Mongolian Chicken Steamboat

Directions

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 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.
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.