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Gallery Mushroom and Chicken Hot Pot Recipe Summary prep: 30 mins total: 50 mins Servings: 4
Ingredients Ingredient Checklist 1 ounce dried shiitake mushrooms, rinsed in cold water 1 tablespoon canola oil 3 garlic cloves, minced 1/4 teaspoon crushed red pepper 4 cups reduced-sodium canned chicken broth 3 tablespoons soy sauce 1 pound skinless, boneless chicken breasts 1 small head (12 ounces) bok choy, white stems separated from leaves, thinly sliced 1 red bell pepper, ribs and seeds removed, thinly sliced 3 tablespoons rice vinegar 2 teaspoons toasted sesame oil 2 tablespoons cornstarch, dissolved in 1/4 cup water
Gallery Mushroom and Chicken Hot Pot
Recipe Summary prep: 30 mins total: 50 mins Servings: 4
Gallery
Mushroom and Chicken Hot Pot
Mushroom and Chicken Hot Pot
Mushroom and Chicken Hot Pot
Recipe Summary prep: 30 mins total: 50 mins Servings: 4
Recipe Summary
prep: 30 mins total: 50 mins
Servings: 4
prep: 30 mins
total: 50 mins
prep:
30 mins
total:
50 mins
Servings: 4
4
Ingredients
Ingredients
- 1 ounce dried shiitake mushrooms, rinsed in cold water 1 tablespoon canola oil 3 garlic cloves, minced 1/4 teaspoon crushed red pepper 4 cups reduced-sodium canned chicken broth 3 tablespoons soy sauce 1 pound skinless, boneless chicken breasts 1 small head (12 ounces) bok choy, white stems separated from leaves, thinly sliced 1 red bell pepper, ribs and seeds removed, thinly sliced 3 tablespoons rice vinegar 2 teaspoons toasted sesame oil 2 tablespoons cornstarch, dissolved in 1/4 cup water
Directions
Place mushrooms in a small bowl; add 2 cups warm water. Let soak until softened, about 30 minutes. Drain in a sieve lined with a paper towel or coffee filter, reserving liquid. With a paring knife, remove stems; discard. Thinly slice caps.
In a large stockpot, heat canola oil over medium heat. Cook garlic and crushed red pepper, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring, until golden brown, about 5 minutes. Add broth, soy sauce, reserved liquid, and 1 cup water; bring to a boil.
Add chicken; reduce to a simmer. Cover; cook until chicken is cooked through, 8 to 10 minutes. Remove chicken; let cool, then shred meat.
Add bok-choy stems and bell pepper to pot; cook until tender, about 2 minutes. Stir in vinegar, sesame oil, and cornstarch mixture. Bring to a boil; cook 1 minute. Stir in bok-choy greens. Ladle into bowls, and top with shredded chicken.
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All Reviews for Mushroom and Chicken Hot Pot
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Mushroom and Chicken Hot Pot
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
