Asian Chicken Hot Pot with Sesame and Garlic Dipping Sauces recipe | Epicurious.com | Recipe Cart

Ingredients

• 1/4 cup sesame seeds
• 1/4 cup water
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar (not seasoned)
• 1 1/2 teaspoons Asian sesame oil
• 1 teaspoon peanut butter
• 1/2 teaspoon minced peeled ginger
• 1/2 teaspoon sugar
• 1/8 teaspoon hot red-pepper flakes
• 2 tablespoons water
• 1 1/2 tablespoons finely grated garlic
• 1 1/2 tablespoons fresh lemon juice
• 3 cups reduced-sodium chicken broth
• 2 cups water
• 1 garlic clove, sliced
• 3 thin slices peeled ginger
• 1/2 skinless boneless chicken breast (raw), thinly sliced
• 1/2 cup cubed firm tofu
• 1 ounce rice vermicelli (cooked according to package instructions and plunged into cold water to stop cooking)
• 1/2 cup sliced stemmed fresh shiitake mushrooms
• 1/2 cup fresh enoki mushrooms, cut into 3-inch lengths and spongy base discarded
• 2 scallions, sliced
• 1 cup snow peas, trimmed
• 2 Napa cabbage leaves, quartered
• 1 carrot, thinly sliced