Hotpot chicken recipe isn’t just a recipe it’s a full experience. I love how it brings warmth, flavor, and fun to my table without being complicated.
The simmering broth, the tender chicken, and the mix of fresh vegetables make every bite feel nourishing and satisfying.
What I enjoy most is the hands-on nature. I get to cook each ingredient just the way I like it. It’s comforting, flavorful, and easy to make any night of the week.
If you’re looking for a cozy meal that lets you slow down and savor each bite, this hotpot chicken recipe is the one to try.
❤️ Why You Will Love This Recipe
This hotpot chicken recipe brings together everything I enjoy in a meal—comfort, flavor, and flexibility. It’s warm and soothing, yet still light and balanced.
I can mix and match ingredients based on what I have at home or what I feel like eating. The real joy comes from cooking each bite fresh in the broth, right at the table. It turns an ordinary dinner into something special.
Whether I’m looking for something cozy on a cold night or a simple way to enjoy a nourishing meal, this recipe never disappoints.
How To Make Hotpot Chicken Recipe?
📋 Quick Info
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Difficulty: Medium
Cuisine: Chinese-inspired
Yield: Serves 4
🔧 Equipment Needed
- Large pot or hotpot cooker
- Sharp knife
- Cutting board
- Slotted spoon or tongs
- Soup bowls and small sauce dishes
- Portable burner (if using at the table)
🛒 Ingredients
For the Broth:
- 8 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1-inch piece fresh ginger, sliced
- 2 garlic cloves, smashed
- 1 teaspoon rice vinegar
- ½ teaspoon chili flakes (optional)
For the Hotpot:
- 1 lb boneless chicken thighs, thinly sliced
- 1 cup napa cabbage, chopped
- 1 cup mushrooms (shiitake or button), halved
- 1 cup carrots, sliced thin
- 1 block firm tofu, cubed
- 1 cup broccoli florets
- 1 cup cooked udon or rice noodles
- Dipping sauces (soy sauce, chili oil, garlic paste, ponzu)
🔪 Step-by-Step Instructions
1. Prep the Broth
I pour the chicken broth into a large pot, then stir in soy sauce, sesame oil, ginger, garlic, rice vinegar, and chili flakes. I bring it to a gentle boil, then let it simmer on low heat for about 15 minutes. That’s where the magic starts—fragrance fills my kitchen almost immediately.
2. Slice and Arrange Ingredients
I lay everything out on separate platters: raw chicken, vegetables, tofu, and noodles. I keep it simple and clean. This makes cooking at the table smooth and easy.
3. Heat the Pot at the Table
I move the pot to a portable burner and keep it gently simmering. If I use an electric hotpot, it makes the process even more seamless. I keep a slotted spoon nearby to grab items from the broth as they cook.
4. Cook at the Table
I dip each item into the broth and wait just a minute or two. Chicken cooks quickly when it’s sliced thin. Tofu takes a little longer, and vegetables go in last to soak up all that broth flavor. I dip each bite in a sauce of my choice—chili soy is my favorite.
🧮 Nutrition Facts
- Calories: 370
- Protein: 32g
- Fat: 14g
- Carbohydrates: 28g
- Fiber: 4g
- Sugar: 4g
- Sodium: 950mg
🍴 Serving Suggestions
I like to serve this dish with a side of steamed jasmine rice or plain congee for a softer pairing. If I’m in the mood for crunch, I toss in some fresh bean sprouts or cucumber salad on the side. A cup of green tea helps balance everything and keeps the vibe warm and relaxed.
💡 Tips and Variations
- Spice it up: I add sliced chili or a spoonful of hot bean paste to the broth when I want a kick.
- Broth booster: I sometimes toss in dried shiitake mushrooms while simmering to deepen the flavor.
- Vegan twist: I switch the broth to mushroom or miso, skip the chicken, and double up on tofu and leafy greens.
- Make-ahead tip: I marinate the chicken in a mix of soy, garlic, and sesame oil for 20 minutes if I have time. It adds a ton of depth.
🥗 Health Benefits
This dish keeps me full without feeling heavy. The chicken gives me lean protein, the veggies deliver fiber, and the broth helps with hydration
Cooking at the table helps control portions and keeps ingredients fresh and lightly cooked. There’s very little oil, so it feels clean and nourishing.
🧊 How To Store
If I have any leftovers after making hotpot chicken, I always let everything cool to room temperature first. Then I separate the broth, cooked ingredients, and any unused raw items into airtight containers.
- Broth: I pour the leftover broth into a sealed jar or container and store it in the fridge. It stays fresh for up to 3 days. I can also freeze it for up to a month.
- Cooked Ingredients: I store the cooked chicken, vegetables, and noodles in separate containers in the fridge. They last about 2 to 3 days.
- Raw Ingredients: If I didn’t use up all the sliced raw chicken or veggies, I store them immediately in the fridge and make sure to cook them the next day.
When I’m ready to enjoy it again, I reheat the broth until it’s simmering and toss the leftovers back in for a quick refresh. It tastes just as good the next day—sometimes even better.
📝 Note
I always slice the chicken thin so it cooks quickly and evenly. I never walk away from the pot while it’s simmering—especially at the table.
Safety first. I also use separate utensils for raw and cooked food. It might feel like a small thing, but it matters a lot.
🔚 Conclusion
For me, hotpot chicken recipe is more than dinner it’s therapy in a bowl. I slow down, savor each bite, and enjoy the process from prep to the final slurp.
It’s hands-on, hearty, and humble. If you’re looking for a recipe that brings warmth, flavor, and just a bit of fun to the table, this is the one.
Let me know if you want a spicy Sichuan-style version next—I’ve got one that’ll light up your senses.