Delicious and aromatic chicken porridge hotpot with tender and flavorful chicken is definitely a dish not to be missed on cold rainy days. Let’s get cooking with TasteVN and make 3 chicken porridge hotpot dishes with simple recipes right below!
1. Chicken porridge hotpot with shiitake mushrooms
Preparation
30 minutes
Cooking
45 minutes
Difficulty
Easy
Ingredients for Chicken porridge hotpot with shiitake mushrooms Serves 4
Chicken 1 whole (about 1.5kg) Lotus seeds 100 gr Mung beans 100 gr (peeled) Egg yolk 1 piece Minced shallots 10 gr Minced ginger 10 gr Dried shiitake mushrooms 100 gr (fragrant mushrooms) Enoki mushrooms 100 gr Glutinous rice + regular rice 200 gr
How to choose fresh ingredients
How to choose good shiitake mushrooms
You can use fresh or dried shiitake mushrooms!
For dried shiitake mushrooms
Choose those that are firm, not broken, bright in color, and free from white mold spots. You should buy from reputable sources to ensure safety.
For fresh shiitake mushrooms
- Choose those with bright colors, a distinctive aroma, moderate caps, tightly closed, and a slightly brownish-yellow color.
- Choose mushrooms with a firm stem, uniform color; if the mushrooms have bloomed, the gills should be evenly arranged, beautiful, and dry.
- Avoid choosing mushrooms that are bruised, have a rancid smell, or are slimy. If you see mushrooms that are dark brown, do not buy them, as they may be toxic mushrooms.
How to choose delicious, fragrant lotus seeds
- You should buy lotus seeds still in their shells and shell them yourself. Although this takes some time, you will have fresh lotus seeds and feel more secure when using them.
- When buying fresh shelled lotus seeds, choose those that are mature, plump, with an outer color of creamy white or dark yellow. When cooked, these lotus seeds will have a distinctive aroma. Especially, these lotus seeds will not be chewy and are very delicious.
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How to prepare Shiitake Mushroom Chicken Porridge Hotpot
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Prepare the chicken
Buy a whole chicken, use salt to scrub all over the chicken, then rinse with clean water and cut it into bite-sized pieces.
Keep the head, neck, and wings separate for later use in the porridge pot.
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Prepare other ingredients
Dried shiitake mushrooms should be soaked in warm water for about 30 minutes, then rinsed and rubbed under clean running water several times to remove sand, cut off the mushroom stems, and then cut them in half.
For lotus seeds, you can buy fresh or dried lotus seeds.
- For fresh lotus seeds: You need to peel the lotus seeds, remove the bitter core, and rinse them well to avoid bitterness if the core remains.
- For dried lotus seeds from the supermarket: you need to soak them in water for about 2 hours to allow the seeds to expand evenly and not be hard.
Then, boil the lotus seeds in water for about 20 minutes to soften them quickly, saving time when cooking. After that, remove the lotus seeds to a bowl.
Trim the root ends of the enoki mushrooms and rinse them clean.
Tips for quickly softening dried shiitake mushrooms and cleaning sand
- Soak shiitake mushrooms in water for at least 8 hours or overnight for even expansion.
- After soaking, rinse the mushrooms under clean running water several times to completely remove sand and dirt.
- It is recommended to cut off the mushroom stems because they are quite tough and not pleasant to eat.
- When soaking, add a little salt to help easily remove dust and dirt, while allowing the mushroom roots to come into contact with the water surface.
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Cook the porridge
Soak the mung beans in water for 15 minutes. Soak the glutinous rice and regular rice in water for 30 – 45 minutes to allow the rice to expand.
After soaking, rinse them again with water to remove any residue. Put the rice in a pot along with the soaked lotus seeds, add about 500ml of water, and cook until the porridge is evenly expanded.
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Stir-fried chicken
Place a pot on the stove, add 1 tablespoon of cooking oil, then add minced onion and garlic to sauté until fragrant. When the onion and garlic become aromatic, add the chicken’s head, neck, and wings and stir-fry until the chicken is firm, then add the shiitake mushrooms to stir-fry together.
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Cook porridge hotpot
Season the chicken with 3 teaspoons of seasoning powder, 1 teaspoon of monosodium glutamate, 1 teaspoon of salt, 1 tablespoon of sugar, and stir well for the seasonings to blend.
Continue to add the cooked porridge into the pot, stir continuously, and cook the porridge hotpot on low heat for about 15 minutes, then add the egg yolks.
Stir well until the egg yolks dissolve to complete.
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Finished Product
When eating, you place the hot pot on the stove, add chicken and enoki mushrooms to enjoy together. The chicken porridge hot pot is soft, delicious, and appealing, with chewy chicken combined with soft porridge, fragrant and chewy shiitake mushrooms, and creamy egg yolks that will surely satisfy you!
