Marinade:

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1 kg bone-in chicken pieces or wings

½ tsp salt

½ tsp white pepper powder

1 tb soy sauce

1 tb liaojiu / shaoxing wine

1 tb cornstarch + 1 tb oil, to coat

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Sauce:

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1 ½ tb soy sauce

1 tb liaojiu / shaoxing wine

½ tb natural peanut butter

½ tb pixian doubanjiang

1 cube furu, white fermented bean curd

½ tsp white pepper powder

¼ tsp five spice powder

¼ tsp sichuan peppercorn powder

¼ tsp chicken bouillon powder

⅛ tsp MSG

⅛ tsp salt

1 tb hoisin sauce

½ tb chu hou paste (or more hoisin)

6 tb water

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Braise:

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4 tb oil, preferably peanut

1 small onion, sliced but divided

2 shallots, quartered

4 garlic cloves, smashed

1 inch ginger, smashed

6 hot dried chilies

¼ bunch of cilantro (~¼ cup)

Hot pot ingredients as desired

Rice for serving, if desired

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1. Coat the chicken in everything but oil for the marinade, mixing well. Once all mixed, add the oil and coat everything. Marinade 30 to 60 minutes. Meanwhile, mix the sauce with main ingredients first, then then down with final water addition.

2. Pre-fry the chicken, either with a deep or shallow fry evenly on all sides. Set aside.

3. To a large dutch oven pot, add 4 tb oil. Add the shallots and half of the sliced onion and fry over medium low for 10 minutes until softened. Add garlic and ginger and fry another 2 minutes.

4. Add the dried chilies and let fry until just fragrant, then pour in the sauce. Fry another 5 minutes until the oil begins to separate, then toss in the chicken pieces. Mix well and add the remaining onion and cilantro.

5. From here, you can choose to move it to a hot-pot burner and cover to roast over medium heat for 8-10 minutes, stirring every 2 minutes or so. Uncover and eat until all chicken consumed, then continually add water and hot pot ingredients. If NOT switching burners, just cover and continue roasting for 8-10 minutes and serve up. At this point, if meal prepping for multiple nights, I would separate into portions with equal amounts meat + sauce. If you want to skip straight to hot-pot, add in some boiling water until you have enough "soup" to stir in your hot pot ingredients. Add and cook the recommended amounts of time for whatever you added. Serve it up family-style as-is or with some steamed rice.