Chicken Hot Pot
What You Will Need
Ingredients
- 450 g. Boneless chicken thigh fillets, cut into 3 pieces
- 1 Tbsp. Vegetable oil
- 110 g Pancetta (or un-smoked bacon), diced
- 1 Celery stalk, sliced
- 110 g Button mushrooms, halved
- 240 g Chicken stock
- 1 Onion, sliced
- 2 Garlic cloves, crushed
- 2 Carrots, peeled and roughly diced
- 3 Large tomatoes, skinned and chopped
- Topping/Crust: 450 g. Red skinned potatoes. 15 g. Butter, melted. Chopped parsley, as garnish
Marinade
- 3 Tbsp. Lee Kum Kee Premium Oyster Sauce
- 1½ Tbsp. Cornstarch
Made with
Lee Kum Kee products
How to make it
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Mix oyster sauce with cornstarch, add chicken pieces and stir to coat. Set aside.
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Preheat the oven to 190°C(375°F). Heat oil in a large ovenproof casserole, add onion and pancetta/bacon and cook over medium-low heat 5 minutes until softened. Increase heat, add chicken pieces, and cook, turning for 2–3 minutes. Add garlic and cook 1 additional minute.
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Add remaining vegetables to casserole along with stock. Bring to simmer, stirring well. Cover and place in oven 30 minutes.
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Cut potatoes into 0.6 cm slices. Increase oven temperature 200°C(400°F). Take hot casserole from oven, remove lid, and arrange potato slices over top. Brush with melted butter then cook for another 30-40 minutes, until potatoes are golden brown. Sprinkle with parsley before serving.
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