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.