Chicken Hot Pot with Mushrooms and Tofu
Cooks in Asia serve hot pots communally, setting a big pot of bubbling broth on the table alongside a platter of raw ingredients (like vegetables and thinly sliced chicken) for dipping. It's a fun way for guests to feel like they have a hand in making their own meals.
Ingreadients :
- 12 cups chicken stock or low-sodium broth
- 1 pound honshimeji or cremini mushrooms—stems removed and reserved, caps thinly sliced
- One 2-inch piece of ginger, thinly sliced
- 2 large garlic cloves, crushed
- Kosher salt
- 6 skinless, boneless chicken thighs (about 1 3/4 pounds), trimmed and sliced into 1/4-inch strips
- One 14-ounce package firm tofu, drained and cut into 1/2-inch dice
- 4 scallions, thinly sliced
- Asian sesame oil, for drizzling
Step by Step :
- In a large soup pot, bring the stock, mushroom stems, ginger and garlic to a simmer. Cook over low heat for 30 minutes. Strain the stock into a large bowl and return it to the pot. Season the broth with salt.
- Bring the broth to a boil; add the chicken. Cook until the chicken is white throughout, about 4 minutes. Divide the mushroom caps, tofu and scallions among eight soup bowls and serve, passing the broth and sesame oil at the table.
