Organic Country Vegetable Hot Pot
Sally POON, Dietitian of Hong Kong Nutritional Association, said "Skinning and gutting the chicken before cooking can reduce the fat and cholesterol contents of the soup, thus reducing cardiovascular risks. To increase the dietary fibre content of this recipe, a variety of vegetables are used. Fibre boosts bowel movements and prevents constipation."
Ingredients (Serve 4): (i) Soup Base Ingredients:
| Chicken (skinned, giblets removed) | 1 |
| Water | 2400ml |
| Tomato (quartered) | 1 |
| Potato (quartered) | 1 |
| Corn (quartered) | 1/2 |
| Pumpkin (quartered) | 1/8 |
| Fresh shittake mushrooms (stems removed) | 4 |
| Oyster mushrooms | 500g |
| Spring onions (sectioned) | 2 |
(ii) Hot Pot Ingredients:
| Fresh fish jowls | 300g |
Cooking Method:
| 1. | Wash all Ingredients. |
| 2. | Put chicken in water. Simmer for 4 hours. Set aside. |
| 3. | Pour 1800 ml of chicken broth in a pot. Add tomato, potato, corn, pumpkin, shittake mushrooms and oyster mushrooms. Bring to the boil. |
| 4. | Serve with fish jowl and spring onion. Done. |
This recipe is provided by New Start Seafood Restaurant.
Extract from CookSmart, Issue 13
