KOREAN CHICKEN HOTPOT
THIS MEAL IS FOR LUNCHES & DINNERS
Prep Time: 10 mins | Cooking Time: 20 mins | Serves: 4 people | Difficulty: Easy
COOKING INSTRUCTIONS- Cut chicken into 1cm strips and set aside.
- In a pot, bring one litre of water to the boil and add chicken thighs and remaining Gochujang and boil for 15 minutes and remove chicken.
- To the broth, add chicken stock, salt and pepper and stir through. Place broth in a pan and keep simmering with a small gas or induction cooker so you can eat from the pan on the dinner table
- To the broth, add sliced mushrooms, boo choy leaves, finely sliced Chinese and white cabbage, fresh Kim Chi and cut chicken.
- Keep simmering for five minutes and dig in!
INGREDIENTSClick on the ingredients to view related recipes.
- Chicken Thigh - Boneless Skin Off
- 500 grams
- Gochujang - Korean mild chili paste
- 60 grams
- Salt and Pepper
- 1 pinch
- Chicken stock powder
- 1 1/2 teaspoons
- Bok Choy - Asian Greens
- 2 handfuls
- Cabbage
- 1/4 med
- Cabbage - Chinese
- 1/4 med
- Mushroom
- 200 grams
- Spring Onion
- 4 Stems
- Kimchi - Korean fermented cabbage
- 100 grams
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