Best Mushroom And Chicken Hot Pot Recipes

Chicken and Mushroom Hotpot image

Provided by hectorthebat

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 13

515 g chicken
2 shallots
250 g carrots
1 stick celery
150 g mushrooms
1 tablespoon thyme
2 tablespoons gravy, granules
1 tablespoon tomato puree
2 teaspoons Worcestershire sauce
500 g potatoes
1 teaspoon butter
1 teaspoon oil
1 tablespoon parsley

Steps:

Preheat the oven to 190C/170C Fan/Gas 5. Cut each chicken thigh into 3 pieces. Put in a casserole dish with the shallots, carrots, celery, mushrooms, and thyme.
Add the gravy granules to 450ml freshly boiled water and stir to dissolve. Add the puree and Worcester sauce and pour into the casserole dish so it reaches the top of the meat and vegetables - add more water if necessary.
Cut the potatoes into even slices, then arrange overlapping, on top. Cover with a lid or foil and cook in the oven for 50 minutes.
Mix the butter and oil together and brush over the potatoes. Return to the oven and cook, uncovered, for 20 minutes or until the edges of the potatoes turn golden. Scatter the parsley on top to serve.

Nutrition Facts : Calories 447, Fat 22.1, SaturatedFat 6.5, Cholesterol 99.2, Sodium 334.3, Carbohydrate 33.5, Fiber 5.1, Sugar 5.1, Protein 28.6

Chicken Hot Pot With Mushrooms and Tofu image

Provided by Manami

Categories Clear Soup

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

12 cups organic low sodium chicken broth
1 lb cremini mushroom, stems removed and reserved caps thinly sliced
2 inches piece gingerroot, thinly sliced
2 large garlic cloves, crushed
kosher salt
crushed red pepper flakes, to taste (optional)
6 boneless skinless chicken thighs (about 1 3/4 pounds)
14 ounces firm tofu, drained and cut into 1/2-inch dice
4 scallions, thinly sliced on diagonal (both white & green parts)
sesame oil, for drizzling
teriyaki sauce (optional) or sesame dipping sauce, for dipping (optional)

Steps:

In a large soup pot, bring the stock, mushroom stems, ginger and garlic to a simmer.
Cook over low heat for 30 minutes.
Strain the stock into a large bowl and return it to the pot.
Season the broth with salt & crushed red pepper flakes (if using)
Bring the broth to a boil; add the chicken.
Cook until the chicken is white throughout, about 4 minutes.
Divide the mushroom caps, tofu and scallions among eight soup bowls and serve, passing the broth and sesame oil at the table.
Optional: Serve with a Teriyaki Dipping Sauce or Sesame Sauce for dipping.

Nutrition Facts : Calories 170.1, Fat 6.3, SaturatedFat 1.6, Cholesterol 43, Sodium 163.2, Carbohydrate 8.3, Fiber 1, Sugar 1.9, Protein 23.1