Buzz
Pandan leaf chicken hotpot is a beloved dish for many, often seen at weekend gatherings. That's why the recipe for pandan leaf chicken hotpot is highly sought after. Today, let's explore how to cook sweet-smelling and flavorful pandan leaf chicken hotpot just like in a restaurant in detail with PasGo Team.
Pandan leaf is an herb, belonging to the basil family, with various names such as white pandan, white basil, fluffy basil, ... It has a very distinctive aroma, somewhat similar to basil with a hint of lemongrass scent.
Many believe the origin of pandan leaf chicken hotpot is from Dalat. However, this dish is closely associated with the culinary culture of Tuy Hoa, Phu Yen province. Let's explore and learn how to cook fragrant and rich pandan leaf chicken hotpot easily at home with Team PasGo!
How to cook pandan leaf chicken hotpot - a delicious everyday dish that's fragrant and addictive for the whole family
Preparation time: 90 minutes Serving size: 4 people
Ingredients needed for cooking pandan leaf chicken hotpot
To make pandan leaf chicken hotpot, you'll need the following ingredients:
• 1.5-1.6kg native chicken
• 300g pandan leaves
• 50g betel leaves
• 5-6 bird's eye chilies (green Thai chilies)
• 500g bamboo shoots
• 1.5kg accompanying noodles
• 3-4 lemongrass stalks
• 3 dried shallots
• 1 piece of ginger
• Seasonings: Salt, MSG, white sugar, brown sugar, ground pepper
Ingredients for cooking pandan leaf chicken hotpot - a delicious everyday dish made from delicious and nutritious chicken for the whole family
How to cook pandan leaf chicken hotpot
Step 1: Prepare ingredients
Prepare chicken meat
- Use coarse salt to rub thoroughly on the outside and inside of the chicken meat, then rinse and drain the water, and chop into bite-sized pieces.
Prepare chicken meat for making pandan leaf chicken hotpot
- Take about 10 pandan leaves, 1 tablespoon of coarse salt, 4-5 bird's eye chilies, put them in a mortar, and grind into a paste.
Grind pandan leaves into a paste
- Then add this mixture to the bowl of chicken meat for marination. Add 1 tablespoon of fish sauce, 1 tablespoon of sugar, 1/2 tablespoon of MSG, and 1/2 tablespoon of ground pepper. Mix well and let the chicken meat absorb the seasoning for about 30 minutes.
Marinate the chicken meat for pandan leaf chicken hotpot
Prepare pandan leaves
- Pick young pandan leaves. Choose the old stems, remove all the leaves, then wash and compact (~20-30g). These stems will be added to the broth for the characteristic flavor.
- After cleaning the pandan leaves, soak them in diluted salt water for about 3-4 minutes. Then rinse them again, and drain.
Prepare pandan leaves for pandan leaf chicken hotpot
Prepare other ingredients
- Wash betel leaves thoroughly, then drain and gently squeeze.
- Remove stems from bird's eye chilies, then wash them clean.
- Peel off the old outer layer of lemongrass, wash it thoroughly, lightly pound, and then cut into small segments about 2cm long.
- Finely chop dried shallots and ginger.
- Wash bamboo shoots thoroughly, slice them thinly, put them in a pot, pour enough water to cover them, add a pinch of salt, then boil. Let the bamboo shoots boil for about 5 minutes, then remove them and discard the boiling water. Rinse the bamboo shoots again and boil them for a second time. Once boiled, rinse them again and place them in a colander to drain.
Step 2: Making chili salt dipping sauce for pandan leaf chicken hotpot
- Add 3 tablespoons of coarse salt, grind it finely, and then dry roast it. Meanwhile, outside, crush about 5-6 pandan leaves, 3-4 bird's eye chilies. Once the salt is dry, add the pandan leaves and bird's eye chilies, and roast until the pandan leaves are also dry.
- Transfer this salt mixture to a bowl, mix it with 1/2 tablespoon of sugar and 1/2 tablespoon of ground pepper. When eating, squeeze in some lime juice. Your chili salt dipping sauce for pandan leaf chicken hotpot is now complete.
How to make chili salt dipping sauce for pandan leaf chicken hotpot
Step 3: Cooking pandan leaf chicken hotpot
- Heat about 3 tablespoons of cooking oil in a pot, when the oil is hot, stir-fry shallots, lemongrass, and ginger until fragrant. Then add the chicken.
- Stir-fry until the chicken meat firms up, then add water. When the water boils, reduce the heat, let it simmer, add the pandan leaf stems, and cook for about 20 more minutes until the chicken is tender.
Sear the chicken meat
- Once the chicken is cooked, add the bamboo shoots, 6-7 spicy chili peppers, and continue cooking for about 10 more minutes.
- Adjust the seasoning to taste, including salt, MSG, a bit of fish sauce for aroma, and a little bit of rock sugar.
Add bamboo shoots, spicy chili peppers, and adjust seasoning to taste
- When the broth boils again, turn off the heat and transfer to a specialized hotpot.
Complete the process of cooking delicious pandan leaf chicken hotpot
Finished pandan leaf chicken hotpot
Pandan leaf chicken hotpot is very aromatic, characterized by the distinct fragrance of pandan leaves. The broth is sweet, with a gentle sourness from the betel leaves and a slight spiciness from the bird's eye chilies. The chicken is marinated thoroughly, offering both fragrance and rich flavor. Dip vegetables and enjoy with noodles or instant noodles.
Especially, when enjoying pandan leaf chicken hotpot, dipping the chicken in the pandan leaf chili salt mixture is delicious and incredibly enticing.
Finished product of cooking pandan leaf chicken hotpot - a delicious everyday dish made from chicken for the whole family
Above is the guide on how to cook fragrant and enticing pandan leaf chicken hotpot, extremely simple and easy for everyone to make. Wish you success with this pandan leaf chicken hotpot dish!
