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.
Diets
Ingredients
chicken stock
6 cups
water
6 cups
rice vinegar
0.5 cup
soy sauce
1 cup
sesame oil
1 tablespoon
ginger
5 slices
garlic cloves
5
chicken thighs
1 pound
rice stick noodles
5 ounces
of green onions
1 bunch
mung bean sprouts
1 cup
mushrooms
8 ounces
baby bok choy
4
chile-garlic paste
8 servings
Cooking in Steps
-
1In a large pot, bring the chicken stock, water, vinegar, soy sauce, sesame oil, ginger and garlic to a boil.
chicken stock
sesame oil
soy sauce
.jpg "vinegar")
vinegar
garlic
ginger
water
pot -
2Add the chicken and simmer for 5-7 minutes, until just cooked through.
whole chicken
-
3Add the noodles. Stir, then cover and remove from heat.
pasta
-
4Meanwhile chop all the veggies and place in serving bowls.
bowl -
5When ready to serve, allow each person to fill their bowls with fresh vegetables and a bit of chile sauce.
vegetable
chili pepper
bowl -
6Then ladle the scalding hot soup over the veggies and let them sit for 5 minutes.
ladle -
7Mix and eat!
