Top 10 Tasty and Nutritious Chicken Hotpot Recipes You Can Make at Home

In the rich culinary tradition of Vietnam, especially in the Mekong Delta, many dishes are made with familiar ingredients like herbs and vegetables that create incredibly delightful flavors. Among them, chicken hotpot with Garcinia Cambogia leaves combines the mild sweetness of chicken with the tangy flavor of Garcinia Cambogia leaves. Served with noodles and fresh vegetables, this dish is perfect for chilly days or even a refreshing afternoon meal.

Not only is chicken hotpot with Garcinia Cambogia leaves a favorite dish for many, but it also offers health benefits. According to traditional medicine, Garcinia Cambogia leaves are cooling, help reduce inflammation, and effectively relieve pain. Combined with chicken, this hotpot is light on the stomach while helping reduce the risk of joint pain. This dish is an excellent choice for your daily menu as it is easy to prepare, with ingredients readily available at the market or supermarket. Check out the recipe below and get cooking!

Ingredients:

• Young hen: 1, about 1.5 kg
• Garcinia Cambogia leaves: 300g
• Lemongrass: 2 stalks
• Bird's eye chili: 1
• Coriander (ngò gai): 5 leaves
• Seasoning: Salt, pepper, sugar, fish sauce, monosodium glutamate
• Fried shallots + Garlic oil + Noodles
• Hotpot vegetables: Water spinach, water dropwort, basil, bean sprouts, banana stalks

Instructions:

• Step 1: Prepare the ingredients: Clean the chicken by rubbing it with salt to remove any odor. Then, wash and cut it into bite-sized pieces. Marinate with salt, pepper, and monosodium glutamate for 15 minutes (use: 1/2 teaspoon pepper, 1 tablespoon fish sauce, 1 tablespoon salt). For the Garcinia Cambogia leaves, remove any stems and damaged leaves, wash and drain them, then gently crush the leaves to release more flavor. Wash and chop the coriander. Peel and crush the garlic. Wash and chop the chili and other vegetables.
• Step 2: Cooking the hotpot: Heat a pot with a little oil and sauté the lemongrass until golden, then add the garlic. When the lemongrass and garlic become fragrant, add the chicken and stir-fry until it’s lightly browned. Pour in about 2 liters of water, bring it to a boil, skim off the foam, and reduce the heat to a simmer. Season with salt, pepper, and other spices to taste. Once the chicken is tender, add the Garcinia Cambogia leaves along with some chili, fried garlic, and chili paste.
• Step 3: Serving: Serve the chicken hotpot with noodles, fresh herbs, and a side of fish sauce with chili.

On a cool rainy day, nothing beats gathering with your family around a steaming hotpot. Today, let’s try a delightful and fragrant sour bamboo shoot chicken hotpot that Mytour is about to introduce! Let’s get cooking!

Ingredients: Serves 4

• 1 whole chicken (pre-cleaned)
• 200g fresh bamboo shoots
• 200g straw mushrooms
• 3 tomatoes
• 1 onion
• 100g Vietnamese coriander
• 3 shallots (finely chopped)
• 2 cloves garlic (finely chopped)
• 4 stalks lemongrass
• 2 tablespoons chili powder
• 1 teaspoon five-spice powder
• 3 tablespoons cooking oil
• 1 teaspoon red food coloring (or annatto oil)
• Some vinegar
• Common seasonings (salt, sugar, seasoning powder)

Instructions:

