Jamie Oliver

Korean chicken hotpot

Noodles, mushrooms, tofu & kimchee

Korean chicken hotpot

Serves 4
Cooks In1H 10M
DifficultyNot too tricky
Healthy
Nutrition per serving
  • Calories
    501
    25%
  • Fat
    13.2g
    19%
  • Saturates
    3.1g
    16%
  • Protein
    37.8g
    76%
  • Carbs
    56.1g
    22%
  • Sugars
    8.1g
    9%
  • Salt
    1.4g
    23%
  • Fibre
    5.7g
    -

Of an adult's reference intake

Super Food Family Classics
recipe adapted from

Super Food Family Classics

By Jamie Oliver
Tap For Method

Ingredients

  • 150g shiitake mushrooms
  • 2 large carrots
  • 1 bunch of spring onions
  • 350g firm silken tofu
  • 4 free-range chicken thighs , skin on, bone in
  • 1 litre organic chicken stock
  • 1 teaspoon low-salt soy sauce
  • 2 teaspoons Korean chilli paste , or hot chilli sauce
  • 200g kimchee , (find it in Asian supermarkets)
  • 250g wholewheat noodles
  • 2 teaspoons sesame oil
  • 2 teaspoons sesame seeds
  • 1 lime
  • 5 oz shiitake mushrooms
  • 2 large carrots
  • 1 bunch of scallions
  • 12 oz firm silken tofu
  • 4 free-range chicken thighs, skin on, bone in
  • 4 cups organic chicken stock
  • 1 teaspoon reduced-sodium soy sauce
  • 2 teaspoons Korean chili paste or hot chili sauce
  • 7 oz kimchee (find it in Asian supermarkets)
  • 8 oz whole-wheat noodles
  • 2 teaspoons sesame oil
  • 2 teaspoons raw sesame seeds
  • 1 lime
Tap For Method
Super Food Family Classics
recipe adapted from

Super Food Family Classics

By Jamie Oliver

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Tap For Ingredients

Method

  1. Wipe the mushrooms clean, trim the stalks, halve any larger mushrooms, then dry char in a large non-stick casserole pan on a medium heat for 5 minutes, or until dark golden and beautifully nutty, turning halfway.
  2. Meanwhile, peel the carrots and finely slice into rounds at an angle. Trim and roughly slice the spring onions. Drain the tofu and chop into eight chunks.
  3. Pull the skin off the chicken thighs and discard. Use the heel of a large knife to cut each thigh through the bone into three pieces by carefully and firmly tapping the knife with a rolling pin – this will add more flavour to the broth.
  4. Remove the mushrooms to a plate, and add the chicken and carrots to the pan. Cook for 10 minutes, stirring regularly.
  5. Pour in the stock, bring to the boil, then simmer for 20 minutes.
  6. Stir in the spring onions, mushrooms, tofu, soy sauce and chilli paste and simmer for a final 20 minutes.
  7. Chop the kimchee and stir through just before serving (this means it isn’t over-exposed to heat, so will retain more of its nutritional benefit).
  8. While the soup is simmering, cook the noodles according to the packet instructions, then drain. Toss with the sesame oil and seeds, and divide between your bowls.
  9. Taste the broth, season to perfection, then squeeze in lime juice to add contrast. Divide between your hot noodle bowls, and enjoy.
  1. Wipe the mushrooms clean, trim the stalks, halve any larger mushrooms, then dry char in a large non-stick casserole pan on a medium heat for 5 minutes, or until dark golden and beautifully nutty, turning halfway.
  2. Meanwhile, peel the carrots and finely slice into rounds at an angle. Trim and roughly slice the scallions. Drain the tofu and chop into eight chunks.
  3. Pull the skin off the chicken thighs and discard. Use the heel of a large knife to cut each thigh through the bone into three pieces by carefully and firmly tapping the knife with a rolling pin—this will add more flavor to the broth.
  4. Remove the mushrooms to a plate, and add the chicken and carrots to the pan. Cook for 10 minutes, stirring regularly.
  5. Pour in the stock, bring to a boil, then simmer for 20 minutes.
  6. Stir in the scallions, mushrooms, tofu, soy sauce, and chili paste and simmer for a final 20 minutes.
  7. Chop the kimchee and stir through just before serving (this means it isn’t overexposed to heat, so will retain more of its nutritional benefit).
  8. While the soup is simmering, cook the noodles according to the package instructions, then drain. Toss with the sesame oil and seeds, and divide between your bowls.
  9. Taste the broth, season to perfection, then squeeze in lime juice to add contrast. Divide between your hot noodle bowls, and enjoy.

Tip

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Nutrition per serving
  • Calories
    501
    25%
  • Fat
    13.2g
    19%
  • Saturates
    3.1g
    16%
  • Protein
    37.8g
    76%
  • Carbs
    56.1g
    22%
  • Sugars
    8.1g
    9%
  • Salt
    1.4g
    23%
  • Fibre
    5.7g
    -

Of an adult's reference intake