Asian Chicken Hot Pot with Sesame and Garlic Dipping Sauces |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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For this interactive dinner, use a camping or induction burner at the table, or just get cozy around a warm stove. As the broth cooks the chicken and vegetables, it becomes a flavorful homemade soup. Ingredients:
1/4 cup sesame seeds |
1/4 cup water |
2 tablespoons low-sodium soy sauce |
1 tablespoon rice vinegar (not seasoned) |
1 1/2 teaspoons asian sesame oil |
1 teaspoon peanut butter |
1/2 teaspoon minced peeled ginger |
1/2 teaspoon sugar |
1/8 teaspoon hot red-pepper flakes |
2 tablespoons low-sodium soy sauce |
2 tablespoons water |
1 1/2 tablespoons finely grated garlic |
1 1/2 tablespoons fresh lemon juice |
1/2 teaspoon sugar |
3 cups reduced-sodium chicken broth |
2 cups water |
1 garlic clove, sliced |
3 thin slices peeled ginger |
1/2 skinless boneless chicken breast (raw), thinly sliced |
1/2 cup cubed firm tofu |
1 ounce rice vermicelli (cooked according to package instructions and plunged into cold water to stop cooking) |
1/2 cup sliced stemmed fresh shiitake mushrooms |
1/2 cup fresh enoki mushrooms, cut into 3-inch lengths and spongy base discarded |
2 scallions, sliced |
1 cup snow peas, trimmed |
2 napa cabbage leaves, quartered |
1 carrot, thinly sliced |
Directions:
1. Make Sesame sauce:Toast sesame seeds. Purée in a blender with remaining ingredients until smooth.
2. Make Garlic Sauce: Stir together all ingredients until sugar has dissolved.
3. Make broth: Bring broth, water, garlic, and ginger to a boil in a small saucepan. Discard ginger. Keep at a brisk simmer.
4. To cook: Simmer chicken, tofu, noodles, and vegetables in small batches (chicken will take 30 seconds to 1 minute; make sure not to contaminate other food with utensils for the raw chicken). Serve with dipping sauces in small bowls.
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