Please create an account
or Log in to subscribe


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Asian Winter Chicken Hot Pot

Asian Winter Chicken Hot Pot

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.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2022. All Rights Reserved

Web Design Sydney