A quick to cook, incredibly easy, Asian cuisine inspired, delicious chicken hotpot
1 litre liquid chicken stock
296 ml bottle soy sauce
240 g jar hoisin sauce
1 bunch choy sum
250 g button mushrooms
2 chicken breast fillets (500 g)
- Combine stock with 2 cups water and 2 tablespoons each soy and hoisin sauces in a large saucepan. Bring to boil. Trim choy sum. Wash well and drain. Separate leaves from stems. Cut stems into 5cm lengths. Halve mushrooms. Add mushrooms and choy sum stems to pan. Simmer for 5 minutes. Thinly slice chicken. Add to saucepan. Simmer for a further 3 to 5 minutes, or until cooked. Stir in choy sum leaves until wilted. Serve with chilli sauce and sesame oil (optional).