Ethnic Rice Hot Pot

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Jasmine rice		2 gou (300g)
Dried shrimps		2 tbsp
Chicken thighs		100g
Dried shiitake mushrooms		3
Shimeji or oyster mushrooms		100g
Garlic (crushed)		1 tbsp
Lemongrass		3
Peanuts		as required
[A]
Light soy sauce		1 tbsp
Fish sauce (nam pla)		1 tbsp
Sugar		1 tbsp
Coriander		as required
Sesame oil		as required
Hot water		as required

Method

Prep

10min

Cook

20min

Rehydrate the shrimps and shiitake mushrooms in cold water. Chop the chicken and other mushrooms into bitesize pieces.

Mix the ingredients for A and roughly chop the lemongrass and peanuts.

Heat 2 tbsp vegetable oil in a large frying pan and fry the chicken pieces. When it's cooked, add the garlic and lemongrass and stir fry.

Add the shrimps, shiitake and other mushrooms into the pan with the mixed ingredients for A and the rice.

In your favourite hot pot with lid, rub with sesame oil around the inside and fill with Step 4. Pour the hot water 1.5cm over the contents, replace the lid and cook on a low heat for 15 minutes.

Garnish with coriander leaves and the crushed peanuts, it's ready to serve.

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