Chicken Hotpot

A steaming, clear broth infused with lemongrass and galangal. The chicken turns tender and falls off the bone, while chili and lime brighten the flavors.

• Prep time: 30 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 1112
• Protein: 66 g
• Carbs: 109 g
• Fat: 39 g

Ingredients

• 1200 g Chicken thigh ( cut into bone-in pieces )
• 4 piece lemongrass ( bruised and cut into segments )
• 2 L Mineral water
• 1 piece galangal ( thinly sliced )
• 4 tbsp fish sauce
• 30 g dried shiitake ( rehydrated )
• 1 piece Onion ( sliced )
• 3 piece Garlic ( minced )
• 400 g rice vermicelli ( cooked )
• 4 piece Bok choy ( halved )
• 200 g enoki mushroom ( trimmed )
• 2 piece Citrus aurantiifolia (Christm.) Swingle. ( wedges )
• 2 piece Thai chili optional ( sliced )
• 2 tbsp Peanut oil
• 1 tbsp Brown sugar
• 1 piece Fresh ginger ( peeled and sliced )

Instructions

1. Aromatic base preparation

   Crush the lemongrass stalks with the flat of a knife. Heat the oil in a large pot and add the garlic, onion, ginger, and lemongrass. Sauté until the juices lightly color the bottom of the pot.

2. Starting the broth

   Add the chicken pieces and galangal. Pour in the mineral water. Bring to a boil then lower the heat to maintain a constant simmer. Skim regularly to keep the broth translucent.

3. Seasoning and infusion

   Stir in the dried shiitakes, fish sauce, and brown sugar. Simmer until the meat is tender under the tip of a knife. The chicken fat should form small golden beads on the surface.

4. Preparing the garnishes

   While the broth reduces, cook the rice vermicelli in boiling water and rinse with cold water. Clean the pak choi and fresh mushrooms. They will be dipped into the hot broth just before serving.

Chef's tips

• Skim the broth carefully at the start: it's the secret to a clear and elegant soup.
• Don't overcook the vegetables; they should keep some crunch to contrast with the tender chicken.

Storage

The broth keeps for 3 days in the fridge. Store garnishes and noodles separately.