Chicken hot pot with basil leaves, perfect for a cold, rainy day.

*Chicken hot pot with basil leaves. Photo: Archival material.*

Originating as a specialty dish from Phu Yen , the land of golden flowers and green grass, chicken hot pot with basil leaves gradually spread to many regions, and then became especially famous in Da Lat, the city of a thousand flowers.

Tourists often say that when visiting Da Lat, you absolutely cannot miss chicken hot pot with basil leaves, because enjoying a steaming hot pot with its fragrant aroma amidst the dreamy scenery and cool climate of Da Lat is truly an unforgettable experience.

And because I could never forget it, right after that trip to Da Lat, I had to find the recipe to cook this dish so I could enjoy it on cold, rainy days.

When it comes to the ingredients of this hot pot dish, the most special one is definitely the basil leaf. Basil leaves (also known as white basil or hairy basil) are an aromatic herb belonging to the same family as sweet basil, thriving in the sunny, sandy soil of Central Vietnam.

This plant possesses a much stronger flavor than basil, especially when grown in barren soil, the aroma and taste of the leaves become even more fragrant and intense. It is also a folk remedy used to treat ailments such as chills, indigestion, headaches... and is particularly effective in relieving colds. When fresh, the leaves have a slightly sour and astringent taste, but once added to hot pot, they develop a spicy and slightly pungent flavor similar to basil and mint.

After purchasing the basil leaves, remove the tough, old stems, keeping only the tender leaves. Wash them thoroughly and let them drain. Half of the leaves are reserved for dipping in the hot pot, while the other half is pounded in a mortar with garlic, onion, lemongrass, and, if desired, a few chili peppers to create a mixture for marinating chicken, enhancing its aroma and removing any fishy taste.

Chicken used for hot pot is usually free-range or farm-raised chicken for its tender, firm, and sweet meat. After being marinated, the chicken is stir-fried briefly until firm, then added to a broth simmered from chicken bones for many hours, seasoned with various spices to create a naturally sweet yet rich flavor. When the hot pot boils, fresh oyster mushrooms, king oyster mushrooms, and crispy pickled bamboo shoots are added to balance the flavor, make the dish well-rounded, and nutritious.

Sitting by a steaming hot pot, inhaling the distinctive aroma of basil leaves, savoring the sweet and refreshing broth, the rich and crispy texture of the firm chicken pieces, the sourness of the bamboo shoots, and the fragrant mushrooms lingering on the tongue—it truly dispels the chill of a rainy day. A dish that is both delicious and healthy, and not at all difficult to cook—there's no reason not to enjoy it.

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