• Prepare and marinate the chicken: To save time, you can buy pre-cleaned chicken from the market or supermarket. To clean the chicken, use vinegar mixed with salt, rub it all over the chicken, or soak it for 3-5 minutes. Rinse thoroughly with clean water, then chop it into bite-sized pieces. In a large bowl, combine half of the chopped shallots and garlic, 1 tablespoon chili powder, 1 teaspoon red food coloring (or annatto oil), 1 teaspoon five-spice powder, 1/2 teaspoon salt, 1 teaspoon sugar, and 1 teaspoon seasoning powder. Mix well and marinate for 15 minutes.
• Prepare other ingredients: Wash and cut tomatoes into quarters. Peel and finely chop shallots and garlic. Peel the onion and slice it thinly. For lemongrass, remove the outer layers, cut off the ends, and crush with the back of a knife. Trim the mushroom stems, soak in salt water for 10 minutes, rinse, and cut in half. Clean and chop the Vietnamese coriander, then wash. For fresh bamboo shoots, peel off the outer layers, soak in salt water for 30 minutes, then boil 2-3 times, draining between boils and slicing thinly.
• Sauté the chicken: Heat 2 tablespoons of cooking oil in a pan, add the marinated chicken, crushed lemongrass, remaining chopped shallots and garlic, 1 onion, and 2 tomatoes. Sauté for about 5 minutes over medium heat until the chicken firms up, then remove from heat. In another pot, heat 1 tablespoon of cooking oil, add chili powder, then stir-fry the chicken mixture for 2 minutes over medium heat.
• Cook the hotpot: Add water to the pot to submerge the chicken, cover, and simmer for about 10 minutes until the chicken is tender. Then, add 200g straw mushrooms, 1 tomato, and 200g bamboo shoots, followed by 100g Vietnamese coriander. Let it boil for another 10 minutes, and your hotpot is ready!
• Final dish: The sour bamboo shoot chicken hotpot is fragrant, with a rich broth balancing the spicy heat and the tangy taste of bamboo shoots. The mushrooms are crispy, the chicken tender and flavorful. Serve this hotpot with noodles and chili fish sauce for an unforgettable meal.

Chicken hotpot simmered with a rich and flavorful broth, infused with the natural sweetness of chicken, and a fragrant blend of lemongrass with a hint of spicy chili. This dish pairs perfectly with either noodles or instant noodles, adding a generous amount of fresh vegetables for an extra delicious touch!

Ingredients: Serves 4

• Chicken thighs (300g or about 4 pieces)
• Straw mushrooms (100g)
• White radish (200g)
• Lemongrass (100g)
• Chili paste (1 tablespoon)
• Fresh turmeric juice (1 tablespoon)
• White wine (100ml) or substitute with vinegar or lemon juice
• Shallots (1 bulb)
• Ginger (1 bulb)
• Hotpot vegetables (100g) such as Malabar spinach or loofah
• Fresh noodles (100g)

Instructions:

• Prepare the chicken: Rub the chicken with 2 teaspoons of salt and 100ml of white wine. Massage to cleanse the meat, making it firm and removing any odors. Rinse well and set aside. Cut the chicken into bite-sized pieces and marinate with 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon seasoning powder, 1 tablespoon turmeric juice, and 1 tablespoon chili paste. Let it marinate for 15 minutes.
• Prepare other ingredients: Slice the white radish into chunks, cut lemongrass into pieces and bruise with the back of a knife. Clean the mushrooms by trimming off the roots and soaking them in a saltwater solution for 3-5 minutes to sanitize, then rinse and sauté them in oil. Wash the hotpot greens and set aside. Peel and slice the loofah into bite-sized pieces.
• Cook the broth: In a pot, heat oil and sauté shallots, ginger, and bruised lemongrass until fragrant. Add the marinated chicken and 1.5 liters of water. Then add the mushrooms and white radish. Once the broth boils, lower the heat and simmer for about 20 minutes until the chicken becomes tender. After simmering, taste the broth and adjust seasonings before adding the hotpot greens.
• Final result: The chicken lemongrass stew will have a fragrant aroma, with a sweet and flavorful broth that will surely satisfy. Serve with noodles or instant noodles for a hearty meal.

One popular variation is chicken porridge hotpot, where the rice grains cook evenly in the broth and are paired with tender chicken. You can also try different versions of porridge, such as mung bean porridge, shiitake mushroom porridge, or roasted rice porridge. All these flavors mix beautifully with chicken, creating a delightful and healthy dish. Chicken porridge hotpot is both nourishing and flavorful, perfect for any season, whether hot or cold. Let's get started with the recipe.

Ingredients:

• Glutinous rice
• Ground soybeans
• Coconut milk
• Cardamom, Job's tears, Sea cucumber
• Vegetables and fruits for garnish
• Chicken

Instructions:

• Separate the chicken bones and simmer them to make a rich stock. Cut the chicken meat into pieces for the hotpot.
• Wash the rice and cook it into porridge with the chicken stock, soy water, and add coconut milk. Add cardamom, Job's tears, and sea cucumber to the pot for extra flavor.
• When the porridge is almost done, add the cleaned shiitake mushrooms for the final simmer.
• Tip: For the porridge hotpot, use more root vegetables than typical greens, and add mushrooms like shiitake and straw mushrooms for enhanced flavor.

