Asian Chicken Hot Pot With Sesame And Garlic Dipping Sauces Recipes

EASY ASIAN DIPPING SAUCE

Easy Asian Dipping Sauce image

This easy dipping sauce tastes great with chicken balls, spring rolls, or dumplings.

Provided by gregoryz

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 15m

Yield 12

Number Of Ingredients 7

Ingredients

½ cup soy sauce
½ cup rice wine vinegar
2 tablespoons honey
3 cloves minced garlic
2 tablespoons minced fresh ginger root
2 teaspoons sesame seeds
2 teaspoons sesame oil

Steps:

Whisk together the soy sauce, vinegar, honey, garlic, ginger, sesame seeds, sesame oil in a bowl.

Nutrition Facts : Calories 28.1 calories, Carbohydrate 4.2 g, Fat 1.1 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 0.2 g, Sodium 601.7 mg, Sugar 3.1 g

CHINESE GARLIC SAUCE

Chinese Garlic Sauce image

This Chinese garlic sauce is lightly sweet and so flavorful. It's amazing as a stir-fry sauce or it can be used as a dipping sauce.

Provided by Harry & Jen

Categories Asian Sauces

Time 25m

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable or canola oil
2 tablespoons minced garlic
1 tablespoon minced ginger
1 teaspoon finely chopped fresh green chiles
2/3 cup low sodium soy sauce
1/2 cup chicken broth
1/3 cup rice wine vinegar
1/4 cup light brown sugar
1 tablespoon sesame oil
1 tablespoon red pepper flakes
1/4 cup water
2 tablespoons cornstarch

Steps:

Heat the vegetable oil in a medium saucepan over high heat. Add the garlic, ginger, and chilis. Cook, stirring constantly until fragrant, about 15 seconds.
Stir in the soy sauce, chicken broth, vinegar, brown sugar, sesame oil, red pepper flakes. Bring to a boil then reduce heat to medium and cook for 1 minute.
Stir the water and cornstarch together until fully dissolved and pour it into the sauce. Cook, stirring constantly until the sauce thickens.
Allow the sauce to cool for 1 hour then transfer to an airtight container and refrigerate for up to 4 days. Reheat the sauce by warming it over low heat.

Nutrition Facts : Calories 81 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1/4 cup, Sodium 830 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

ASIAN CHICKEN HOT POT WITH SESAME AND GARLIC DIPPING SAUCES

Asian Chicken Hot Pot with Sesame and Garlic Dipping Sauces image

Provided by Andrea Albin

Categories Soup/Stew Chicken Garlic Quick & Easy Dinner Tofu Healthy Noodle Simmer Boil Gourmet Dairy Free Tree Nut Free Kosher

Yield Makes 2 servings

Number Of Ingredients 31

Ingredients

For sesame dipping sauce:
1/4 cup sesame seeds
1/4 cup water
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar (not seasoned)
1 1/2 teaspoons Asian sesame oil
1 teaspoon peanut butter
1/2 teaspoon minced peeled ginger
1/2 teaspoon sugar
1/8 teaspoon hot red-pepper flakes
For garlic dipping sauce:
2 tablespoons low-sodium soy sauce
2 tablespoons water
1 1/2 tablespoons finely grated garlic
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon sugar
For broth:
3 cups reduced-sodium chicken broth
2 cups water
1 garlic clove, sliced
3 thin slices peeled ginger
To cook and dip:
1/2 skinless boneless chicken breast (raw), thinly sliced
1/2 cup cubed firm tofu
1 ounce rice vermicelli (cooked according to package instructions and plunged into cold water to stop cooking)
1/2 cup sliced stemmed fresh shiitake mushrooms
1/2 cup fresh enoki mushrooms, cut into 3-inch lengths and spongy base discarded
2 scallions, sliced
1 cup snow peas, trimmed
2 Napa cabbage leaves, quartered
1 carrot, thinly sliced

Steps:

Make Sesame sauce:
Toast sesame seeds. Purée in a blender with remaining ingredients until smooth.
Make Garlic Sauce:
Stir together all ingredients until sugar has dissolved.
Make broth:
Bring broth, water, garlic, and ginger to a boil in a small saucepan. Discard ginger. Keep at a brisk simmer.
To cook:
Simmer chicken, tofu, noodles, and vegetables in small batches (chicken will take 30 seconds to 1 minute; make sure not to contaminate other food with utensils for the raw chicken). Serve with dipping sauces in small bowls.

ASIAN HOT POT WITH CHICKEN AND SWEET-AND-SPICY DIPPING SAUCE

Asian Hot Pot with Chicken and Sweet-and-Spicy Dipping Sauce image

Categories Chicken Ginger Herb Onion Poultry Vegetable Dinner Mint Party Noodle Cilantro Lettuce Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 4 to 6

Number Of Ingredients 14

Ingredients

2 pounds chicken wings
6 green onions, chopped
3 1/4-inch-thick slices fresh ginger
1 garlic clove
1/8 teaspoon whole black peppercorns
10 cups (or more) cold water
2 ounces bean thread noodles*
1 pound partially frozen skinless boneless chicken breasts, cut crosswise into 1/8-inch-thick slices
Sweet-and-Spicy Dipping Sauce
2 heads butter lettuce, leaves separated
1/2 cup finely shredded peeled carrots
1/3 cup fresh mint leaves
1/3 cup fresh cilantro leaves
*Clear dried noodles that are also known as cellophane or transparent noodles; available at Asian markets and in the Asian foods section of some supermarkets.

Steps:

Combine chicken wings, 2 green onions, ginger, garlic and peppercorns in large saucepan. Add enough cold water to cover mixture by 2 inches. Bring to simmer. Reduce heat to medium-low. Simmer gently until liquid is reduced to 4 cups, about 2 1/2 hours. Strain broth into large glass measuring cup; discard solids. Season broth to taste with salt. Refrigerate at least 30 minutes. Spoon fat off top of broth. (Can be made 2 days ahead. Cover and chill.)
Using scissors, cut noodles into 3-inch lengths. Place in large bowl. Add enough hot water to cover; let stand until softened, about 10 minutes. Drain well.
Arrange sliced chicken on platter. Place Sweet-and-Spicy Dipping Sauce, lettuce leaves, carrots, mint, cilantro, remaining 4 chopped green onions and noodles in separate bowls.
Return broth to saucepan; bring to simmer. Transfer broth to fondue pot. Set pot over fondue burner and adjust heat so that broth simmers. Allow guests to simmer chicken slices in broth until cooked through, about 3 minutes. Serve with sauce, vegetables and noodles.

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