Chicken and Tofu Hotpot
Makan Tengah Hari • Malaysia
How to Make Chicken and Tofu Hotpot (Traditional & Healthy Version)
Chicken and Tofu Hotpot is a beloved Malaysian lunch dish, drawing from the country's rich multicultural culinary heritage. In Malaysia, hotpot meals bring together families and friends around bubbling pots of nourishing broth, filled with fresh, locally-sourced ingredients such as ayam (chicken), tauhu (tofu), and fragrant herbs like daun pandan and serai (lemongrass). This dish showcases the harmony of flavors and textures found in Malaysian cuisine, blending mild spices with the natural sweetness of chicken and earthiness of tofu. The hotpot is especially popular in East Malaysia, where the use of native vegetables and herbs elevates its health benefits. With a clear, aromatic broth, Chicken and Tofu Hotpot is light yet satisfying, perfect for those seeking a wholesome meal. Traditionally eaten during lunchtime, it is a favorite among health-conscious Malaysians due to its balanced macronutrient profile. The combination of lean protein from chicken, plant-based goodness from tofu, and vitamin-rich local greens makes this hotpot a nutritious and delicious choice, ideal for anyone looking for a comforting Malaysian meal.
Bahan-bahan(untuk 1 large bowl per person, typical Malaysian lunch portion)
- 200g Chicken breast (ayam)
- 200g Firm tofu (tauhu)
- 4 cups Chicken stock (homemade or low-sodium)
- 1 stalk Lemongrass stalk (serai, bruised)
- 1 leaf Pandan leaf (daun pandan, knotted)
- 1 small Carrot (peeled & sliced)
- 100g Bok choy (local greens)
- 3-4 Shiitake mushrooms (fresh or dried, sliced)
- 2 cloves Garlic (minced)
- 2 tablespoons Light soy sauce (for seasoning)
- 1/4 teaspoon Ground white pepper
- 1 stalk Spring onion (chopped, for garnish) - pilihan
Arahan
- 1
Prepare all ingredients: slice chicken breast thinly, cube the firm tofu, slice carrots and mushrooms, and bruise the lemongrass stalk.
5 minutes
Slice chicken and tofu evenly for uniform cooking.
- 2
In a large pot, add chicken stock, lemongrass, and pandan leaf. Bring to a gentle boil over medium heat.
5 minutes
Use homemade chicken stock for deeper flavor.
- 3
Add garlic, carrots, and mushrooms to the broth. Simmer for 5 minutes to infuse flavors.
5 minutes
Let vegetables soften but not overcook to retain nutrients.
- 4
Add sliced chicken breast to the pot and cook until just opaque, about 3 minutes.
3 minutes
Avoid overcooking chicken for tender meat.
Kenapa hidangan ini sihat
Chicken and Tofu Hotpot is a healthy Malaysian lunch option due to its high protein, low saturated fat, and moderate carbohydrate content. The use of natural herbs like serai and daun pandan boosts immunity and digestion. The clear, non-creamy broth avoids excess calories and is gentle on the stomach. This recipe is perfect for calorie-conscious eaters, families, and those seeking nutritious, authentic Malaysian flavors without sacrificing health.
This Chicken and Tofu Hotpot is rich in lean protein from ayam and plant-based protein from tauhu, making it ideal for muscle repair and satiety. The addition of bok choy and carrots provides fiber, vitamin A, vitamin C, and minerals such as potassium and magnesium. Using a clear broth keeps the dish low in calories and fat, while mushrooms add antioxidants. Light seasoning means lower sodium, promoting heart health. The balanced macros make it suitable for lunch, supporting energy levels throughout the day.
Petua
- 💡Tip 1: Use homemade chicken stock for deeper flavor and less sodium.
- 💡Tip 2: Add tofu at the end to prevent it from breaking apart.
- 💡Tip 3: Garnish with fresh spring onion and coriander for added freshness.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove before serving. Avoid freezing tofu as it alters texture.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 360.0 kcal |
