Based on Japanese-style fondues, in which food is cooked at the table in a flavoursome broth, this chicken and vegetable casserole makes a satisfying main course all in one pot. A sharp and savoury citrus sauce provides a delicious dip to season the succulent ingredients individually just before they are eaten.
Replace the Chinese leaves with the leaves from a bunch of watercress and 115 g (4 oz) young spinach leaves. * Tofu works well in this dish to make a vegetarian casserole. Replace the chicken with 450 g (1 lb) firm tofu, cut into 3.5 cm (1½ in) cubes, adding it with the carrots, and use vegetable stock. * For a Japanese seafood pot, use 450 g (1 lb) chunks of firm white fish, such as cod or sea bream, instead of the chicken and reduce the cooking time in step 2 to 5 minutes. Use fish stock, and add 12 large peeled raw prawns with the mushrooms. * Instead of chicken, make this casserole with 450 g (1 lb) fillet steak and use beef stock. Simmer the steak for 5 minutes before adding the carrots.
Mange-tout are an excellent source of vitamin C and they also provide beta-carotene, potassium and fibre. * Soy sauce is a popular condiment in Oriental cooking. It is a concentrated source of sodium, so it is diluted for this sauce with fresh citrus juice, rice wine and rice vinegar.
A, C, B6, niacin, copper, iron * B1, B2, folate, potassium, selenium, zinc