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Hot and Sour Chicken Hot Pot with La Giang Leaves
Rate this recipeTreat the whole family to something nourishing this week with this super-easy chicken hot pot with la giang leaves – everyone will love it.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
8
Time
60 minutes
Servings
4
Level
Easy
Ingredients
Chicken
1 whole
La giang leaves
150 g
Spring onions
2 stalk
Onions
1 piece
Minced garlic
1 tablespoon
Lemongrass
3 stalk
Fresh rice vermicelli
300 g
Water spinach
100 g
Implementation Steps
01
- Chop the chicken into bite-sized pieces, wash and marinate with a little salt, sugar and seasoning powder for about 20 minutes so it absorbs the flavour.
- Heat a pot and fry the garlic. When it's fragrant, lift the garlic out and set aside.
- Heat a pot and fry the garlic. When it's fragrant, lift the garlic out and set aside.
02
- Add the bruised lemongrass stalks and chillies to the pot.
- Stir-fry until fragrant, then add the chicken and stir-fry until it firms up.
- Add 7 bowls of cold water to the pot.
- Stir-fry until fragrant, then add the chicken and stir-fry until it firms up.
- Add 7 bowls of cold water to the pot.
03
- When the water boils, skim off the foam.
- When the chicken is cooked and tender, add the la giang leaves.
- Adjust the seasoning with a little seasoning powder, fish sauce and sugar.
- When the chicken is cooked and tender, add the la giang leaves.
- Adjust the seasoning with a little seasoning powder, fish sauce and sugar.
04
- Thinly slice the onions.
- Finely chop the chillies.
- Finely chop the sawtooth coriander.
Add all of these to the hot pot.
- Finely chop the chillies.
- Finely chop the sawtooth coriander.
Add all of these to the hot pot.
05
- This dish is easy to make, so cook it often for the family to enjoy. It's also delicious served with rice in place of a main dish.
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