Chicken & Vegetable One Pot Meal
|Skinless boneless chicken breasts||2 Pound|
|Mustard greens||2 Pound, washed, tough stems trimmed off, and leaves chilled|
|Mushroom bundles/1/2 pound small button mushrooms, about 1 inch diameter, stems trimmed||4|
|Homemade chicken broth/2 large cans, 49 1/2 ounce each regular strength chicken broth||12 Cup (192 tbs)|
|Finely chopped green onions||1⁄2 Cup (8 tbs) (White Part Only)|
|Limes||2 , each cut into 4 wedges|
|Crushed dried hot red chiles||1 Tablespoon|
|Peanut sauce||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
Rinse chicken, pat dry, and cut into 1- by 2-inch strips no thicker than 1 inch.
Arrange separately on a large tray (or 2 small ones) the chicken, mustard greens, Mushroom Bundles, Carrot Bundles, and Spinach Rolls.
Place a 5- to 6-quart pan with a heat source in the center of a table within easy reach of all.
You may use an electric wok or deep electric frying pan, an electric hot plate, or a butane-fueled tabletop burner.
In the kitchen, bring broth to a boil.
Add to serving pan on the table; adjust heat to keep broth simmering.
Place tray of foods alongside.
Place onions, limes, and chiles in separate containers alongside tray.
Invite guests to add foods to broth.
Lift out vegetables when hot, about 1 minute.
Lift out chicken when it turns white and is firm when pressed, about 2 minutes.
Flavor Peanut Sauce to taste with onions, a squeeze of lime, and chiles.
Dip vegetables and chicken into sauce to eat.
When guests have eaten all they Want, turn off heat under broth.
Ladle hot broth into cups, add Peanut Sauce to taste, and sip broth.