This is a yummy Chinese hot pot dish that is filled with chicken, noodles, and vegetables. It is a healthy and comforting dish.
Ingredients
- ½ cup rice vinegar
- 1/3 cup soy sauce, low-sodium
- 1½ tablespoon of sesame oil
- 5 slices ginger, fresh
- 6 cups chicken stock, low-sodium
- 6 cups filtered water
- 5 cloves garlic, cracked
- 1 lb Chicken thighs, boneless, thinly sliced
- 5-ounces rice noodles
- 1 bunch scallions
- 1 ½ cups sprouts, mung bean
- 8-ounces mushrooms
- 4 cups Bok choy, baby leaves, chopped
How to Make It
- Bring the chicken stock, sesame oil. Soy sauce, rice vinegar, garlic, ginger, and water to a boil in a large pot. Add the noodles and stir. Remove pot from heat.
- Chop the veggies and place them in serving bowls.
- When ready to serve allow diners to fill their bowls with vegetables and some chili sauce.
- Ladle the boiling soup over veggies, allowing them to cook for five minutes or so.