Chinese Hot Pots--Gluten-Free and Low-Carb Recipe - Details, Calories, Nutrition Information | Recip
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Ingredients
- 6 cups chicken stock
- 6 cups water
- 1/2 cup rice vinegar
- 1/3 cup soy sauce
- 1 1/2 tbsp sesame oil
- 3 -5 slices fresh ginger
- 3 -5 garlic cloves, cracked
- 1 lb boneless chicken thighs, thinly sliced
- 5 oz bean thread noodles
- 1 large bunch green onion
- 1 1/2 cups mung bean sprouts
- 8 oz mushrooms , any variety
- 4 baby bok choy
- garlic and red chile paste
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