Chinese hotpot
A versatile Chinese feast where guests poach their choice of ingredients like prawns, steak, tofu, and chicken in a spiced broth of Sichuan pepper and chilli. Think of it like a fondue, perfect for creating a healthy and interactive meal.
Ingredienser
- 300 g tiger prawns peeled and deveined (head and tail left on)
- 250 g beef sirloin excess fat removed and thinly sliced
- 300 g smoked tofu drained and cut into 1 inch cubes
- 300 g pork fillet sinew removed (thinly sliced)
- 4 skinless (boneless chicken thighs sliced to strips)
- 300 g assorted seafood (scallops (fish balls and squid rings))
- 400 g assorted vegetables (pak choi (Chinese cabbage, long-stem broccoli, carrots and red peppers), chopped)
- 300 g assorted mushrooms (oyster (chestnut, button, shiitake and wood ear fungus), halved or torn into large pieces)
- 200 g bean curd skin
- 400 g assorted noodles (mung bean (vermicelli rice noodles, egg noodles))
- 2 tbsp rapeseed oil
- 3-4 dried long 'chao tian jiao' chillies
- 30 g Sichuan peppercorns
- 1 tbsp chilli bean sauce
- 1 l chicken or vegetable stock hot
- 6 dried Chinese mushrooms
- 1 star anise
- small handful of dried tangerine peel (optional)
- 50 ml chilli oil
- 5cm piece ginger peeled and sliced
- 0.5 Chinese cabbage washed (leaves separated, sliced into 2.5cm thick pieces)
- 3 spring onions sliced at an angle
- 2 tbsp low-sodium light soy sauce
- 1 tbsp satay sauce
- 1 tbsp black rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp garlic crushed
- 1 tsp ginger grated
- 1 tbsp coriander finely chopped
- 2 spring onions finely sliced
- 1 egg yolk (optional)
- 1 tsp toasted white sesame seeds
Gör så här
To make the soup base, heat a large 2-litre wok or a deep, wide saucepan, over high heat and add the oil.
Add the chillies and Sichuan peppercorns and toss for 5 seconds until fragrant.
Add the chilli bean sauce and pour in the stock.
Add the dried Chinese mushrooms and star anise, dried tangerine peel (if using), then pour in the chilli oil, add the ginger and bring to the boil.
Tip in the Chinese cabbage and boil for 2 mins before stirring in the spring onions.
Mix together the ingredients for both dipping sauces in separate bowls.
Serve the hot broth in the centre of the table with the raw ingredients arranged around it for guests to poach to their liking.