This Vietnamese Hotpot leans on ginger and star anise to do the heavy lifting. We bake the Chicken Breast for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the ginger and star anise elements, and pat the chicken breast dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken breast. Transfer to the oven and bake until set, bubbling and golden on top.
Stir in the hoisin and the rest of the ginger and star anise flavours, letting them cook out for a minute until fragrant.
Add the red onion along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped mint and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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