Chicken Hot Pot
What You Will Need
Ingredients
- 1 lb. Boneless chicken thigh fillets, cut into 3 pieces
- 1 Tbsp. Vegetable oil
- 4 oz. Pancetta (or un-smoked bacon), diced
- 1 Celery stalk, sliced
- 4 oz. Button mushrooms, halved
- 8 ½ oz. Chicken stock
- 1 Onion, sliced
- 2 Garlic cloves, crushed
- 2 Carrots, peeled and roughly diced
- 3 Large tomatoes, skinned and chopped
- Topping/Crust: 1 lb. Red skinned potatoes. ½ oz. Butter, melted. Chopped parsley, as garnish
Marinade
- 3 Tbsp. Lee Kum Kee Premium Oyster Sauce
- 1½ Tbsp. Cornstarch
Made with
Lee Kum Kee products
How to make it
Mix oyster sauce with cornstarch, add chicken pieces and stir to coat. Set aside.
Preheat the oven to 375°F. Heat oil in a large ovenproof casserole, add onion and pancetta/bacon and cook over medium-low heat 5 minutes until softened. Increase heat, add chicken pieces, and cook, turning for 2–3 minutes. Add garlic and cook 1 additional minute.
Add remaining vegetables to casserole along with stock. Bring to simmer, stirring well. Cover and place in oven 30 minutes.
Cut potatoes into 1/4-inch slices. Increase oven temperature 400°F. Take hot casserole from oven, remove lid, and arrange potato slices over top. Brush with melted butter then cook for another 30-40 minutes, until potatoes are golden brown. Sprinkle with parsley before serving.
