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Chicken Hot Pot with Bird's Eye Chilies
Rate this recipeChicken stewed with bird's eye chilies, in a broth made from chicken cooked with vegetables, mushrooms and chilies, is a delicious, irresistible Vietnamese dish for cold days.
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
Medium
Ingredients
Whole chicken
2 kg
Young coconuts
1 piece
Daikon radish
1 piece
Shiitake mushrooms
50 g
Lemongrass
4 stalk
Onion
300 g
Bird's eye chilies
50 piece
Goji berries
1 tablespoon
Implementation Steps
01
Clean the chicken and chop it into bite-sized pieces. Marinate with 1 spoonful of minced shallots and garlic and 1 spoonful of seasoning powder, and leave for about 15 – 20 minutes to absorb the seasoning.
02
Peel the onion, cut it into wedges and drain. Wash and bruise the lemongrass. Heat cooking oil in a pan and briefly fry the onion, then lift it out. Next, fry the lemongrass until fragrant. Add the marinated chicken and fry until firm and golden.
03
Lightly crush the bird's eye chilies (without breaking them apart). Wash the goji berries. Briefly blanch the shiitake mushrooms, trim the stems and wash. Wash, peel and cut the daikon into pieces about 1cm thick. Wash and drain the fresh vegetables.
Bring 500ml of fresh coconut water and 1 l of water to the boil. Add the chicken, lemongrass and crushed chilies, season with 1 spoonful of seasoning powder and 1 spoonful of soy sauce, then cover and simmer gently.
Bring 500ml of fresh coconut water and 1 l of water to the boil. Add the chicken, lemongrass and crushed chilies, season with 1 spoonful of seasoning powder and 1 spoonful of soy sauce, then cover and simmer gently.
04
After about 5 – 7 minutes, uncover and add the daikon and shiitake mushrooms. When the chicken is tender, add the onion and goji berries, cook for a few more minutes, then pour into the hot pot.
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Chicken Hot Pot with Bird's Eye Chilies