Chicken Hotpot
Ingredients
- 1,200 gChicken thigh (cut into bone-in pieces)
- 4 pclemongrass (bruised and cut into segments)
- 2 LMineral water
- 1 pcgalangal (thinly sliced)
- 4 tbspfish sauce
- 30 gdried shiitake (rehydrated)
- 1 pcOnion (sliced)
- 3 pcGarlic (minced)
- 400 grice vermicelli (cooked)
- 4 pcBok choy (halved)
- 200 genoki mushroom (trimmed)
- 2 pcCitrus aurantiifolia (Christm.) Swingle. (wedges)
- 2 pcThai chili (sliced)
- 2 tbspPeanut oil
- 1 tbspBrown sugar
- 1 pcFresh ginger (peeled and sliced)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
The broth keeps for 3 days in the fridge. Store garnishes and noodles separately.
