Delicious Chicken Hot Pot Recipe for Cozy Nights
Welcome, food lovers! Today, I am going to introduce you to a delightful and scrumptious chicken hot pot recipe that is sure to ignite your taste buds. This Vietnamese inspired hot pot recipe is perfect for any occasion and can be enjoyed with friends and family.
The reason why I love this chicken hot pot recipe so much is that it combines all the flavors and textures in one dish. Starting with tender boneless skinless chicken thighs, fresh cremini mushrooms, and firm tofu simmered in a savory broth infused with ginger, garlic, and soy sauce. The heat from the crushed red pepper flakes and scallions add a perfect spicy kick to the dish, making it comforting yet exhilarating for those who crave adventurous flavors.
One of my favorite ways to enjoy this hot pot is by pairing it with some steamed rice or noodles as well as some braised bean curd or Japanese chicken meatballs on the side, but the possibilities are endless!
So let’s dive into my delicious chicken hot pot recipe, loaded with aromatic spices and fresh ingredients. Take your taste buds on an exciting journey starting from Vietnam, marking your new culinary experience full of unforgettable memories.
Why You’ll Love This Recipe
If you’re looking for a comforting and hearty meal that is also healthy and easy to make, this chicken hot pot with mushrooms and tofu recipe is perfect for you. Here’s why you’ll fall in love with it:
Firstly, this recipe is packed with flavor. The combination of cremini and shiitake mushrooms adds an earthy taste, while the chicken thighs provide a savory and juicy texture. The ginger, garlic, and scallions also add a bold flavor that complements the dish beautifully.
Secondly, this dish is highly customizable. You can swap out the chicken thighs for braised bean curd if you’re vegetarian, or add your choice of noodles for extra sustenance. You can also adjust the spice level to your liking by adding more or less crushed red pepper flakes.
Thirdly, this chicken hot pot with mushrooms and tofu recipe is incredibly easy to prepare. All you need to do is cook the ingredients in a pot on low heat for 30 minutes, strain the stock, and then add the tofu skins in towards the end of cooking. It’s perfect for those who don’t have much time to spend in the kitchen but still want a satisfying meal.
Finally, this dish retains its quality over time. It can easily be stored in the refrigerator throughout the week or frozen for later use. Reheating it will not diminish its flavor or texture, so you can enjoy it over and over again.
In conclusion, this chicken hot pot with mushrooms and tofu recipe is a must-try dish that will leave you feeling satisfied and nourished. With its bold flavors, customization options, ease of preparation, and longevity, there’s no reason not to give this recipe a try.
Ingredient List
Here are the ingredients that you will need for this delectable Chicken Hot Pot With Mushrooms and Tofu Recipe:
- 1 lb boneless, skinless chicken thighs, cut into bite-size pieces
- 8 oz firm tofu, drained and cut into bite-size pieces
- 8 oz cremini mushrooms, cleaned and sliced
- 1 oz dried shiitake mushrooms
- 6 cups low-sodium chicken broth
- 2 tbsp soy sauce
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp kosher salt
- 2 tbsp canola oil
For the stock:
– 2 large garlic cloves, crushed
– 2-inch piece gingerroot, thinly sliced
– 6 cups water
Garnish (optional):
– Scallions, finely grated gingerroot
Substitutions and variations (optional):
– Use vegetable broth and braised bean curd for a vegetarian option
– Substitute some or all of the chicken with mushrooms for a mushroom hot pot
– Use Korean tofu or tofu skins for added texture and flavor
– Serve with noodles or rice to make it a more substantial meal
The Recipe How-To
Now that we have gone through the introduction, ingredients list, and why you’ll love this dish let’s get started with the recipe how-to.
This Chicken Hot Pot with Mushrooms and Tofu recipe is perfect for a cozy night in or a casual dinner party. The combination of tender chicken, meaty mushrooms, and silky tofu makes for a flavorful and satisfying meal. The dish is so versatile that you can adjust the spice level to your preference easily.
Step 1 – Prepping the Ingredients:
Ingredients Needed:
- 1 lb boneless skinless chicken thighs (trimmed of excess fat)
- 2 tbsp canola oil
- 2 cups cremini mushrooms (sliced)
- 4 shiitake mushrooms, dried or fresh (soaked if dried; sliced if fresh)
- 1 block firm tofu (cut into small cubes)
- 3 scallions (sliced thinly)
- 3 garlic cloves (finely grated)
- 2 tbsp ginger root (finely grated)
- 1 tsp crushed red pepper flakes
- Kosher salt
- Low-sodium chicken broth
Begin by prepping all the ingredients as mentioned in the list above. Cutting up everything first will make cooking process easier as everything will be ready to use when needed.
