User Manual

Chinese-Style Hot Pot
Method
Place the Deep Pan into your
Multifunction Pot; heat chicken stock,
soy sauce, wine, sesame oil, garlic and
ginger on high.
Bring stock to a boil, then reduce to
simmer on medium-low heat for
4 minutes, covered.
Add chicken and cook for 5-7 minutes,
or until just cooked through.
Add noodles and cook until tender.
Divide spring onion, bok choy,
mushrooms, cabbage and
bean sprouts between 4 serving bowls;
ladle hot soup over vegetables.
Serve immediately with chicken
and noodles.
Ingredients
2 1/2L chicken stock
60ml soy sauce
60ml Chinese cooking wine
1 1/2 tablespoons sesame oil
4 cloves garlic, finely chopped
3cm piece ginger, peeled and cut into
thin strips
500g chicken breast fillets, thinly sliced
200g thick rice noodles
4 spring onions, chopped
4 baby bok choy, trimmed and
thinly sliced
100g button mushrooms, thinly sliced
100g cabbage, thinly sliced
100g bean sprouts
Deep
Pan
4
Serves
30
Minutes
This hearty
and comforting
soup is great all
year around!