Prep 10 mins
Cook 15 mins
Classic Chinese hot pots are a method of making soup in which you gently cook raw veggies in your serving bowl by pouring hot broth over the top, and allowing them to steep. Hot pots are a fun interactive meal that allow each individual to personalize their bowl with favorite ingredients and spice.
- 1419.54 ml chicken stock
- 1419.54 ml water
- 118.29 ml rice vinegar
- 78.07 ml soy sauce
- 22.18 ml sesame oil
- 3-5 slice fresh ginger
- 3-5 garlic cloves, cracked
- 453.59 g boneless chicken thighs, thinly sliced
- 141.74 g bean thread noodles
- 1 large bunch green onion
- 354.88 ml mung bean sprouts
- 226.79 g mushrooms, any variety
- 4 baby bok choy
- garlic and red chile paste
- In a large pot, bring the chicken stock, water, vinegar, soy sauce, sesame oil, ginger and garlic to a boil.
- Add the chicken and simmer for 5-7 minutes, until just cooked through. Add the noodles. Stir, then cover and remove from heat.
- Meanwhile chop all the veggies and place in serving bowls.
- When ready to serve, allow each person to fill their bowls with fresh vegetables and a bit of chile sauce.
- Then ladle the scalding hot soup over the veggies and let them sit for 5 minutes.
- Mix and eat!
My husband was recently diagnosed with a gluten allergy and he absolutely HATES soup. However he gobbled this up, ranting and raving on how good it was.
Also -- if you have picky eaters -- this is a perfect soup since you can pick and choose what goes in your bowl.
My favorite part was how healthy it is. You can taste the freshness (since you don't cook the nutrients out of the vegetables). Also, this would be so simple to convert into a vegetarian/vegan dish.
The only thing I would do differently is make more of the stock!