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With the weather starting to get cooler and nights starting to feel more like winter, this Chicken Hot Pot is the perfect recipe to keep you warm inside.

This recipe serves 4-6 people




1 cup shaoxing (Chinese rice wine)
¼ cup light soy sauce
1 garlic bulb, halved crosswise
6 slices ginger
6 spring onions, sliced
3 star anise
1 cinnamon stick
1 organic chicken
3 carrots cut into large pieces
1 daikon (white radish), cut into large pieces
8 fresh shitake mushrooms
1 cup pearl barley
½ cup holy basil (tulsi) leaves
Crushed white pepper, to serve




1.Preheat oven to 180˚C. Place 5 cups water into a large roasting pan or casserole dish. Add shaoxing, soy, garlic, ginger, spring onions, star anise and cinnamon and heat over high heat.


2.Add chicken, carrot, daikon and mushrooms. Cover and bake for 1 hour or until chicken is just tender. Uncover and cook for 10 minutes or until top of chicken is browned. Meanwhile, cook barley in a large saucepan of boiling water for 50 minutes or until soft. Drain well.


3.Transfer chicken to a baking tray. Set aside for 10 minutes before cutting into pieces. Place chicken in bowls with barley and vegetables. Ladle over stock. Sprinkle with basil and white pepper.


Article by MiNDFOOD