Chinese Chicken Hot Pot Recipe
This comforting Chinese Chicken Hot Pot recipe is loaded with veggies, chicken, and gluten-free bean thread noodles in a warm, savory broth. Enjoy satisfying hot pot soup with your family as a perfect winter stew!
Servings: 6 +
Calories: 408kcal
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 cloves garlic, cracked
- 1 pound boneless chicken thighs thinly sliced
- 5 ounces bean thread noodles or rice noodles
- 1 bunch green onions
- 1 1/2 cup mung bean sprouts
- 8 ounces mushrooms, any variety
- 4 baby bok choy
- chile-garlic sauce
Instructions
- In a large pot, bring the chicken stock, water, rice vinegar, soy sauce, sesame oil, ginger and garlic to a boil. Add the thinly sliced chicken and simmer for 5-7 minutes, until just cooked through. Add the noodles. Stir, then cover and remove from heat.
- Meanwhile, chop all the veggies and place in serving bowls. When ready to serve, allow each person to fill their bowls with fresh vegetables and a bit of chile sauce.
- Ladle the scalding hot soup over the veggies and let them sit for 5 minutes. Mix and enjoy!
Video
Notes
Storing Leftovers - Once cooled, leftovers will store well in an airtight container for 3-4 days in the fridge.
Freezing Leftovers - Freeze leftover hot pot in a freezer safe container for up to 3 months.
Reheating Leftovers - Use fresh veggies to pour the reheated soup over when you’re ready to serve!
Nutrition
Serving: 1bowl | Calories: 408kcal | Carbohydrates: 35g | Protein: 23g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 81mg | Sodium: 1190mg | Potassium: 610mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3450IU | Vitamin C: 39.8mg | Calcium: 121mg | Iron: 2.9mg