Asian Chicken Hot Pot With Sesame And Garlic Dipping Sauces

• 1/4 cup sesame seeds
• 1/4 cup water
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar (not seasoned)
• 1 1/2 teaspoons Asian sesame oil
• 1 teaspoon peanut butter
• 1/2 teaspoon minced peeled ginger
• 1/2 teaspoon sugar
• 1/8 teaspoon hot red-pepper flakes
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons water
• 1 1/2 tablespoons finely grated garlic
• 1 1/2 tablespoons fresh lemon juice
• 1/2 teaspoon sugar
• 3 cups reduced-sodium chicken broth
• 2 cups water
• 1 garlic clove, sliced
• 3 thin slices peeled ginger
• 1/2 skinless boneless chicken breast (raw), thinly sliced
• 1/2 cup cubed firm tofu
• 1 ounce rice vermicelli (cooked according to package instructions and plunged into cold water to stop cooking)
• 1/2 cup sliced stemmed fresh shiitake mushrooms
• 1/2 cup fresh enoki mushrooms, cut into 3-inch lengths and spongy base discarded
• 2 scallions, sliced
• 1 cup snow peas, trimmed
• 2 Napa cabbage leaves, quartered
• 1 carrot, thinly sliced

1. sesame seeds. Puree in a blender with remaining ingredients until smooth.
2. Stir together all ingredients until sugar has dissolved.
3. Bring broth, water, garlic, and ginger to a boil in a small saucepan. Discard ginger. Keep at a brisk simmer.
4. Simmer chicken, tofu, noodles, and vegetables in small batches (chicken will take 30 seconds to 1 minute; make sure not to contaminate other food with utensils for the raw chicken). Serve with dipping sauces in small bowls.

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Taken from www.epicurious.com/recipes/food/views/asian-chicken-hot-pot-with-sesame-and-garlic-dipping-sauces-350887 (may not work)