Asian Winter Chicken Hot Pot

By Jody Vassallo

Asian Winter Chicken Hot Pot

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

How to make this Asian Winter Chicken Hot Pot:

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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