Savory LifeRECIPES

Dry Hot Pot Recipe (Gan Guo) with Chicken & Veggies

Updated November 6, 2026

Total time
45 min
prep 25 min · cook 20 min
Serves
4
portions as written

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Dry Hot Pot Recipe (Gan Guo) with Chicken & Veggies

Dry hot pot (gan guo) is a Sichuan-style dish where ingredients are stir-fried in a spicy, aromatic sauce rather than served in bubbling broth. It delivers all the numbing, fiery flavor of traditional hot pot in a quicker, more concentrated form, with crispy edges and a deeply savory glaze. This version uses chicken, but the technique works with nearly any protein, making it a versatile weeknight dinner.

Ingredients

  • 1 lb (450 g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp (30 ml) soy sauce, divided
  • 1 tbsp (15 ml) Shaoxing wine or dry sherry
  • 1 tsp cornstarch
  • 3 tbsp (45 ml) vegetable oil, divided
  • 2 oz (57 g) dried shiitake mushrooms, soaked in hot water for 20 minutes, then sliced (reserve 1/4 cup soaking liquid)
  • 1 large onion, sliced
  • 2 celery stalks, sliced on the diagonal
  • 1 red bell pepper, sliced
  • 3 cloves garlic, minced
  • 1 tbsp (6 g) fresh ginger, minced
  • 2 tbsp (30 g) doubanjiang (fermented broad bean paste)
  • 1 tbsp (15 ml) chili oil (with sediment)
  • 1 tsp Sichuan peppercorns, ground
  • 1 tsp sugar
  • 1/2 cup (20 g) fresh cilantro leaves, for garnish
  • 1/4 cup (30 g) roasted peanuts, for garnish

Instructions

  1. In a medium bowl, combine chicken with 1 tablespoon soy sauce, Shaoxing wine, and cornstarch. Toss to coat and let marinate for 15 minutes.
  2. Heat 1 tablespoon oil in a large wok or skillet over high heat until shimmering. Add chicken in a single layer and sear without moving for 2–3 minutes until browned. Stir-fry for another 2–3 minutes until cooked through. Transfer to a plate and set aside.
  3. Reduce heat to medium-high and add remaining 2 tablespoons oil. Add mushrooms, onion, celery, and bell pepper. Stir-fry for 4–5 minutes until vegetables are crisp-tender and lightly charred at edges. Push vegetables to one side of the wok.
  4. Add garlic, ginger, doubanjiang, chili oil, and ground Sichuan peppercorns to the empty side. Stir-fry for 30 seconds until fragrant, then mix everything together.
  5. Return chicken to the wok. Add remaining 1 tablespoon soy sauce, sugar, and 2 tablespoons of the reserved mushroom soaking liquid. Stir-fry for 2–3 minutes until the sauce coats everything and is slightly reduced.
  6. Remove from heat and garnish with cilantro and peanuts. Serve immediately.

Tips

  • Doubanjiang substitute: If you can’t find fermented broad bean paste, use 1 tablespoon miso mixed with 1 teaspoon chili flakes. The flavor will be less complex but still spicy and savory.
  • Don’t overcrowd the wok: Sear the chicken in batches if needed to get a good crust. Overcrowding steams the meat instead of browning it.
  • Adjust heat: For a milder version, reduce chili oil and doubanjiang to 1 tablespoon each. For extra numbing heat, add more Sichuan peppercorns.
  • Make it vegetarian: Swap chicken for 1 lb (450 g) firm tofu, cubed. Skip the marinating step and sear the tofu until golden. Use vegetable broth instead of mushroom soaking liquid if you prefer.

Serving Suggestions

Serve dry hot pot with steamed jasmine rice or noodles to soak up the spicy sauce. A simple cucumber salad with rice vinegar helps cool the palate. For a complete meal, add a side of stir-fried greens like bok choy or Chinese broccoli.

Variations

  • Seafood: Use 1 lb (450 g) shrimp or scallops instead of chicken. Sear for 2–3 minutes per side until opaque and cooked through (145°F / 63°C for fish).
  • Beef: Use flank steak, sliced thin against the grain. Cook to 145°F (63°C) for medium-rare, or longer if desired.
  • Add more vegetables: Include lotus root, bamboo shoots, or cauliflower florets. Par-cook dense vegetables before stir-frying.
  • Noodle version: Add cooked wide rice noodles at the end and toss with the sauce for a one-dish meal.

Storage and Reheating

Refrigerate leftovers in an airtight container for up to 3–4 days. To reheat, place in a skillet over medium heat with a splash of water or broth, stirring until hot (165°F / 74°C). Avoid microwaving on high for too long, as it can make the chicken tough. The dish can also be frozen for up to 2 months, but the texture of vegetables will soften.

Frequently Asked Questions

Can I use chicken breast instead of thighs? Yes, but breast cooks faster and can dry out. Reduce the searing time to 2 minutes per side and check for doneness at 165°F (74°C).

Is doubanjiang very spicy? It has moderate heat and a deep umami flavor. If you’re sensitive, start with 1 tablespoon and add more to taste.

What if I don’t have Shaoxing wine? Use dry sherry or a splash of rice vinegar mixed with a little water. The wine adds complexity, but the dish works without it.

Can I make this in a regular skillet? Yes, but a wok’s high sides help toss ingredients without spilling. Use the largest skillet you have and work in batches if needed.

How do I know when the chicken is cooked? Insert an instant-read thermometer into the thickest piece; it should read 165°F (74°C).

Can I skip the mushroom soaking liquid? Yes, use 2 tablespoons chicken or vegetable broth instead. The liquid helps create a sauce that clings to the ingredients.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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