Braised Chicken, Tofu & Glass Noodle Hot Pot

Name: Braised Chicken, Tofu & Glass Noodle Hot Pot
Cuisine: China
Ingredients: 350 g (12 oz) free-range or organic chicken thigh fillets, cut into bite-sized pieces; 100 g (3½ oz) fried tofu, soaked in warm water for 5 minutes and gently squeezed dry; 350 g (12 oz) free-range or organic chicken thigh fillets, cut into bite-sized pieces; 2 spring onions (scallions), extra, finely chopped; 1 teaspoon crushed yellow rock sugar; 2 spring onions (scallions), extra, finely chopped; 4 tablespoons light soy sauce; 1 tablespoon shaoxing; 2 spring onions (scallions), cut into 5 cm (2 inch) lengths; 3 slices of peeled ginger; 1 tablespoon vegetable oil; 2 spring onions (scallions), cut into 5 cm (2 inch) lengths; 100 g (3½ oz) fried tofu, soaked in warm water for 5 minutes and gently squeezed dry; 100 g (3½ oz) glass noodles

Preparation info

Difficulty
Medium

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

This dish is best cooked in a clay pot; you can use a standard pot, but the clay pots are so pretty and look great taken straight to the table. They’re cheap to buy in Chinatown — just soak them overnight to make sure they don’t crack when you heat them.

Ingredients

350 g (12 oz) free-range or organic chicken thigh fillets, cut into bite-sized pieces
100

Asia
China
Main course

Method

Soak the noodles in warm water for about 5 minutes until tender. Drain, chop into 3 cm (1¼ inch) lengths and toss with a