Asian Chicken Hot Pot with Sesame and Garlic Dipping Sauces

Ingredients

  • 1/4 cup sesame seeds
  • 1/4 cup water
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar (not seasoned)
  • 1 1/2 teaspoons Asian sesame oil
  • 1 teaspoon peanut butter
  • 1/2 teaspoon minced peeled ginger
  • 1/2 teaspoon sugar
  • 1/8 teaspoon hot red-pepper flakes

  • For garlic dipping sauce:
    • 2 tablespoons low-sodium soy sauce
    • 2 tablespoons water
    • 1 1/2 tablespoons finely grated garlic
    • 1 1/2 tablespoons fresh lemon juice
    • 1/2 teaspoon sugar

    For broth:
    • 3 cups reduced-sodium chicken broth
    • 2 cups water
    • 1 garlic clove, sliced
    • 3 thin slices peeled ginger

    To cook and dip:
    • 1/2 skinless boneless chicken breast (raw), thinly sliced
    • 1/2 cup cubed firm tofu
    • 1 ounce rice vermicelli (cooked according to package instructions and plunged into cold water to stop cooking)
    • 1/2 cup sliced stemmed fresh shiitake mushrooms
    • 1/2 cup fresh enoki mushrooms, cut into 3-inch lengths and spongy base discarded
    • 2 scallions, sliced
    • 1 cup snow peas, trimmed
    • 2 Napa cabbage leaves, quartered
    • 1 carrot, thinly sliced

    Description

    For This Interactive Dinner, Use A Camping Or Induction Burner At The Table, Or Just Get Cozy Around A Warm Stove. As The Broth Cooks The...

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