Name: Chicken and ginger hotpot
Prep time: 20 min
Cook time: 105 min
Total time: 125 min
Yield: 4
Ingredients: 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

Chicken and ginger hotpot

Australian Gourmet Traveller recipe for chicken and ginger hotpot.

Serves 4

Prep

20M

Cook

1H 45M

Total

2H 5M

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Ingredients

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

Main

1.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).

2.Heat sesame oil in a small saucepan until hot, then pour over hotpot and serve with steamed rice.