Chicken & Chinese Leaf Hot Pot

The pickled Chinese leaves really add a wonderful flavour.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)
Serves 2 Prep: 20 min Cook: 15 min

Ingredients

Chicken breast fillet 1
Chinese chicken stock 500-700ml
Mirepoix (celery, carrot, onion) as required
Cooked rice 1-2 cups
Pickled Chinese leaves bunch 1/8
Spring onion 1
Sesame oil as required
Salt as required
Soy sauce as required

Method

1
Put the stock in a pan and bring to the boil. Add the mirepoix.
2
Add the whole chicken breast. When cooked, remove to a dish and tear into pieces. Remove the mirepoix.
3
Put the sesame oil in a pan and heat on medium. Add the pickled Chinese leaves cut in strips and fry. Season with salt & soy sauce.
4
Add the cooked rice into the stock at Step 1 and heat until thickened. Season with salt then turn the heat off. Add the finely chopped spring onions.
5
Scoop out the rice from Step 4 into a bowl. Add the chicken seasoned with sesame oil and salt, then top with the pickled Chinese leaves.
6
●How to make pickled Chinese leaves:
Use half a bunch and cut into your preferred size. Sprinkle 1 tsp salt and rub into the leaves.
7
Add a pinch of dashi granules, the juice of one lemon, some lemon zest, 1 tbsp sugar and 1 tsp salt.
8
Rub all the ingredients together. Add 3 tbsp water and cover. Weigh down for 30 minutes before use.

Tips & Note

Chicken & Chinese Leaf Hot Pot

The pickled Chinese leaves really add a wonderful flavour.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)

Serves 2

Prep: 20 min

Cook: 15 min

Ingredients

Chicken breast fillet 1
Chinese chicken stock 500-700ml
Mirepoix (celery, carrot, onion) as required
Cooked rice 1-2 cups
Pickled Chinese leaves bunch 1/8
Spring onion 1
Sesame oil as required
Salt as required
Soy sauce as required

Chicken & Chinese Leaf Hot Pot

Recipe ID :392 Posted on 26 APR 2015

Serves 2

Prep 20min
Cook 15min
views 834
printed 123

saved 0

The pickled Chinese leaves really add a wonderful flavour.

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Ingredients

Print Ingredients Email Ingredients
1
500-700ml
as required
1-2 cups
1/8
1
as required
as required
as required

Method

Prep
20min
Cook
15min
1
Put the stock in a pan and bring to the boil. Add the mirepoix.
2
Add the whole chicken breast. When cooked, remove to a dish and tear into pieces. Remove the mirepoix.
3
Put the sesame oil in a pan and heat on medium. Add the pickled Chinese leaves cut in strips and fry. Season with salt & soy sauce.
4
Add the cooked rice into the stock at Step 1 and heat until thickened. Season with salt then turn the heat off. Add the finely chopped spring onions.
5
Scoop out the rice from Step 4 into a bowl. Add the chicken seasoned with sesame oil and salt, then top with the pickled Chinese leaves.
6
●How to make pickled Chinese leaves:
Use half a bunch and cut into your preferred size. Sprinkle 1 tsp salt and rub into the leaves.
7
Add a pinch of dashi granules, the juice of one lemon, some lemon zest, 1 tbsp sugar and 1 tsp salt.
8
Rub all the ingredients together. Add 3 tbsp water and cover. Weigh down for 30 minutes before use.
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