Chinese-Style Chicken Hotpot With Pak Choi

Preheat the oven to 200°C/ 180°C (fan)/ gas 6, then take your chicken out of the fridge, open the packet and let it air

Peel and finely chop your brown onion[s] into wedges, then top, tail and slice your carrot[s] into discs and slice your baby button mushrooms in half

Peel (scrape the skin off with a teaspoon) and grate your ginger, wash then slice your pak choi in half, lengthways and pat dry with kitchen paper

Boil a kettle

Heat a large, wide-based, hob-safe oven-proof casserole dish with a matching lid, with a drizzle of vegetable oil over a medium-high heat

Once hot, add the onion wedges, carrot discs and halved mushrooms to the dish and cook for 3-4 min or until the vegetables begin to brown

Meanwhile, rinse your sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully

Add your drained rice to an oven-proof dish with 250ml [375ml] [500ml] boiled water

Cover tightly with tin foil and put the dish in the oven for 25 min or until all the water is absorbed and the rice is cooked – this is your sticky rice

Reboil half a kettle

Once the vegetables have softened, add your diced chicken thigh to the dish with a pinch of salt and cook for 4-5 min or until lightly browned

Dissolve your beef stock mix, soy sauce and sriracha (can't handle the heat? Go easy!) in 400ml [600ml] [800ml] boiled water – this is your stock

Once the chicken has browned, add your ground coriander and half the grated ginger (you'll use the rest later) to the dish and cook for 1 min or until fragrant

Once fragrant, pour in the stock and bring to the boil over a high heat

Once boiling, cover with a lid and place in the oven for 15-20 min or until the vegetables are tender and the chicken is cooked through (no pink meat!) – this is your Chinese-style chicken hotpot

Meanwhile, add your cayenne pepper (can't handle the heat? Go easy!) and remaining grated ginger to a small heatproof bowl with a pinch of sugar

Heat a pot with 2 tbsp [3 tbsp] [4 tbsp] olive oil over a medium heat for 1-2 min or until very hot

Once hot, carefully pour the heated oil into the bowl, give it a good mix up and set aside for later – this is your chilli oil

Tip: Be careful – the ginger will sizzle from the heat of the oil!

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the halved pak choi, cut-side down, and cook for 2-3 min or until slightly brown, then season with a pinch of salt

Once brown, add a splash of boiled water and cook, covered, for 4-5 min further or until soft, then remove from the heat and keep covered until serving