🍽️ How to Make Gan Guo Ji (Dry Pot Chicken)

🧆 Ingredients

• 400g chicken (cut into pieces)
• 100g potato (sliced)
• 100g celery
• 50g mushrooms
• 2 tablespoons chili oil
• 1 tablespoon Sichuan peppercorns
• 2 dried chilies (sliced)
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• 2 green onions (chopped)
• 1 tablespoon soy sauce
• 1 tablespoon doubanjiang (chili bean paste)
• 1 tablespoon sugar
• 1 tablespoon sesame seeds
• Salt to taste

🍳 Steps

1. Prepare Ingredients: Thoroughly rinse the chicken under cold water, removing any excess fat or bone fragments. Pat dry with paper towels. Cut the chicken into bite-sized pieces, ensuring uniform size for even cooking. Peel and slice the potato thinly (about 1/4 inch thick) and soak in water for 10 minutes to remove excess starch, then drain and pat dry. Wash and slice the celery diagonally for better texture. Clean mushrooms with a damp cloth and slice as needed. Mince garlic and ginger finely. Chop green onions and set aside for garnish.

2. Marinate Chicken (Optional but recommended): Toss chicken pieces with a pinch of salt, a splash of soy sauce, and a little cornstarch. Let marinate for 10–15 minutes to enhance tenderness and flavor.

3. Stir-Fry Aromatics: Heat chili oil in a wok or large skillet over medium heat. Add Sichuan peppercorns and dried chilies, stirring constantly until fragrant (about 30 seconds), being careful not to burn them. Add minced garlic, ginger, and doubanjiang. Stir-fry until the oil turns red and the mixture is aromatic.

4. Cook Chicken: Increase heat to high. Add marinated chicken pieces and stir-fry quickly, ensuring each piece is seared. Cook until the surface turns white and the chicken is about 80% cooked through (about 3–4 minutes). Avoid overcooking to keep the chicken tender.

5. Add Vegetables: Add potato slices first and stir-fry for 2–3 minutes until they begin to soften and turn slightly golden. Add celery and mushrooms, continuing to stir-fry until all vegetables are just tender but still crisp. If the wok becomes too dry, add a splash of water or chicken stock.

6. Season: Add soy sauce, sugar, and salt to taste. Toss everything together to coat evenly. Taste and adjust seasoning as needed. If you prefer a saucier dish, add a little more soy sauce or a splash of water.

7. Check Doneness: Ensure chicken is fully cooked (juices run clear, no pink inside) and potatoes are tender but not mushy. Vegetables should remain vibrant and slightly crisp.

8. Finish: Turn off the heat. Sprinkle with chopped green onions and sesame seeds. Serve immediately in a shallow bowl or dry pot for best flavor and texture.

💡 Tips

• Adjust chili and peppercorn amounts for desired spice and numbing.
• Use fresh chicken for best texture.
• Stir-fry quickly to keep chicken tender.
• Serve immediately for optimal flavor.