Chinese Hot Pots Gluten-Free and Low-Carb

Chinese Hot Pots Gluten-Free and Low-Carb

  Ready in : 45 mins

Chinese Hot Pots Gluten-Free and Low-Carb requires around 45 minutes from start to finish. Watching your figure? This dairy free recipe has 311 calories, 19g of protein, and 14g of fat per serving. This recipe serves 8. For $2.23 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of mushrooms, mung bean sprouts, baby bok choy, and a handful of other ingredients are all it takes to make this recipe so tasty. 1 person were glad they tried this recipe. It is a budget friendly recipe for fans of Chinese food. It works well as a main course. It is brought to you by Foodista. With a spoonacular score of 42%, this dish is solid.

Ingredients

chicken stock

chicken stock

6 cups

water

water

6 cups

rice vinegar

rice vinegar

0.5 cup

soy sauce

soy sauce

1 cup

sesame oil

sesame oil

1 tablespoon

ginger

ginger

5 slices

garlic cloves

garlic cloves

5

chicken thighs

chicken thighs

1 pound

rice stick noodles

rice stick noodles

5 ounces

of green onions

of green onions

1 bunch

mung bean sprouts

mung bean sprouts

1 cup

mushrooms

mushrooms

8 ounces

baby bok choy

baby bok choy

4

chile-garlic paste

chile-garlic paste

8 servings

Cooking in Steps

  1. 1
    In a large pot, bring the chicken stock, water, vinegar, soy sauce, sesame oil, ginger and garlic to a boil.

    chicken stock

    chicken stock

    sesame oil

    sesame oil

    soy sauce

    soy sauce

    vinegar

    vinegar

    garlic

    garlic

    ginger

    ginger

    water

    water

    pot
    pot
  2. 2
    Add the chicken and simmer for 5-7 minutes, until just cooked through.

    whole chicken

    whole chicken

  3. 3
    Add the noodles. Stir, then cover and remove from heat.

    pasta

    pasta

  4. 4
    Meanwhile chop all the veggies and place in serving bowls.

    bowl
    bowl
  5. 5
    When ready to serve, allow each person to fill their bowls with fresh vegetables and a bit of chile sauce.

    vegetable

    vegetable

    chili pepper

    chili pepper

    bowl
    bowl
  6. 6
    Then ladle the scalding hot soup over the veggies and let them sit for 5 minutes.

    ladle
    ladle
  7. 7
    Mix and eat!