2. Green Bean Chicken Porridge Hot Pot
Preparation
15 minutes
Cooking
50 minutes
Difficulty
Easy
Ingredients for Green Bean Chicken Porridge Hot Pot For 4 people
Chicken 1 whole (about 1.2kg) Beef 200 gr Sticky rice + regular rice 200 gr Green beans 100 gr (peeled) Bean curd 20 gr Egg yolks 4 pieces Green onions 2 stalks Accompanying vegetables 200 gr (wormwood/celery/enoki mushrooms…) Fried dough sticks A little (for serving) Shallots 10 gr
How to Choose Fresh and Delicious Beef
- Choose small, tender pieces of meat with fine grain, bright red color, not dark red, and the fat should be light yellow and have good elasticity when pressed.
- Avoid selecting dark red meat and dark yellow fat, as well as large grain, because that indicates old beef, which is tough to eat.
- If the meat has small white nodules that easily detach, it could be tapeworms; do not buy it. You should also limit purchasing small pre-cut pieces of meat, as they often contain tapeworms.
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How to prepare Chicken Porridge Hotpot with Mung Beans
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Prepare the chicken
Buy a whole chicken, rub salt all over the body, then rinse with clean water and cut into bite-sized pieces.
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Prepare other ingredients
Rinse the beef briefly with diluted salt water to remove any unpleasant smell, then rinse again with clean water and slice it thinly.
Wash the accompanying vegetables and let them drain. Remove the roots from the scallions, wash them, and chop finely.
Peel the shallots, wash them, slice them, and soak in diluted salt water for about 15 minutes, then take them out.
Add oil to the pan, wait for the oil to heat up, then add the shallots and fry over medium heat until they turn crispy and golden. After that, pour the shallots into a sieve to make them crispier.
Tips for frying crispy shallots
- Fry the shallots in a large amount of oil to ensure they are crisp and evenly golden.
- You should wait for the oil to be just warm before adding the shallots; do not add them too early as they will become soft, and if added too late, they will burn.
- When the shallots start to turn golden, turn off the heat immediately and stir them gently 3 – 4 times with chopsticks before taking them out, as leaving them to brown more before turning off the heat will make them bitter.
- Before frying, you can sun-dry the shallots for an hour to make them crispier.
Tips for storing leftover shallots
For the shallots that are not used up, place them in an food storage container or a sealed bag and store them at room temperature or in the refrigerator for about 1 – 2 months.
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Cook the porridge hotpot
Rinse the regular rice and sticky rice to remove any dirt. Add the regular rice to a pot of boiling water and cook for 10 minutes until the rice swells.
Then add the sticky rice, green beans, and bamboo shoots along with 1 tablespoon of cooking oil, stir well, and simmer for 40 minutes until the porridge is soft.
After the porridge is cooked, season the pot with 1 tablespoon of fish sauce, 1/2 tablespoon of seasoning powder, and 1 tablespoon of sugar, and stir well to dissolve the spices.
Continue adding chopped green onions, fried onions, and a little pepper on top to finish.
When eating, bring the hotpot to the table, add 4 eggs and stir well, then add chicken, beef, and accompanying vegetables into the boiling hotpot, cook until done, and enjoy!
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Final product
The Chicken and Green Bean Porridge Hotpot is delicious, with soft porridge, tender chicken that is not mushy, combined with the creamy taste of eggs and various accompanying vegetables that are incredibly appealing.
You can enjoy it with a bowl of spicy fish sauce to enhance the flavor of the hotpot!
3. Fried Rice Porridge Hotpot
Preparation
20 minutes
Cooking
30 minutes
Difficulty
Easy
Ingredients for Fried Rice Chicken Porridge Hot Pot Serves 4
Chicken 1 kg Glutinous rice + regular rice 200 gr Onion and cilantro 50 gr Lettuce A little Basil A little
How to make Fried Rice Chicken Porridge Hot Pot
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Prepare and marinate chicken
Wash the chicken with salt to eliminate any unpleasant smell, then rinse thoroughly with water.
Use a knife to separate the chicken meat, cutting it into small bite-sized pieces, and set aside the bones to cook the porridge.
Marinate the chicken pieces with 1 teaspoon of pepper, 1 teaspoon of seasoning, 1 tablespoon of fish sauce, and 1 teaspoon of sugar, mix well and let the chicken marinate for about 20 minutes for the flavors to penetrate.
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Prepare other ingredients
Soak the lettuce in diluted salt water for about 10 minutes, then rinse with clean water and cut into small pieces.
Pick the basil leaves, wash them thoroughly, and let them drain. Wash the scallions and cilantro, then chop finely.
