When the sun shines and temperatures rise, our eating habits change too. We often opt for fresh salads, light meals, and long evenings outdoors with friends or family. But let's be honest: we're all familiar with barbecues by now, and a simple salad sometimes doesn't feel like a complete meal.

Are you looking for something new? Then it's time to get acquainted with one of China's best-kept culinary secrets: 椰子鸡 (Yē Zǐ Jī), or Coconut Chicken Hotpot. A surprisingly light, fresh, and social meal that's perfect for summer.

What is 椰子鸡 (Yē Zǐ Jī)?

椰子鸡 is a traditional hotpot from Hainan, a tropical island in southern China known for its coconuts. Unlike the well-known spicy Sichuan hotpot, this variant is all about the natural flavor of the ingredients.

The broth consists of just a few ingredients:

• 100% pure coconut water
• Chicken with bone
• A few slices of fresh ginger

During cooking, the flavors slowly infuse into the broth. The result is a clear, slightly sweet soup that tastes surprisingly fresh. In this, you then cook all sorts of fresh ingredients such as vegetables, tofu, mushrooms, and noodles.

No heavy sauces.
No liters of oil.
No extremely spicy seasonings.

Just pure flavors that complement each other perfectly.

Why is this hotpot perfect for summer?

Many people immediately associate hotpot with cold winter days. Yet, 椰子鸡 is incredibly popular in the warmer parts of China, where the climate is similar to a tropical summer.

That's not surprising. This hotpot is:

• Easy to digest
• Fresh in taste
• Rich in vegetables
• Full of protein
• Easy to adapt to your own preference

Moreover, you never eat hotpot alone. Everyone cooks their own ingredients at the table, which automatically turns eating into a pleasant evening full of conversations, tasting, and enjoying together.

That's what makes hotpot so special.

Making your own Coconut Chicken Hotpot

The beauty of this hotpot is that you don't have to be an experienced chef. Everything will be on the table in about half an hour.

Ingredients (2-4 servings)

For the broth

• 1.5 to 2 liters 100% pure coconut water
• 500-700 grams bone-in chicken (drumsticks, wings, or thighs)
• 5 to 6 slices of fresh ginger

Vegetables

• Bok choy
• Chinese cabbage
• Spinach
• Watercress (optional)
• Corn on the cob
• Lotus root (optional)

Mushrooms

• Shiitake
• Enoki
• Oyster mushrooms

Other ingredients

• Firm tofu
• Tofu skins
• Glass noodles or udon
• Dumplings (optional)

Dipping sauce

Mix to taste:

• Light soy sauce
• Minced garlic
• Fresh cilantro
• Spring onion
• Chili oil (optional)
• Sesame oil
• A little bit of lime juice

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Recipe: step by step

Step 1 – Make the broth

Pour the coconut water into the hotpot.

Add the ginger slices and bring to a boil.

Then add the chicken.

Let the chicken simmer gently for about 20 to 30 minutes, so that the broth becomes rich in flavor.

Step 2 – Prepare the table

While the chicken cooks:

• Wash all vegetables.
• Cut the vegetables into bite-sized pieces.
• Arrange the mushrooms on a platter.
• Cut the tofu.
• Prepare the noodles according to package instructions if necessary.

Place everything in separate bowls on the table.

Step 3 – Time to hotpot

Now the fun part begins. Everyone chooses their own ingredients and briefly cooks them in the boiling broth.

Average cooking times:

Then dip everything in your favorite sauce and enjoy.

Variations on the classic Coconut Chicken Hotpot

One of the most enjoyable aspects of hotpot is that you can vary endlessly.

Traditional additions

For an authentic Hainan style, you can add:

• Fresh coconut pieces
• Goji berries
• Red dates (Jujubes)

These give the broth even more natural sweetness.

Vegetarian option

No meat?

Replace the chicken with:

• Extra mushrooms
• Tofu
• Lotus root
• Corn
• Chinese cabbage

Use coconut water with a light vegetable broth as the base.

For spicy food lovers

The broth traditionally remains mild.

Still want some spice?

Add this to your dipping sauce:

• Chili oil
• Fresh red chili
• Sichuan pepper
• Sambal

This way, you can decide how much spice to add without making the entire pot fiery hot.