Asian chicken, tomato and pineapple hotpot

The CSIRO Total Wellbeing Diet: Complete Recipe Collection 2015 Australia

Serves 4

2 stalks lemongrass, trimmed; ¼ cup (60ml) fish sauce; 1.25lt salt reduced chicken stock; 100g skinless chicken breast fillets, cut into 2cm pieces; 250g sugar snap peas, trimmed; ½ small ripe pineapple, peeled, cored and cut into 1.5cm pieces; 400g cherry tomatoes, halved; 200g bean sprouts; 2 spring onions, trimmed and thinly sliced on the diagonal; 1 red chilli, thinly sliced; ¼ cup (60ml) lime (or lemon) juice; 2 tblspn caster sugar or powdered sweetener; handful of mint and coriander (cilantro leaves optional)

1 Bruise the lemongrass stalks, then tie each in a knot. Place in a large saucepan, then add the fish sauce and chicken stock and bring to simmering point over low heat. Add the chicken and sugar snaps, then cook for 3 minutes.

2 Add the pineapple, tomato and bean sprouts, then cook for 4-5 minutes or until the sprouts have softened slightly and the chicken is cooked through. Stir in the spring onion, chilli, lime or lemon juice and sugar or sweetener, then divide among warmed large bowls. Top with herbs, if using, then serve.

Be sure to serve the delicious broth too.