close
Advertisement
Shop Now
Magazine
 

Chicken hotpot

This dish is a fun way to eat and entertain! Ideally, this Chinese fondue is cooked in a large pot on a portable burner in the middle of the table so guests can cook their own. Alternatively, everything can be cooked at once on the stovetop and served in individual bowls.

Chicken hotpot

Ingredients

  • 100 g (3½ oz) rice vermicelli
  • 6 Chinese cabbage (wombok) leaves, chopped
  • 1 small carrot, finely sliced
  • 12 small shiitake or oyster mushrooms, halved
  • 4 spring onions (scallions), cut into short lengths
  • 250 g (8 oz) baby bok choy, chopped
  • 6 cups (1.5 litres) dashi, chicken or vegetable stock
  • 400 g (14 oz) skinless, boneless chicken breast fillets, thinly sliced
  • 300 g (10 oz) firm tofu, cut into cubes
  • ¼ cup (60 ml) fresh lemon juice
  • ¼ cup (60 ml) salt–reduced shoyu (Japanese soy sauce)
  • 2 spring onions (scallions), finely sliced

Preparation

  1. Soak the noodles according to the packet instructions.
  2. Drain well and arrange on a platter with the Chinese cabbage, carrot, mushrooms, spring onions and bok choy.
  3. To make the ponzu dipping sauce, combine all of the ingredients in a bowl with ¼ cup (60 ml) water.
  4. Set aside.
  5. Put the stock into a wok or large saucepan and bring to the boil.
  6. Reduce the heat to low, add the chicken and simmer for 2–3 minutes, or until nearly cooked through.
  7. Add the tofu and cook for 2–3 minutes, or until golden.
  8. Add a selection of the vegetables with some noodles and cook 1–2 minutes, or until tender.
  9. Remove all the ingredients from the wok a few at a time, then dip into the ponzu dipping sauce.
  10. Once all of the ingredients are eaten, drink any remaining stock as a soup or with any remaining noodles or even rice.

Serves 4
Preparation: 15 minutes
Cooking: 10 minutes



Source:

Low Fat No Fat Asian Cooking

Click here for more cookbooks...

More Recipes

Roquefort, pear and watercress salad

Roquefort, pear and watercress salad

The ingredients of this fresh and vibrant salad, with contrasting colours, textures and flavours, are perfectly complemented by the subtle walnut oil dressing. The walnut flavour is enhanced by adding lightly toasted walnut pieces to the salad.

Scrambled eggs with smoked salmon and dill -

Scrambled eggs with smoked salmon and dill -

Here's a great new way to scramble eggs – cooked in a double saucepan or in a bowl over simmering water, without any butter, then mixed with crème fraîche for a creamy result. With strips of smoked salmon and fresh dill, this is the ultimate luxury brunch dish.

Spinach and smoked trout roulade

Spinach and smoked trout roulade

Flakes of smoked trout, cream cheese and fresh dill combine to make a well–flavoured filling for this light spinach roll. It is much simpler to make than it looks – just make sure that the spinach is squeezed really dry before adding to the sauce base.

Stuffed eggs salad

Stuffed eggs salad

The hollows in hard–boiled egg halves make perfect containers for a tasty filling – here carrot and chive – and the eggs look attractive served on a bed of ribbon vegetables and lamb's lettuce. All you need is some bread to make a satisfying lunch.

Stuffed Thai omelette

Stuffed Thai omelette

For these delectable chilli–flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful and tasty filling of stir–fried vegetables and rice noodles.

Advertisement