How to make chicken hotpot with sour e leaves

Chicken hotpot with e leaves bursts with flavor from its tender chicken marinated with aromatic and sour e leaves paired with bamboo shoots, mushrooms, and a touch of spiciness from green chilies.

E leaf, or lemon basil leaf, a distinctive spice from south central and Central Highlands regions, has its roots in Phu Yen and has become a delicacy in Da Lat. It offers a citrusy and herbal flavor.

This recipe serves four to five people and provides 2,856 kcal in total. It takes about 40 minutes.

Ingredients

- 1 whole chicken. Choose free-range chicken for a more robust, tasty, and aromatic meat flavor.

- 1 bunch of e leaves. Ensure the leaves stay fresh by avoiding soaking them too long.

- Green chili, lemongrass, shallots, garlic

- Fish sauce, salt, stock powder, sugar, pepper

- Coconut water or mineral water

- Mushrooms (such as shimeji and seafood mushrooms), bamboo shoots

- Vermicelli or noodles

Instructions

1. Preparation

a. Prepare e leaves and aromatics

- Pick young leaves from the bunch, wash them.

- Leave the stems. Add them to the broth later for enhanced aroma.

- Crush a few lmeaves with green chili until smooth, then divide into two parts.

- Mix one part of the mixture with dry roasted salt for dipping. The other part is used to marinate the chicken.

- Chop shallots and garlic.

- Crush lemongrass and chop the base into thin slices. Cut the long stem into pieces and add to the hot pot for flavor.

b. Prepare chicken

- Thoroughly clean the chicken by rubbing it with lemon and salt.

- Wash it several times until clean, then drain and cut into bite-sized pieces.

- Combine chicken with half of the basil leaves and crushed green chili.

- Add half of the lemongrass, minced shallots and garlic.

- Season with 2 tablespoons of fish sauce, 1 teaspoon of salt, 1 teaspoon of stock powder, 1 teaspoon of pepper.

- Mix well and marinate for 30 minutes.

c. Prepare bamboo shoots and mushrooms

- Peel bamboo shoots, then slice thinly.

- Boil the bamboo slices 3-4 times to remove bitterness. Remember to keep the lid open.

- Optionally, stir-fry and season with a pinch of salt and a teaspoon of fish sauce for extra flavor

- Wash mushrooms with diluted salt water and drain.

2. Cooking process

- Fry the remaining onions, garlic, and lemongrass.

- Add the marinated chicken and stir-fry.

- For the best broth, use mineral water or fresh coconut water for sweetness.

- Add lemongrass and the stems of e leaves.

- Cook over medium heat until the chicken is sweet and tender.

- Adjust seasoning, add green chili and bamboo shoots.

- Crush e leaves lightly before serving to release fragrant essential oils.

3. Finished product

Dip chicken in salt and crushed green chili leaves. Experience the soft and sweet chicken, complemented by the aromatic e leaves in the light but aromatic broth. Pair it with crispy bamboo shoots, sweet mushrooms, and a hint of spiciness from green chili.