Chinese Hot Pots--Gluten-Free And Low-Carb - cooking recipe

Ingredients

6 cups chicken stock
6 cups water
1/2 cup rice vinegar
1/3 cup soy sauce
1 1/2 tablespoons sesame oil
3 -5 slices fresh ginger
3 -5 garlic cloves, cracked
1 lb boneless chicken thighs, thinly sliced
5 ounces bean thread noodles
1 large bunch green onion
1 1/2 cups mung bean sprouts
8 ounces mushrooms, any variety
4 baby bok choy
garlic and red chile paste

Preparation

In a large pot, bring the chicken stock, water, vinegar, soy sauce, sesame oil, ginger and garlic to a boil.
Add the chicken and simmer for 5-7 minutes, until just cooked through. Add the noodles. Stir, then cover and remove from heat.
Meanwhile chop all the veggies and place in serving bowls.
When ready to serve, allow each person to fill their bowls with fresh vegetables and a bit of chile sauce.
Then ladle the scalding hot soup over the veggies and let them sit for 5 minutes.
Mix and eat!