Chicken hotpot with perilla leaves for cold rainy days

*Chicken hotpot with perilla leaves. Photo: Document*

Originating from a specialty of the land of yellow flowers on green grass Phu Yen , chicken hotpot with basil leaves gradually spread to many regions, then became especially famous in the city of thousands of flowers Da Lat.

Tourists often tell that when coming to Da Lat, you definitely cannot miss chicken hotpot with perilla leaves because enjoying a hot pot of steaming hotpot, the fragrant aroma wafting in the dreamy sky in the cool air of Da Lat is truly an unforgettable experience.

And because I still haven't forgotten, right after that trip to Da Lat I had to find the recipe to cook this dish for the cold rainy days.

Talking about the ingredients of this hot pot, the most special thing is definitely the perilla leaf. Perilla leaf (also called white perilla, hairy basil), is a type of herb in the same family as basil, growing well on sunny sandy soil of the Central region.

This plant has a stronger flavor than basil, especially when grown on barren land, the scent and flavor of the leaves will be more fragrant and rich. This is also a folk medicine used to treat diseases such as colds, indigestion, headaches... especially very good for colds. When fresh, perilla leaves will have a slightly sour and astringent taste, but once dipped in hot pot, they will have a spicy and slightly spicy taste like basil and mint.

After buying the basil leaves, pick off the hard old roots, keep only the young leaves, wash them, then drain. Save half for hot pot dipping, put the other half in a mortar and pound with garlic, onion, lemongrass, and if you like it spicy, add a few chili peppers to create a mixture to marinate the chicken to enhance the aroma and remove the fishy smell.

Chicken used for hot pot is usually chosen from local chicken or free-range chicken to have delicious toughness, firm and sweet meat. After being marinated with spices, the chicken will be stir-fried until firm, then put into the broth that has been simmered from chicken bones for many hours, seasoned with spices to bring out the natural sweetness but still rich. When the hot pot boils, fresh oyster mushrooms, chicken thigh mushrooms, along with crispy sour bamboo shoots will be added to help the hot pot dish be more balanced, flavorful and nutritious.

Sitting next to a hot pot, smelling the distinctive aroma of the basil leaves, feeling the sweetness of the broth, the rich, crispy taste of the firm chicken pieces, the sour taste of bamboo shoots, the fragrant taste of mushrooms permeating the tip of the tongue can really dispel the cold of a rainy day. A dish that is both delicious and good for your health and not difficult to cook like this, there is no reason not to enjoy it.

Source: https://baodanang.vn/lau-ga-la-e-cho-ngay-mua-lanh-3308957.html