Enjoy authentic Phu Yen chicken hotpot with perilla leaves

Original Phu Yen chicken hotpot with perilla leaves

There are many places to eat Phu Yen chicken hotpot with perilla leaves, especially in Da Lat. Many restaurants in this foggy city hang signs "Phu Yen chicken hotpot with perilla leaves", to the point that many young people tell each other: If you go to Da Lat and don't eat Phu Yen chicken hotpot with perilla leaves, you haven't known Da Lat. Oh, why is the specialty of Phu Yen made "luxurious" for other lands?

Ingredients for cooking the original Phu Yen chicken hotpot with perilla leaves, simple but full of the flavor of the land of Nau

This strange story is because the leaf that goes with chicken hotpot is only found in Phu Yen – white perilla leaves. Chicken is available everywhere, but white perilla leaves can only be delicious when grown in the sunny and windy land of Phu Yen. Therefore, the chicken may be from Da Lat but the white perilla leaves must be imported from Phu Yen and the name Phu Yen must be attached to the chicken hotpot with perilla leaves to attract customers.

Chicken for hot pot with perilla leaves must be free-range chicken, both delicious and chewy.

But why is it rare to see a restaurant in Phu Yen hanging a sign for chicken hotpot with perilla leaves, while it is everywhere in Da Lat? That is also the question of many tourists who come to Phu Yen during this Tet holiday. Originating from Phu Yen, but the weather of this land with hot and sunny days that take up most of the year is not really suitable for this hot and spicy dish compared to a place with a cool climate like Da Lat. Therefore, Phu Yen people had to let the chicken hotpot with perilla leaves "bring the bell to strike the land of others".

White perilla leaves are indispensable in chicken hotpot. They are only delicious when grown in Phu Yen.

And when the chicken hotpot with e leaves was exported from Phu Yen, to suit the culinary culture of many regions, it was mixed, no longer imbued with the essence of the land of Nau. So what is different about the original chicken hotpot with e leaves from Phu Yen? Come to Phu Yen once and try ordering chicken hotpot with e leaves, you will feel the difference in its flavor. Although no restaurant in Phu Yen has a sign "Chicken hotpot with e leaves", when you order this dish, any restaurant will serve it because the ingredients are usually available and any chef in Phu Yen is ready to serve you a dish with the true taste of the countryside.

The pickled bamboo shoots in chicken hotpot with perilla leaves must be bamboo shoots, marinated with salt water and garlic to be both crispy and fragrant.

The ingredients for chicken hotpot with perilla leaves are quite simple. In addition to the free-range chicken, cleaned, cut into small pieces, washed white perilla leaves, there are also oyster mushrooms (it will be more delicious if it is the season of the mushroom, termite mushroom), sour bamboo shoots, chopped wild chili, fine salt, MSG and a few crushed lemongrass stalks. Phu Yen is the land of fish sauce, but with chicken hotpot with perilla leaves, Phu Yen people will not abuse it because if you add fish sauce, the chicken will taste sour and not delicious. They also only use fine salt to season, not iodized salt, so that the broth has a mild salty taste, not salty and bitter. They also only use a little MSG and do not use seasoning powder because they are afraid that the smell of seasoning powder will fade the aroma of the white perilla leaves. In particular, sour bamboo shoots must be thinly sliced ​​bamboo shoots and then pickled in salt water and garlic to have a crunchy and fragrant taste, not chopped like some places. Phu Yen people do not use sugar in many dishes, so they will not use it in chicken hotpot with perilla leaves, unless you like it sweet and request it, then they will add sugar.

When the hot pot is boiling over high heat, the chef will add the chicken to firm up the chicken, then add lemongrass, salt, a little MSG and turn the heat down low. Wait for the chicken hot pot to boil again for about 5 minutes until the meat is just tender, the chef will add the pickled bamboo shoots and turn the heat up again. Doing so will only allow the sour taste of the bamboo shoots to mix into the broth but not into the chicken, which will make it less delicious. When the chicken hot pot with pickled bamboo shoots has just boiled again, the user will add thinly sliced ​​chili and mushrooms, wait for it to boil again, pick a lot of white basil leaves to put in the hot pot and then scoop it out to eat immediately. Chicken hot pot with perilla leaves is only delicious when eaten hot.

Try once to enjoy the original Phu Yen chicken hotpot with perilla leaves

Just like that, before opening the lid of the hot pot, the aroma of white basil leaves mixed with the spicy taste of wild chili, permeating each piece of chicken, pickled bamboo shoots, and mushroom stalks, awakening all the senses of the diners. No matter how much restraint is exerted, the diners find it difficult to stop the saliva that is about to flow out. That flavor is enough to hold back and awaken the nostalgia of those who are far from home when passing by. And when you put a piece of chicken or a spoonful of hot pot broth in your mouth, for a certain period of time, you will not remember any more delicious food in this world.

Dipping salt

With chicken hotpot with perilla leaves, Phu Yen people will not use pre-mixed dipping sauces but will make their own. Although the dipping sauce is simple, it must enhance the flavor of the dish. Usually, the chef will use crushed salt with wild chili, white perilla leaves, mix in a little coriander, a little MSG, then squeeze in a little lemon juice, mix well to become the dipping sauce for chicken hotpot with perilla leaves. That dipping sauce bowl is absolutely only used once for each hotpot.

Source: https://nld.com.vn/thuong-thuc-lau-ga-la-e-chinh-goc-phu-yen-196240215180237751.htm