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Roast the rice
Wash the glutinous rice and regular rice to remove dirt. Then put the rice in a pot and stir continuously over low heat until the rice turns slightly yellow, then turn off the heat.
Next, put the roasted rice into a blender to grind it into a fine powder.
Note: If you don’t have a blender, you can also rinse the roasted rice and directly put it into the pot to cook, but the time for the porridge to become soft will take a bit longer!
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Cooking porridge hotpot
Add the ground rice into the pot and pour in 200ml of water, cook until the porridge boils, then add the chicken bones to simmer for a sweet broth.
Cook the porridge on low heat for about 30 minutes until it expands and softens, then season the pot with the following ingredients in order: 1 teaspoon of seasoning powder, 1 teaspoon of salt, 1 teaspoon of fish sauce, stir well for the seasonings to dissolve, turn off the heat to finish.
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Finished product
When eating, place the porridge hotpot on the stove, bring to a boil, then add the chicken meat to cook through, ladle into bowls and enjoy with lettuce, basil, and some chopped green onions or chilies to enhance the flavor.
The chicken porridge hotpot with soft, delicious, and steaming porridge combined with tender chicken meat will definitely be an essential dish on rainy days or cold winter days!
Tips for cooking delicious, soft porridge
- It is recommended to use sticky rice combined with regular rice to make the porridge more appealing and creamy.
- Before cooking, soak the rice in water for 30 minutes or lightly roast the rice until it turns slightly yellow so that the porridge cooks faster and the grains do not break.
- You should measure the water to be added to the pot at a ratio of 1:3 (1 part rice, 3 parts water) to achieve a desirable thickness for the porridge. However, for chicken hot pot porridge, you can add a bit more water to make the dish more attractive and authentic!
- When cooking porridge, adding a little cooking oil will help the porridge shine and have a richer, more appealing flavor.
- Do not add chicken or any type of meat directly while cooking, as this will make the porridge cloudy and the flavors will mix unpleasantly. Wait until the porridge is fully cooked before adding the meat and cook together for about 10 minutes, then turn off the heat to finish.
How to choose fresh, delicious chicken
When buying live chicken
- Hold two chickens of the same size; the heavier one will have firmer meat.
- Choose chickens with sharp beaks, shiny color, no slimy discharge at the beak, a relaxed crop, straight, slender legs, evenly sized legs, no scratches, no broken or chipped nails, and no red spots or strange marks on the legs.
- Lift the feathers to see that the chicken skin is thin and soft; if you gently squeeze the body of the chicken, it should feel firm, not flabby, with some large yellow streaks under the breast and wings. Under the wings and armpits, if you can see the flesh and blood vessels, it indicates that the chicken is firm and not fatty.
When buying pre-prepared chicken
- You should choose native chicken with light yellow skin, do not buy white-skinned chicken as it is super-egg chicken, which is not as delicious. You can use your hand to press it; if the meat is still firm, then you should buy it.
- Native chicken skin is thin, smooth, and has high elasticity. Choose chicken that looks fresh, with no foul smell or antibiotic scent, and the skin should not have any bruises or blood clots. To buy good chicken, you should avoid dark-skinned chickens as they are those that died before being processed.
- Additionally, to avoid buying water-injected chicken, pay attention and use your hand to press the areas suspected of being injected with water (mainly thighs and breasts) to check; if you find it flabby, slippery, or deformed, do not buy it. These injected chemicals are not good for health.
How to clean chicken that is fresh and odor-free
For live chicken
- When the chicken has been bled and is dead, dip it into cold water to soak the entire body of the chicken. Then take it out and rub rice vinegar all over the chicken, leave it for 10 minutes to allow the chicken’s pores to open up.
- Next, boil water (boiling vigorously) to 100 degrees Celsius, dip the whole chicken into the boiling water, turn it over, and dip the legs and head. Then remove the chicken to pluck the feathers.
- You should clean the feathers thoroughly, remove the oil gland from the tail, and use a mixture of salt and vinegar to wash the chicken thoroughly.
- After cleaning the feathers thoroughly, you can soak the chicken in water for about 20 minutes.
For pre-processed chicken
- Mix vinegar and salt in the ratio of 2 salt to 1 vinegar, then rub it all over the chicken, scrubbing multiple times, and then rinse thoroughly with clean water.
- Rub lemon and salt on the chicken skin or use a little ginger and white wine to rub on the chicken to effectively eliminate odors.
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Let’s make immediately 3 ways to cook chicken porridge hot pot that are extremely delicious and attractive with the recipe shared by TasteVN, wish you success!
*Refer to images and recipes from the YouTube channels culinary tv, NOW CULINARY and Vietnamese Cuisine
