Chicken Hotpot
Lee Kum Kee

Chicken Hotpot

Serves 4
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Ingredients

500g chicken thigh fillets (boneless, skinless), each cut into 3 pcs
1 Tbsp vegetable oil
1 onion, sliced
125g unsmoked bacon lardons
2 garlic cloves, crushed
250ml chicken stock
1 celery stalk, sliced
2 carrots, peeled and roughly diced
150g white, closed cup mushrooms, halved
3 large tomatoes, skinned and chopped

Marinade

1½ Tbsp cornflour

Topping

500g red skinned potatoes, sliced into 5mm thickness
15g butter, melted
chopped parsley to serve

Method

1 Marinate the chicken thigh fillets. Set aside.Pre-heat the oven to 190C/ 170Cfan/ gas 5.
2 Heat the oil in a large ovenproof casserole. Add the onion and bacon lardons and cook over a medium low heat until the onion has softened. Increase the heat and add chicken pieces and cook for 2-3 minutes. Add the garlic and cook for 1 min.
3 Deglaze the pot with chicken stock, scrapping the brown bits stuck at the bottom.Add all the vegetables and to the casserole. Bring to simmer and cook for 5 minutes.
4 Top with potato slices, over lapping a little for each slice, covering the entire surface, brush with melted butter. Place in oven and cook for 45- 50 minutes, till potatoes turn golden brown. Garnish with parsley.
PREP TIME 20 MINUTES, COOK TIME 60 MINUTES
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