Vietnamese Recipes – Healthy Low Fat Chicken with Shiitake Mushroom and Herbs Hot Pot – Lau Ga Nam
1/ Rinse chopped chicken meats with water and then cut into bite-sized chunks. To make the broth: put 500g of chicken bones into a boiling pot, simmer them until bubbles rise to the surface to make the broth.
2/ Wash herbs with water. Slice them into medium-sized pieces. Trim the ends of wilted vegetables and prune top quarter of discolored herbs that might be yellow on the outside. All withered and decomposed ones should be discarded.
3/ Other ingredients:
-Cut lemon grass into small pieces and crush them all.
–Wash tomatoes with water and slice them thinly.
-For taro roots, peel them off and cut in half. Steam them until fully cooked.
-Wash shitake mushrooms to remove any dirt before soaking them in lukewarm water.
4/ After crossing through all these steps, you can arrange all components onto a large hot pot dish. They orderly occupy different spaces with numerous color which could easily make any mouths watering.
5/ How to make the boiling broth:
-Parboil a pot over a medium heat. Pour vegetable oil along with 1tsp. of minced garlic, crushed lemon grass and sliced tomatoes. Cook them until fragrant.
-Continue to add in 4tsp. of chili sauce + 1tsp. of galingale + a pinch of sliced onions and stir fry them. Add more shiitake mushrooms into the mixture. Pour chicken broth prepared at step 1/ into the heating pan. Season them with 3tsp. of fish sauce +3tsp. of sugar + 3tsp. of lime juice +1tsp. of chicken stock + a pinch of salt.
6/ Bring the pot to boil. Plunge vegetables prepared at step 4/ to make axillary ingredients. A good hot pot is the one with sourer taste, less spicy and typical slightly red appearance.
How to serve:
to be continued...