Chinese Chicken Hotpot

During the week I love to make quick easy recipes that are tasty. I have a few Donna Hay books, but haven't cooked too much out of them, although this book I have cooked a few things from.

I found this recipe for a Chinese chicken hotpot and thought it sounded healthy and easy to make, but didn't know how good it would be, so I didn't take any photos. When we sat down to eat it I was amazed at how all the flavours worked so well together and thought it was delicious.

So I thought I definitely have to make this again and take pictures, and so I did!

The first time I made the stock with Vegeta and the second time with the Chicken flavoured version of Vegeta. Definitely preferred it the first time, so if you are planning on using powdered stock, use Vegeta!

Also in the recipe the only vegetables it says to include are snow peas, but I added in some bok choy as well, so that it had more vegetables, and it worked very well.

Very good recipes in this book and very easy

Most of the recipes are for 2 people as well, which is good for us being a 2 person home. Although this recipe could easily feed 3, or maybe 4..

Ingredients for the chicken part of the dish


Mixture for topping all ready to go - this is what makes the dish. I would make double quantities of this.


Everything in the pot ready to be dished out.


Ready to eat with a dash of Sriracha about to go on it!

Chinese Chicken Hotpot - Adapted from Donna Hay's No Time to Cook

2 1/2 Cups of Chicken Stock
3 Slices Ginger
3 Cloves Garlic, bruised and peeled
1 1/4 Cups Jasmine Rice
3 x 140g Chicken Thigh Fillets
100g Snow Peas, trimmed
Asian Greens (such as bok choy or gai lan)
Soy Sauce and Sriracha Sauce to serve

Onion Ginger Dressing
1 Green Onion trimmed and finely sliced
1 tablespoon finely grated ginger
2 tablespoons vegetable oil
2 tablespoons chopped coriander
1/2 teaspoon sea salt flakes

To make onion ginger dressing, combine all ingredients in a small bowl and set aside.

Combine stock, ginger and garlic in a medium pot and bring to the boil. Add rice, return to the boil. Top with the chicken and cover with a tight fitting lid. Cook for 10 minutes over low heat.

Remove pot from heat, add the snow peas and asian greens and allow to stand for 5 minutes or until all the liquid has been absorbed.

Spoon over the onion ginger dressing, sauces and serve.

Serves 2 (It can serve 3 people really well).