In the traditional hot pot culture of China, chicken is not one of the common ingredients for hotpot. Compared with other meats such as beef, mutton and pork, chicken is less used in hotpot. 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 boiling chicken in hot pot, it is easy to overcook or overcook, which makes it dry and has a bad taste. Therefore, some people prefer to choose more tough meat to match hot pot.

2. Hygienic factors: Because the handling of chicken is relatively troublesome, it is necessary to pay more attention to hygiene problems when rinsing chicken. Chicken is easily contaminated by bacteria when hot pot is rinsed, so higher cooking temperature is needed to ensure safety. This may cause the chicken to become overcooked or dry during the boiling process.

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

Although chicken is rarely used in traditional hot pot, some ways to rinse chicken can be found in the varieties of modern hot pot. 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.