Chicken Hot Pot Recipe | Lee Kum Kee USA

Ingredients

• 1 lb. Boneless chicken thigh fillets, cut into 3 pieces
• 1 Tbsp. Vegetable oil
• 4 oz. Pancetta (or un-smoked bacon), diced
• 1 Celery stalk, sliced
• 4 oz. Button mushrooms, halved
• 8 ½ oz. Chicken stock
• 1 Onion, sliced
• 2 Garlic cloves, crushed
• 2 Carrots, peeled and roughly diced
• 3 Large tomatoes, skinned and chopped
• Topping/Crust: 1 lb. Red skinned potatoes. ½ oz. Butter, melted. Chopped parsley, as garnish