Ginger Chicken Hot Pot w/ Rice Cakes

Ingredients

• 4 pounds chicken cut into 8 serving pieces, back and neck reserved
• 1 ginger 3-inch knob, roughly sliced
• 4 cloves garlic smashed
• 1 small yellow onion peeled and roughly chopped
• 1 bunch scallions pale greens and whites finely sliced, dark greens kept whole
• 2 tablespoons kosher salt
• 3 baby bok choy Shanghai, chopped, leaves separated from the stalks
• 1 large carrot finely sliced in coins
• 1/2 pound sugar snap peas
• 1 cup rice cakes

Nutrition

• Calories : 480 calories
• Carbohydrate : 15 grams
• Cholesterol : 235 milligrams
• Fat : 11 grams
• Fiber : 5 grams
• Protein : 78 grams
• SaturatedFat : 3.5 grams
• Sodium : 3260 milligrams
• Sugar : 5 grams