Hainan Coconut Chicken Hotpot (椰子鸡火锅)

A soft, tropical hotpot that’s becoming increasingly popular

Hotpot is often known for being warm, spicy, and sometimes intensely fiery. But in China and Hong Kong, a much lighter style has taken the spotlight in recent years: yēzǐjī huǒguō — the Coconut Chicken Hotpot from Hainan.

This hotpot is all about purity: coconut water, chicken, a bit of ginger, and some goji berries. No layers of spices, no heat, no complex seasoning. The broth is clean, fragrant, and allows each ingredient to shine. This “clean hotpot” approach fits perfectly with the current trend toward lighter, simpler broths — and it has become so popular that dedicated coconut-chicken hotpot restaurants are popping up across Hong Kong and major Chinese cities.

What makes this hotpot different

Most hotpots rely on rich broths or heavy seasoning.
The Hainan version is the opposite:

• Coconut water as the base

• Chicken on the bone for natural umami

• Very few aromatics

• A clear, soft, lightly sweet broth

For this recipe, Asian coconut water works best. It’s naturally sweeter and rounder in flavor than many Western coconut waters, which can taste more neutral or watery.
That gentle sweetness gives the broth balance and helps the chicken and ginger stand out without becoming sharp.

The best chicken to use

Because this hotpot is so pure, you really taste the chicken. That’s why bone-in chicken works best:

• Drumsticks

• Bone-in chicken thighs

• Carcass pieces or wings

In the Netherlands, you can find these in most supermarkets and in Asian stores. Choose chicken that is fresh and not overly “watery” — firmer chicken gives a much more flavorful broth.

It doesn’t need to be complicated: if you use chicken on the bone, you’re already doing it right.

Ingredients available at Tjin’s Toko

Many of the key ingredients for this hotpot are part of your regular assortment:

• Young coconut (coconut water + coconut flesh)

• Goji berries

• Fresh ginger

• Pandan leaf (optional)

• Enoki mushrooms

• Shiitake mushrooms

• Glass noodles

• Tofu

• Light soy sauce

• Sesame oil

Recipe: Coconut Chicken Hotpot (椰子鸡火锅)

Serves 2–3

Broth

• 1 young coconut (coconut water + coconut flesh)

• 800–1000 ml chicken stock

• 400–500 g bone-in chicken

• A few slices of fresh ginger

• A handful of goji berries

• (Optional) 1 pandan leaf

• Salt to taste

For the hotpot

• Enoki mushrooms

• Shiitake mushrooms

• Glass noodles

• Tofu

Dips

• Light soy sauce

• Sesame oil

• Fresh coriander

Preparation

1. Coconut
Pour the coconut water into a pot. Rinse the coconut flesh well and add it to the pan.

2. Make the broth
Add the chicken, chicken stock, ginger, and optional pandan.
Bring to a boil and let it simmer gently for 30–40 minutes.

3. Add the goji berries
Stir in the goji berries. Taste and add salt if needed.

4. Serve as hotpot
Place the pot on a portable stove or warming plate.
Let everyone cook their own vegetables, tofu, and noodles right in the broth.

5. The dip
Mix light soy sauce with a splash of sesame oil and some chopped coriander.

Tips

• Young coconut gives the freshest flavor and softest flesh.

• Bone-in chicken naturally builds a deeper broth.

• Don’t add too many aromatics — the beauty of this hotpot is its subtlety.

• The broth becomes richer as more ingredients cook in it. By the end, it’s even better.

Why this dish is perfect for home

This hotpot is simple, light, and easy to share. It’s calming to eat, needs no spicy flavors, and still feels special because of the coconut.
And almost everything you need can be found directly at Tjin’s Toko.