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Chicken Hot Pot with La Giang Leaves: A Vietnamese Classic
Rate this recipeLearning to make traditional chicken hot pot with la giang leaves for special family occasions is a wonderful idea.
It's simple and suits most Vietnamese palates, so don't worry about anyone leaving it untouched!
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
11
Time
75 minutes
Servings
4
Level
Medium
Ingredients
Free-range chicken
1 whole
La giang leaves
400 g
Eggplant
2 piece
Lemongrass
1 stalk
Banana blossom
250 g
Minced shallots
2 tablespoon
Spring onions
2 stalk
Fresh rice vermicelli
500 g
Seasonings
4 tablespoon
Rice paddy herb
2 stalk
Chillies
3 piece
Implementation Steps
01
Wash the chicken thoroughly with salt before you start.
Next, chop the chicken into pieces and leave to drain in a colander.
In a pan, stir-fry a mixture of finely minced lemongrass, chilli, shallots and garlic with 2 tablespoons of cooking oil. When it smells fragrant, turn off the heat, add the chicken and mix well, then season with 1 tablespoon each of sugar, salt, seasoning powder and pepper. Leave the chicken for about 30 minutes to absorb the flavour.
Next, chop the chicken into pieces and leave to drain in a colander.
In a pan, stir-fry a mixture of finely minced lemongrass, chilli, shallots and garlic with 2 tablespoons of cooking oil. When it smells fragrant, turn off the heat, add the chicken and mix well, then season with 1 tablespoon each of sugar, salt, seasoning powder and pepper. Leave the chicken for about 30 minutes to absorb the flavour.
02
Wash the other ingredients and prepare them as follows:
- Peel the eggplant and cut it lengthwise into thick slices.
- Finely chop the spring onions and rice paddy herb.
- Thinly shave the banana blossom and soak it in water mixed with lime juice so it doesn't turn black.
- Peel the eggplant and cut it lengthwise into thick slices.
- Finely chop the spring onions and rice paddy herb.
- Thinly shave the banana blossom and soak it in water mixed with lime juice so it doesn't turn black.
03
Turn the heat back on under the chicken pot and toss well so the meat firms up.
Add about 1.5 l of cold water and cook over high heat.
Adjust the seasoning to your family's taste. When the chicken is tender, add the chopped spring onions and herbs, then turn off the heat.
Add about 1.5 l of cold water and cook over high heat.
Adjust the seasoning to your family's taste. When the chicken is tender, add the chopped spring onions and herbs, then turn off the heat.
04
Serve this chicken hot pot with la giang leaves alongside the eggplant, banana blossom and a little rice vermicelli for a truly warming meal.
Good luck.
Good luck.
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Chicken Hot Pot with La Giang Leaves: A Vietnamese Classic