Photograph of the finished Dry pot chicken

China · Gà xào chảo khô Ganguo

Dry pot chicken

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 680 g
  • Photograph of Cabbage Cabbage 320 g
  • Photograph of Leek Leek 240 g
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 20
  • Photograph of Sichuan peppercorns Sichuan peppercorns 12 g
  • Photograph of Sichuan-style bean paste Sichuan-style bean paste 100 g
  • Photograph of Pork belly Pork belly 200 g
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Oil Oil 160 ml
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Cut the chicken into 3 cm pieces and fry in a dry pan for 12 minutes, or until the skin is browned and the meat is firm.
  2. 2 Fry thinly sliced pork belly until the fat renders out, then sauté dried chili peppers, Sichuan peppercorns, and garlic in that fat for 40 seconds.
  3. 3 Add the soybean paste and stir-fry for 90 seconds over low heat until the oil turns red.
  4. 4 Add the chicken and stir-fry over high heat for 5 minutes, then add the cabbage and leeks and stir-fry for another 3 minutes.
  5. 5 Ganguo means "dry pot," so absolutely no water should be added; serve immediately in a cast iron pan placed on a small alcohol stove.
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