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Asian Winter Chicken Hot Pot

James Lynsday

Asian Winter Chicken Hot Pot recipe, brought to you by MiNDFOOD.

Asian Winter Chicken Hot Pot

Serves 4-6

1 cup shaoxing (Chinese rice wine)

¼ cup light soy sauce

1 garlic bulb, halved crosswise

6 slices ginger

6 spring onions, sliced

3 star anise

1 cinnamon stick

1 organic chicken

3 carrots, cut into large pieces

1 daikon (white radish), cut into large pieces

8 fresh shitake mushrooms

1 cup pearl barley

½ cup holy basil (tulsi) leaves

crushed white pepper, to serve

1 Preheat oven to 180˚C. Place 5 cups water into a large roasting pan or casserole dish. Add shaoxing, soy, garlic, ginger, spring onions, star anise and cinnamon and heat over high heat.

2 Add chicken, carrot, daikon and mushrooms. Cover and bake for 1 hour or until chicken is just tender. Uncover and cook for 10 minutes or until top of chicken is browned. Meanwhile, cook barley in a large saucepan of boiling water 
for 50 minutes or until soft. Drain well.

3 Transfer chicken to a baking tray. Set aside for 10 minutes before cutting into pieces. Place chicken in bowls with barley and vegetables. Ladle over stock. Sprinkle with basil and white pepper.

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