Chicken Hot Pot | Recipes| Lee Kum Kee Home | Australia

Name: Chicken Hot Pot | Recipes| Lee Kum Kee Home | Australia
Ingredients: 450 g. Boneless chicken thigh fillets, cut into 3 pieces; 1 tbsp. Vegetable oil; 110 g Pancetta (or un-smoked bacon), diced; 1 Celery stalk, sliced; 110 g Button mushrooms, halved; 240 g Chicken stock; 1 Onion, sliced; 2 Garlic cloves, crushed; 2 Carrots, peeled and roughly diced; 3 Large tomatoes, skinned and chopped; Topping/Crust: 450 g. Red skinned potatoes. 15 g. Butter, melted. Chopped parsley, as garnish; 3 tbsp. Lee Kum Kee Panda Brand Oyster Sauce; 1½ tbsp. Corn starch

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Cooking tools:

Chef's knife
Cutting board
Oven
Baking dish
Pastry brush

Ingredients

450 g. Boneless chicken thigh fillets, cut into 3 pieces
1 tbsp. Vegetable oil
110 g Pancetta (or un-smoked bacon), diced
1 Celery stalk, sliced
110 g Button mushrooms, halved
240 g Chicken stock
1 Onion, sliced
2 Garlic cloves, crushed
2 Carrots, peeled and roughly diced
3 Large tomatoes, skinned and chopped
Topping/Crust: 450 g. Red skinned potatoes. 15 g. Butter, melted. Chopped parsley, as garnish
3 tbsp. Lee Kum Kee Panda Brand Oyster Sauce
1½ tbsp. Corn starch