Chicken Hotpot Asian Style

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Chicken thighs (boneless)		650g
Chinese leaves bunch		1 (650g)
Carrots (large)		2
Beansprouts		200g
Water		1.5 litres
Lemongrass		2-3
Sea salt		1 tbsp
Coriander		as required
Chilli powder		as required

Method

Prep

10min

Cook

20min

Put the water and the lemongrass snapped in half into a pan and bring to the boil with the lid on.

If the thighs are with bone, remove and cut the flesh into bitesize pieces.

Trim the roots off the Chinese leaves and cut into quarters lengthways before chopping. Peel the carrot and slice thinly.

Add sea salt and the chicken to the pan at Step 1 and remove any scum. Add the Chinese leaves, carrots and beansprouts and put the lid on.

When the vegetables are soft and the chicken is cooked, it's ready.

Sprinkle with chopped coriander or chilli powder, if you like.

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