Asian Hot Pot With Chicken And Sweet-And-Spicy Dipping Sauce
Serves: 4
Eda Schinner
1 January 1970
Based on User reviews:
58
Spice
50
Sweetness
44
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
910 g
Chicken Wing1 tsp
Whole Black Peppercorns10 cups
Water (or more cold)1 cup
Cilantro Leaves (fresh)Directions:
1
Combine chicken wings, 2 green onions, ginger, garlic and peppercorns in large saucepan
2
Add enough cold water to cover mixture by 2 inches
3
Bring to simmer
4
Reduce heat to medium-low
5
Simmer gently until liquid is reduced to 4 cups, about 2 1/2 hours
6
Strain broth into large glass measuring cup; discard solids
7
Season broth to taste with salt
8
Refrigerate at least 30 minutes
9
Spoon fat off top of broth
10
(Can be made 2 days ahead
11
Cover and chill
12
) Using scissors, cut noodles into 3-inch lengths
13
Place in large bowl
14
Add enough hot water to cover; let stand until softened, about 10 minutes
15
Drain well
16
Arrange sliced chicken on platter
17
Place Sweet-and-Spicy Dipping Sauce, lettuce leaves, carrots, mint, cilantro, remaining 4 chopped green onions and noodles in separate bowls
18
Return broth to saucepan; bring to simmer
19
Transfer broth to fondue pot
20
Set pot over fondue burner and adjust heat so that broth simmers
21
Allow guests to simmer chicken slices in broth until cooked through, about 3 minutes
22
Serve with sauce, vegetables and noodles
23
Combine chicken wings, 2 green onions, ginger, garlic and peppercorns in large saucepan
24
Add enough cold water to cover mixture by 2 inches
25
Bring to simmer
26
Reduce heat to medium-low
27
Simmer gently until liquid is reduced to 4 cups, about 2 1/2 hours
28
Strain broth into large glass measuring cup; discard solids
29
Season broth to taste with salt
30
Refrigerate at least 30 minutes
31
Spoon fat off top of broth
32
(Can be made 2 days ahead
33
Cover and chill
34
) Using scissors, cut noodles into 3-inch lengths
35
Place in large bowl
36
Add enough hot water to cover; let stand until softened, about 10 minutes
37
Drain well
38
Arrange sliced chicken on platter
39
Place Sweet-and-Spicy Dipping Sauce, lettuce leaves, carrots, mint, cilantro, remaining 4 chopped green onions and noodles in separate bowls
40
Return broth to saucepan; bring to simmer
41
Transfer broth to fondue pot
42
Set pot over fondue burner and adjust heat so that broth simmers
43
Allow guests to simmer chicken slices in broth until cooked through, about 3 minutes
44
Serve with sauce, vegetables and noodles