Food & Wine
Chicken, mushroom and ginger hotpot
Hate washing up after dinner? So do we! Cut your cleaning time in half with this healthy, flavoursome and simple one-pot wonder.
Serves: 4
Ingredients:
- 500 g chicken breast or thigh, skin removed, cut into 2 cm pieces
- 1 knob ginger (or more if you are keen on ginger), peeled and sliced thinly
- 1 onion, sliced thinly
- 3 cloves garlic, peeled and sliced thinly
- 2 tablespoons rice wine vinegar
- 1 cup chicken stock (homemade, or a good quality store-bought one without any nasty additives)
- Sea salt and pepper, to taste
- 1/4 cup tamari
- 250 g large mushrooms, sliced thinly
- Sesame seeds and sesame
- Oil, to serve
Method:
- Preheat the oven to 180°C (350°F). Pop all the ingredients except the mushrooms in a medium-sized casserole dish with a lid (or make your own lid with foil). Place in the oven and cook for 70 minutes.
- Remove the casserole dish from the oven and check that the chicken is cooked through. Then add the mushrooms, give everything a stir, and allow to cook for a further 20 minutes.
- Once ready, spoon onto serving plates and top with sesame seeds and a small drizzle of sesame oil.
- Serve with 1/2 cup of quinoa or brown rice per person, and some greens.
Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, head to the abcshop.com.au to order your copy now.
Related links:
Mushroom and char siu pork stir fry
Roast chicken with spicy Peruvian passionfruit sauce