Potato Mushroom Chicken Hot Pot
A simple to make, Asian inspired potato, mushroom, and chicken hot pot recipe. Great any time and ideal for sharing with friends and family.
Ingredients
- 2 tablespoons olive oil
- 8 ounces baby Bella or gourmet blend mushrooms sliced
- ½ cup white wine
- 2 large carrots peeled and sliced
- 2 large potatoes sliced into 1/4 inch thick rounds
- 1 bunch of spring onions sliced
- 2 pre-cooked large chicken breasts chopped
- 1- liter chicken stock
- 2 tablespoons soy sauce or amino acids
- 1 tablespoon Litehouse Poultry Herb Blend
- 2 teaspoons hot sauce optional
Instructions
- In a large nonstick saucepan or casserole pan, dry char the sliced mushrooms over medium heat until they start to turn golden, about 5 minutes. Remove from pan and set aside.
- Add 1/4 cup of the white wine to deglaze, then heat 2 tablespoons olive oil over medium-high heat, add the carrots and potatoes and cook about 10 minutes, turning halfway through and cooking until potatoes start to turn golden and carrots are just starting to soften. *Optional: If you prefer, you can set aside the potatoes to add at the end and enjoy like steak cut fries or leave in to continue cooking.*
- Add in the spring onions, chopped cooked chicken, broth, soy sauce or amino acids, remaining white wine, the Litehouse Poultry Herb Blend, and cooked mushrooms Turn heat to medium-low and continue to cook for 15 - 20 minutes, stirring occasionally. Taste and adjust flavor if needed.
- Garnish with spring onions if desired, and optional hot sauce or crushed red pepper flakes.
Notes
You can substitute the chicken for shrimp if desired.
To make it vegetarian, substitute the chicken broth for vegetable broth, and skip the protein.
It's best served the same day. You can double if needed to serve a larger crowd.
Nutrition
Serving: 1gCalories: 444kcalCarbohydrates: 47gProtein: 31gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 9gCholesterol: 59mgSodium: 940mgFiber: 6gSugar: 8g
