Mala Chicken and Lentil Hotpot

How to make it

1. Rinse the rice and cook according to packet instructions.
2. Heat the oil in a large deep frying pan, casserole dish or saucepan over a medium-high heat. Add the chicken and cook for 4–5 minutes, turning until lightly browned.
3. Add the onion and cook for 3–4 minutes, until softened. Add the garlic, ginger, capsicum and carrots and cook for a further 2 minutes.
4. Stir in the Ready Sauce For Spicy Chicken (Mala) and tomato paste, coating the chicken and vegetables well.
5. Add the red lentils, chicken stock, water and Lee Kum Kee Premium Soy Sauce. Stir well, then bring to a simmer. Reduce the heat to low, cover and cook gently for 20–25 minutes, stirring occasionally, until the lentils are soft and the chicken is cooked through. Add a splash more water if the mixture becomes too thick before the lentils are tender.
6. Stir through the silverbeet and cook for 5 minutes, until wilted. Serve with rice alongside and a dollop of yoghurt, scatter with spring onions.