Ingredients
- 2 chicken drumsticks (skin off)
- 1 white potato (medium, diced)
- Inner leaves of a leek (washed)
- 2 cloves of garlic (minced)
- 2 cups of chicken stock
- 1/2 cup sweet soy sauce
- 1/2 cup oyster sauce
- 1/2 cup hot water
- 1 teaspoon sesame oil
- 2 tablespoons gochujang
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 vermicelli noodle cakes
- 50g firm tofu
- 6 slices of pork belly
- 1 basa fillet cut in manageable pieces
- 6 white clams
- 240g jumbo raw prawn cutlets
- 4 broccoli florets
- 1 sweetcorn cob sliced
- 1 carrot sliced
- 1/4 zucchini sliced
- 2 tablespoons of tinned bean sprouts
- 1 bunch of pak choi
- 4 button mushrooms sliced
- 1 tablespoon black sesame seeds
- Kimchi
Method
- In a tabletop pan add chicken drumsticks, chicken stock, garlic, leek leaves and potato. Bring to the boil over medium heat, turn heat down to low-medium and simmer for 20 minutes with lid on (or until chicken is cooked through).
- Meanwhile, add sweet soy sauce, oyster sauce, hot water, gochujang, sesame oil, salt and sugar to a bowl and stir until salt and sugar are dissolved. Pour into serving bowls.
- Arrange the remaining ingredients into serving bowls on table and heat a tabletop grill. Once chicken in broth is cooked through add 1 noodle cake, sit down and begin cooking the remaining ingredients in the broth or grill.
- Additional:Ensure bowl and/or plate for cooked ingredients per person as well as dipping sauce and kimchi.Ensure separate utensils for raw and cooked ingredients per person.Keep topping up spicy dipping sauce and kimchi.
Product used in recipe
- Lee Kum Kee - Oyster Sauce