Ingredients Meat & Poultry Chicken Chicken Breast Recipes Mushroom and Chicken Hot Pot Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 50 mins Servings: 4 A hot pot is a stewlike mixture of meat and vegetables in a savory broth. Here, the dish is given Asian accents with bok choy, soy sauce, sesame oil, and rice vinegar. Ingredients 1 ounce dried shiitake mushrooms, rinsed in cold water 1 tablespoon canola oil 3 garlic cloves, minced ¼ teaspoon crushed red pepper 4 cups reduced-sodium canned chicken broth 3 tablespoons soy sauce 1 pound skinless, boneless chicken breasts 1 small head (12 ounces) bok choy, white stems separated from leaves, thinly sliced 1 red bell pepper, ribs and seeds removed, thinly sliced 3 tablespoons rice vinegar 2 teaspoons toasted sesame oil 2 tablespoons cornstarch, dissolved in ¼ cup water Directions Place mushrooms in a small bowl; add 2 cups warm water. Let soak until softened, about 30 minutes. Drain in a sieve lined with a paper towel or coffee filter, reserving liquid. With a paring knife, remove stems; discard. Thinly slice caps. In a large stockpot, heat canola oil over medium heat. Cook garlic and crushed red pepper, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring, until golden brown, about 5 minutes. Add broth, soy sauce, reserved liquid, and 1 cup water; bring to a boil. Add chicken; reduce to a simmer. Cover; cook until chicken is cooked through, 8 to 10 minutes. Remove chicken; let cool, then shred meat. Add bok-choy stems and bell pepper to pot; cook until tender, about 2 minutes. Stir in vinegar, sesame oil, and cornstarch mixture. Bring to a boil; cook 1 minute. Stir in bok-choy greens. Ladle into bowls, and top with shredded chicken. Rate it Print