Chicken Hot Pot with Mushrooms and Tofu

Name: Chicken Hot Pot with Mushrooms and Tofu
Total time: 1 min
Ingredients: 12 cups chicken stock or low-sodium broth; 1 pound honshimeji or cremini mushrooms—stems removed and reserved, caps thinly sliced; One 2-inch piece of ginger, thinly sliced; 2 large garlic cloves, crushed; Kosher salt; 6 skinless, boneless chicken thighs (about 1 3/4 pounds), trimmed and sliced into 1/4-inch strips; One 14-ounce package firm tofu, drained and cut into 1/2-inch dice; 4 scallions, thinly sliced; Asian sesame oil, for drizzling

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Total: 1 hours

Servings: 8

Cost: $2.07 /serving

Author : Ethan Stowell

Ingredients

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12 cups chicken stock or low-sodium broth1 pound honshimeji or cremini mushrooms—stems removed and reserved, caps thinly slicedOne 2-inch piece of ginger, thinly sliced2 large garlic cloves, crushedKosher salt6 skinless, boneless chicken thighs (about 1 3/4 pounds), trimmed and sliced into 1/4-inch stripsOne 14-ounce package firm tofu, drained and cut into 1/2-inch dice4 scallions, thinly slicedAsian sesame oil, for drizzling

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Instructions

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Step 1

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.

Step 2

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.