Chicken hotpot


  • 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


  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
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