Spicy Chicken Basil “Hot Pot”

Growing up, I’ve gone out for dim sum and dinner at authentic Asian restaurants countless times. Oh how I miss dim sum – too bad there isn’t somewhere I can go nearby, or even a tapas bar for that matter.

There is this place in East Lansing that my parents, sister and I would go to when they came to visit, and one of my favorite dishes there is the hot pot! Whether it’s eggplant or chicken basil, the sauce is sweet, savory and unbelievable tasty. I’ve always wanted to recreate it in my kitchen so I guess tonight is the night to do so! Although I don’t have a clay pot, a wok will have to do. Presentation wise, I really wish I had one.

A hot pot (also known as a steamboat) is typically made in a clay pot where meats, veggies and stock simmer while being cooked. Since I don’t have one, mine is more of a stir-fry version of a hot pot. I’ve been doing my research trying to find the perfect recipe but didn’t find a specific one. Some of the ingredients called for could not be found at my local grocery store. So here is my attempt at my own version of a chicken basil hot pot. It isn’t quite as hot-pot’ish as it should be, more of a stir-fry to me, but it was quite tasty!

Here is what you’ll need:

  • 1 pound of chicken, cut into bite size pieces
  • 2 tablespoons sesame oil
  • 1 knob of ginger, peeled and cut into thin pieces
  • 6 cloves garlic, peeled
  • 1 red bell pepper, sliced
  • ½ medium onion, sliced
  • 1 jalapeño (optional, depending on your spice preference)
  • 2 tablespoons soy sauce
  • ½ tablespoon sugar
  • 1 green onions, sliced
  • Handful of basil, chopped
  • 1.5 tablespoons beef stock
  • 1 tablespoon cornstarch

Heat up a wok or sauté pan. Add sesame oil. Add ginger, garlic and stir-fry for 1 minute on medium-high heat.Add in chicken, onion, pepper and jalapeño. Sauté for 30 seconds.

Add soy sauce, sugar and beef stock and continue to stir-fry.

Cover chicken and lower heat and simmer for 10 minutes.

Add in the green onion and basil.

Take 1/2 cup of the liquid and dissolve 1 tablespoon of cornstarch in it. Add it to the wok and stir until liquid thickens.

Eat Primp Love: Spicy Chicken Basil

Stir well, dish up and enjoy.

plated

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A passionate twenty-something that wears a lot of hats, writes an abundance of to-do lists, and color codes the appointments on her calendar.

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