In the traditional hot pot culture of China, chicken is not one of the commonly used ingredients in hot pot. Compared with other meats such as beef, mutton and pork, chicken is used less in hot pot. There are several reasons for this:

1. Taste and texture: Compared with other meats such as beef, mutton and pork, chicken is relatively soft in taste and texture. When cooking chicken in hot pot, it is easy to overcook or overcook, which makes the chicken dry and tastes bad. So some people prefer to choose tough meat to match hot pot.

2. Hygienic factors: Because the handling of chicken is troublesome, you should pay more attention to hygiene problems when you rinse chicken. Chicken is easy to be contaminated by bacteria when hot pot is rinsed, and higher cooking temperature is needed to ensure safety. This may cause the chicken to become overcooked or dry during cooking.

3. Rich selection of other ingredients: There are many other kinds of ingredients to choose from in hot pot, such as various vegetables, tofu, seafood, fish balls and so on. In contrast, people prefer to choose ingredients that go with chicken in hot pot, such as duck blood and chicken intestines.

Although chicken is rarely used in traditional hot pot, some methods of washing chicken can be found in modern hot pot varieties. The taste preferences of different regions and individuals will also lead to differences in the choice of ingredients. Therefore, this is only a general observation and does not apply to all situations.