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Chinese Hot Pot
Created by: Howcan Team
Ingredients
- 1.5 lbs thinly sliced beef or lamb
- 1 lb firm tofu, sliced
- 1 bunch of Chinese cabbage, chopped
- 1 cup enoki mushrooms
- 1 cup shiitake mushrooms, sliced
- 1 cup sliced daikon radish
- 1 cup mung bean sprouts
- 1 package of glass noodles
- 1/2 cup sliced scallions
- 1/2 cup cilantro leaves
- 8 cups chicken or vegetable broth
- 1/2 cup soy sauce
- 1/4 cup Chinese cooking wine
- 2 tbsp Sichuan peppercorns
- 4 cloves garlic, minced
- 1 inch ginger, sliced
- 2 tbsp vegetable oil
Instructions
- In a large pot, heat 2 tbsp of vegetable oil over medium heat. Add the minced garlic, sliced ginger, and Sichuan peppercorns. Cook for 2-3 minutes until fragrant.
- Pour in 8 cups of chicken or vegetable broth, and bring to a boil. Once boiling, reduce the heat and let the broth simmer for 15-20 minutes to infuse the flavors.
- While the broth is simmering, prepare the hot pot ingredients by arranging the thinly sliced beef or lamb, firm tofu, Chinese cabbage, enoki mushrooms, shiitake mushrooms, daikon radish, mung bean sprouts, and glass noodles on a large platter.
- In small bowls, mix together 1/2 cup soy sauce and 1/4 cup Chinese cooking wine for dipping sauces.
- Once the broth is ready, transfer it to a hot pot or a large communal pot placed in the center of the dining table over a portable burner.
- Each diner can then use chopsticks or a strainer to cook their desired ingredients in the simmering broth. Cooking times will vary, but typically range from 30 seconds to 3 minutes depending on the ingredient.
- As the ingredients are cooked, they can be dipped into the prepared soy sauce and cooking wine mixture before eating.
- Garnish the hot pot with sliced scallions and cilantro leaves before serving.
- Enjoy the communal dining experience of Chinese hot pot with family and friends!
Chinese Hot Pot, also known as Huo Guo, has a history dating back over a thousand years. Originating in Mongolia, it spread to northern China and eventually became popular throughout the country. This communal dish involves cooking a variety of meats, seafood, and vegetables in a simmering pot of flavorful broth at the center of the dining table. Sichuan hot pot is renowned for its numbing and spicy broth, while the Mongolian style features a milder, more savory broth. Notable hot pot restaurants include Haidilao and HaiDiLao, known for their exceptional service and high-quality ingredients. Today, Chengdu in Sichuan province is considered the best place to experience authentic and delicious hot pot. The key to a great hot pot lies in the quality of the broth and the freshness of the ingredients. Whether it's the spicy Sichuan version or the milder Mongolian style, Chinese Hot Pot is a delightful and interactive dining experience that brings people together.
60 min
4-6 servings
350 per serving calories
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