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Hong Kong-style Coconut Chicken Hot Pot

Name: Hong Kong-style Coconut Chicken Hot Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3 servings
Cuisine: cantonese
Ingredients: chicken; young coconut; corn; water chestnut; white beech mushroom; seafood mushroom; cordyceps flower; Lipu taro; millet pepper; Hainan little green orange; sand ginger; sparkling mineral water or beer; grapefruit; ice cube; Yakult; rosemary; bamboo fungus

groups3 servingsspeedEasycountertopsPrep: 15 minsskilletCook: 30 minsscheduleTotal: 45 minsoutdoor_grillStewedlocal_fire_departmentMild

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

7 Steps Total

Preparation

00:00:26

warningStay safe

Wash hands thoroughly after handling raw chicken to prevent cross-contamination; raw meat carries bacteria that can contaminate other ingredients.

Cut 1 whole fresh chicken into small pieces
Place in a bowl with cold water and soak for 30 minutes to remove blood water and keep chicken tender

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Watch out

Soak for a full 30 minutes to draw out blood water, otherwise the soup will have a fishy taste.

Ingredients:chicken (1 piece)

Tools:cutting boardcleaver

Preparation

00:00:39

warningStay safe

Hold the cleaver handle firmly when splitting hard coconut shells, and keep fingers away from the blade to prevent severe cuts.

Punch holes in 3 young coconuts with a coconut driller
Pour all coconut water into the pot
Split open the coconut shell with a bone cutter and scoop out the coconut meat with a spoon

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Watch out

Be careful when splitting the coconut shell. Those who are afraid of chopper can ask the coconut seller to do it, otherwise it is easy to cut.

Ingredients:young coconut (3 piece)

Tools:coconut drillerbone cutterspoon

Active Cooking

00:01:09

Put the soaked chicken into the coconut juice along with the coconut meat and boil together
After boiling, turn down the heat to low, and cook until the chicken is just cooked through

local_fire_departmentHigh heat to boil, then turn to low

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Watch out

Must turn to low heat after boiling, otherwise prolonged high heat will make the chicken tough and dry.

Ingredients:chickenyoung coconut

Tools:claypotstove

Preparation

00:01:17

Husk 1 corn
Peel 8 water chestnuts with a peeler
Clean 1 portion of white beech mushrooms, 1 portion of seafood mushrooms, and 1 portion of fresh cordyceps flowers
Cut half a Lipu taro into several large chunks

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Watch out

Stabilize the cutting board when cutting taro

cutting pieces too large will make them hard to cook through

Ingredients:corn (1 piece)water chestnut (8 piece)white beech mushroom (1 portion)seafood mushroom (1 portion)cordyceps flower (1 portion)Lipu taro (0.5 piece)

Tools:peelercleaver

Preparation

00:01:38

Chop 3 millet peppers
Cut a suitable amount of Hainan little green oranges in half
Dice 30g of sand ginger and place into the dipping sauce dish

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Watch out

Do not touch eyes or face directly with hands after chopping bird's eye chillies, otherwise it will cause stinging.

Ingredients:millet pepper (3 piece)Hainan little green orange (4 piece)sand ginger (30 g)

Tools:dipping dishcutting boardcleaver

Preparation

00:02:09

Open 1 bottle of sparkling water with a bottle opener
Put 0.5 grapefruit, 0.5 cup of ice cubes, and 1 bottle of Yakult into a glass jar
Pour in sparkling water, squeeze in 1 Hainan little green orange, and garnish with 1 sprig of herbs

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Watch out

Be careful when opening the glass bottle to avoid shattering.

Ingredients:sparkling mineral water or beer (1 bottle)grapefruit (0.5 piece)ice cube (0.5 cup)Yakult (1 bottle)Hainan little green orange (1 piece)rosemary (1 piece)

Tools:glass jarbottle opener

Active Cooking

00:04:45

warningStay safe

Be careful not to splash hot soup when moving the claypot or adding ingredients, wear insulated gloves if necessary.

Put 1 corn, 8 water chestnuts, 1 portion of fresh cordyceps flowers, 1 portion of white beech mushrooms, 1 portion of seafood mushrooms, and 1 portion of bamboo fungus into the cooked coconut chicken soup
Continue to simmer until cooked through and ready to eat

local_fire_departmentMedium-low heat

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Watch out

Vegetables should be added last

adding them too early will alter the soup's flavor and make it cloudy

Ingredients:corn (1 piece)water chestnut (8 piece)cordyceps flower (1 portion)white beech mushroom (1 portion)seafood mushroom (1 portion)bamboo fungus (1 portion)

Tools:claypotladle