Vegetable Hot Pot

Ingredients (serves 4)

300g Tientsin/wong bak cabbage (sliced)
1 large carrot (sliced)
6 dried mushrooms (soaked)
15 canned straw or button mushrooms
1 can baby corn
4 chicken thighs & 300g roasted pork (sliced)
6 cloves garlic (smashed)

Seasoning:
1 tbsp oyster sauce & 1 tbsp light soy sauce
1 tsp Chinese cooking wine
1 tsp sugar

Thickening:
1/2 tsp cornflour & 1 tbsp water


1 Wash and soak mushrooms till soft. Drain and reserve 500ml of the soaking liquid.
2 In a wok, combine all the ingredients and the muchroom liquid. Add more water, if needed, till liquid comes to about 2cm below the ingredients. Add the seasoning.
3 Bring to a boil. Transfer to a slow cooker and cook on low for 1-2 hours. Just before serving, turn to high and thicken with cornstarch mixture.


tip!
Throw in your favourite vegetables such as corn on the cob, potatoes and radish.



Extracted from Simply Her / March 2005