Chicken Hotpot Asian Style

The refreshing flavour of the lemongrass will really stimulate your appetite.

Recipe By: Yukari Elliott (https://cookbuzz.com/kitchen/31)
Serves 4 Prep: 10 min Cook: 20 min

Ingredients

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

1
Put the water and the lemongrass snapped in half into a pan and bring to the boil with the lid on.
2
If the thighs are with bone, remove and cut the flesh into bitesize pieces.
3
Trim the roots off the Chinese leaves and cut into quarters lengthways before chopping. Peel the carrot and slice thinly.
4
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.
5
When the vegetables are soft and the chicken is cooked, it's ready.
6
Sprinkle with chopped coriander or chilli powder, if you like.

Tips & Note

●You can add some egg noodles or udon noodles at the end if you like, it's a delicious alternative

Chicken Hotpot Asian Style

The refreshing flavour of the lemongrass will really stimulate your appetite.

Recipe By: Yukari Elliott (https://cookbuzz.com/kitchen/31)

Serves 4

Prep: 10 min

Cook: 20 min

Ingredients

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

Chicken Hotpot Asian Style

Recipe ID :671 Posted on 03 JUN 2015

Serves 4

Prep 10min
Cook 20min
views 4,241
printed 226

saved 1

The refreshing flavour of the lemongrass will really stimulate your appetite.

Share

Ingredients

Print Ingredients Email Ingredients
650g
1 (650g)
2
200g
1.5 litres
2-3
1 tbsp
as required
as required

Method

Prep
10min
Cook
20min
1
Put the water and the lemongrass snapped in half into a pan and bring to the boil with the lid on.
2
If the thighs are with bone, remove and cut the flesh into bitesize pieces.
3
Trim the roots off the Chinese leaves and cut into quarters lengthways before chopping. Peel the carrot and slice thinly.
4
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.
5
When the vegetables are soft and the chicken is cooked, it's ready.
6
Sprinkle with chopped coriander or chilli powder, if you like.

Tips & Note

●You can add some egg noodles or udon noodles at the end if you like, it's a delicious alternative

PRO
Yukari Elliott
I’ve got 134 recipes!

YUKARI ELLIOTT
Step into my kitchen!
The refreshing flavour of the lemongrass will really stimulate your appetite.
Chicken thighs (boneless), Chinese leaves bunch, Carrots (large), Beansprouts, Water, Lemongrass, Sea salt, Coriander, Chilli powder
PRO
A delicious combination of fruits and matcha tea in a dessert!
Apple, Pear, Grapes, Fig, Base: , Greek yoghurt, Matcha, Golden syrup
PRO
Even if your children don't like carrots, they'll love this recipe!
Rice, Carrot (small), Onion, Butter, Beef stock cube (OXO), Tuna in sunflower oil (small), Spring onions
PRO
Enjoy your home-made version!
Cod, Salt, Mirin, Sugar, Egg white, Small prawns
PRO
So easy using tinned aduki beans.
Soft tortilla (regular size), Butter, Sugar, Strawberries, Vanilla ice cream, Tinned sweet aduki beans, Sugar for the beans, Icing sugar, Mint leaves for garnish
PRO
Coating in cornflour will give a crispy and juicy chicken - enjoy with a cold beer!
Chicken wings, Cornflour, Oil for frying, Chinese chilli bean sauce, Soy sauce, Oyster sauce, Cayenne pepper, Sake or white wine
PRO

Similar Recipe

A lovely gentle flavour, the kids will really enjoy this.
Chicken thighs on the bone, Water, Sake, Salt, Soy sauce, Bok choy bulbs, Carrot, Mushrooms (shimeji, oyster or shiitake), Silky tofu, Soya milk
Nanita
PRO
Boil the daikon for 20 minutes first to soften before adding to the recipe.
Chicken thigh, Salt and pepper, Daikon radish (mooli), Dashi stock soup, Sake, Mirin, Soy sauce, Spring onion
cookbuzz
PRO
So many hearty vegetables!
Chicken drumsticks, Carrot, Cabbage, Swede, Sausages, Boiled eggs, Konjac potato (optional), Tofu (optional), Kombu, Dashi stock granules, Soy sauce, Water
The ginger and miso will really lift the flavour.
Chinese leaves bunch, Leek, Shiitake mushrooms, Tofu, Water, Dashi granules, Carrot for garnish, Meatballs:, Minced pork, Spring onions, Ginger, Miso, Egg
Simply add salmon to a nutritious vegetable hotpot.
Tinned red or pink salmon (large), Ginger, Chinese leaves bunch, Turnip, Carrot, leek, courgette, Light soy sauce, sake, Kombu seaweed, dashi granules, Gochujang
Such a deep flavour from the sausage, chorizo and bacon - mmmm!
Arabiki sausages, Chorizo, Potatoes (medium), Carrot (large), Onion, Bacon rashers, Mushrooms (medium), Radishes, Olive oil, Chicken stock, Thyme, Rosemary, Eggs, Salt & pepper, Frozen green beans

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME