adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Korean chicken hotpot
0 Likes
Total Time:
1 hour 10 minutes
Hearty and flavorful chicken soup with a bold kick.
Ingredients:
  • 150g shiitake mushrooms
  • 2 large carrots
  • 1 bunch of spring onions
  • 350g firm silken tofu
  • 4 free-range chicken thighs skin on, bone in
  • 1 litre organic chicken stock
  • 1 teaspoon low-salt soy sauce
  • 2 teaspoons Korean chilli paste or hot chilli sauce
  • 200g kimchee (find it in Asian supermarkets)
  • 250g wholewheat noodles
  • 2 teaspoons sesame oil
  • 2 teaspoons sesame seeds
  • 1 lime
Instructions:
  • Clean mushrooms and trim stalks. Cut larger mushrooms in half. Char in non-stick pan until dark golden and nutty, turning halfway. Peel and slice carrots. Roughly slice spring onions. Chop tofu into chunks. Remove skin from chicken thighs and cut each thigh into three pieces through the bone. Cook chicken and carrots for 10 minutes. Add stock, bring to boil, then simmer for 20 minutes. Add spring onions, mushrooms, tofu, soy sauce, and chili paste. Simmer for another 20 minutes. Chop kimchee and stir through just before serving. Cook noodles according to package instructions, drain, and toss with sesame oil and seeds. Season broth, squeeze in lime juice, and serve over noodles. Enjoy!

Similar Recipes