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Best Chicken & mushroom Hotpot in New York

Chicken & mushroom Hotpot

What the real thing tastes like

Real ingredients (via TheMealDB): 50g Butter, 1 chopped Onion, 100g Mushrooms, 40g Plain Flour, 1 Chicken Stock Cube, pinch Nutmeg, pinch Mustard Powder, 250g Chicken, 2 Handfuls Sweetcorn, 2 large Potatoes, 1 knob Butter

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Heat oven to 200C/180C fan/gas 6. Put the butter in a medium-size saucepan and place over a medium heat. Add the onion and leave to cook for 5 mins, stirring occasionally. Add the mushrooms to the saucepan with the onions. Once the onion and mushrooms are almost cooked, stir in the flour – this will make a thick paste called a roux. If you are using a stock cube, crumble the cube into the roux now and stir well. Put the roux over a low heat and stir continuously for 2 mins – this will cook the flour and stop the sauce from having a floury taste. Take the roux off the heat. Slowly add the fresh stock, if using, or pour in 500ml water if you’ve used a stock cube, stirring all the time. Once all the liquid has been added, season with pepper, a pinch of nutmeg and mustard powder. Put the saucepan back onto a medium heat and slowly bring it to the boil, stirring all the time. Once the sauce has thickened, place on a very low heat. Add the cooked chicken and vegetables to the sauce and

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