Discussion Boards
Chicken Hotpot
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Tender-crisp carrots, bamboo shoots and bok choy make an outstanding appearance in this mildly hot and tangy hotpot.
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Canola oil
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2 tsp.
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10 mL
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Boneless, skinless chicken breast halves, chopped
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3/4 pound
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340 gr.
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Sliced carrot
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1 cup
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250 mL
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Sliced fresh shiitake mushrooms
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1 cup
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250 mL
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Can of shoestring-style sliced bamboo shoots, drained
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8 ounce
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227 mL
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Prepared chicken broth
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1/4 cup
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60 mL
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Rice vinegar
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1/4 cup
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60 mL
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Soy sauce
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2 tbsp.
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30 mL
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Granulated sugar
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2 tsp.
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10 mL
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Finely grated gingerroot
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1 tsp.
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5 mL
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Sesame oil (for flavour)
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1 tsp.
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5 mL
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Pepper
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1/2 tsp.
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2 mL
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Sliced bok choy
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2 cups
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500 mL
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Chopped red pepper
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1 cup
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250 mL
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Water
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2 tbsp.
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30 mL
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Cornstarch
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1 tbsp.
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15 mL
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Heat canola oil in large saucepan on medium-high. Add chicken. Cook, uncovered, for 2 to 4 minutes, stirring occasionally, until no longer pink.
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Add next 10 ingredients. Stir. Bring to a boil. Reduce heat to medium. Boil gently, partially covered, for 2 to 4 minutes until carrot is almost tender-crisp.
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Add bok choy and red pepper. Stir. Cook, covered, for 2 to 4 minutes until vegetables are tender-crisp.
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Stir water into cornstarch in small cup. Add to chicken mixture. Heat and stir until boiling and thickened. Makes about 6 cups (1.5 L). Serves 4.
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1 serving:
189 Calories; 5.3 g Total Fat (2.1 g Mono, 1.7 g Poly, 0.8 g Sat); 49 mg Cholesterol; 13 g Carbohydrate; 3 g Fibre; 23 g Protein; 543 mg Sodium
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Reprinted from Low-Fat Express © Company's Coming Publishing Limited
For more great recipes, visit www.companyscoming.com
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