Ingredients:

• 1.2kg chicken
• 200g Vietnamese basil leaves
• 8 green bird's eye chilies
• 1 liter of plain mineral water
• 1kg fresh noodles
• 3 stalks of lemongrass
• Essential seasonings: Salt, rock sugar, monosodium glutamate, seasoning powder, cooking oil, etc.

Instructions:

Prepare the chicken:

• Start by rubbing the chicken with salt and rinsing it thoroughly. Use a paper towel to dry the chicken, then cut it into bite-sized pieces.

Marinate the chicken:

• Remove the stems from the chilies, wash them, and grind 5 of the chilies together with 6 basil leaves and 1 tablespoon of salt into a paste. Slice the remaining chilies into small pieces. For the lemongrass, peel off the outer layers, wash, and crush them.
• Place the chicken into a large bowl, add half of the salt mixture, and mix well. Let the chicken marinate for about 30 minutes to absorb the flavors.

Cook the broth:

• Pour the mineral water into a pot and add the crushed lemongrass. Bring it to a boil. Once the water is boiling, add the marinated chicken and cook until done.
• As per common recipes for chicken hotpot with basil, add a bit of rock sugar for a subtle sweetness to the broth. Taste and adjust the seasoning as needed.
• Lightly crush the basil leaves before adding them to the boiling broth. Add the remaining green chilies for extra heat, and serve the hotpot with fresh noodles.

Ingredients:

• 1 whole chicken (about 1 – 1.5kg)
• 200g shiitake mushrooms
• 40g Thai bird's eye chilies
• 20g wolfberries
• 2 shallots
• 1 bulb of garlic
• 1 daikon radish
• 1/2 onion
• 4 stalks of lemongrass
• 500ml fresh coconut water
• Fresh noodles or vermicelli
• Seasonings to taste
• Herbs and vegetables to serve: snow fungus, Vietnamese coriander, napa cabbage, mustard greens, water spinach, etc.

Instructions:
Prepare the chicken and vegetables

• Clean the chicken thoroughly, then chop it into bite-sized pieces.
• Marinate the chicken with a mixture of crushed chilies, 1 tablespoon of MSG, 1 tablespoon of minced shallots and garlic, mix well, and let it sit for 15 – 20 minutes to absorb the flavors.
• Peel and crush the shallots and garlic, then mince them finely.
• Clean the chilies and grind 5 – 7 of them with 1 tablespoon of salt.
• Wash the wolfberries, peel and chop the onion into wedges.
• Blanch the shiitake mushrooms, remove their stems, rinse them well, and set aside. Peel the daikon radish, slice it into bite-sized pieces.
• Clean the lemongrass, cut off the tough leaves, chop it into pieces, and crush them lightly. Wash all herbs and vegetables and set them aside.

Fry the chicken, lemongrass, and onion

• Heat a pan with enough oil and fry the onion lightly until fragrant, which will help release its sweetness for the broth.
• Next, fry the lemongrass until it turns golden and aromatic, then remove it.
• Fry the chicken pieces in the same pan until golden and slightly crispy, as the oil infused with lemongrass will enhance the chicken's flavor.

Cook the hotpot

• In a large pot, add 500ml coconut water and 1 liter of water along with the fried onion, lemongrass, and chicken.
• Season with 1 teaspoon of salt, 1 teaspoon of seasoning powder, 2 teaspoons of sugar, 1 teaspoon of MSG, and 2 tablespoons of soy sauce.
• Bring to a boil and cook the chicken for 5 – 7 minutes until tender, then add the mushrooms, daikon, and wolfberries. Let it simmer for a few more minutes before turning off the heat.
• Transfer the chicken and broth to a hotpot, and arrange the herbs and fresh noodles or vermicelli around the table. Serve with dipping sauce on the side.
• When eating, shred the chicken into bite-sized pieces and dip the vegetables into the broth.

