Mushroom and Chicken Hot Pot
Source of Recipe
Source: Tribune
List of Ingredients
1 oz dried shiitake mushrooms, rinsed in cold water
1 tbsp vegetable oil
3 garlic cloves, minced
1/4 tsp red pepper flakes
4 cups reduced-sodium canned chicken broth
3 tbsps soy sauce
1 lb skinless, boneless chicken breasts
1 small head (12 ozs) bok choy, white stems separated from leaves, thinly sliced
1 red bell pepper, ribs and seeds removed, thinly sliced
3 tbsps rice vinegar
2 tsps toasted-sesame oil
2 tbsps cornstarch, dissolved in 1/4 cup water
Place mushrooms in a small bowl; add 2 cups warm water. Let soak until
softened, about 30 minutes. Strain liquid through a sieve lined with a paper
towel or coffee filter; reserve.
With a paring knife, remove stems; discard. Thinly slice caps.
In a large stockpot, heat vegetable oil over medium heat. Cook garlic and
red pepper flakes, stirring, until fragrant, about 30 seconds. Add
mushrooms; cook, stirring, until golden brown, about 5 minutes. Add broth,
soy sauce, reserved liquid and 1 cup water; bring to a boil.
Add chicken; reduce to a simmer; cover; cook until chicken is cooked
through, 8 to 10 minutes. Remove chicken; let cool, then shred meat.
Add bok choy stems and bell pepper to pot; cook until tender, about 2
minutes. Stir in vinegar, sesame oil and cornstarch. Bring to a boil; cook 1
minute.
Stir in bok choy greens. Ladle into bowls and top with shredded chicken.
Serves 4
248 Calories;7g Fat;31g Protein;14g Carb;3g Fiber
Recipe
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