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.
We know what to eat to stay healthy. So why is it so hard to make the right choices?
Extracted from The Edible Pharmacy by Sophie Manolas, available from www.exislepublishing.com.au and wherever good books are sold.
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