CHINESE HOT POT

Here is a great recipe for an awesome Chinese hot pot stock. xoxo.


* serves 6

6 tablespoons oil {use vegetable or canola or peanut oil}
6 dried red chili
1 tablespoon sichuan peppercorn
2 tablespoons chili bean sauce
5 star anises
1 2-inch knob fresh ginger, sliced 1/4″ thick
6 stalks scallions {use ONLY the white parts and cut 2-inches long}

96 ounces chicken stock
5 dried shitake mushrooms
1-inch rock sugar
1 tablespoon salt
3 tablespoons chili oil

Directions:
1. In a stock pot, heat up oil. Add dried red chili, sichuan peppercorns, chili bean sauce, star anises, fresh ginger, and white parts of scallion. Saute until fragrant for about a minute or two. Do NOT let the dried red chili burn!
2. Add the chicken stock, shitake mushrooms, rock sugar, chili oil, and salt.
3. Bring to a boil and simmer for 30 minutes.
4. Use this broth to cook your favorite meats and vegetables with and serve with your favorite condiments.

* If you like your Chinese Hot Pot to be spicier because my version is pretty mild, just add more chili oil to your broth.

For my Chinese hot pot, i like to use thinly sliced angus beef or rib eye, assorted fish cakes, bok choy, napa cabbage, enoki mushrooms, udon noodles, rice cakes, fried bean curd, dumplings, spinach, and oyster mushrooms.

For the condiments, i’m a big fan of the Chinese barbecue sauce, Chinese black vinegar, soy sauce, satay sauce, sesame oil, chili oil, hoisin sauce, and chopped green onions. I personally like to make my dipping sauce by mixing the Chinese barbecue sauce with soy sauce, green onions, and sesame oil. You can also buy pre-made sesame sauces or ponzu sauces too.

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