Dive into a vibrant culinary experience with our Lemon Chili Chicken Hot Pot, a fragrant and flavorful Vietnamese delight that's perfect for a cozy night in or a lively gathering. This recipe balances the zesty tang of fresh lemon with the fiery kick of chili, creating a harmonious explosion of taste in every spoonful. Tender chicken, succulent vegetables, and a rich, flavorful broth come together to create a truly unforgettable hot pot experience. The aromatic broth is infused with the fresh fragrance of lemongrass, garlic, and ginger, adding depth and complexity to the dish.
Forget complicated recipes and lengthy prep times! This Lemon Chili Chicken Hot Pot is surprisingly easy to make, even for beginner cooks. We’ve broken down the process into simple, easy-to-follow steps, ensuring a delicious result every time. Ready to embark on this culinary adventure? Let's get started with the step-by-step instructions below!
Tools Needed
- Pot
- Small pot
- Cutting board
- Knife
Ingredients
- Chicken thighs: 1 kg
- Chicken gizzards: 300g
- Young eggs: 200g
- Straw mushrooms: 300g
- Lemongrass: 2 small stalks
- Enoki mushrooms
- Water spinach
- Basil
- Lemon powder: 1 tablespoon
- Lemon juice: 3 tablespoons
- MSG: 1 teaspoon
- Salt: 1 tablespoon
- Sugar: 4 tablespoons
- Chili peppers
- Minced shallots: 1 tablespoon
- Garlic: 2 cloves
- Cooking oil
- Fresh coconut water: 1.5 liters
- Vermicelli (optional)
Step-by-Step Instructions
Step 1. Prepare and Marinate the Chicken
- Wash and chop the chicken thighs, gizzards into bite-sized pieces.
- In a bowl, combine the chopped chicken, minced shallots, crushed chili peppers (adjust amount to your spice preference), salt, sugar, and a portion of the other spices. Marinate for 20 minutes.
Step 2. Cook the Chicken and Broth
- Heat cooking oil in a pot. Add chopped lemongrass, shallots, and minced garlic; sauté until fragrant.
- Add the marinated chicken to the pot and stir-fry until cooked.
- Pour in 1.5 liters of fresh coconut water and bring to a boil. Skim off any foam.
- Add the remaining spices, straw mushrooms, and chicken livers (add livers after the water boils to prevent crushing). Simmer over medium heat until straw mushrooms are cooked and chicken is tender.
Step 3. Finish and Season the Broth
- Before turning off the heat, add lemon juice and lemon powder. Stir well.
Step 4. Serve the Lemon Chili Chicken Hot Pot
- Transfer the hot pot to a smaller serving pot. Add additional chili peppers as desired. Serve with vermicelli noodles, young eggs, basil, enoki mushrooms, or other vegetables of your choice.
Read more: Saigon's Famous Fish Hot Pot: A Step-by-Step Guide
Tips
- For a sweeter broth, use fresh coconut water from a firm coconut.
- Adjust the amount of chili peppers based on your spice preference.
- Add the young eggs towards the end of cooking to prevent them from becoming hard.
- Serve with your favourite hot pot vegetables.
Nutrition
- Calories: approximately 2500-3000
- Fat: 150-200g
- Carbs: 100-150g
- Protein: 150-200g
FAQs
1. Can I substitute the chicken with other protein?
Absolutely! Tofu, shrimp, or pork belly would all work well in this recipe. Adjust cooking time accordingly.
2. What kind of chili should I use?
Fresh Thai chilies are ideal for their aromatic flavor, but you can adjust the heat level by using less or substituting with other chili types like serrano or jalapeño.
3. Can I prepare the broth ahead of time?
Yes! The broth tastes even better the next day. Prepare it up to 2 days in advance and store it in the refrigerator.
This Lemon Chili Chicken Hot Pot recipe offers a delicious and satisfying meal that's both easy to make and incredibly flavorful. The vibrant blend of sweet, sour, spicy, and savory will leave you wanting more. Enjoy this taste of Vietnam from the comfort of your own kitchen!