KOREAN CHICKEN HOTPOT



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KOREAN CHICKEN HOTPOT

THIS MEAL IS FOR LUNCHES & DINNERS

Prep Time: 10 mins | Cooking Time: 20 mins | Serves: 4 people | Difficulty: Easy


COOKING INSTRUCTIONS

  1. Cut chicken into 1cm strips and set aside.
  2. 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.
  3. 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
  4. To the broth, add sliced mushrooms, boo choy leaves, finely sliced Chinese and white cabbage, fresh Kim Chi and cut chicken.
  5. Keep simmering for five minutes and dig in!