2 Delicious Spicy Chicken Chili Hot Pot Recipes for a Cold Day
If you’re a chili lover and want to enjoy a delicious, spicy flavor, this chicken chili hot pot is the perfect recipe for you. Let’s make these two amazing chicken chili hot pot dishes together for the whole family to enjoy!
1. Chicken Chili Hot Pot
- Prep Time:30 minutes
- Cook Time:40 minutes
- Difficulty:Medium
Ingredients for Chicken Chili Hot Pot Serves 4
Chicken 1.2 kg(1 whole) Bird’s Eye Chili 100 gr Goji Berries 5 gr Lemongrass 100 gr Garlic 20 gr Onion 1 medium Shallot 20 gr Soy Sauce 2 tablespoons Cooking Oil 100 ml Chicken Bouillon 30 gr
Equipment
Ingredient Photos
How to Make Chicken Chili Hot Pot
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1. Prepare Ingredients
Combine salt and bird’s eye chili in a mortar and pestle; grind until finely minced. Divide into two portions: one for marinating the chicken and one for the dipping sauce.
Peel and mince the shallots and garlic. Peel the onion, cut into wedges, and set aside to drain.
Wash and roughly chop the lemongrass. Rinse the goji berries.
Clean the chicken and cut into 8 pieces. Marinate with minced shallots, garlic, ½ teaspoon chicken bouillon, and 1 tablespoon soy sauce for about 15 minutes.
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2. Cooking
Heat 100ml cooking oil in a pan over high heat. Sauté the lemongrass until fragrant, then remove. Add the chicken and sauté over low heat for about 10 minutes until browned and cooked through. Set aside.
Bring 2 liters of water to a boil in a pot. Add the onion, lemongrass, and chicken.
Add about 100g bird’s eye chili, 30g chicken bouillon, and 1 tablespoon soy sauce. Season to taste. Simmer over medium heat for about 10 minutes until the chicken is tender.
Add the goji berries and cook for another minute before turning off the heat. You can transfer the hot pot to an electric hot pot for easier serving.
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3. Finished Dish
The spicy chili, sweet chicken, and aromatic lemongrass and onion create a unique and rich flavor. What better way to spend a cold, rainy day than enjoying a steaming bowl of chicken chili hot pot with your family.
Serve with your favorite vegetables: amaranth, watercress, fresh noodles, or rice noodles.
A simple dipping sauce of salt, pepper, and lime is the perfect complement!
2. Chicken Simmered in Chili Hot Pot (User-Submitted Recipe)
- Prep Time:45 minutes
- Cook Time:55 minutes
- Difficulty:Easy
Ingredients for Chicken Simmered in Chili Hot Pot (User-Submitted Recipe) Serves 5
Free-range Chicken 1 whole(approx. 1.7kg – 2kg) Bird’s Eye Chili 150 gr Dried Shiitake Mushrooms 100 gr Dried Jujube 100 gr Goji Berries 50 gr Lotus Root 200 gr Fresh Coconut Water 1 liter Minced Shallot 1 tablespoon(minced) Lemongrass Stalks 2 stalks Ginger 1 piece Dipping Vegetables a few(water spinach/Chinese broccoli/bok choy/etc.) Fresh Rice or Egg Noodles 500 gr Cooking Oil 50 ml Soy Sauce 2 tablespoons Common Seasonings a little(salt/ground pepper/chicken bouillon/sugar/MSG)
Equipment
Ingredient Photos
How to Make Chicken Simmered in Chili Hot Pot (User-Submitted Recipe)
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1. Prepare and Sear the Chicken
Rinse the chicken with diluted salt water several times. Cut the chicken into quarters, rinse again, and pat dry.
Marinate the chicken with 2 tablespoons soy sauce, 1 teaspoon chicken bouillon, ½ teaspoon MSG, 1 teaspoon ground pepper, and 1 tablespoon minced shallots.
Marinate for 45-60 minutes to allow the flavors to penetrate.
Heat 50ml cooking oil in a pan. Sear the marinated chicken over low heat for 7-10 minutes until golden brown.
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2. Prepare Ingredients
Soak dried shiitake mushrooms in water for about 30 minutes until softened. Remove the stems. Rinse the goji berries and jujubes; soak in water for 30 minutes, then rinse again and drain.
Peel and thinly slice the ginger. Chop and crush the lemongrass stalks. Wash the bird’s eye chilies; leave the stems on or remove as preferred.
Wash and drain the dipping vegetables (water spinach, Chinese broccoli, bok choy, etc.). Prepare additional vegetables as desired.
Peel the lotus root, soak in water to clean, and cut into ½-inch thick slices.
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3. Cook the Chicken Chili Hot Pot
Bring 1 liter of coconut water and 2 liters of water to a boil in a pot over high heat. Add the seared chicken and simmer over medium heat.
After about 20 minutes, when the broth is simmering, add the jujubes, goji berries, shiitake mushrooms, ginger, lemongrass, and bird’s eye chilies. Simmer for 15-20 minutes over medium-high heat.
Add 1 teaspoon salt, ½ teaspoon chicken bouillon, 1 teaspoon MSG, and 1 teaspoon sugar. Stir to dissolve.
Season to taste and simmer for another 30 minutes until the chicken is tender. Transfer to an electric hot pot and serve.
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4. Finished Dish
Serve the Chicken Chili Hot Pot hot with rice or noodles and your choice of vegetables and mushrooms.
This flavorful and hearty hot pot is a perfect choice for cooler weather!
Tips for Choosing Delicious Chicken for Hot Pot
- For the best hot pot, choose chicken with a dry surface. Freshly butchered chicken will be firm to the touch.
- Good chicken is light yellow and bright; it will have the characteristic smell of raw chicken and no unusual odors. Keep this in mind when shopping!
- Avoid chicken that is mushy, pale, or grayish; this could indicate chemical treatment or spoilage.
Tips for Choosing Fresh Bird’s Eye Chili
- Choose chilies with intact stems, firm and glossy bodies, and bright color without dark spots.
- Avoid wilted chilies with brown spots or those that have fallen from their stems, as these are likely older and less fresh.
What are Goji Berries? Where to Buy Them
- Goji berries are also known as wolfberries. They are a common ingredient in Asian cuisine.
- When ripe, they are a beautiful red color with a sweet and slightly tart flavor. Dried goji berries are used medicinally in Traditional Chinese Medicine or to enhance the flavor of dishes.
- You can find goji berries at Asian grocery stores, supermarkets, and reputable online retailers.
Tips for a Perfect Chicken Chili Hot Pot
- Choose chicken that is neither too old nor too young. Skim off the foam during cooking for a clearer, more flavorful broth.
- For a spicier hot pot, mince or slice the chilies instead of leaving them whole. Adjust the amount of chili according to your preference. If you prefer a milder, more fragrant hot pot, leave the stems on the chilies and don’t overcook them to prevent them from falling off and becoming too spicy.
- When seasoning, use salt or chicken bouillon; avoid fish sauce, which can make the dish taste slightly bitter. This hot pot is most flavorful when served hot!
These amazing recipes are surprisingly easy to make! We hope these two recipes from Dien May XANH will help you create a delicious and authentic chicken chili hot pot!
Linh Trinh
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