Asian Hot Pot
Ingredients
300g chicken flesh, cut and sliced evenly
200g oyster mushroom
200g baby kailan
250g soft tofu
3 tbsp oyster sauce
2 tbsp chilli sauce
1 tbsp light soy sauce
Handful Thai basil leaves
1 tsp corn flour
1 1/2 cups water
3tbsp oil
Salt to taste
Blend together
6-8 pips garlic
8 chilli padi/bird’s eye chilli
8 red shallots
1 tsp belacan/shrimp paste
Method
Heat oil, add blended ingredients and chicken. Stir fry for a few minutes.
Add oyster sauce, chilli sauce, light soy sauce, mushroom, kalian, tofu, water and salt. Then let it simmer for 5 minutes on medium heat.
Mix corn flour with 1 tbsp of water, stir into the simmering mixture
Stir for another 5 minutes, then add basil.
Serve hot with white rice.
Tips: Belacan and corn flour is optional. Use chicken breast as it becomes tender very fast. You can substitute chicken with white flesh fish or shrimp.
Tags: Chef Nermala Dass, Dinner, Lunch, Tofu
Leave a Reply