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 1,566
printed 173

saved 0

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

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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

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Yukari Elliott
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YUKARI ELLIOTT
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