One-pot Japanese chicken

One-pot Japanese chicken


1 person made this

About this recipe: 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.

Norma MacMillan

Serves: 4 

  • 225 g (8 oz) fine rice noodles
  • 600 ml (1 pint) chicken stock, preferably home-made
  • 550 g (1¼ lb) skinless boneless chicken breasts (fillets), thinly sliced
  • 225 g (8 oz) carrots, sliced
  • 200 g (7 oz) mange-tout
  • 1 can sliced bamboo shoots, about 220 g, drained
  • 125 g (4½ oz) shiitake mushrooms, sliced
  • 115 g (4 oz) Chinese leaves, shredded
  • Ponzu sauce
  • 3 tbsp mirin (sweet rice wine)
  • juice of 1 lemon
  • juice of 1½ limes
  • 3 tbsp rice vinegar
  • 90 ml (3 fl oz) dark soy sauce

Prep:25min  ›  Cook:30min  ›  Ready in:55min 

  1. The ponzu sauce can be made a day or more in advance. Pour the mirin into a small saucepan, bring to the boil over a high heat and boil for 30 seconds so that the alcohol evaporates. Stir in all the remaining sauce ingredients and remove from the heat. Pour into a dish, cover and set aside.
  2. Place the noodles in a bowl and pour in cold water to cover. Leave to soak for 10 minutes, then drain and set aside. Bring the chicken stock to the boil in a large flameproof casserole. Reduce the heat so that the stock simmers, then add the chicken pieces and simmer for 10 minutes.
  3. Stir in the carrots and bring back to simmering point, then cook for 5 minutes. Add the mange-tout and bamboo shoots and simmer for a further 2–3 minutes. Stir in the mushrooms and shredded Chinese leaves, bring back to simmering point again and cook for 2–3 minutes. Finally, stir in the rice noodles, bring back to simmering point and cook for 2–3 minutes or until the noodles are hot.
  4. Divide the ponzu sauce among 4 small bowls. Ladle the casserole into warm serving bowls. Serve at once, offering the ponzu sauce with the casserole, so that bite-sized pieces can be dipped before they are eaten.

Some more ideas

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.

Plus points

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.

Each serving provides

A, C, B6, niacin, copper, iron * B1, B2, folate, potassium, selenium, zinc

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