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Preparation
35 minutes
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Cooking
35 minutes
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Difficulty
Easy
Coconut chicken hotpot is a hotpot dish that is delicious and attractive with a rich and unforgettable flavor, yet extremely simple and not too complicated. Today, let’s join TasteVN to the kitchen to make this wonderful hotpot for the family members to enjoy!
Ingredients for Coconut Chicken Hotpot For 3 people
Chicken 500 gr Coconut water 400 ml Water spinach 100 gr Chrysanthemum greens 100 gr Watercress 50 gr Lemongrass 4 stalks Shallots 5 bulbs Cooking oil 2 tablespoons Fish sauce 1 tablespoon Common spices a little (salt/ seasoning powder)
How to choose fresh ingredients
How to choose fresh and clean chicken
- Prioritize choosing pieces of chicken with a dry surface; when pressed with your hand, if you can feel the elasticity, it is fresh meat, just slaughtered.
- The color of good chicken meat is light yellow, bright, and when smelled, it has a distinctive raw meat scent, with no strange odor. You should pay attention to this characteristic!
- Avoid buying pieces of meat that are soft, have a pale white color, or slightly greyish color as they may have been chemically treated or stored for too long, leading to spoilage and unavailability for use.
How to choose fresh, sweet coconuts
- For coconuts that have not been peeled, you should prioritize choosing those that are still in clusters, without any broken or detached ones. At the same time, carefully observe to select coconuts of moderate size, as usually larger fruits will have reduced sweetness.
- Additionally, you should pay attention to the stalk; if the coconut’s stalk is bubbling, it is likely that it has been injected with sugar to enhance the sweetness of the coconut water. Keep this in mind!
- If using peeled coconuts, you should pay attention to the skin of the coconut. When you see the skin slightly darkened, that indicates a good coconut; conversely, if the coconut remains white as initially, it may have been soaked in chemicals.
How to cook Coconut Water Chicken Hotpot
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Prepare the ingredients
For shallots, peel, wash, and then mince 2 bulbs finely.
For lemongrass, wash it thoroughly with water to remove any dirt on the outside. Then, cut one stalk into thin slices, and the remaining part cut into segments about 3 finger lengths long.
For water spinach, select the tender tops and fresh leaves, discarding the roots, wilted, and yellow leaves. Next, wash the water spinach thoroughly and place it in a colander to drain.
For chrysanthemum greens, select the tender tops and young leaves, then wash and drain.
For watercress, remove any wilted or bruised leaves, and trim off any old stems (if any). Then soak in diluted salt water for about 5 minutes, then rinse with clean water and drain.
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Prepare and marinate chicken
Wash the chicken thoroughly, remove odors with salt, rinse with clean water, and let it drain. Cut the chicken into bite-sized pieces, then place it on a large plate.
How to prepare chicken without a fishy smell- Method 1: To remove the odor from the chicken, cut off the fat glands, pluck all the feathers, remove all the fat attached to the chicken, and wash away any remaining blood inside the chicken.
- Method 2: After the chicken has been cleaned, use crushed ginger to rub around the chicken body for about 10 minutes, then rinse multiple times with water to reduce the fishy smell.
- Method 3: Use white wine mixed with salt, then rub it all over the chicken body and rinse several times with water to ensure the chicken is clean.
See details: The simplest tips to remove chicken odor when cooking
Add 1 teaspoon of seasoning and 1 tablespoon of fish sauce into a bowl and mix well.
Next, add the peeled shallots and cut lemongrass to the plate of chicken. Then, pour the fish sauce and seasoning mixture over the chicken, mix well, and let it marinate for about 30 minutes for the chicken to absorb the flavors.
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Stir-fry chicken
Place a pot on the stove, add 2 tablespoons of cooking oil, then add chopped lemongrass and minced shallots, stir-fry until fragrant over high heat.
Next, add the marinated chicken and stir-fry for 7 minutes over high heat until the chicken is firm.
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Cook the hotpot
When the chicken is firm, add 400ml of coconut water and 300ml of filtered water to the pot, then cover and cook for 15 minutes over medium heat.
To make the broth clearer, use a ladle to skim off the foam!
Continue to cook over medium heat for 10 – 15 minutes, then add one teaspoon of salt and one teaspoon of seasoning and stir well.
Finally, just add the prepared vegetables, and we have completed the coconut chicken hotpot.
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Final Product
The coconut chicken hotpot just cooked is steaming hot with a fragrant smell of lemongrass, subtly infused with the aroma of coconut water. When enjoying, we will be impressed by the sweet flavor from the coconut water, tender chicken meat, seasoned to perfection.
This hotpot dish will taste fantastic when served with rice noodles or noodles. Don’t forget to dip the chicken in a bowl of salt and chili for a complete dining experience!
Above is a detailed guide on how to make coconut chicken hotpot that is fragrant, attractive, and extremely simple, very suitable for changing the taste for the family’s weekend meal. Wish you success with this recipe from TasteVN!
