CHICKEN HOT POT WITH MUSHROOMS AND TOFU
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. Serve with a light-bodied, unoaked Chardonay: 2006 Ruffino Libaio . Appeared in October 2008 edition of F&W Magazine. From 10 Entertaining Essentials: Satisfying Family-Style Dishes, Pairing of the Day
Provided by Manami
Categories Clear Soup
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 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 & crushed red pepper flakes (if using)
- 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.
- Optional: Serve with a Teriyaki Dipping Sauce or Sesame Sauce for dipping.
Nutrition Facts : Calories 170.1, Fat 6.3, SaturatedFat 1.6, Cholesterol 43, Sodium 163.2, Carbohydrate 8.3, Fiber 1, Sugar 1.9, Protein 23.1
MUSHROOM AND CHICKEN HOT POT
A hot pot is a stewlike mixture of meat and vegetables in a savory broth. Here, the dish is given Asian accents with bok choy, soy sauce, sesame oil, and rice vinegar.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 50m
Number Of Ingredients 12
Steps:
- Place mushrooms in a small bowl; add 2 cups warm water. Let soak until softened, about 30 minutes. Drain in a sieve lined with a paper towel or coffee filter, reserving liquid. With a paring knife, remove stems; discard. Thinly slice caps.
- In a large stockpot, heat canola oil over medium heat. Cook garlic and crushed red pepper, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring, until golden brown, about 5 minutes. Add broth, soy sauce, reserved liquid, and 1 cup water; bring to a boil.
- Add chicken; reduce to a simmer. Cover; cook until chicken is cooked through, 8 to 10 minutes. Remove chicken; let cool, then shred meat.
- Add bok-choy stems and bell pepper to pot; cook until tender, about 2 minutes. Stir in vinegar, sesame oil, and cornstarch mixture. Bring to a boil; cook 1 minute. Stir in bok-choy greens. Ladle into bowls, and top with shredded chicken.
Nutrition Facts : Calories 248 g, Fat 7 g, Fiber 2 g, Protein 31 g
CHICKEN & MUSHROOM HOT-POT
Get the kids in the kitchen to help use up leftover cooked chicken in this hearty pie topped with slices of potato
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the butter in a medium-size saucepan and place over a medium heat. Add the onion and leave to cook for 5 mins, stirring occasionally. Add the mushrooms to the saucepan with the onions.
- Once the onion and mushrooms are almost cooked, stir in the flour - this will make a thick paste called a roux. If you are using a stock cube, crumble the cube into the roux now and stir well. Put the roux over a low heat and stir continuously for 2 mins - this will cook the flour and stop the sauce from having a floury taste.
- Take the roux off the heat. Slowly add the fresh stock, if using, or pour in 500ml water if you've used a stock cube, stirring all the time. Once all the liquid has been added, season with pepper, a pinch of nutmeg and mustard powder. Put the saucepan back onto a medium heat and slowly bring it to the boil, stirring all the time. Once the sauce has thickened, place on a very low heat. Add the cooked chicken and vegetables to the sauce and stir well. Grease a medium-size ovenproof pie dish with a little butter and pour in the chicken and mushroom filling.
- Carefully lay the potatoes on top of the hot-pot filling, overlapping them slightly, almost like a pie top.
- Brush the potatoes with a little melted butter and cook in the oven for about 35 mins. The hot-pot is ready once the potatoes are cooked and golden brown.
Nutrition Facts : Calories 343 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 1.1 milligram of sodium
STIR-FRIED CHICKEN WITH TOFU AND MIXED VEGETABLES
Chicken and tofu are cooked in the wok with vegetables and Chinese flavorings. Serve alone, with rice, or over noodles.
Provided by CYNTHEALIU
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- In a medium bowl, mix the soy sauce, sugar, cornstarch, and rice wine. Place the green onion and chicken in the mixture. Allow to marinate at least 15 minutes.
- In a wok over medium-high heat, cook and stir the chicken with the marinade mixture about 5 minutes until almost done. Toss in the garlic, onion, and peppers. Continue to cook and stir 5 minutes, or until vegetables are crisp but tender and chicken is no longer pink and juices run clear.
- Mix the tofu, water, oyster sauce, and chili paste into the wok. Cook and stir until heated through.
Nutrition Facts : Calories 171.8 calories, Carbohydrate 11.8 g, Cholesterol 20.3 mg, Fat 6.4 g, Fiber 2.5 g, Protein 17.8 g, SaturatedFat 1.2 g, Sodium 547.9 mg, Sugar 3.4 g
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- 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.
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