Recipes For Korean Chicken Hotpot

 

This rich and healthy recipe for Korean chicken hotpot packs a proper punch – it's seriously good recipes

 

Ingredients

 

 150g shiitake mushrooms 

 2 large carrots 

 1 bunch of spring onions 

 350g firm silken tofu 

 4 free-range chicken thighs, skin on, bone-in 

 1 liter organic chicken stock 

 1 teaspoon low salt soy sauce 

 2 teaspoons Korean chili paste , or hot chili sauce 

 200g kimchee , (find it in Asian supermarkets) 

 250g whole-wheat noodles 

 2 teaspoons sesame oil 

 2 teaspoons sesame seeds 

 1 lime 

 

 Direction 

 

 1. Wipe the mushrooms clean, trim the stalks, halve any larger mushrooms, then dry char in a large nonstick casserole pan on medium heat for 5 minutes, or until dark golden and beautifully nutty, turning halfway.

2. Meanwhile, peel the carrots and finely slice them into rounds at an angle. Trim and roughly slice the spring onions. Drain the tofu and chop it into eight chunks.

3. Pull the skin off the chicken thighs and discard. Use the heel of a large knife to cut each thigh through the bone into three pieces by carefully and firmly tapping the knife with a rolling pin – this will add more flavor to the broth.

4. Place the mushrooms on a plate and put the chicken and carrots in a pan. Cook for 10 minutes with regular stirring.

5. Pour the soup, bring to a boil, and simmer for 20 minutes.

6. Stir in the spring onions, mushrooms, tofu, soy sauce, and chili paste and simmer for a final 20 minutes.

7. Chop the kimchee and stir through just before serving (this means it isn`t overexposed to heat, so will retain more of its nutritional benefit).

8. While the soup is simmering, cook the noodles according to the packet instructions, then drain. Mix sesame oil and seeds and divide them into bowls.

9. Taste the soup, season it perfectly, then squeeze in lime juice to add contrast. Spread it on the shell of hot pasta and enjoy it.