How to Cook Delicious Sour Bamboo Shoot Chicken Hotpot that Everyone Will Love

How to make sour bamboo shoot chicken hot pot

• 1

  Prepare the chicken

  First, take the chicken and rub some salt all over the surface of the meat for about 3 – 5 minutes, then rinse it several times with clean water and let it drain.

  Next, use a knife to cut the chicken into bite-sized pieces.

  Effective ways to remove the smell of chicken

  • Method 1: Prepare a mixture of vinegar mixed with salt (in a ratio of 2:1), and rub it all over the chicken for 3 – 5 minutes, then rinse several times with clean water.
  • Method 2: Use a mixture of lemon with a little salt and rub it on the chicken just like the method above.
  • Method 3: Smash some ginger and rub it on all sides of the meat with white alcohol, then rinse it again with water.

  See details: Effective ways to remove the smell of chicken

  

  
• 2

  Prepare the other ingredients

  To reduce the saltiness and sourness of the sour bamboo shoots, soak them in 500ml of clean water for about 5 minutes, then rinse several times with clean water and let them drain.

  For the water spinach and amaranth, remove the damaged and wilted leaves, only picking the young leaves, and wash them 1 – 2 times with water until clean, then let them drain.

  For the loofah and carrot, use a peeler to peel off the skin, then rinse directly under clean running water, let them drain, and cut into bite-sized pieces.

  Next, take a bowl and soak 50g of shiitake mushrooms in 200ml of clean water for about 3 – 5 minutes. When the mushrooms are soft, drain the water, cut off the stems, rinse until clean, and let them drain.

  Green onion should have the roots removed, rinsed clean, drained, and chopped finely. Finally, red onion and garlic should be peeled, then 2 cloves of red onion and garlic should be minced, while the remaining red onion should be sliced thinly along with the bird’s eye chili.

  

  

  

  
• 3

  Marinate the chicken

  Next, you place the chopped chicken into a bowl, then marinate it with all the minced shallots and garlic, 1 spoon of cooking oil and 1 tablespoon of fish sauce.

  Use chopsticks to mix well and let the chicken absorb the seasoning for 30 minutes.

  

  
• 4

  Make the salt and pepper dipping sauce for chicken

  You take a mortar and add 4 teaspoons of salt and 1 teaspoon of peppercorns, use a pestle to grind until the mixture is fine.

  Then, you put the ground mixture into a bowl along with 1/2 a lime, 1 shallot, and 1 sliced chili pepper.

  

  

  
• 5

  Prepare the hot pot broth

  You place a pot on the stove with 1 tablespoon of cooking oil and turn it on to medium heat. When the oil is hot, add all the marinated chicken and stir-fry for about 5 minutes.

  When the chicken is slightly firm, add 300g of sour bamboo shoots and 50g of shiitake mushrooms, and continue to stir-fry with chopsticks for another 2 – 3 minutes.

  Next, add 4 cups of filtered water (rice bowl) to the pot, season with 2 teaspoons of salt and 1 teaspoon of ground pepper, and cook on high heat until the water in the pot boils.

  When the hot pot broth is boiling and the ingredients are tender, adjust the seasoning to taste, add the finely chopped scallions, and turn off the heat to complete the dish.

  

  

  

  
• 6

  Final Product

  And just like that, in the blink of an eye, we have completed the sour bamboo chicken hot pot excellently!

  The hot pot broth is a perfect combination of a light sweet taste with a hint of sourness from the crunchy sour bamboo. On top of that, the chicken is firm and flavorful, blending beautifully with the soft shiitake mushrooms—absolutely fantastic.

  When enjoying it, you can add carrots and water spinach, amaranth, and loofah into the pot as sides. Dipping the chicken in a bowl of spicy salt and pepper makes it even better!