Chinese Chicken in the Pot (Variation on Shabu Shab

Name: Chinese Chicken in the Pot (Variation on Shabu Shabu)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups canned chicken broth; 1 ounce (2 packages) dried shiitake mushrooms; 8 cloves garlic, smashed and peeled; 1 1/2-inch-thick slice of peeled fresh ginger, cut across into 1/8-inch-thick slices and then into thin strips; 2 bunches scallions, root end trimmed, with white part cut into 2-inch lengths and half of the greens cut into 2-inch lengths to equal 1 cup greens; 6 ounces snow pea pods, tipped and tailed; 2 8-ounce cans peeled and sliced water chestnuts, drained and rinsed well under cold water; 2 4-pound chickens, each cut into 8 serving pieces and skinned, with any excess visible fat removed (backs, necks and wing tips reserved for another use); 2 whole star anise or 1 heaping tablespoon star anise pieces; 1/2 cup soy sauce; 6 cups cooked white rice

Servings: persons

8 cups canned chicken broth
1 ounce (2 packages) dried shiitake mushrooms
8 cloves garlic, smashed and peeled
1 1/2-inch-thick slice of peeled fresh ginger, cut across into 1/8-inch-thick slices and then into thin strips
2 bunches scallions, root end trimmed, with white part cut into 2-inch lengths and half of the greens cut into 2-inch lengths to equal 1 cup greens
6 ounces snow pea pods, tipped and tailed
2 8-ounce cans peeled and sliced water chestnuts, drained and rinsed well under cold water
2 4-pound chickens, each cut into 8 serving pieces and skinned, with any excess visible fat removed (backs, necks and wing tips reserved for another use)
2 whole star anise or 1 heaping tablespoon star anise pieces
1/2 cup soy sauce
6 cups cooked white rice

1
Heat 2 cups of the broth until warm, and soak the mushrooms in the warm broth for 15 minutes.
2
While the mushrooms are soaking, prepare the garlic, ginger, scallions, snow peas and water chestnuts, and skin the chicken, if necessary.
3
After 15 minutes, drain the mushrooms, straining the liquid through a coffee filter, and reserve.
4
Place the chicken, the 6 remaining cups of stock, the garlic, ginger and star anise in a large wide pot.
5
Cover.
6
Bring to a boil.
7
Add the mushroom liquid and soy sauce.
8
When it returns to a moderate boil, add the scallion whites and mushrooms.
9
Continue cooking, uncovered, at a moderate boil for 5 minutes.
10
Add the sliced water chestnuts and scallion greens, poking them down into the liquid.
11
Place the snow peas on top.
12
Cover, and return to a moderate boil.
13
Uncover, and adjust the heat to remain at a moderate boil for 3 to 4 minutes or until the snow peas are cooked thoroughly but still crunchy.
14
Remove chicken pieces to a platter with tongs.
15
Skim the vegetables out with a slotted spoon, and scatter them over the top.
16
Serve 1/2 to 2/3 cup of cooked rice in bottom of each bowl.
17
Divide the chicken and vegetables evenly among the bowls, and top each with 1 cup broth.

1930

kcal

Calories

Fat

230

Carbs

187

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 cups canned chicken broth, 1 ounce (2 packages) dried shiitake mushrooms, 8 cloves garlic, smashed and peeled, 1 1/2-inch-thick slice of peeled fresh ginger, cut across into 1/8-inch-thick slices and then into thin strips, and more.

Yes, Chinese Chicken in the Pot (Variation on Shabu Shabu) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chinese Chicken in the Pot (Variation on Shabu Shabu)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions