Recipes - Chinese

Chicken and Tofu Hot Pot
Chicken and Tofu Hot Pot Recipe


A warming dish for cold winter nights, this hot pot is full of vegetables and nutritious tofu, Try this Chinese recipe.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Chinese









Ingredients:

200g fresh tofu (cut into large cubes)
4 chicken thigh fillets (each cut into 4 pieces)
1 tsp minced ginger
2 Jade Phoenix Dried Shiitake Mushrooms (soaked in hot water for 15 mins and sliced)
½ cup Valcom Water Chestnuts (sliced)
¼ cup carrot (sliced thinly)
2 bunches baby bok choy
1 cup Chinese cabbage (cut into 7cm pieces)
½ cup Swanson Chicken Broth
1 tsp salt
1 tbsp corn flour (to coat the chicken)
2 tbsp Yeo's Light Soy Sauce
½ tsp white pepper
1 tbsp corn flour (mixed with 2 tsp water)
2 tbsp vegetable oil




Steps:
  1. Coat chicken pieces with corn flour.
  2. Heat 1 tbsp oil in a wok and stir-fry bok choy and Chinese cabbage for 3 mins and set aside.
  3. Heat the remaining oil in a wok, add ginger and chicken, and stir-fry for 2 mins.
  4. Transfer the contents of the wok to a clay pot or casserole dish together with the soy sauce, stock, salt and pepper, and simmer gently for 10 mins.
  5. Add the tofu, vegetables, mushrooms and water chestnuts, and simmer for a further 10 mins.
  6. Thicken with cornflour paste and serve.

Tip: Instead of chicken, you could also use a seafood combination of prawns, scallops and firm white fish.


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Chicken and Tofu Hot Pot

Chicken and Tofu Hot Pot

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A warming dish for cold winter nights, this hot pot is full of vegetables and nutritious tofu, Try this Chinese recipe.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Chinese
Ingredients

200g fresh tofu (cut into large cubes)
4 chicken thigh fillets (each cut into 4 pieces)
1 tsp minced ginger
2 Jade Phoenix Dried Shiitake Mushrooms (soaked in hot water for 15 mins and sliced)
½ cup Valcom Water Chestnuts (sliced)
¼ cup carrot (sliced thinly)
2 bunches baby bok choy
1 cup Chinese cabbage (cut into 7cm pieces)
½ cup Swanson Chicken Broth
1 tsp salt
1 tbsp corn flour (to coat the chicken)
2 tbsp Yeo's Light Soy Sauce
½ tsp white pepper
1 tbsp corn flour (mixed with 2 tsp water)
2 tbsp vegetable oil

Instructions
  1. Coat chicken pieces with corn flour.
  2. Heat 1 tbsp oil in a wok and stir-fry bok choy and Chinese cabbage for 3 mins and set aside.
  3. Heat the remaining oil in a wok, add ginger and chicken, and stir-fry for 2 mins.
  4. Transfer the contents of the wok to a clay pot or casserole dish together with the soy sauce, stock, salt and pepper, and simmer gently for 10 mins.
  5. Add the tofu, vegetables, mushrooms and water chestnuts, and simmer for a further 10 mins.
  6. Thicken with cornflour paste and serve.

Tip: Instead of chicken, you could also use a seafood combination of prawns, scallops and firm white fish.

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