About this recipe: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!
500g skinless chicken breasts, 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 capsicum, cut into chunks
250g baby corn
200g broccoli, in florets
2 green onions, thinly sliced
250g rice noodles
250g bok choi, quartered lengthways
Prep:5min › Cook:15min › Ready in:20min
Flavour the chicken: Put the chicken into a bowl. Add the five-spice powder and soy sauce, and mix well. Set aside.
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.
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.
Add the noodles: Add the spring onions and noodles, and stir gently and briefly to combine, then bring back to the boil. Lay the bak 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.
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.