Gluten-Free Traditional Chinese Hotpot
Discover the comforting allure of a **Gluten-Free Traditional Chinese Hotpot**, a communal dining experience that combines vibrant flavors and fresh ingredients while accommodating gluten-free dietary needs. This recipe begins with a rich, aromatic broth made from bone-in chicken, fresh ginger, and green onions, seasoned perfectly with gluten-free tamari or soy sauce. A mix of colorful veggies like Napa cabbage, baby bok choy, and mushrooms pair beautifully with tender tofu cubes, rice noodles, and optional thinly sliced beef or lamb. Ideal for group gatherings, this hotpot lets diners cook their own ingredients tableside in simmering broth, creating a customizable and interactive meal. Complete the feast with gluten-free dipping sauces for an extra burst of flavor. Perfect for cozy nights or festive celebrations, this recipe transforms tradition into an inclusive culinary adventure!
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Recipe Information
Ingredients
- 1 lb Bone-in chicken (for broth base)
- 10 cups Water
- 2 inches Fresh ginger (sliced)
- 4 stalks Green onions
- 0.25 cup Gluten-free soy sauce or tamari
- 1 packet Gluten-free hotpot soup base (if available)
- 1 head Napa cabbage
- 4 stalks Baby bok choy
- 14 oz Tofu (firm, cut into cubes)
- 1 pack Enoki mushrooms
- 6 pieces Shiitake mushrooms (sliced)
- 0.5 lb Thinly sliced beef or lamb (optional)
- 8 oz Rice noodles or glass noodles
- to taste Gluten-free dipping sauces (such as chili oil, sesame oil, or gluten-free soy sauce)
Instructions
In a large pot, add the chicken, water, sliced ginger, and green onions. Bring to a boil over high heat, then reduce to a simmer and let it cook for 20 minutes to create a flavorful broth. Skim off any impurities that rise to the surface.
Remove the chicken from the broth and set it aside. Add gluten-free soy sauce or tamari to the broth for seasoning. Optionally, stir in a pre-made gluten-free hotpot soup base for added flavor.
Meanwhile, wash and prep the vegetables. Separate the Napa cabbage leaves and cut them into large chunks. Halve the baby bok choy. Cut the tofu into bite-sized cubes, clean the mushrooms, and set everything on a serving platter.
Cook the noodles according to the package instructions, drain, and set aside.
If using thinly sliced beef or lamb, arrange the raw meat on a separate platter for easy access during cooking.
Transfer the hot broth to a portable burner or a hotpot cooking pot set at the table. Keep the broth at a simmer throughout the meal.
Allow diners to cook vegetables, tofu, mushrooms, and meat in the simmering broth as they eat. Provide gluten-free dipping sauces on the side for additional seasoning.
Replenish the broth with hot water as needed and serve cooked rice noodles towards the end of the meal.
Nutrition Facts
Calories |
3036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.0 g | 209% | |
| Saturated Fat | 44.5 g | 222% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 522 mg | 174% | |
| Sodium | 4831 mg | 210% | |
| Total Carbohydrate | 170.6 g | 62% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 22.3 g | ||
| Protein | 218.8 g | 438% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 3727 mg | 287% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 5361 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
