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Chicken and ginger hotpot


When the temperature dips, this soothing hotpot is the ideal heart-warmer.

You'll need

400 gm chicken breast, skin on, cut into 4cm pieces 125 ml (½ cup) chicken stock 80 gm ginger, thinly sliced 60 ml (¼ cup) light soy sauce 2 tbsp Shaoxing wine 3 spring onions (white part only), coarsely chopped 6 white peppercorns 100 gm black fungus, torn 80 gm shiitake, trimmed 30 ml sesame oil To serve: steamed jasmine rice

Method

  • 01
  • Preheat oven to 180C. Place chicken in a baking dish or casserole, pour stock over, add ginger, soy sauce, Shaoxing wine, spring onion and white peppercorns, stir, then cover and braise in oven until chicken is cooked through, adding black fungus and shiitake for the last 20 minutes (1½ hours).
  • 02
  • Heat sesame oil in a small saucepan until hot, then pour over hotpot and serve with steamed rice.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Aged riesling.

Featured in

May 2014

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