Chicken, ginger & green bean hotpot

• vegetable oil↗½ tbsp tbsp
• 2cm piece ginger

  cut into matchsticks

• garlic clove↗1

  chopped

• ½ onion

  thinly sliced into half moons

• fish sauce↗1 tbsp tbsp
• soft brown sugar↗½ tbsp tbsp
• 250g skinless chicken thigh g

  fillets, trimmed of all fat and cut in half

• chicken stock↗125ml ml
• green bean↗50g g

  trimmed and cut into 2.5cm lengths

• chopped coriander1 tbsp tbsp
• steamed rice

  to serve

Step-by-step instructions

1. 1

   Heat the oil in a saucepan over a medium-high heat. Add the ginger, garlic and onion, and stir-fry for about 5 mins or until lightly golden. Add the fish sauce, sugar, chicken and stock. Cover and cook over a medium heat for 15 mins.

2. 2

   For the final 3 mins of cooking, add the green beans. Remove from the heat and stir through half of the coriander. Serve with steamed rice and the remaining coriander scattered over.