Ingredients:

• 1/2 chicken (about 600g)
• 2 pieces of tofu
• 1 taro root, 2 corn cobs
• 20g shiitake mushrooms
• Shallots, garlic, chilies, lemongrass, ginger, spring onions
• Hotpot ingredients: pork belly, shrimp, squid, fish balls, etc. (according to your preference)
• Vegetables for serving: mushrooms, assorted herbs, and leafy greens
• Seasonings: sugar, salt, seasoning powder, fish sauce, white wine, cooking oil

Instructions

Prepare the ingredients

• Clean the chicken with water and white wine, then chop into bite-sized pieces. Marinate with a little sugar, seasoning powder, and white wine for 15 minutes.
• Finely chop the shallots and garlic. Cut the spring onions into small pieces. Slice and crush the ginger and lemongrass.
• Rinse the shiitake mushrooms and soak them in cold water to reduce their strong odor. Peel and cut the taro root into pieces. Cut the corn cobs into sections.
• Rinse and prepare the vegetables and hotpot ingredients. If you're using meat, marinate it lightly to enhance the flavors when it's dipped into the hotpot.

Prepare the hotpot broth

• Heat a pot and add 1 tablespoon of oil. Once the oil is hot, sauté the marinated chicken until it becomes aromatic and slightly browned, then add about 1.5 liters of water and a pinch of salt.
• Bring the water to a boil, skim off any foam, then reduce the heat and simmer for about 30 minutes.
• After 30 minutes, remove the chicken and set it aside. Now, you have a flavorful broth for the hotpot.

Prepare the Mixed Chicken Hotpot

• In a small hotpot, add 2 tablespoons of oil and sauté the shallots, garlic, ginger, lemongrass, and chilies until golden and fragrant. Once the mixture is aromatic, pour in the broth and season to taste.
• After 5 minutes, add the shiitake mushrooms, corn, and taro root. Cook until the vegetables are tender, then add tofu and a bit of lime juice to give the broth a nice tangy flavor.
• When ready to serve, add some spring onions and a splash of white wine to the broth. Serve the cooked chicken, hotpot ingredients, and herbs alongside the broth.

Chicken and Mushroom Hotpot is a delicious and popular dish, known for its enticing flavors and simple preparation. Join Mytour in the kitchen and try this recipe for a chicken and mushroom hotpot that everyone will love!

Ingredients (for 4 people):

• 1 whole chicken (about 1.5 – 2 kg)
• 500g pork bones
• 200g shiitake mushrooms
• 200g fresh shiitake mushrooms
• 200g straw mushrooms
• 200g oyster mushrooms
• 200g chicken leg mushrooms
• 200g watercress
• 300g egg noodles
• Seasonings: cooking oil, sugar, seasoning powder, MSG, fish sauce, salt, shallots, minced garlic, chilies
• Tools: gas stove, pot, bowls, chopsticks, ladle, etc.

Instructions:

• Prepare the ingredients: After cleaning the chicken, rub salt inside and out to remove any odors, then rinse with clean water and set aside. Cut the chicken into 4 parts and use a sharp knife or scissors to remove any bone fragments. Wash the pork bones and briefly blanch them in boiling water. Peel and wash the radish, then cut into bite-sized pieces. Rinse the watercress and mushrooms, soak them in salted water for 15-20 minutes, then rinse and drain. Cut the mushrooms into bite-sized pieces.
• Marinate the chicken: Cut the chicken into small pieces. Season the chicken with ½ teaspoon of MSG, ½ teaspoon of seasoning powder, 1 tablespoon of minced garlic, and ½ teaspoon of ground pepper. Let the chicken marinate for 20-30 minutes to absorb the flavors.
• Prepare the broth: In a large pot, add about 2 liters of water, the pork bones, and the chicken bones you removed earlier. Simmer for about 3 hours. Then, add 1 tablespoon of salt, 1 tablespoon of rice vinegar, and the radish. Continue to simmer until the broth is flavorful.
• Final steps: Once the broth is ready, taste and adjust the seasoning as needed. Add the straw mushrooms, followed by the marinated chicken, the remaining mushrooms, and the watercress. Serve the chicken and mushroom hotpot with egg noodles, rice noodles, or glass noodles for a perfect meal.

Chicken Hotpot with Wormwood is a highly nutritious dish, perfect for hot summer days or cooler weather. The sweetness of the chicken, combined with the unique aroma of wormwood and some traditional Chinese herbs, creates an irresistible flavor. By following the six simple steps below, you'll have a delicious and nourishing meal for your family this weekend.

