Chicken Hot Pot with Mushrooms and Tofu
- ACTIVE: 20 MIN
- TOTAL TIME: 1 HR
- SERVINGS: 8
Cooks in Asia serve hot pots communally, setting a big pot of bubbling broth on the table alongside a platter of raw ingredients (like vegetables and thinly sliced chicken) for dipping. It's a fun way for guests to feel like they have a hand in making their own meal. In his version, Ethan Stowell gives each person at the table an individual bowl of sliced mushrooms, tofu and scallions, then adds piping hot chicken broth loaded with chunks of tender cooked chicken.
- 12 cups chicken stock or low-sodium broth
- 1 pound honshimeji or cremini mushroomsstems removed and reserved, caps thinly sliced
- One 2-inch piece of ginger, thinly sliced
- 2 large garlic cloves, crushed
- Kosher salt
- 6 skinless, boneless chicken thighs (about 1 3/4 pounds), trimmed and sliced into 1/4-inch strips
- One 14-ounce package firm tofu, drained and cut into 1/2-inch dice
- 4 scallions, thinly sliced
- Asian sesame oil, for drizzling
- In a large soup pot, bring the stock, mushroom stems, ginger and garlic to a simmer. Cook over low heat for 30 minutes. Strain the stock into a large bowl and return it to the pot. Season the broth with salt.
- Bring the broth to a boil; add the chicken. Cook until the chicken is white throughout, about 4 minutes. Divide the mushroom caps, tofu and scallions among eight soup bowls and serve, passing the broth and sesame oil at the table.
Light-bodied, unoaked Chardonnay from Italy.
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