Buzz
Chicken and taro leaf hotpot, also known as chicken cooked with taro leaves, is a beloved dish enjoyed by many. The distinctive aroma and flavor of taro leaves, when combined with chicken and fresh green chilies, create a flavorful and enticing hotpot.
Mastering the Art of Cooking Delicious Chicken and Taro Leaf Hotpot at Home
Ingredients for Chicken and Taro Leaf Hotpot:
– Chicken meat
– Taro leaves
– Fresh green chilies
– Fresh bamboo shoots
– Abalone mushrooms
– Fresh noodles, lemongrass, seasoning
Preparing the Ingredients:
– Clean the chicken, chop into bite-sized pieces.
– Remove the roots from the taro leaves, discard any damaged leaves and old stems, wash thoroughly, and drain.
– Boil fresh bamboo shoots 5-6 times without covering to remove toxins, then cut them into small pieces. Clean the abalone mushrooms, soak them in salt water for 10 minutes to remove any odors, then drain and tear them into small pieces.
Marinating the Chicken: Crush 15 grams of fresh green chilies, a handful of taro leaves, 2 stalks of lemongrass sliced, 2 bulbs of smashed purple onions, 2 bulbs of smashed garlic, 3 tablespoons of seasoning powder, 3 tablespoons of fish sauce, 2 tablespoons of sugar, 1 teaspoon of salt, and 1 teaspoon of pepper. Pour all into the chicken, marinate for at least 30 minutes for the chicken to absorb the flavors.
Instructions for Cooking Taro Leaf Chicken Hotpot:
– Heat 2 tablespoons of cooking oil in a pot, once hot, stir-fry the chicken until browned. Then pour in 2 liters of filtered water, 300 grams of boiled bamboo shoots, 3 stalks of lemongrass sliced and smashed, bring to a boil, and skim off any foam.
– Reduce the heat, simmer the chicken for an additional 15-30 minutes until tender. Add the abalone mushrooms and cook until all ingredients are cooked. Finally, add the chopped taro leaves and crushed fresh green chilies, wait for the broth to boil again, then serve.
From Mytour
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References: Mytour Travel Handbook
MytourJanuary 15, 2021
