Aromatic Chicken and Vegetable Steamboat

    20 min

    In this super-quick version of a Mongolian firepot, morsels of spiced chicken and vegetables are cooked in a fragrant stock with rice noodles. The broth is served at the end of the meal. Delicious!

    3 people made this

    Serves: 4 

    • 500g skinless chicken breast fillets, cut into thin strips
    • 1/2 tsp five-spice powder
    • 2 tbsp light soy sauce
    • 3cm piece fresh root ginger, peeled and chopped
    • 1 celery stick, thinly sliced
    • 1 garlic clove, thinly sliced
    • 1 lemongrass stalk or strip of lemon peel
    • 1.5 litres chicken stock, made with stock cubes
    • 1 large red pepper, cut into chunks
    • 250g baby corn
    • 200g Tenderstem broccoli, in florets
    • 2 spring onions, thinly sliced
    • 250g fresh rice noodles (or straight-to-wok noodles)
    • 250g pak choi, quartered lengthways

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Flavour the chicken: Put the chicken into a bowl. Add the five-spice powder and soy sauce, and mix well. Set aside.
    2. Prepare the stock: Put the ginger into a large pan with the celery, garlic, lemongrass or lemon peel and stock. Bring to the boil, then reduce the heat. Cover and simmer for 5 minutes.
    3. Cook the chicken and vegetables: Add the chicken to the stock, then add the red pepper, baby corn and broccoli. Bring back to the boil and simmer for 3 minutes or until the chicken is cooked and the vegetables are barely tender.
    4. Add the noodles: Add the spring onions and noodles, and stir gently and briefly to combine, then bring back to the boil. Lay the pak choi over the top and simmer for about 2 minutes or until the pak choi leaves are wilted and the noodles are hot and cooked.
    5. Serve: Take the pan to the table and serve, ladling the cooked ingredients into bowls with a little of the broth. Ladle out the last of the broth at the end of the meal.


    For noodles, use Chinese dumplings or won ton, found among dim sum selections (especially in Chinese and Asian supermarkets). There are several different types, with various fillings. Follow the pack instructions for serving portions and timing.

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    Reviews in English (2)


    This was a very easy soup to make and you could easily leave out veg you didn't like or add different types. Next time I will leave out the baby corn, which I am not overly keen on but add water chestnuts instead. I used more seasoning on the chicken than the recipe called for and I feel there could be a little more kick in the soup for my liking, but as a light soup broth it is very good.  -  09 Aug 2010


    Took as long as the recipe said, was very tasty. Good sized bowl each. I put in more ginger than the recipe.  -  05 Sep 2008