Idaho® Potato Mushroom Chicken Hot Pot
This Asian-inspired chicken hot pot is all about being intentional and enjoying the process of simmering the vegetables in the broth along with the already cooked chicken. Trust me it’s best to cook this recipe in steps rather than throwing it all in the pot at once. The cooking process is similar to the fondue style of cooking, both of which lends to enjoying time with each other while you are cooking.
Read Stacey's full post, with more photos, here.
Ingredients:
- 8 ounces baby Bella or gourmet blend mushrooms, sliced
- ½ cup white wine, divided
- 2 tablespoons olive oil
- 2 large carrots, peeled and sliced
- 2 large Idaho® potatoes, sliced into ¼-inch thick rounds
- 1 bunch of spring onions, sliced – additional for garnish, optional
- 2 pre-cooked large chicken breasts, chopped
- 1-liter (33.7 ounces) chicken stock with no added salt
- 1 tablespoon soy sauce or amino acids
- 1 tablespoon Poultry Herb Blend
- 2 teaspoons hot sauce or crushed red pepper flakes, optional
Directions:
- In a large nonstick saucepan or casserole pan, dry char the sliced mushrooms over medium heat until they start to turn golden, about 5 minutes. Remove from pan and set aside.
- Add ¼ cup of the white wine to deglaze the pan. Add olive oil and heat over medium-high heat.
- Add the carrots and potatoes and cook about 10 minutes. Turn halfway through and cook until potatoes start to turn golden and carrots are just starting to soften. *Optional: If you prefer, you can set aside the potatoes to add at the end and enjoy like steak cut fries or leave in to continue cooking.*
- Add the spring onions, chopped cooked chicken, broth, soy sauce or amino acids, remaining white wine, the Litehouse Poultry Herb Blend and cooked mushrooms Turn heat to medium-low and continue to cook for 15-20 minutes, stirring occasionally. Taste and adjust flavor if needed.
- Garnish with spring onions if desired, and optional hot sauce or crushed red pepper flakes.