How to Cook Delicious and Addictive Chicken and Epazote Hotpot
- Prep
20 mins
- Cook
30 mins
- Difficulty
Easy
Chicken and Epazote Hotpot is a famous dish originating from [place name missing] and has since spread to many regions, especially Da Lat where its unique flavor captivates diners. Let’s explore this simple recipe from Dien May XANH to make this delicious and addictive Chicken and Epazote Hotpot right at home!
Ingredients for Chicken and Epazote Hotpot
Serves 4
Chicken 1 whole
(1.5kg)
Epazote 100 gr
Pickled Bamboo Shoots 300 gr
Fish Sauce 2 tbsp
Lime 1
Garlic 3 cloves
Shallots 3
Bird’s Eye Chili 2
Cooking Oil 2 tbsp
Common Seasonings 1 pinch
(sugar/ salt/ MSG/ seasoning powder/ ground pepper)
Equipment
How to Choose Fresh Ingredients
How to Choose Fresh Chicken
- Good quality chicken will have a characteristic golden skin. The outer skin is thin, smooth to the touch, not too rough, and has good elasticity.
- The chicken meat inside has a natural pinkish-red color, not too pale or too dark. Especially, the chicken meat does not have bruises or blood clots. Parts of the meat that are slightly pale or darker gray are from chickens that died before being slaughtered.
- If buying processed and packaged chicken, carefully check the expiration date and packaging date, and check if the seal of the bag is still intact.
How to Choose Fresh Epazote
- Choose epazote leaves that are still green, fresh, firm, and intact.
- Avoid buying epazote that is wilted, bruised, or has broken stems and torn leaves.
- This herb is readily available in supermarkets, local markets, or vegetable stalls, making it easy to find in many places.
Instructions for Chicken and Epazote Hotpot
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Prepare the Ingredients
Remove the tough stems from the epazote, picking the fresh green leaves and discarding any wilted or torn ones. Rinse the epazote thoroughly under running water and drain in a colander.
Rinse the pre-pickled bamboo shoots briefly under cold water to remove any dirt. Cut into bite-sized pieces and set aside on a plate.
Rub the chicken with salt and lime to remove any unpleasant odor, then rinse thoroughly under cold water. Chop the chicken into bite-sized pieces.
How to Reduce Chicken Odor Easily
- After removing the feathers, remove the preen gland at the tail of the chicken as it is a source of odor.
- Then, rub salt all over the chicken and rub half a lime all over the surface.
- Rinse the chicken thoroughly with cold water and let it drain.
See details:
-
Crush the Epazote
After rinsing and draining the epazote, put half of it into a mortar along with 3 cloves of garlic, 3 shallots, and 2 bird’s eye chilies.
Keep the remaining epazote to add to the hotpot while cooking for a fresher aroma.
Grind the epazote, garlic, shallots, and chilies until finely crushed and well combined.
-
Marinate the Chicken
Place the cleaned chicken into a large pot along with the crushed epazote mixture.
Mix well to coat the chicken evenly with the epazote. Season with 1 tsp salt, 1 tbsp seasoning powder, 1 tbsp fish sauce, 1 tbsp sugar, and a pinch of ground pepper.
Toss everything together until the chicken is fully coated with the seasonings. Marinate for at least 30 minutes to allow the chicken to absorb the flavors.
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Cook the Chicken and Epazote Hotpot
Place a pot over high heat and heat 2 tbsp of cooking oil. Once the oil is hot, add the marinated chicken and stir-fry quickly.
When the chicken is slightly browned, pour 2 liters of water into the pot. Season the broth with 1 tbsp fish sauce, 1 tbsp sugar, 1 tsp MSG, and 1 tsp seasoning powder. Stir well to dissolve the seasonings.
Bring the pot to a boil over high heat, then reduce to medium heat and simmer for about 20 minutes, or until the chicken is tender. Skim off any foam that rises to the surface during cooking.
After 20 minutes, when the chicken is tender and flavorful, and the broth has reduced slightly, adjust the seasoning to taste and turn off the heat.
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Final Product
The flavorful and aromatic Chicken and Epazote Hotpot is now complete! To serve, reheat the pot until boiling, add the pickled bamboo shoots and fresh epazote, and wait for about 2 minutes before enjoying.
The broth is rich and savory, with a hint of sweetness from the chicken, and the gentle aroma of epazote blends perfectly with the tangy pickled bamboo shoots. The chicken is tender, flavorful, and cooked to perfection.
Enjoy the Chicken and Epazote Hotpot with fresh rice noodles for a delicious and satisfying meal, perfect for a weekend gathering with family.
Above is the article guiding how to make a fragrant and attractive dish, extremely simple and easy to do that anyone can make. We wish you success with this recipe from Dien May XANH!
*Recipe and image source shared from Facebook: Dương Sunny.
