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Cooking
Recipes - Chicken Hotpot Recipe
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Main Courses Recipes - Chicken Hotpot
Recipe
Ingredients
-
175g/6oz dried haricot beans
-
3
chicken legs
-
1 tablespoon vegetable oil
-
350g/12oz lean pork
(diced)
-
1 small carrot
(chopped)
-
1 onion
(chopped)
-
2.4
liters/4pt water
-
1 garlic clove
(crushed)
-
2 tablespoons tomato puree
-
1 bay leaf
-
2 chicken stock cubes
-
350g/12oz new potatoes
(cubed)
-
2 teaspoons
chili
sauce
-
2 tablespoons white wine vinegar
-
3 firm tomatoes
(chopped)
-
225g/8oz Chinese leaves
(shredded)
-
Salt
and pepper
Serves 4-6
Method:
-
Put the haricot beans in a bowl, cover with plenty
of cold water and set aside to soak for 8 hours.
Separate the chicken drumsticks from the thighs.
Chop off the narrow end of each drumstick and
discard.
Heat the vegetable oil in a preheated
wok, add the chicken, pork, carrot and onion, and
then brown evenly.
Drain the haricot beans and add
to the wok with the water, garlic, tomato puree and
bay leaf and stir to mix. Bring to the boil, lower
the heat and simmer for 2 hours until
the beans are almost tender.
Crumble the chicken
stock cubes into the wok, add the new potatoes and
the chili sauce, and then simmer for 15 to 20
minutes until the potatoes are cooked.
Add the
vinegar, tomatoes and Chinese leaves to the wok,
then simmer for 1 to 2 minutes. Season to taste.
Serve with rice.
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