Nanny's Chicken, Ginger & Green Bean Hotpot

by Ruth McCarthy

Ingredients

• 1.5 inch ginger
• 1 cloves garlic
• 1/2 onion
• 2 cups rice
• vegetable oil
• 1 tbsp fish sauce
• 1/2 tbsp brown sugar
• 1/2 lbs lean chicken
• 1/2 cups stock
• 1/2 cups green beans
• 1 tbsp coriander

Recipe

NOTE: Substitute fish sauce with soya if needed.

1. Slice the ginger into 1/8 inch x 1/8 inch x 1.5 inch matchsticks (Julienned), chop the garlic and thinly slice the onion. Steam the rice.
2. Heat the vegetable oil in a saucepan over a medium-high heat. Add the ginger, garlic and onion, and stir-fry for about 5 mins or until lightly golden.
3. Lower heat to medium and add the fish sauce (or soya), brown sugar, lean chicken and stock. Cover and cook for 15 minutes (8 minutes if using leftover chicken). For the final 3 minutes of cooking, add the green beans.
4. Remove from the heat and stir through half of the coriander.

NOTE: Ruth Tip – Fish sauce and or Soya sauce is very salty so don’t add any when plating.

5. Place a ½ to 1 cup of steamed rice in a bowl and 1 or 2 ladles of the chicken hot pot mixture. Scattered the remaining coriander over the top and serve.

Enjoy!