DONG CHICKEN HOT POT 6 8 servings

Ingredients

• 3½ to 4 lbs chicken legs and/or breasts
• 8 cups water
• 2 tbsp ginger cut into small matchsticks
• 3 garlic cloves, mashed
• ¼ tsp szechuan peppercorns, lightly crushed or coarsely ground, or more to taste
• 3 or 4 red cayenne chiles or 5 to 8 dried red chiles
• 2 tbsp shaoxing wine, or substitute with balsamic vinegar
• 2 tbsp soy sauce, or to taste
• 2 tsp salt, or to taste
• 1 lb potatoes (4 medium), peeled, cut lengthwise in half, and thinly sliced
• 1 lb carrots, peeled and thinly sliced on a long diagonal
• ½ lb daikon radish, peeled, cut lengthwise in half, and thinly sliced (about 1 cup)
• 2 packed cups spinach or other tender greens, coarsely chopped
• ¼ lb fresh red cayenne chiles (about 8 to 10)
• 1 tsp salt, or to taste
• Pinch of sugar
• 1 tbsp rice vinegar
• 2 tbsp water, or more to taste

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