CHICKEN & MUSHROOM HOT-POT
Get the kids in the kitchen to help use up leftover cooked chicken in this hearty pie topped with slices of potato
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the butter in a medium-size saucepan and place over a medium heat. Add the onion and leave to cook for 5 mins, stirring occasionally. Add the mushrooms to the saucepan with the onions.
- Once the onion and mushrooms are almost cooked, stir in the flour - this will make a thick paste called a roux. If you are using a stock cube, crumble the cube into the roux now and stir well. Put the roux over a low heat and stir continuously for 2 mins - this will cook the flour and stop the sauce from having a floury taste.
- Take the roux off the heat. Slowly add the fresh stock, if using, or pour in 500ml water if you've used a stock cube, stirring all the time. Once all the liquid has been added, season with pepper, a pinch of nutmeg and mustard powder. Put the saucepan back onto a medium heat and slowly bring it to the boil, stirring all the time. Once the sauce has thickened, place on a very low heat. Add the cooked chicken and vegetables to the sauce and stir well. Grease a medium-size ovenproof pie dish with a little butter and pour in the chicken and mushroom filling.
- Carefully lay the potatoes on top of the hot-pot filling, overlapping them slightly, almost like a pie top.
- Brush the potatoes with a little melted butter and cook in the oven for about 35 mins. The hot-pot is ready once the potatoes are cooked and golden brown.
Nutrition Facts : Calories 343 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 1.1 milligram of sodium
MUSHROOM AND CHICKEN HOT POT
A hot pot is a stewlike mixture of meat and vegetables in a savory broth. Here, the dish is given Asian accents with bok choy, soy sauce, sesame oil, and rice vinegar.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 50m
Number Of Ingredients 12
Steps:
- Place mushrooms in a small bowl; add 2 cups warm water. Let soak until softened, about 30 minutes. Drain in a sieve lined with a paper towel or coffee filter, reserving liquid. With a paring knife, remove stems; discard. Thinly slice caps.
- In a large stockpot, heat canola oil over medium heat. Cook garlic and crushed red pepper, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring, until golden brown, about 5 minutes. Add broth, soy sauce, reserved liquid, and 1 cup water; bring to a boil.
- Add chicken; reduce to a simmer. Cover; cook until chicken is cooked through, 8 to 10 minutes. Remove chicken; let cool, then shred meat.
- Add bok-choy stems and bell pepper to pot; cook until tender, about 2 minutes. Stir in vinegar, sesame oil, and cornstarch mixture. Bring to a boil; cook 1 minute. Stir in bok-choy greens. Ladle into bowls, and top with shredded chicken.
Nutrition Facts : Calories 248 g, Fat 7 g, Fiber 2 g, Protein 31 g
COUNTRY CHICKEN AND MUSHROOM POT PIE
A basic chicken and mushroom pot pie recipe.
Provided by djameela
Categories Main Dish Recipes Savory Pie Recipes
Time 1h20m
Yield 6
Number Of Ingredients 14
Steps:
- Combine 1 cup boiling water and chicken bouillon in a liquid measure; set aside to dissolve.
- Meanwhile, melt 1 tablespoon butter in a pot over medium heat. Add onions and saute until translucent, about 5 minutes. Increase heat to medium-high and add mushrooms; fry for about 3 minutes. Remove onion-mushroom mixture from the pot.
- Add remaining butter to the pot with chicken pieces. Stir chicken and splash Worcestershire sauce over top. Cook, stirring continuously, until chicken is seared on all sides but not cooked through, about 3 minutes. Stir in onion-mushroom mixture, bouillon, and pepper.
- Add milk and 1/4 cup water; boil for 20 minutes. Add frozen vegetables and boil for 10 more minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch oven-proof dish and lay down bottom crust in it. Set top crust aside.
- After filling has boiled for 10 minutes, use a large ladle to scoop out approximately 1 cup sauce from the mixture and pour into a cup. Add cornstarch to the cup and stir until all lumps have dissolved. Add cornstarch mixture back to the pot; cook and stir until filling has thickened to your liking.
