Chicken Hot Pot | Chicken Hotpot Recipe | Lee Kum Kee | India

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
• 3 tbsp Lee Kum Kee Panda Oyster Oyster Sauce
• 1½ tbsp Cornflour
• 500g Red skinned potatoes, sliced into 5mm thickness
• 15g Butter, melted
• Chopped parsley to serve