Anise stars in this all-in-one Asian Hot Pot



Radish or Parsnip??? Actual name - Daikon (white radish)
often used in Asian cooking



Fragrant Asian spices for this all in one Hot Pot



Anise is the star

Hi R

Our radish is actually called 'daikon' and here it is in this fragrant dish.  As you know we mistook it for a parsnip, used it successfully for cruunch in a salad but now I know it's true identity as a vegetable often used in Asian cooking. Not hugely nutritious, mildly hot, but absorbs the flavour of the dish -one of life's little mysteries solved on Grannycircle! 

This is a divine recipe -  soooo easy and quick but guaranteed to tantilise the taste buds.  Of course, if you don't have Daikon, you could easily substitute with green beans or broccoli etc, adding in the last 10 mins so it remains a little crunchy. Don't leave out the star anise - it is so pretty with amazing flavour!

Clara 

ASIAN CHICKEN HOT POT

to serve 6
1/2 to 2/3 cup shaoxing (Chinese rice wine)

1/4 cup soy sauce

2 garlic cloves, chopped

2 tsp chopped ginger

1 medium onion quartered or 6 spring onions, sliced

2 to 3 star anise

1 cinnamon stick

1 kg / 2lb chicken thighs (each thigh cut into 4 slices or breast cut into approx 6 pieces)

3 carrots, sliced on the diagonal
1 daikon (white radish), cut into chunks
8 fresh shitake mushrooms (optional)
1/2 cup coriander and/or basil
cracked black or white pepper


Rice to serve


Preheat oven to 180C / 355 F.  In an ovenproof casserole dish, mix chinese wine, soy, garlic, ginger, spring onions, star anise and cinnamon then add chicken. Cover and bake for 3/4 hour or until chicken is just tender. Add carrot, daikon and mushrooms and cook uncovered for a further 15 minutes

Place rice in bowl, add chicken and vegetables. Ladle over sauce. Sprinkle with coriander and pepper.

Boneless chicken breasts / thighs:

Average per person:- buy 5 oz / 150g

or to serve 6 - 2lb /1kg

Click on 'comment' at bottom of page to have your say or email clara@babyboomerconnections.com.au

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