Chicken Hot Pot with Mushrooms and Tofu

1. 1

   In a large soup pot, bring the stock, mushroom stems, ginger and garlic to a simmer.

2. 2

   Cook over low heat for 30 minutes.

3. 3

   Strain the stock into a large bowl and return it to the pot.

4. 4

   Season the broth with salt.

5. 5

   Bring the broth to a boil; add the chicken.

6. 6

   Cook until the chicken is white throughout, about 4 minutes.

7. 7

   Divide the mushroom caps, tofu and scallions among eight soup bowls and serve, passing the broth and sesame oil at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.