Korean chicken hotpot

• Meat

  • 4 Chicken thighs, free-range bone in skin on

• Produce

  • 2 Carrots, large
  • 1 Lime
  • 150 g Shiitake mushrooms
  • 1 bunch Spring onions

• Refrigerated

  • 350 g Silken tofu, firm

• Canned Goods

  • 1 Litre organic chicken stock

• Condiments

  • 2 tsp Korean chilli paste or hot chilli sauce
  • 1 tsp Soy sauce, low-salt

• Pasta & Grains

  • 250 g Wholewheat noodles

• Baking & Spices

  • 2 tsp Sesame seeds

• Oils & Vinegars

  • 2 tsp Sesame oil

• Prepared

  • 200 g Kimchee

Found on jamieoliver.com