Peppery Chicken Asparagus

Our Peppery Chicken Hotpot is unbelievably versatile and appetizing. Here, it adds a spicy kick to well-loved vegetables. Let it shine at your dinner table!

Serves 6


  • 1 Peppery Chicken Hotpot Take Home Soup Pack
  • 400g asparagus, peeled and trimmed
  • 300g button head mushrooms, washed and diced 30g cherry tomatoes, cut into halves
  • 6 soft boiled eggs (one each, or if you prefer 2 per serving) cooked for 6 minutes, cooled, peeled and sliced into half
  • 60g coriander or fresh parsley, finely chopped
  • Olive oil for pan-frying
  • Extra virgin olive oil for drizzling on the top before serving.


  1. Pan-fry the peeled asparagus in medium heat for 2 minutes. Set aside on a plate.
  2. Add the mushrooms and fry till it is cooked. Set aside on a plate.
  3. Add the cherry tomatoes to fry for another 2 minutes till it is slightly blistered.
  4. Heat up the Peppery Chicken Hotpot soup till bubbling.
  5. Distribute the asparagus evenly onto 6 plates or if you like, you can place them all back into the big non stick skillet and serve as a big dish for everyone to help themselves at the table.
  6. Pour the soup to the base of the pan-fried asparagus. Top with the sautéed mushrooms.
  7. Place the sliced eggs onto the side of the pan or plate.
  8. Add a few blistered cherry tomatoes to each plate or all onto the frying pan.
  9. Garnish with the finely chopped coriander or freshly chopped parsley. Drizzle with a little extra virgin olive oil and some freshly cracked black pepper. Yums!
  10. Tips:

Add a squeeze of lemon juice would be delicious too.

Adding a little grated parmesan cheese makes this peppery breakfast amazing!