CookSmart (13th Issue) Page16

EatSmart Recipes

Organic Country Vegetable Hot Pot

"3 Less" Dish

Feature

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.

Sally POON

Hong Kong Nutritional Association, Registered Dietitian (UK)

Cooking Method

1. Wash all ingredients.
2. Put chicken in water. Simmer for 4 hours. Drain and 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.