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Chicken Hot Pot With Mushrooms And Tofu

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12 cups chicken stock or low-sodium broth

1 pound honshimeji or cremini mushrooms—stems removed and reserved, caps thinly sliced

One 2-inch piece of ginger, thinly sliced

2 large garlic cloves, crushed

Kosher salt

6 skinless, boneless chicken thighs (about 1 3/4 pounds), trimmed and sliced into 1/4-inch strips

One 14-ounce package firm tofu, drained and cut into 1/2-inch dice

4 scallions, thinly sliced

Asian sesame oil, for drizzling

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