Chicken Hot Pot

Serves: 2
Prep Time:
20 min
Cooking Time: 1.5 h


  • 1 red onion, sliced
  • 1 Tbsp crushed garlic
  • 1 tsp crushed ginger
  • 1 can baby corn
  • 1/2 cup red capsicum, sliced
  • 4 mushrooms, cut into quarters
  • ½ cup green beans, diced
  • 1 tsp olive oil
  • 4 chicken drumsticks, skinless
  • 400g can tomato, diced
  • 1 Tbsp fresh coriander, chopped
  • 1 Tbsp oyster sauce
  • 1 Tbsp corn flour
  • ½ cup chicken stock


  1. Preheat oven to 180° degrees
  2. Heat a saucepan on moderate heat and add oil.
  3. Coat each drumstick with the corn flour and then brown each drumstick on all sides for about 30 seconds. Remove from the pan and place in an oven-proof dish with a lid.
  4. Add onion and garlic in the same saucepan and cook until transparent.
  5. Add the remaining vegetables along with the oyster sauce and chicken stock and cook for two minutes.
  6. Place all the saucepan ingredients into the oven-proof dish covering the chicken drumsticks.
  7. Cook in the oven for 60 minutes, Once cooked, remove oven dish from the oven and top with chopped coriander and serve.

Suitable for;

FAST startN
Body trimmingY

During Trimsition and Body Trimming phases add 1 serve of starchy carbohydrates per person.