Fix Your Summer Hot Pot Craving with Healthy Coconut Chicken Hot Pot from Hainan
We admit it’s a dilemma. For even the most dedicated of hot pot-lovers among us, it can seem unfathomable to even sit near the steaming cauldron of heavily-flavored broth, much less ingest the sweat-inducing, spicy and piping-hot meat and veg during the current muggy peak in summer temperatures. Yes, many of us spend summer slurping down ice cream and longing for the first chill of autumn to warrant a return to their favorite geyser-like establishments. But fear not, the wait is over, thanks to this chillier and lighter-flavored hot pot from Hainan.
Unlike its cousins – such as Sichuan's limit-pushingly spicy variant or Beijing's steaming hot bronze pot – coconut hot pot from Hainan is rich in tropical fruits, vegetables, making the hot pot more suitable for summer temperatures. The one we found is tucked away on the third floor of World City near The Place, with modern and chic decore of large, white marble tables, white brick walls, black pots, and an airy ambience. We bought the package on dianping – half of the chicken with the broth, a plate of sliced beef, needle mushroom, frozen tofu, spinach, and noodles for RMB 168.
The waiter cut two large coconuts open in front of us, poured the precious water into the pot, then added a 500ml bottle of mineral water to the pot and switched on the gas. After the mixed juice began boiling, the half chicken (chopped), fresh-stripped coconut meat, and some corn was added to the pot instead of the spicy chili, oil or beef fat. When the whole pot began to boil again, we were ready to eat. Just like at most hot pot places, we drank the soup first – a bit sweet from the coconut water and the corn, with umami brought by the savory chicken. Six ingredients are available to add to soy sauce in place of hot pot's usual accompaniment, majiang (the sesame paste based sauce): bird eye chili, yellow pepper, deep-fried garlic chops, chopped peanut, and sesame oil, along with shallot, and coriander. We opted for all of the above, finishing our concoction with a squeeze of lime. We like the result of the mix, which was spicy, sweet, and hot with a zesty finish (bye-bye, majiang).
The chicken was extremely tender and not as flavorless as we expected the relatively spiceless broth to make it. Instead, it was juicy with a slight coconut flavor. We also ordered some mashed shrimp (虾滑, xiāhuá) seasoned with white pepper for a spicy kick. Then, just like in "regular" hot pot, we added heaps of beef, vegetables, mushrooms, and noodles to the broth.
Following dianping users’ recommendations, we tried the braised black bean curd (RMB 38), which was covered with bell peppers and BBQ sauce. Despite the rave reviews, it was somewhat of a let-down – the surface was too soft and the interior tasted like a flavorless steamed egg, while the sauce was mixed with too much starch and became sticky.
The sweet-toothed should go for the Hainan coconut jelly, choosing from the original plain version (RMB 30), or with papaya, mango, or aloe (each RMB 35). The wait staff will bring you a big coconut filled with coconut jelly and covered with fruit. The jelly tasted like a coconut-flavored pudding, and the cuts of papaya we ordered were quite fresh, the perfect refreshing dessert for summer. Though the portion size itself will likely leave you sluggish in the wilting heat once you step outside.
Comparied to other regions' heavy and greasy hot pot styles, the coconut chicken version feels lighter and healthier without much sodium or grease. Try it if you are a coconut fan, or if you simply can't wait for the return of sweater weather and hot pot-worthy temperatures. Oh, and their wifi password is 1234567890. You’re welcome.
Daily 10am-11pm. 3/F, Tower E, World City, 8 Jinhui Lu, Chaoyang District (6568 0988)
怡园四季椰子鸡火锅：朝阳区金汇路8号中骏世界城E座3层
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Email: tracywang@thebeijinger.com
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Photos: Tracy Wang
