Black Chicken Hot Pot

Ingredients

• 1 black chicken, cut into pieces (about 3 lbs / 1.4 kg) 1 black chicken, cut into pieces (about 3 lbs / 1.4 kg)
• 8 cups (1.9 liters) chicken broth 8 cups (1.9 liters) chicken broth
• 3 stalks lemongrass, bruised 3 stalks lemongrass, bruised
• 1 thumb-sized piece of ginger, sliced 1 thumb-sized piece of ginger, sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 shallots, thinly sliced 2 shallots, thinly sliced
• 2 red chilies, sliced 2 red chilies, sliced
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 bunch fresh cilantro, chopped 1 bunch fresh cilantro, chopped
• 1 bunch Thai basil, leaves picked 1 bunch Thai basil, leaves picked
• 1 lime, cut into wedges 1 lime, cut into wedges
• Assorted vegetables (such as bok choy, mushrooms, and bean sprouts) for serving Assorted vegetables (such as bok choy, mushrooms, and bean sprouts) for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 45g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring the chicken broth to a boil.
2. 2.
   Add the lemongrass, ginger, garlic, shallots, and chilies to the pot. Simmer for 10 minutes to infuse the flavors.
3. 3.
   Add the black chicken pieces to the pot and cook for 30-40 minutes, or until the chicken is cooked through and tender.
4. 4.
   Stir in the fish sauce, soy sauce, sugar, salt, and black pepper. Adjust the seasoning to taste.
5. 5.
   Remove the lemongrass stalks from the pot.
6. 6.
   Serve the Black Chicken Hot Pot in individual bowls, garnished with fresh cilantro and Thai basil. Squeeze lime juice over each bowl before enjoying.
7. 7.
   Prepare a plate of assorted vegetables for each diner to add to their hot pot. Dip the cooked chicken and vegetables into the dipping sauces of your choice.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife to release their flavor.
• Black chicken — If black chicken is not available, you can substitute with regular chicken, but the flavor will be slightly different.
• Thai basil — Thai basil has a distinct flavor that adds authenticity to the dish. If unavailable, regular basil can be used as a substitute.

Tips & Tricks

• For a spicier kick, add more red chilies to the broth.
• Customize your hot pot by adding your favorite vegetables and herbs.
• Serve with a variety of dipping sauces, such as hoisin sauce, chili sauce, or soy sauce with lime juice.
• Leftover broth can be strained and stored in the refrigerator for up to 3 days. It makes a delicious base for soups or noodle dishes.
• To enhance the presentation, serve the hot pot in a traditional Vietnamese clay pot.

Serving advice

Serve the Black Chicken Hot Pot piping hot in individual bowls. Encourage your guests to add their desired vegetables and herbs to create their own unique flavor combinations. Provide small plates for dipping sauces and lime wedges for an extra burst of freshness.

Presentation advice

Present the Black Chicken Hot Pot in a large clay pot at the center of the table, surrounded by bowls of fresh vegetables and herbs. Garnish each bowl with a generous amount of chopped cilantro and Thai basil for a vibrant and appetizing presentation.