Asian Chicken Hot Pot with Sesame and Garlic Dipping Sauces

asian soup/stew chicken garlic quick & easy dinner tofu healthy noodle simmer boil gourmet dairy free tree nut free kosher

Andrea Albin

Makes 2 servings

Source

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

Method

Toast sesame seeds. Purée in a blender with remaining ingredients until smooth.

Stir together all ingredients until sugar has dissolved.

Bring broth, water, garlic, and ginger to a boil in a small saucepan. Discard ginger. Keep at a brisk simmer.

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.

Readable Recipes

About