Asian Hot Pot


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


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.

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