Step 2 – Cooking the Aromatics:
In a large pot or wok, heat up canola oil over medium-high heat until shimmering. Add garlic and ginger into the pot, cook for a minute or until fragrant.
Step 3 – Sauté Chicken:
Add chicken to the pot and cook until fully cooked at low to medium heat.
Step 4 – Making Stock:
Add sliced cremini mushrooms, cooked chicken/vegetable stock, dried shiitake mushrooms (if using), crushed red pepper flakes, and salt to the pot. Bring everything to boil and simmer for 30 minutes.
Step 5 – Discarding the Shiitake Mushrooms:
After 30 minutes, take out the shiitake mushrooms and discard them. Make sure to strain the stock through a sieve or cheesecloth-lined colander.
Step 6 – Add Tofu and Bring to Boil:
Add tofu and sliced shiitake mushrooms (if using) into the pot. Turn the heat up and let everything come to a boil.
Step 7 – Simmer for an Additional Five Minutes:
Let hot pot simmer for another five minutes or until tofu and mushrooms are heated all the way through.
Step 8 – Garnish with Scallions and Serve Hot:
Before serving, sprinkle chopped scallions on top for extra flavor!
Enjoy your hearty Chicken Hot Pot with Mushrooms and Tofu with a bowl of steamed rice on the side. Not only is this meal filling, but it’s also healthy
Substitutions and Variations
This chicken hot pot recipe is incredibly versatile, making it easy to switch out ingredients and add delicious variations to suit your tastes. Here are some substitutions and variations you can try:
– Vegetarian: Skip the chicken and use vegetable stock instead of chicken stock for a vegetarian twist on this hot pot dish. You can also swap out the chicken for braised bean curd or braised tofu.
– Noodle lovers: If you’d like to add some noodles to your hot pot, go for it! Lo mein noodles are a great choice, but you could also use thin rice noodles or glass noodles.
– Meatballs: For a fun variation on this dish, make some Japanese chicken meatballs and add them to the hot pot. Simply mix ground chicken with some garlic, ginger, scallions, soy sauce, and sesame oil, form into meatballs, and cook until browned on all sides.
– Claypot chicken rice: Make a more substantial one-pot meal by swapping out the hot pot for claypot chicken rice. Cook rice with seasonings, boneless skinless chicken thighs, Chinese sausage, and mushrooms in a clay pot until fluffy and fragrant.
– Mushroom mix-up: While cremini and shiitake mushrooms are recommended in this recipe you may also substitute them with other types of fresh mushrooms such as enoki or shimeji.
Remember that this recipe is adaptable, so don’t be afraid to get creative with your substitutions or additions!
Serving and Pairing
Once the aroma of this chicken hot pot with mushrooms and tofu fills your kitchen, you’ll be eager to ladle it into bowls and savor every bite. But what are the best ways to serve and pair it? Here are some suggestions.
First, consider your choice of starch. While this hot pot is a meal in itself, serving it over a bed of steamed rice or noodles can mellow out the spice and add some comforting texture. You could even adapt it into a claypot chicken rice dish by adding pre-soaked rice on top and letting it simmer until cooked through.
Another option is to offer some vegetarian or vegan sides alongside the hot pot. Braised bean curd or braised tofu can provide an extra protein boost for non-meat eaters, while stir-fried or steamed greens such as bok choy, broccoli, or spinach can balance out the rich broth.
For drinks, try a crisp lager beer or light-bodied white wine such as Pinot Grigio or Sauvignon Blanc to cut through the heat and complement the umami flavors. If you’re after something non-alcoholic, a jasmine tea or citrusy ginger ale can refresh your palate.
Overall, this chicken hot pot with mushrooms and tofu recipe is versatile enough to suit different tastes and preferences. Feel free to experiment with your favorite ingredients and show off your culinary skills at your next dinner party!
Make-Ahead, Storing and Reheating
Preparing the Chicken Hot Pot with Mushrooms and Tofu can be quite time consuming, so you may want to make it ahead of time. The good news is that this recipe can be stored in the refrigerator or freezer for later enjoyment. Here are the best ways to prepare it in advance and store it properly:
Make-Ahead:
When making the chicken hot pot, follow all of the steps until the point where you cook everything together in the hot pot. Instead, let it cool down completely and transfer it to an airtight container. It will keep in the refrigerator for up to 3 days or in the freezer for up to 1 month.
