Anise stars in this all-in-one Asian Hot Pot

This is a divine recipe -  soooo easy and quick but guaranteed to tantilise the taste buds.  Of course, if you don't have Daikon (Asian radish), you could easily substitute with green beans or broccoli etc, adding in the last 10 mins so it remains a little crunchy. Don't leave out the star anise - it is so pretty with amazing flavour!

Clara 

Fragrant Asian spices for this all in one Hot Pot



Anise is the star

ASIAN CHICKEN HOT POT

to serve 6
1/2 to 2/3 cup shaoxing (Chinese rice wine)

1/4 cup soy sauce

2 garlic cloves, chopped

2 tsp chopped ginger

1 medium onion quartered or 6 spring onions, sliced

2 to 3 star anise

1 cinnamon stick

1 kg / 2lb chicken thighs (each thigh cut into 4 slices or breast cut into approx 6 pieces)

3 carrots, sliced on the diagonal
1 daikon (white radish), cut into chunks or substitute with broccoli or green beans
8 fresh shitake mushrooms (optional)
1/2 cup coriander and/or basil
cracked black or white pepper

Rice to serve

Preheat oven to 180C / 355 F.  In an ovenproof casserole dish, mix chinese wine, soy, garlic, ginger, spring onions, star anise and cinnamon then add chicken. Cover and bake for 3/4 hour or until chicken is just tender. Add carrot, daikon and mushrooms and cook uncovered for a further 15 minutes

Place rice in bowl, add chicken and vegetables. Ladle over sauce. Sprinkle with coriander and pepper.

Boneless chicken breasts / thighs:

Average per person:- buy 5 oz / 150g

or to serve 6 - 2lb /1kg