Chicken & Chinese Leaf Hot Pot

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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

Prep

20min

Cook

15min

Put the stock in a pan and bring to the boil. Add the mirepoix.

Add the whole chicken breast. When cooked, remove to a dish and tear into pieces. Remove the mirepoix.

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.

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.

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.

●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.

Add a pinch of dashi granules, the juice of one lemon, some lemon zest, 1 tbsp sugar and 1 tsp salt.

Rub all the ingredients together. Add 3 tbsp water and cover. Weigh down for 30 minutes before use.

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