Chinese chicken hotpot
Poach chicken in a fragrant Asian broth for a super-fast dish.
2 cup(s), salt-reduced, (500ml)
1 tbs, lite
Skinless chicken breast
270 g, fat trimmed, thinly sliced (buy 300g)
Vegetable mix, non-starchy, frozen
1 individual, thinly sliced
- Bring stock, hoisin sauce, soy sauce and 1 cup (250ml) water to the boil in a large saucepan. Reduce heat and simmer, uncovered, for 10 minutes. Add chicken and cook for 2 minutes or until chicken is cooked through.
- Meanwhile, boil, steam or microwave frozen stir-fry vegetables until just tender and then drain.
- Divide chicken and vegetables among serving bowls. Spoon over hot broth and serve sprinkled with shallots.
SERVING SUGGESTION: 1/2 cup (85g) steamed jasmine rice.