Storing:
It’s important to store your chicken hot pot correctly to ensure its quality doesn’t decrease over time. Make sure it’s fully cooled down before putting it in an air-tight container. Keep it in the fridge for no more than 3 days, or in the freezer, you can keep it for up to a month.
Reheating:
One of the best things about this recipe is that it reheats well, making it a great leftover meal option! To reheat, place your chicken hot pot into a large pot and heat over medium-low heat until warmed through. If you’re microwaving your leftovers, place them in a microwave-safe bowl and heat for 2-3 minutes until warmed through.
Furthermore, if you decide to store yours as leftovers, I recommend using a clay pot for reheating – it’ll return that steaming hotpot back into its former glory! Don’t forget to gently stir your dish while reheating so contents aren’t sticking or burning at the bottom.
Now that you know how to prep this chicken hot pot ahead of time and how to store it properly, you’ll be able to enjoy this delicious savory meal any day!
Tips for Perfect Results
Cooking a chicken hot pot with mushrooms and tofu is an excellent way to enjoy the flavors of Vietnamese cuisine. While the recipe may seem straightforward, there are a few tips that can help you achieve perfect results with this hot pot.
Firstly, when sauteing the chicken, be sure not to overcrowd the pan. It’s best to cook the chicken in batches to make sure it browns evenly. Overcrowding can result in uneven cooking and a lack of color on the meat.
Another important tip is to use low sodium chicken broth. This will allow you to control the amount of saltiness in your hot pot. If you use regular chicken broth, be mindful of how much salt you add to the dish.
When adding the tofu and mushrooms to the hot pot, make sure they are sliced at an even thickness. This will prevent some pieces from being overcooked while others undercooked.
To deepen the flavor of your hot pot, consider using dried shiitake mushrooms instead of fresh ones in your stock. Dried shiitake mushrooms have a more intense flavor and can add richness to your broth.
If you prefer a spicier dish, adjust the amount of crushed red pepper flakes you use accordingly. However, be careful not to add too much as it can overwhelm the other flavors in the dish.
Lastly, don’t forget to garnish your hot pot with scallions before serving. They add brightness and freshness to the dish.
By following these tips, you can achieve a delicious and authentic chicken hot pot with mushrooms and tofu that is sure to impress your guests or satisfy your cravings for Vietnamese cuisine at home.
Bottom Line
In conclusion, if you are looking for a delicious and easy-to-make recipe that will satisfy your cravings for Asian cuisine, then look no further than this chicken hot pot with mushrooms and tofu recipe. With the perfect blend of flavors and a variety of wholesome ingredients, this dish is sure to become a new favorite for you and your family.
Furthermore, you can also customize this recipe to suit your dietary preferences or taste buds by making substitutions or variations. Whether you’re a vegetarian looking for an alternative to chicken or adding in noodles, braised bean curd, or Japanese chicken meatballs, there are countless ways to make this dish your own.
Finally, I hope these tips and recommendations have made it easier for you to prepare and enjoy this mouthwatering dish. So roll up your sleeves, gather your ingredients and let’s get cooking!
Chicken Hot Pot With Mushrooms and Tofu Recipe
Ingredients
- 12 cups organic low sodium chicken broth
- 1 lb cremini mushroom, stems removed and reserved caps thinly sliced
- 2 inches piece gingerroot, thinly sliced
- 2 large garlic cloves, crushed
- kosher salt
- crushed red pepper flakes, to taste (optional)
- 6 boneless skinless chicken thighs (about 1 3/4 pounds)
- 14 ounces firm tofu, drained and cut into 1/2-inch dice
- 4 scallions, thinly sliced on diagonal (both white & green parts)
- sesame oil, for drizzling
- teriyaki sauce (optional) or sesame dipping sauce, for dipping (optional)
Instructions
- In a large soup pot, bring the stock, mushroom stems, ginger and garlic to a simmer.
- Cook over low heat for 30 minutes.
- Strain the stock into a large bowl and return it to the pot.
- Season the broth with salt & crushed red pepper flakes (if using)
- Bring the broth to a boil; add the chicken.
- Cook until the chicken is white throughout, about 4 minutes.
- Divide the mushroom caps, tofu and scallions among eight soup bowls and serve, passing the broth and sesame oil at the table.
- Optional: Serve with a Teriyaki Dipping Sauce or Sesame Sauce for dipping.