Lẩu Gà Ớt Hiểm (Spicy Chicken Hot Pot)
Món truyền thống · Vietnamese
A classic Vietnamese spicy chicken hot pot featuring tender chicken, aromatic herbs, and a fiery kick from bird's eye chilies, served with a variety of fresh vegetables and noodles.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Chicken (whole or cut into pieces)1.5 kg
- Bird's eye chilies10-15
- Lemongrass stalks3-4
- Ginger1 large piece
- Garlic1 head
- Shallots2-3
- Fish sauce4 tbsp
- Sugar2 tbsp
- Chicken broth or water2 liters
- Saltto taste
- Black pepperto taste
- Mushrooms (shiitake, enoki)Assorted
- Vegetables (bok choy, napa cabbage, bean sprouts)Assorted
- Rice noodles or vermicelli300g
Các bước
- 1
Prepare the chicken by washing and cutting it into bite-sized pieces. Marinate with salt, pepper, and a little fish sauce.
- 2
Bruise and chop lemongrass stalks. Peel and smash ginger and garlic. Finely chop shallots.
- 3
In a large pot, sauté shallots, garlic, and ginger until fragrant. Add bruised lemongrass and stir.
- 4
Add chicken pieces and sear lightly. Pour in chicken broth or water.
- 5
Add bird's eye chilies (whole or lightly bruised), fish sauce, and sugar. Bring to a boil, then simmer for 20-30 minutes to allow flavors to meld.
- 6
Season the broth with salt and pepper to taste. Adjust fish sauce and sugar as needed.
- 7
Prepare assorted mushrooms and vegetables by washing and cutting them. Cook rice noodles according to package instructions.
- 8
Serve the hot pot at the table with the simmering broth, marinated chicken, vegetables, mushrooms, and noodles. Diners cook ingredients in the broth as they eat.
