Chicken and ginger hotpot recipe | Gourmet Traveller

Ingredients

• 400 gm chicken breast, skin on, cut into 4cm pieces
• 125 ml (½ cup) chicken stock
• 80 gm ginger, thinly sliced
• 60 ml (¼ cup) light soy sauce
• 2 tbsp Shaoxing wine
• 3 spring onions (white part only), coarsely chopped
• 6 white peppercorns
• 100 gm black fungus, torn
• 80 gm shiitake, trimmed
• 30 ml sesame oil
• To serve: steamed jasmine rice