How to make chicken hotpot with sour e leaves

E leaf, or lemon basil leaf, a distinctive spice from south central and Central Highlands regions, has its roots in Phu Yen and has become a delicacy in Da Lat. It offers a citrusy and herbal flavor.

This recipe serves four to five people and provides 2,856 kcal in total. It takes about 40 minutes.

Ingredients

– 1 whole chicken. Choose free-range chicken for a more robust, tasty, and aromatic meat flavor.

– 1 bunch of e leaves. Ensure the leaves stay fresh by avoiding soaking them too long.

– Green chili, lemongrass, shallots, garlic

– Fish sauce, salt, stock powder, sugar, pepper

– Coconut water or mineral water

– Mushrooms (such as shimeji and seafood mushrooms), bamboo shoots

– Vermicelli or noodles

Instructions

1. Preparation

a. Prepare e leaves and aromatics

– Pick young leaves from the bunch, wash them.

– Leave the stems. Add them to the broth later for enhanced aroma.

– Crush a few lmeaves with green chili until smooth, then divide into two parts.

– Mix one part of the mixture with dry roasted salt for dipping. The other part is used to marinate the chicken.

– Chop shallots and garlic.

– Crush lemongrass and chop the base into thin slices. Cut the long stem into pieces and add to the hot pot for flavor.

Lemongrass, e leaves, chilies, and garlic play a significant role in developing the aromatic flavor of the broth. Photo by VnExpress/Bui Thuy

b. Prepare chicken

– Thoroughly clean the chicken by rubbing it with lemon and salt.

– Wash it several times until clean, then drain and cut into bite-sized pieces.

Pickets of a chicken and its organs to be added to the hotpot. Photo by VnExpress/Bui Thuy

– Combine chicken with half of the basil leaves and crushed green chili.

– Add half of the lemongrass, minced shallots and garlic.

– Season with 2 tablespoons of fish sauce, 1 teaspoon of salt, 1 teaspoon of stock powder, 1 teaspoon of pepper.

– Mix well and marinate for 30 minutes.

After marinating, the chicken takes on a light greenish color coming from the combination of e leaves and green chilies. Photo by VnExpress/Bui Thuy

c. Prepare bamboo shoots and mushrooms

The slices of fresh bamboo shoots have a vibrant, golden-bright color. Photo by VnExpress/Bui Thuy

– Peel bamboo shoots, then slice thinly.

– Boil the bamboo slices 3-4 times to remove bitterness. Remember to keep the lid open.

– Optionally, stir-fry and season with a pinch of salt and a teaspoon of fish sauce for extra flavor

– Wash mushrooms with diluted salt water and drain.

Shimeji and seafood mushrooms are commonly used in this hotpot dish. Photo by VnExpress/Bui Thuy

2. Cooking process

– Fry the remaining onions, garlic, and lemongrass.

– Add the marinated chicken and stir-fry.

As the chicken is cooked, it becomes firmer in terms of texture, and its color deepens to a richer shade of yellow. Photo by VnExpress/Bui Thuy

– For the best broth, use mineral water or fresh coconut water for sweetness.

– Add lemongrass and the stems of e leaves.

– Cook over medium heat until the chicken is sweet and tender.

– Adjust seasoning, add green chili and bamboo shoots.

– Crush e leaves lightly before serving to release fragrant essential oils.

A golden chicken hotpot adorned with e leaves and mushrooms, surrounded by a layer of chicken fat. Photo by VnExpress/Bui Thuy

3. Finished product

Dip chicken in salt and crushed green chili leaves. Experience the soft and sweet chicken, complemented by the aromatic e leaves in the light but aromatic broth. Pair it with crispy bamboo shoots, sweet mushrooms, and a hint of spiciness from green chili.