock
200g Chicken stock
1 Tbls Sichuan peppercorns
500g Chicken breast, skewered
3 Tbls Chinese spice mix
Cut chicken breast into strips. Skewer them.
Marinate chicken with Chinese spices over night.
Bring your chicken stock to the boil and add the hot-pot stock in.
Add extra chillies to stock of preferred **
Leave to simmer and cook your skewered chicken (in batches) in there for 5-7 minutes till completely cooked.