Traditional Chinese hot pots are cooked at the table, so this hearty slow-cooker stew technically doesn’t count. Nevertheless, the flavors are inspired by a hot pot, and this countertop version is easy and delicious.
Heat oil in a large heavy skillet over high heat. Add chicken thighs and cook for 7 to 8 minutes, until browned. Flip and brown other sides. Remove skillet from heat and transfer chicken to a large slow cooker.
Return the skillet to medium-high heat. Add onion, mushrooms, and garlic and cook, stirring often, 3 to 5 minutes until onion is softened. Add five-spice powder, ginger, and red pepper flakes and cook, stirring 30 to 90 seconds, until fragrant. Add sherry and cook, scraping up any browned bits, 30 to 90 seconds, until mixture comes to boil and sherry is reduced by one half.
Transfer onion mixture to the slow cooker. Add broth, syrup, tamari, and vinegar and stir to combine. Place carrots, celeriac and potato on top (do not stir.) Cover and cook for 4 hours on low. Garnish with sesame seeds and scallions and serve.
Do you think this can also go well with fish, shrimp or chicken breast?Yes absolutely! I would simply reduce the cook time if it’s shrimp or seafood.Excerpted from Maple by Katie Webster. Reprinted with permission from Quirk Books.