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Poultry: Chinese Hot Pot




Source of Recipe


McCormick, Inc.


List of Ingredients




8 ounces chicken, boneless, diced
Cornstarch for dusting
3 tablespoons peanut oil
1 cup scallion, cut in pieces
8 ounces mushrooms, sliced
1/2 cup red peppers, slivered
2 teaspoons McCormick Salt-Free Oriental Blend
1 1/2 teaspoon McCormick Minced Garlic
1/2 teaspoon McCormick Ground Ginger
1 quart chicken stock
1/4 cup soy sauce
8 ounces tofu, firm, diced
3 tablespoons sesame oil, dark

Recipe



1. Heat oil in pan.

2. Dust chicken with cornstarch and saute in oil until golden.

3. Add scallions, mushrooms, red peppers, Salt-Free Oriental Blend, garlic, and ginger and saute.

4. Stir in chicken stock and soy sauce and bring to a simmer; simmer for 10 minutes.

5. Just before serving, stir in tofu and sesame oil. Serve with rice crackers with hot mustard.


YIELD: Approximately 1 1/2 quarts