Vegetable and Chicken Hot Pot

This Vegetable and Chicken Hot Pot is a warming and fragrant dish that brings together tender chicken and fresh vegetables in a rich, savory broth. Perfect for sharing, it offers a delightful combination of textures and flavors that capture the essence of comforting Chinese cuisine.

Ingredients

• Chicken breast - 200 grams, thinly sliced
• Mushrooms (shiitake or button) - 100 grams, sliced
• Carrot - 1 medium, julienned
• Broccoli - 100 grams, cut into florets
• Bok choy - 100 grams, chopped
• Ginger - 1 tablespoon, minced
• Garlic - 2 cloves, minced
• Chicken broth - 500 ml
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Cornstarch - 1 tablespoon, mixed with 2 tablespoons water
• Green onions - 2, chopped for garnish
• Salt and pepper - to taste

Steps

1. In a large pot, heat the sesame oil over medium heat and sauté the minced ginger and garlic until fragrant, about 1-2 minutes.
2. Add the sliced chicken breast to the pot and cook until it turns white, about 3-4 minutes.
3. Pour in the chicken broth and soy sauce, bringing the mixture to a gentle boil.
4. Add the carrots, mushrooms, and broccoli to the pot, cooking for an additional 5 minutes until the vegetables are tender.
5. Stir in the chopped bok choy and let it wilt for about 2 minutes.
6. Thicken the broth by adding the cornstarch mixture, stirring continuously until the soup thickens slightly. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped green onions.

Nutrition

• Calories: 350
• Protein: 35 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle health and recovery.
• Rich in vitamins and minerals from a variety of vegetables.

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