Chicken Hot Pot Style
Serve with a number of savory dips, including Asian sesame seed oil, hot chili sauce, soy sauce, and Basic Chinese Hot Mustard.
- 4 skinless, boneless chicken breasts
- 1 garlic clove
- 1 8-ounce can bamboo shoots
- 8 ounces cellophane noodles
- 1 8-ounce can water chestnuts
- 6 ounces bok choy
- Basic Mongolian Hot Pot Broth
- 2 green onions
- 3 slices ginger
Cut the chicken into 1-inch cubes. Place on a serving tray on the table, along with dipping sauces. Make sure to give each guest an individual soup bowl when setting the table.
Rinse the cellophane noodles and cover with warm water for 15 minutes to soften. Drain thoroughly. If desired, cut the noodles into thirds for easier handling.
Wash the bok choy and green onions and drain. Separate the bok choy stalks and leaves. Shred the leaves and cut the stalks into slices about 1 inch thick. Chop the green onions and ginger. Smash and peel the garlic. Rinse the canned bamboo shoots and water chestnuts in warm running water; drain thoroughly.
Heat the broth on the stove and bring to a boil. Add the vegetables and bring to a boil again. Transfer enough broth to fill the fondue pot about ⅔ full. Set the fondue pot on the burner, with enough heat to keep the broth simmering throughout the meal. (Keep the remaining broth warm on the stove to use as needed.)
Ladle a small portion of the broth with vegetables into the soup bowls. Invite guests to use chopsticks or dipping forks to cook the chicken in the hot pot. Dip the cooked chicken in dipping sauces, or enjoy with the bowls of broth. Use a dipping basket to remove the vegetables.
When the meat and vegetables are gone, add the noodles to the broth. Ladle out a bowl for each guest.