Chinese Hot Pots--Gluten-Free And Low-Carb Recipe

Name: Chinese Hot Pots--Gluten-Free And Low-Carb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups chicken stock; 6 cups water; 1/2 cup rice vinegar; 1/3 cup soy sauce; 1 1/2 tablespoons sesame oil; 3 -5 slices fresh ginger; 3 -5 garlic cloves, cracked; 1 lb boneless chicken thighs, thinly sliced; 5 ounces bean thread noodles; 1 large bunch green onion; 1 1/2 cups mung bean sprouts; 8 ounces mushrooms, any variety; 4 baby bok choy; garlic and red chile paste

Servings: persons

6 cups chicken stock
6 cups water
1/2 cup rice vinegar
1/3 cup soy sauce
1 1/2 tablespoons sesame oil
3 -5 slices fresh ginger
3 -5 garlic cloves, cracked
1 lb boneless chicken thighs, thinly sliced
5 ounces bean thread noodles
1 large bunch green onion
1 1/2 cups mung bean sprouts
8 ounces mushrooms, any variety
4 baby bok choy
garlic and red chile paste

1
In a large pot, bring the chicken stock, water, vinegar, soy sauce, sesame oil, ginger and garlic to a boil.
2
Add the chicken and simmer for 5-7 minutes, until just cooked through. Add the noodles. Stir, then cover and remove from heat.
3
Meanwhile chop all the veggies and place in serving bowls.
4
When ready to serve, allow each person to fill their bowls with fresh vegetables and a bit of chile sauce.
5
Then ladle the scalding hot soup over the veggies and let them sit for 5 minutes.
6
Mix and eat!

1186

kcal

Calories

Fat

Carbs

153

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 6 cups chicken stock, 6 cups water, 1/2 cup rice vinegar, 1/3 cup soy sauce, and more.

Yes, Chinese Hot Pots--Gluten-Free And Low-Carb 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.

Chinese Hot Pots--Gluten-Free And Low-Carb

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