Chicken hotpot will be an attractive hotpot dish for family and friends on weekends. Let’s get cooking right away with 3 delicious recipes for spicy and sour chicken hotpot, perfect for those cold rainy days!
1. Thai spicy and sour chicken hotpot
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Thai spicy and sour chicken hotpot Serves 3 people
Chicken 1.5 kg Garlic 5 gr Shallots 5 gr Lemongrass 20 gr Lime 1 piece Tomato 1 piece Onion 1 piece Chili 4 pieces Chili sauce 1 tablespoon Tomato sauce 1 tablespoon Annatto oil 1 tablespoon Accompanying vegetables 400 gr (bean sprouts/ napa cabbage/ bok choy/ cilantro)
Tools needed
Ingredient image
How to prepare Spicy Thai Chicken Hotpot
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Prepare the ingredients
Wash the chicken thoroughly with water, drain, and cut into bite-sized pieces about 2 – 3cm.
Finely chop 5g of garlic, 5g of shallots, and 5g of lemongrass.
Cut the tomatoes and onions into wedges, and the remaining 15g of lemongrass into sections.
Chop the chili and coriander leaves.
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Marinate and stir-fry the chicken
Place the cut chicken in a large bowl with 2 teaspoons of seasoning powder, 1/3 teaspoon of salt, 1/4 teaspoon of monosodium glutamate, 1/2 tablespoon of sugar, 1/3 tablespoon of fish sauce, 1 tablespoon of ketchup, 1 tablespoon of chili sauce, 1 tablespoon of annatto oil, and mix well to absorb the spices, marinate for about 15 – 30 minutes.
Heat a pot on the stove with 1 tablespoon of cooking oil, heat the oil, then add the chopped onion, garlic, and lemongrass and sauté until fragrant.
Continue to add the marinated chicken and stir-fry until it is sealed.
You can buy annatto oil at supermarkets, markets, reputable food stores, or you can make it at home for convenience and safety.
See details: How to make red annatto oil – simple, quick, and long-lasting
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Cook the hotpot
When the chicken is browned, add 2 liters of boiling water to the pot. Then add 3 teaspoons of seasoning, 1/2 teaspoon of salt, and 1/2 tablespoon of sugar.
When the stove is almost off, squeeze in 2 tablespoons of lime juice and add the chopped tomatoes, onion, chili, and cilantro, then cook for another 5 minutes before turning off the stove.
Tip:
- Regularly skim off the foam to keep the hotpot broth clear and tastier.
- You can adjust the seasoning to suit your taste.
- If you don’t have lime, you can replace it with vinegar and adjust the sourness to your liking.
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Final product
The Thai sour and spicy chicken hotpot is extremely easy to make, with a delightful sour and spicy flavor of the broth combined with tender, sweet chicken that is very delicious and appealing. You can enjoy it with rice noodles and various vegetables: bean sprouts, napa cabbage, bok choy,…
2. Spicy Sour Chicken Mushroom Hotpot
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Preparation
15 minutes
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Cooking
40 minutes
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Difficulty
Easy
Ingredients for Spicy Sour Chicken Mushroom Hotpot For 3 people
Chicken 700 gr Bone broth 400 ml Straw mushrooms 40 gr Fresh shiitake mushrooms 40 gr (mushrooms) Lemon 1 fruit Lemongrass 2 stalks Ginger 15 gr Lotus root 40 gr Chili powder 1 teaspoon Onion 50 gr Bell pepper 1 fruit Garlic 10 gr Red onion 10 gr Coriander 5 gr
Tools Needed
How to Choose Fresh Delicious Mushrooms
How to Choose Fresh Straw Mushrooms
- Choose mushrooms that are round and have not yet bloomed. When squeezed lightly, they feel a bit firm.
- Select black straw mushrooms as they are tastier than white ones.
- Avoid mushrooms with strange smells, moldy, bruised, or slimy.
How to Choose Fresh Shiitake Mushrooms
- Choose mushrooms with moderate caps, tightly closed, and a slightly yellow-brown color; dark brown mushrooms are toxic.
- Avoid mushrooms that are bruised, slimy, have white mold, or strange smells.
- It is advisable to choose reputable suppliers to buy fresh, clean, and safe mushrooms.
How to Make Spicy Sour Chicken Mushroom Hotpot
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Prepare the ingredients
Wash the ingredients thoroughly, chop the chicken into bite-sized pieces about 2 – 3cm.
Smash the lemongrass with a hammer and cut it into pieces, slice the ginger thinly. Peel the onion and cut it into wedges.
Slice the chili thinly, chop the cilantro into pieces about 0.5 – 1cm. Slice the lotus root thinly. Squeeze the lime to extract the juice.
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Marinate the chicken
Put the chopped chicken into a bowl, season with: 1 teaspoon of seasoning powder, 1 teaspoon of monosodium glutamate, mix well and marinate for 30 minutes.
Heat a pan, add 2 tablespoons of cooking oil, when the oil is hot, add the lemongrass, ginger, garlic, and onion according to the prepared amounts and sauté until fragrant.
Next, add the marinated chicken and stir-fry until cooked through.
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Cooking the hot pot
Place a pot on the stove, pour in the sautéed chicken mixture along with 400ml of bone broth and 400ml of boiling water.
When the chicken hot pot boils, add the seasonings to the pot including: 2 tablespoons of fish sauce, 2 tablespoons of hot pot seasoning, 1 tablespoon of sugar, 40g of lotus root, 40g of straw mushrooms, 40g of fresh shiitake mushrooms and cook for 10 – 15 minutes until the ingredients are cooked, then add chopped cilantro to enhance the aroma.
Tip:
- You can make your own bone broth or for convenience, you can also buy pre-packaged bone broth available in grocery stores and supermarkets.
- Remember to skim off the foam to make the hot pot broth clearer and tastier.
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Final product
The Spicy Sour Mushroom Chicken Hot Pot will make your family dinner warmer. Enjoy the sour and spicy flavor of the broth, the chicken is tender and sweet served with noodles and vegetables is simply delicious.
3. Spicy sour chicken hot pot with chúc leaves
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Preparation
15 minutes
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Cooking
45 minutes
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Difficulty
Easy
Ingredients for Spicy sour chicken hot pot with chúc leaves Serves 3 people
Chicken 1 piece Chúc leaves 10 gr (Thai lime leaves) Horn chili 10 gr Chopped shallots 20 gr Garlic 20 gr Turmeric 20 gr Ginger 20 gr Fermented rice 2 tablespoons (lime juice or vinegar)
Tools needed
How to choose chúc leaves (Thai lime leaves)
- You can buy chúc leaves at the market, grocery stores, or online through e-commerce sites.
- Choose fresh leaves with a dark green color and a fragrant smell. Use your hands to bend the leaves; they should be crispy, not soft and pliable.
- Do not buy leaves that are yellowed, wilted, have brown spots, or are bruised.
How to cook Spicy sour chicken hot pot with chúc leaves
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Prepare the ingredients
Wash the chicken and cut it into bite-sized pieces, about 2 – 3 cm.
Peel and finely chop the garlic, shallots, ginger, and turmeric; slice the horn chili thinly.
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Marinate chicken and stir-fry
Put the chopped chicken into a bowl, marinate with the following seasonings: 20g minced garlic, 20g minced shallots, 20g minced ginger, 20g minced turmeric, 2 tablespoons of seasoning powder, 2 tablespoons of sugar, 2 tablespoons of fish sauce, and mix well. Let the mixture marinate for about 15 minutes for the chicken to absorb the spices.
Heat a pot on the stove and add 2 tablespoons of cooking oil, then add the marinated chicken along with 10g of chili, 10g of chúc leaves (Thai lime leaves), and stir-fry until the chicken is firm.
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Cook the hotpot
After the chicken is firm, add 1.5 liters of water and cook for 20 minutes. Then add 2 tablespoons of sugar, 2 tablespoons of seasoning powder, 2 tablespoons of fish sauce, 2 tablespoons of fermented rice, and use a ladle to stir and dissolve the spices.
Tip:
- You can simmer bones to make broth to enhance the sweetness of the hotpot water.
- If you don’t have fermented rice, you can substitute it with vinegar or lemon juice.
- Fermented rice can be purchased at markets or food stores, or you can make it at home to ensure safety.
See more: 3 easy ways to make quick fermented rice at home without getting moldy
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Final Product
The sour and spicy chicken hotpot will definitely bring you an unforgettable delicious taste, with the characteristic aroma of chúc leaves, the sweet and tender flavor of chicken, and the sour and spicy taste of the hotpot broth served with noodles and herbs that are incredibly delicious.
How to choose and prepare live chicken
When buying live chicken
- Choose chickens with sharp beaks, shiny colors, and no sliminess at the beak. The legs should be straight, slender, and uniform; there should be no scratches, broken nails, or unusual dark, brown, or red spots on the legs.
- Lift the feathers of the chicken and check for thin, soft skin; gently squeeze the body of the chicken to feel firm meat, which indicates good quality.
- Do not choose chickens that have mushy meat, water-filled lumps, or strange spots.
When buying pre-cleaned chicken
- The skin of native chickens will be light yellow with darker areas only in some spots like the breast, wings, and back. Meanwhile, the skin of super-egg chickens will be uniformly white or yellow all over.
- To identify whether the chicken has been dyed, observe the color; if the skin is yellow but the internal fat layer is white, it indicates chemical dyeing, and you should not buy it.
- Choose chickens with thin, elastic skin. The meat should be pinkish-red and have no unpleasant smell.
- Do not choose chickens with mushy, pale skin, black spots, or strange odors. These may be chickens that died before slaughter, are sick, have been injected with drugs, or have been stored for too long.
- To avoid buying water-injected chicken, observe and press on suspicious areas like the thighs and breasts; if the meat feels mushy, swollen, slippery, or deformed, do not buy it.
How to prepare live chicken and remove any unpleasant smells
- Clean the feathers before processing.
- You can use ingredients like vinegar, lemon, ginger, and salt to eliminate bad odors and clean the chicken by evenly applying them and letting it sit for about 10 – 15 minutes, then rinsing with cold water.
See more:
3 Ways to cook sour and spicy chicken hot pot will make your family meal more delicious and appealing. Quickly try making this simple dish. Wishing you success!
*Refer to images and recipes from: YouTube channel Bếp Của Vợ, TasteShare, Cooky TV.
