Chicken, Ginger and Chickpea Hotpot

Ingredients

½ tbsp veg oil

2cm piece ginger, cut into matchsticks

1 garlic clove, chopped

½ onion, thinly sliced into half moons

1 tbsp fish sauce

½ tbsp soft brown sugar

250g skinless chicken thigh fillets, cut in half

125ml chicken stock

50g chick peas

1 tbsp chopped coriander

steamed rice, to serve

Instructions

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

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