Chef Jason Robert's Hot Pot Chicken

Ingredients

• 1 Whole Chicken, cut in four pieces (1.6 - 1.8kg)
• 4 tablespoons good olive oil
• 4 pieces of dried Mandarin peel 
• 12 whole dried long red chillies 
• 1 large knob of ginger, peeled and finely sliced
• 1/3 cup Szechuan peppercorns
• 1 tablespoon whole white peppercorn 
• 2 red capsicum, cut into 1cm cubes
• 6 Star anise 
• 2 cinnamon quills 
• 2 cups chicken broth
• 1 bunch green onions
• 2 cups of sugar snaps, tough ends removed
  
  

Method

Step 1
Set a large pot over a moderate heat. Add in the olive oil and allow to warm a little before adding in all aromatics (Mandarin peel, chilies, ginger, peppercorns, star anise and cinnamon quills).

Step 2
Allow a good one to two minutes for the spices to become fragrant, at this point you can add in the diced red capsicum and green onions, mix well.

Step 3
Add in the chicken pieces followed by the chicken stock, cover with a lid and allow to come to a boil before reducing to a simmer and cooking for a further 45 minutes to an hour. Remove from the heat, add in the sugar snaps and allow 10 - 15 minutes to rest before serving.