Chicken And Mushroom Hotpot Recipes

CHICKEN & MUSHROOM HOT-POT

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.

MUSHROOM AND CHICKEN HOT POT

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.

CHICKEN AND MUSHROOM HOTPOT

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.

CHICKEN WITH MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.
• In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
• Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.

EASY SLOW COOKER CHICKEN AND MUSHROOMS

Steps:

• Combine chicken, soup, cream cheese, mushrooms, salt, and pepper in the bottom of a slow cooker.
• Cover and cook until chicken is no longer pink in the center and juices run clear, on Low, 6 to 8 hours, or High, 4 to 5 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN HOT POT WITH MUSHROOMS AND TOFU

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.