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Preparation
20 minutes
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Cooking
45 minutes
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Difficulty
Easy
Spicy chicken hotpot vegetarian is a vegetarian dish perfect for chilly days. This is an easy-to-eat, light hotpot with little oil but still carries an irresistible rich flavor. Let’s get cooking this dish right away!
Ingredients for Spicy Chicken Hotpot Vegetarian For 5 people
Vegetarian chicken thighs 300 gr Enoki mushrooms 150 gr Sweet corn 100 gr Carrot 100 gr Young corn 100 gr Red apple 30 gr Spicy chili 70 gr Minced shallots 1 teaspoon Minced ginger 1 teaspoon Fresh coconut water 800 ml Cooking oil 2 tablespoons Vegetarian fish sauce 1 tablespoon Vegetarian seasoning powder 2 teaspoons Sugar 2 teaspoons Salt 2 teaspoons
How to choose fresh ingredients
How to choose fresh corn
- For choosing sweet corn, you should select ears that have not been exposed to too much sunlight, with husks that are easily dried and turning yellow. Choose those with husks still green tightly wrapping around the corn cob, and the corn silk should still be soft.
- You can further check the corn kernels; when you open the husk, the kernels should be uniform and shiny. If it feels just right in your hand, and is long and straight, there is a very high chance that these are delicious and sweet corn ears.
How to choose fresh carrots
- A good carrot will have a long and straight shape, smooth skin, and a bright color. You will feel its firmness and weight when holding it in your hand.
- Avoid buying those that are bruised, misshapen, or have dark spots on the outside.
- Choose carrots that have an even orange color; do not select those that are too dark, as they may have been sprayed with chemicals.
How to choose fresh chili peppers
- Chili peppers are an essential ingredient in this dish. You should not choose peppers that appear wilted, have brown spots, or have fallen off the stem, as these are old chili peppers.
- Instead, you can pick those that still have the stem intact, are plump and shiny, as well as having bright colors, without any strange black spots.
How to choose vegetarian chicken thighs
- Vegetarian chicken thighs can be bought ready-made in supermarkets and stores, or you can make them at home if you have the time!
- You can substitute vegetarian chicken thighs with your favorite mushrooms such as chicken leg mushrooms, reishi mushrooms, oyster mushrooms,… You can also use vegetarian sausage or white tofu as alternatives depending on your preference.
-800x450-1-1.jpg "How to Cook Spicy Chicken Hotpot with Unique Flavors for the Dining Table 2")
How to make Spicy Chicken Hotpot (Vegetarian)
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Prepare and simmer the vegetables
Peel the carrots, wash them clean, carve them into flowers, and cut into thin slices. Remove the husks and corn silk from the sweet corn, wash it clean and cut into pieces about 2 finger lengths.
Wash the baby corn and jujubes. Trim the roots of the enoki mushrooms and wash them clean.
Place a pot on the stove, add 800ml of fresh coconut water along with 400ml of plain water. Next, add the vegetables including 100g of sweet corn, 100g of baby corn, and 100g of carrots, then bring to a boil for about 10 minutes.
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Fry the vegetarian chicken thighs
While waiting for the broth to boil, we will fry the vegetarian chicken thighs.
Add 2 tablespoons of cooking oil to the pan, wait for the oil to heat up, then add the vegetarian chicken thighs. Fry the thighs until golden brown, then remove. This frying step helps the chicken thighs become chewy and fragrant when cooking the hotpot.
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Stir-fry the chicken thighs and red jujube
Retain a little oil after frying the vegetarian chicken thighs, then add 1/2 of the chopped shallots and ginger to stir-fry until fragrant, then add the red jujube and the fried chicken thighs to stir-fry over medium heat.
Gradually add the seasonings including: 1 teaspoon of sugar, 1 teaspoon of vegetarian seasoning, and 1 tablespoon of vegetarian fish sauce to taste.
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Cooking the hot pot broth
The broth from the first step has been boiling for a while, we will add the red dates along with the sautéed vegetarian chicken thighs and cleaned bird’s eye chili into the pot. Continue to add the remaining minced ginger and shallots and cook for 20 minutes.
Add a little seasoning: 1 teaspoon of sugar, 1 teaspoon of vegetarian seasoning, and 2 teaspoons of salt, stirring well for the seasonings to blend together. You can adjust the seasoning to your family’s taste!
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Final product
The vegetarian chicken hot pot with bird’s eye chili is an incredibly appealing vegetarian dish; you can add a few slices of ginger along with mustard greens and enoki mushrooms to the hot pot, which will be delicious whether served with rice or noodles. This dish is light, sweet, and rich in flavor, and it will be a great choice for the upcoming chilly days!
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There’s no need to be too complicated, just take a little time to roll up your sleeves in the kitchen, and you will have a delicious vegetarian chicken hot pot with spicy bird’s eye chili for your family. Wish you success with this dish!
*Source for the recipe and images from the YouTube channel Bà Mẹ Quê