Ingredients:

• 1 whole chicken (approximately 1.5kg)
• 2 bunches of wormwood
• 4 pieces of tofu
• 5 fertilized duck eggs
• 1 packet of Chinese herbs
• Mushrooms: shiitake, enoki, and chicken leg mushrooms
• Essential seasonings: fresh ginger, onions, salt, fish sauce, seasoning powder, sugar, MSG
• Side vegetables: water spinach, napa cabbage, bok choy, and edible amaranth

Instructions:

• Step 1: Start by rubbing salt on the chicken to eliminate any odor. Then, chop the chicken into bite-sized pieces. Marinate the chicken with minced shallots, crushed lemongrass, 2 tablespoons of seasoning powder, and 1 tablespoon of MSG. Let it sit for about 30 minutes to absorb the flavors.
• Step 2: Next, clean the chicken intestines with salt and rinse several times with water. Slice the intestines into small pieces. Trim the stems off the mushrooms, wash them thoroughly, and set aside.
• Step 3: Cut the tofu into bite-sized cubes and fry until golden on all sides. If you're short on time, you can buy pre-fried tofu from the market.
• Step 4: Clean the wormwood and other side vegetables, rinse them with salted water, and drain well.
• Step 5: To make the broth, add the chicken and chicken intestines to a pot with 1.5 liters of water. Bring to a boil, then add the Chinese herbs and simmer on low heat for 20 minutes. Taste and adjust the seasoning. Add the fertilized duck eggs to the boiling broth and cook for a little longer.
• Step 6: Transfer the broth to a smaller pot, place it on a portable gas stove in the center of the table. When the broth boils, add the fried tofu, mushrooms, and cook. Then, dip the vegetables and wormwood into the pot, and your hotpot is ready to enjoy—hot, flavorful, and nourishing.

Enjoying a hotpot while also ensuring good health is the perfect combination. You can try this recipe for Chicken Herbal Hotpot to prepare a broth infused with the delicate aroma of herbs, paired with tender chicken pieces. It's a flavorful, nourishing dish that's great for sharing with family or friends.

Ingredients: For 4 servings

• 1.3 kg chicken
• 1 packet of Chinese herbs (100g)
• 1 carrot
• 300g enoki mushrooms
• 200g dried shiitake mushrooms
• 5g cilantro
• 5g green onions
• 5g ginger
• 1 lotus root
• 1 lemon
• 1 liter of coconut water

Equipment: Electric hotpot, pot, bowl, etc.

Instructions:

• Prepare the ingredients: Clean the chicken and cut it into 2-3 cm pieces. Add 500ml of water, 1 teaspoon of salt, and juice from half a lemon into a bowl. Peel the lotus root, slice it into 0.5-1 cm thick pieces, and soak in a salt and lemon water mixture. Soak the dried shiitake mushrooms for 2-3 hours until soft, then remove the stems and soak or blanch them in boiling water for 2-3 minutes. Rinse the enoki mushrooms and trim off the roots. Slice the ginger thinly and cut the carrot into 0.5-1 cm rounds. Crush and chop the green onion tops.
• Marinate the chicken: In a bowl, combine the chicken with half a tablespoon of salt, 1 tablespoon of sugar, 1 tablespoon of seasoning powder, and the chopped green onion. Mix well and let it marinate for 15 minutes.
• Cook the hotpot: In a large pot, combine 1 liter of coconut water, 3 liters of water, the marinated chicken, lotus root, and the packet of Chinese herbs. Cover and bring to a boil over high heat. Once boiling, reduce to medium heat, add the sliced ginger, and simmer for 30 minutes. Then, add the soaked shiitake mushrooms, cook for another 5 minutes, and finally add the carrot, 1.5 tablespoons of sugar, 2 tablespoons of fish sauce, and half a teaspoon of MSG. Let it cook for another 10 minutes before turning off the heat.
• Serving: Transfer the hotpot to an electric hotpot and set the heat to low. As you eat, enjoy the tender, flavorful chicken and the aromatic herbal broth. This dish is perfect with noodles, rice, or your favorite vegetables. It's so delicious, you'll want to keep eating!