One-Pot Japanese Chicken - by Philip Lam
This recipe is based on Japanese style fondues, where the food is cooked at the table in a flavorsome broth. This chicken and vegetable casserole makes a satisfying main course which is easy to cook in a single pot. Best served with a savoury citrus sauce. Serves 4.
Ingredients
- 230g fine rice noodles
- 550ml chicken stock (preferably low-salt)
- 100-150g shiitake mushrooms, sliced
- 500g chicken breast fillets, sliced
- 200g bamboo shoots (from a can), sliced and drained
- 200g carrots, sliced
- 120g chinese leaves, shredded
- 200g mange-tout
For the Ponzu Sauce
- 3 tablespoons mirin (sweet rice wine)
- 3 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 1 lemon, juiced
- 1 1/2 limes, juiced
Cooking Instructions
Ponzu sauce can be made a day or more in advance. Place the mirin in a small pan, bring to the boil over a high heat and continue to boil for 30 seconds - this evaporates the alcohol. Stir in all the remaining sauce ingredients and remove the pan from the heat. Pour into a covered dish and set aside.
Soak the noodles in cold water for 10 minutes before draining and setting aside. Bring the chicken stock to the boil in a large casserole dish. Reduce the heat, add the chicken pieces and allow to simmer for 10 minutes.
Add the carrots and bring back to simmering, then cook for 5 minutes. Add the bamboo and mange-tout and simmer for a further 3 minutes. Now add the mushrooms and chinese leaves, again simmering for 3 minutes. Finally, add the rice noodles, bring back to simmering and cook till the noodles are hot - this should take another 3-4 minutes.
Divide the sauce into four small bowls, to be served along with the casserole in warm serving bowls.
As a seafood alternative, you can replace the chicken stock for fish stock, and swap the chicken for 450g of firm white fish (cod would be perfect). Add 12 raw peeled prawns with the mushrooms. Please note, if you use fish rather than chicken the first cooking time should be reduced from 10 minutes to 5.
