Gluten-Free Traditional Thai Mookata
Experience the ultimate combination of grilling and hot pot with this **Gluten-Free Traditional Thai Mookata** recipe—a beloved Southeast Asian dining experience reimagined for gluten-free enthusiasts! This delightful feast features tender slices of marinated chicken breast and pork belly, succulent shrimp, and an array of fresh vegetables like baby bok choy and mixed mushrooms, all cooked on a signature Mookata pan. The dual cooking method allows guests to grill proteins while simultaneously simmering rice noodles, eggs, and veggies in a savory gluten-free chicken broth. Infused with the rich flavors of soy sauce, oyster sauce, sesame oil, and garlic, this interactive dining adventure is perfect for gatherings, offering both vibrant flavor and endless fun. Serve straight from the pan, accompanied by your favorite gluten-free dipping sauces, for a meal that's as engaging as it is delicious. Perfect for those seeking a unique, gluten-free twist on Thai cuisine!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 g Chicken breast, thinly sliced
- 300 g Pork belly, thinly sliced
- 300 g Shrimp, peeled and deveined
- 2 large Eggs
- 200 g Mixed mushrooms (oyster mushrooms, enoki, or shiitake)
- 150 g Baby bok choy, halved
- 1 medium Carrot, thinly sliced
- 200 g Rice noodles, soaked in warm water
- 1 L Chicken stock
- 3 tbsp Soy sauce, gluten-free
- 2 tbsp Oyster sauce, gluten-free
- 1 tbsp Sesame oil
- 3 cloves Garlic, minced
- 1 tsp Granulated sugar
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Cooking oil (such as vegetable or canola oil)
Directions
Step 1
Start by preparing a marinade for the chicken and pork belly. In a large bowl, combine 2 tablespoons of gluten-free soy sauce, 1 tablespoon of gluten-free oyster sauce, 1 teaspoon of sesame oil, 1 clove of minced garlic, 1 teaspoon of sugar, and a pinch of black pepper. Add the chicken and pork slices to this mixture and let marinate for 20 minutes.
Step 2
While the proteins are marinating, prepare the vegetables by washing and slicing as necessary. Soak the rice noodles in warm water until softened, about 10 minutes, then drain them.
Step 3
Prepare the hot pot broth. In a medium pot, heat 1 tablespoon of cooking oil over medium heat, then sauté the remaining garlic until fragrant. Add the chicken stock, 1 teaspoon of salt, and 1 tablespoon of gluten-free soy sauce. Bring the broth to a gentle simmer.
Step 4
Set up the Mookata grill or a similar tabletop cooker. If you're using a Mookata pan, pour the prepared broth into the hot pot section and heat until it starts to simmer.
Step 5
Drizzle a small amount of cooking oil on the grilling section of the Mookata pan. Once heated, begin grilling the marinated chicken, pork belly, and shrimp. Flip occasionally to ensure even cooking. Be mindful to avoid cross-contamination with uncooked proteins.
Step 6
At the same time, add vegetables, soft rice noodles, and cracked eggs (stir to scramble) into the broth section of the Mookata pan. Let them cook gently while diners grill and enjoy the proteins.
Step 7
Serve hot from the Mookata pan, letting diners alternate between grilling proteins and dipping cooked items into the flavorful broth. Offer extra gluten-free soy sauce or chili sauce on the side for dipping, if desired.
Nutrition Facts
| Serving size | (2948.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3844.6 |
| Total Fat 243.4g | 0% |
| Saturated Fat 71.0g | 0% |
| Polyunsaturated Fat 5.8g | |
| Cholesterol 1658.9mg | 0% |
| Sodium 8092.1mg | 0% |
| Total Carbohydrate 91.2g | 0% |
| Dietary Fiber 10.5g | 0% |
| Total Sugars 18.1g | |
| Protein 323.7g | 0% |
| Vitamin D 167IU | 0% |
| Calcium 516.9mg | 0% |
| Iron 16.7mg | 0% |
| Potassium 4123.9mg | 0% |
Source of Calories