Chicken hotpot | Reader's Digest Australia

Name: Chicken hotpot | Reader's Digest Australia
Ingredients: 100 g (3½ oz) rice vermicelli; 6 Chinese cabbage (wombok) leaves, chopped; 1 small carrot, finely sliced; 12 small shiitake or oyster mushrooms, halved; 4 spring onions (scallions), cut into short lengths; 250 g (8 oz) baby bok choy, chopped; 6 cups (1.5 litres) dashi, chicken or vegetable stock; 400 g (14 oz) skinless, boneless chicken breast fillets, thinly sliced; 300 g (10 oz) firm tofu, cut into cubes; ¼ cup (60 ml) fresh lemon juice; ¼ cup (60 ml) salt–reduced shoyu (Japanese soy sauce); 2 spring onions (scallions), finely sliced

www.readersdigest.com.au

This dish is a fun way to eat and entertain! Ideally, this Chinese fondue is cooked in a large pot on a portable burner in the middle of the table so guests can cook their own. Alternatively,...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.readersdigest.com.au.

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