- Bake bottom crust in the preheated oven for approximately 5 minutes. Remove from the oven, add filling, and cover with the top crust, making sure the edges are sealed. Make cute decorations with pastry cut-offs and use a knife to make several small slits in the top to allow steam to escape. Lightly paint egg yolk over the top crust.
- Bake until golden brown, 15 to 20 minutes. Ovens vary so baking time may vary-keep an eye on it.
Nutrition Facts : Calories 517.9 calories, Carbohydrate 38.7 g, Cholesterol 100.6 mg, Fat 28.2 g, Fiber 4.3 g, Protein 27.7 g, SaturatedFat 8.9 g, Sodium 644.3 mg, Sugar 3.7 g
CHICKEN HOT POT WITH MUSHROOMS AND TOFU
Cooks in Asia serve hot pots communally, setting a big pot of bubbling broth on the table alongside a platter of raw ingredients (like vegetables and thinly sliced chicken) for dipping. It's a fun way for guests to feel like they have a hand in making their own meal. In his version, Ethan Stowell gives each person at the table an individual bowl of sliced mushrooms, tofu and scallions, then adds piping hot chicken broth loaded with chunks of tender cooked chicken. Serve with a light-bodied, unoaked Chardonay: 2006 Ruffino Libaio . Appeared in October 2008 edition of F&W Magazine. From 10 Entertaining Essentials: Satisfying Family-Style Dishes, Pairing of the Day
Provided by Manami
Categories Clear Soup
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
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
CURRIED MUSHROOM HOT POT
This steaming curried-mushroom soup with a touch of coconut and lemon warms you up on a cold winter day!
Provided by Anita Chen
Categories World Cuisine Recipes Asian Indian
Time 37m
Yield 4
Number Of Ingredients 12
Steps:
- Prepare a saucepan with cooking spray and place it over high heat. Place the onion in the saucepan; cook and stir for 2 minutes. Sprinkle the curry powder over the onion; stir to coat evenly. Add the chicken broth, lemon, ginger, sugar, and salt to the onions. Reduce heat to medium; cook and stir for 2 to 3 minutes. Stir in the mushrooms and cook another 3 minutes. Mix in the coconut milk and lemon juice; stir and remove from heat.
- Drop the lemon leaves into the soup; allow to sit for 5 minutes. Remove leaves before serving.
Nutrition Facts : Calories 263.5 calories, Carbohydrate 16.4 g, Cholesterol 5.6 mg, Fat 22.1 g, Fiber 5.7 g, Protein 6.1 g, SaturatedFat 18.3 g, Sodium 1331.1 mg, Sugar 5.7 g
MUSHROOM HOT POT
At it's most basic, this is just a really delicious soup that will warm you right up.The only necessary serving suggestions are the fresh herbs, everything else is up to you in terms of what you have time for, how many people you're serving and how hungry everyone is. You don't actually have to have a fondue pot or anything. You can just place the pot on a trivet in the middle of the table. It won't have a chance to get cold! by Isa Chandra at Post Punk Kitchen.
Provided by Sharon123
Categories Vegetable
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 28
Steps:
- Preheat a 4 quart pot over medium heat. Mix the cornstarch into the broth and set aside (this is easiest if you just mix it into about a cup of broth, then pour the rest of the broth in). Saute onion and pepper in the oil with a big pinch of salt, until onions are soft, about 5 minutes.
- Add garlic, lemongrass, ginger and red pepper flakes and mix inches Cook until fragrant, about a minute, then stream in the broth/cornstarch mixture and add most of the other ingredients: star anise, cinnamon, shiitakes, soy sauce, tomatoes and fresh black pepper. Stir often for the first 10 minutes or so, until the cornstarch has thickened the broth a bit. Now cover pot and bring to a boil. Once boiling, lower heat to simmer and cook covered for a good half hour, until mushrooms are completely softened.
- Add coconut milk and lime, and taste for salt. Heat through and serve with fresh herbs and other accoutrement.
Nutrition Facts : Calories 65, Fat 2.5, SaturatedFat 0.4, Sodium 339, Carbohydrate 10, Fiber 1.7, Sugar 2.4, Protein 1.8
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