Asian Hot Pot With Chicken

Course : Chicken
Serves: 4
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2 pounds chicken wings
6 medium green onions -- chopped
1 piece fresh ginger
1 clove garlic -- crushed
1/8 teaspoon whole black peppercorns
10 cups cold water -- (or more)
2 ounces bean thread noodles*
1 pound skinless boneless chicken breasts -- partially frozen cut crosswise into 1/8-inch-thick slices
1 bottle sweet and spicy dipping sauce
2 medium buutter lettuce -- leaves separated
1/2 cup finely shredded peeled carrots
1/3 cup fresh mint leaves
1/3 cup fresh cilantro leaves

Preparation / Directions:

Combine chicken wings, 2 green onions, ginger, garlic and peppercorns in large saucepan. Add enough cold water to cover by 2-inches. Bring to simmer. Reduce heat to low.Simmer gently until liquid is reduced to 4 cups about 2 1/2 hours. Strain broth into large measuring cup, discard solids. Season broth to taste with salt. Regrigerate at least 30 minutes. Spoon off fat from 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 about 10 minutes to soften. drain well. Arrange sliced chicken on platter. Place Sweet-and-Spicy Dipping Sauce, lettuce leaves, carrots,mint, cilantro,remaining 4 chopped green onions in separate bowls. Return broth to saucepan. bring to simmer. Transfer broth to fondue pot. Set pot over fonfue burner and adjust heat, so that broth simmers. Allow guests to simmer chicken slices in the broth until cooked throgh, about 3 minutes. Serve with sauce, vegetables and noodles. * Clear dried noodles also known as cellophane or tenasparent noodles available in Asian markest and Asian food section in come supermarket


Nutritional Information:

414 Calories (kcal); 21g Total Fat; (47% calories from fat); 49g Protein; 4g Carbohydrate; 160mg Cholesterol; 189mg Sodium

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