The coconut chicken hot pot was originally made on the island of Hainan. It was then made popular by a group of restaurants in the Shenzhen area, which are known for their various Hainanese specialties.
You have broth, vegetables, meat (in this case chicken), and the best flavors of China in one place. It is perfect to eat during the winter, especially during lunch as it will leave you completely full for the rest of the day.
How to Cook Coconut Chicken Hotpot
Prep Time: 20 minutes minutes
Bake/Cook Time: 30 minutes
Total Time: 50 minutes
- 2 Coconut
- 1/2 Chicken
- Ginger (to taste)
- 4 Limes
- 3 chili peppers
- Salt (to taste)
- Soy Sauce (to taste)
Equipment: A good pot, a sharp kitchen knife, and a stove are all you need to make this coconut chicken hotpot.
- For the first step on this Coconut Chicken Hotpot, all you have to do is to cut the chicken into small pieces. You can remove the skin if you are looking for a low-fat version, but if you let it then the flavor will be richer.
- Grab the coconuts and open them. This is pretty simple, just make a cut in the top of the coconut and pour the water into a bowl. Then make a larger cut, wide enough for you to carb into the coconut and remove the coconut meat. The more tender the coconut is, the easier this will be.
- Take a large pot to the stove at medium heat and pour the coconut water with some ginger slices. You can skip the ginger slices part, but they give the amazing Asian flavor to it.
- Once it starts to reach a higher temperature, add the chicken pieces.
- In the meantime, cut the coconut meat into strips and set it aside. Chop and mince the ginger, chili pepper, and lime, and mix them with the soy sauce to make a sauce.
- Skim the foam and grease from the chicken and coconut hotpot, and add the coconut strips so they get more tender.
- Season the soup, and serve warm.
What to Do if Coconut Chicken Hotpot is Too Salty
This is something rare to happen, but not impossible since sometimes the chicken fat tends to add more salt than expected in the dish.
In case this happens, don’t panic, it can always be solved by doubling the volume (or adding more quantity) of the recipe.
For example, you can add the water from another coconut, or add regular water, but try to add more coconut meat so you don’t lose the coconut flavor so much.
How to Adjust the Ingredient
You can substitute chicken for pork, or a vegan replacement. Some people make it with tofu, but in that case, don’t boil it, just cook it on the griddle so it’s crispy.
You can also choose to completely remove the coconut and make this same recipe with chicken or vegetable broth, it will not be the typical coconut chicken hotpot, but it will be a delicious soup.
Cheer up to play with vegetables, from cauliflower, broccoli, cabbage, and you can choose to add more or less peppers, everything you can think of you can put in the pot, that is the magic of soups.
How to Serve Coconut Chicken Hotpot
This type of dish is usually served like a combo in China, and it comes with a few pieces of chicken, coconut, and sautéed vegetables. You can boil some chicken or cook it on the griddle.
You can also choose to use pork, and marinate it with a soy sauce, which goes very well with the Asian flavors of this dish.
Some people are more daring and add caramelized pineapple in pieces. This is perfect if you like the combination of sweet and salty flavors.
You can also serve it with potatoes and baked sweet potatoes, although the best combination is bell peppers sautéed in sunflower oil and soy sauce.
How to Store Coconut Chicken Hotpot
There are two ways you can store the coconut chicken hotpot. You can choose to keep it in your fridge, where it can be stored for up to 5 days.
Just let it come to room temperature and store it in a covered container or in a bowl covered with plastic wrap.
You can also freeze it for up to 15 days. Again you should let it come to room temperature, and put it in a covered container. If you are a fan of meal prep, you can store it in many disposable or small containers, and in this way, you will have the right portion for your lunches or dinners. Then let it thaw the night before.
In both cases, you can choose to heat it in the microwave for a couple of minutes (remember that you can’t do it with metal containers).
In case of being stored in disposable plastic, make sure they are microwave resistant. You can also choose to put them in the pot and heat them on the stove at medium heat for a couple of minutes until hot.
Extra Tips for Making Coconut Chicken Hotpot
- Play with the ingredients all you want. Take advantage of the fact that it is a very versatile soup and use everything you have in the refrigerator.
- You can add 200ml of cream or milk if you want a creamier soup.
- Cook it in winter to warm yourself up, and in summer turn on a fan and try it, it’s delicious all year round.
- Remember that if you want to make more quantities you simply have to double the quantities of ingredients listed. In case you have coconut chicken hotpot leftover, you can see the tips we have for storing it.