Chinese Hot Pots
- 6 cups chicken stock
- 6 cups water
- ½ cup rice vinegar
- 1/3 cup soy sauce
- 1 ½ Tb. sesame oil
- 3-5 slices of fresh ginger
- 3-5 garlic cloves, cracked
- 1 lb. boneless chicken thighs, thinly sliced
- 5 oz. bean thread noodles, or rice stick noodles
- 1 large bunch of green onions
- 1 ½ cup mung bean sprouts
- 8 oz. mushrooms, any variety
- 4 baby bok choy
- Chile-garlic paste
- Produce
- Baby bok choy (4)
- Ginger, fresh (3 slices)
- Green onions (1 large bunch)
- Mung bean sprouts (1 1/2 cup)
- Mushrooms (8 oz.)
- Meat
- Chicken thighs, boneless (1 lb.)
- Canned Goods
- Chicken stock (6 cups)
- Condiments
- Chile-garlic paste (1)
- Rice vinegar (1/2 cup)
- Soy sauce (1/3 cup)
- Cooking & Baking
- Garlic cloves, cracked (3)
- Sesame oil (1 1/2 Tb.)
- Pasta & Grains
- Bean thread noodles (5 oz.)
- Drinks
- Water (6 cups)
Preparation
Read recipe preparation on aspicyperspective.com
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Recipe Stats
Published January 13, 2011 (2 years ago).
9 people saved this recipe.
