Chinese Hot Pot

• Meat

  • 1 lb Chicken thighs, boneless

• Produce

  • 4 Baby bok choy
  • 3 Garlic cloves, cracked
  • 3 slices Ginger, fresh
  • 1 large bunch Green onions
  • 1 1/2 cup Mung bean sprouts
  • 8 oz Mushrooms

• Canned Goods

  • 6 cups Chicken stock

• Condiments

  • 1 Chile-garlic sauce
  • 1/3 cup Soy sauce

• Pasta & Grains

  • 5 oz Bean thread noodles

• Oils & Vinegars

  • 1/2 cup Rice vinegar
  • 1 1/2 tbsp Sesame oil

• Liquids

  • 6 cups Water

Found on aspicyperspective.com

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 of fresh ginger
• 3-5 garlic cloves, cracked
• 1 pound boneless chicken thighs, thinly sliced
• 5 ounces bean thread noodles (or rice noodles)
• 1 large bunch of green onions
• 1 1/2 cup mung bean sprouts
• 8 ounces mushrooms, any variety
• 4 baby bok choy
• Chile-garlic sauce

Directions

• In a large pot, bring the chicken stock, water, vinegar, soy sauce, sesame oil, ginger and garlic to a boil. Add the 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!