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  3. Chinese Hot Pots Gluten-Free and Low-Carb
ChineselunchChineseAsiandairy freelunchmain coursemain dishdinner
311 kcal

Chinese Hot Pots Gluten-Free and Low-Carb

Chinese Hot Pots Gluten-Free and Low-Carb
👨‍🍳

💡Chef's Note

“Discover how to make the perfect الأواني الساخنة الصينية خالية من الغلوتين ومنخفضة الكربوهيدرات. This Chinese classic is part of our lunch collection and is sure to impress your family and friends with its delicious flavors.”

Ingredients

  • chicken stock
    chicken stock6 cups
  • water
    water6 cups
  • rice vinegar
    rice vinegar0.5 cup
  • soy sauce
    soy sauce1 cup
  • sesame oil
    sesame oil1 tablespoon
  • ginger
    ginger5 slices
  • garlic cloves
    garlic cloves5
  • chicken thighs
    chicken thighs1 pound
  • rice stick noodles
    rice stick noodles5 ounces
  • of green onions
    of green onions1 bunch
  • mung bean sprouts
    mung bean sprouts1 cup
  • mushrooms
    mushrooms8 ounces
  • baby bok choy
    baby bok choy4
  • chile-garlic paste
    chile-garlic paste8 servings
🛒

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chicken stockBuy on Amazon ↗waterBuy on Amazon ↗rice vinegarBuy on Amazon ↗soy sauceBuy on Amazon ↗sesame oilBuy on Amazon ↗gingerBuy on Amazon ↗garlic clovesBuy on Amazon ↗chicken thighsBuy on Amazon ↗rice stick noodlesBuy on Amazon ↗of green onionsBuy on Amazon ↗mung bean sproutsBuy on Amazon ↗mushroomsBuy on Amazon ↗baby bok choyBuy on Amazon ↗chile-garlic pasteBuy on Amazon ↗

*Links open in Amazon Fresh/Grocery. We may earn a commission.

Nutrition Facts

Calories311kcal
Protein19g
Carbs28g
Fat14g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Instructions

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

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

Add the noodles.

Stir, then cover and remove from heat.

Meanwhile chop all the veggies and place in serving bowls.

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

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

Mix and eat!

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