Cool Summer Tonics: Sanfan Honke Introduces a Limited-Time Five-Course Water Pot Chicken Hot Pot

▲ Five-Course Water Pot Guiding Chicken Hot Pot. (Photo / Provided by Regent Hotel)

Travel Center / Comprehensive Report

Limited Time Only！Located on the B3 level of Taipei’s Regent Hotel, Sanfan Honke is offering the “Five-Course Water Pot Guiding Chicken Hot Pot” from now until June 30. Featuring Taiwan’s Guiding chicken as the star ingredient, the dish uses chicken breast bones and wings to create a collagen-rich broth, paired with the chef’s specially prepared Guiding chicken breast yukke-style dried overnight, salt-grilled wing tips, fried chicken thighs, and other variations on Japanese-style chicken.

The water pot hot pot originated in 1905 in Hakata, Fukuoka, Japan. Its inventor was Mr. Heisaburo Hayashida, born in Nagasaki Prefecture, Kyushu. In his youth, he traveled to Hong Kong and stayed with a British family, where he combined the Western method of preparing consommé with traditional Chinese soup-making techniques. This led to the creation of a hot pot that simply simmers chicken in water, which later spread across Japan and evolved into distinct flavors in Fukuoka and the Kansai region.


▲ Fried Chicken Thighs.

The Fukuoka method uses chicken thigh meat and bones to create a milky-white broth. For this dish, Sanfan Honke follows the Fukuoka style, simmering chicken breast bones and thighs, then adding grilled chicken wings that release abundant collagen to enhance both the nutrition and flavor of the broth. At the same time, kelp, water, carrots, celery, onions, and sake are added and simmered together for 7 to 8 hours to complete the base.


▲ Guiding Chicken Breast Dried Overnight.