Local Gem: Take a Tropical Vacation With This Hainan Coconut Chicken Hot Pot

Local Gem is an exploration of Beijing’s diverse palate. Get out of your comfort zone and try something new! To share your own neighborhood pride, please contact us via editor@thebeijinger.com

Nothing warms the soul on a chilly day quite like hot pot. And even though firey Sichuan and Chongqing varieties will easily scare away anyone who flinches in the face of chili peppers or excessive grease, there are still more options – ranging from mild to not at all spicy – for the trying. This is where Hainan-style coconut chicken hot pot, a favorite of mine, comes in.

As the name suggests, this hot pot dish contains coconut water-infused broth, lending it that signature savory tropical nuttiness that China's southernmost province is known for. While Beijing might be scarce on tropical warmth this time of year, there are thankfully a few options for Hainan hot pot in the capital, not least of which is 海岛 The Island.

Here, you can find both pure coconut water hot pot and the one mixed with chicken broth, both containing full slices of coconut. What's more, if you have commitment issues and can't decide which one is worth your time, turns out you can refill your pot with either option during your meal.

The other crucial element of this islander's treat is, without a doubt, the chicken, and Wen Chang chicken specifically is what you should opt for here. Born and raised on Hainan Island, this breed of chicken is known for its thin skin, tender meat, and a markedly sweet flavor that comes from the coconut and other tropical fruits added to its feed.

Pro tip: Before throwing any other ingredients into the pot, it's wise to boil the chicken through and try it pure and uncut. The chicken combined with the subtle sweetness of the broth leaves a pleasant aftertaste that's capable of lingering for hours after the meal.

Now that you've got a taste for the chicken on its own, it's time to bring out its full potential with the help of an authentic local dipping sauce. Mix together some hoisin, a bit of diced chilis and sand ginger, a squeeze of lime juice and a slice of kumquat, and voila, it's ready to go.

The aroma of the sand ginger and kumquat easily sets this concoction apart from other dipping sauces, and together with the lime juice and diced chili, it's sure to wake up both your palate and stomach. Plus, it's not as overwhelming as other hot pot dipping sauces, which generally cover up the original flavor of the cooked ingredients. At any rate, this understated but decidedly delicious sauce makes the whole experience more enjoyable, especially when you're eager to explore the different tastes and textures of the things you're cooking.

Speaking of things you can cook, I'd recommend starting out with the lighter and delicately scented ingredients, like seafood and bamboo mushroom. Since these items are sliced thin, it's easy to enjoy them within a few seconds of cooking, although if you feel skiddish about the seafood, you can leave it in a bit longer to cook through.

That being said, the seafood and mushrooms absorb the flavors of the broth easily withouth changing their overall taste. And it's worth noting that these ingredients are flown directly from Hainan to the restaurant each day ensuring unparalleled freshness. You might even notice the color of the scallops and the texture of the abalones are markedly different.

After the first few rounds, feel free to dig into something with a heavier flavor profile, such as the thinly sliced beef, or better yet, Lipu taro. It's hard for me to recommend vegetables over meat, yet this taro is a must-try. Though originally from Guangxi-Zhuang Autonomous Region, this starchy taro fits well in the coconut chicken hot pot. Leaving it in the pot won’t break it down but lends it a delightful fluffiness, like a cloud that melts between your teeth.

If the heat is still a bit too much, grab a glass of Chinese Francolin tea. This local beverage is named for the bird of the same name and its origin story involves a farmer who made the tea to save his pet from illness. Unlike most tea varieties, Chinese Francolin tea isn't put through a fermentation process, which allows it to retain most of the original leaves' fragrance.

Of course, no meal is complete without a sweet treat to conclude it, so get a bowl of Ching Bo Leung before you settle your bill. Both coconut milk and coconut water are used in this take on the popular Hainan street food, and the various seasonal fruits and taro jellies enrich both the texture and flavor, granting your dining experience a peaceful and perfect ending.

While you may not be able to go to Hainan for New Year or Spring Festival, this authentic coconut water chicken hot pot will bring the tropical paradise to you. No matter how chilly and dry Beijing’s winter may be, with a bowl of coconut water broth in hand, it just feels like sitting on the beach on a clear night, enjoying a getaway to the island province.

The Island 海岛

L5K003/L5004, 5th floor Fangyuanli ID Mall, No.189, Dongsihuanzhong Road, Chaoyang District

朝阳区东四环中路189号芳园里ID MALL 5层L5004/L5K003

11:00 - 22:00, Daily

READ: COVID Gourmand: Restaurant Guide Issued by Beijing CDC

Images: Zeus Zou, Dianping