Chinese chicken hotpot
2 cup(s), salt-reduced, (500ml)
1 tbs, lite
skinless chicken breast
270 g, fat trimmed, thinly sliced (buy 300g)
stir fry vegetables
255 g, (3 cups)
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.