Chinese hotpot

Name: Chinese hotpot
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: Chinese
Ingredients: 300g tiger prawns peeled and deveined, head and tail left on; 250g beef sirloin excess fat removed and thinly sliced; 300g smoked tofu drained and cut into 1 inch cubes; 300g pork fillet sinew removed, thinly sliced; 4 skinless, boneless chicken thighs sliced to strips; 300g assorted seafood (we used scallops, fish balls and squid rings); 400g assorted vegetables (we used pak choi, Chinese cabbage, long-stem broccoli, carrots and red peppers), chopped; 300g assorted mushrooms (we used oyster, chestnut, button, shiitake and wood ear fungus), halved or torn into large pieces; 200g bean curd skin; 400g assorted noodles (we used mung bean, vermicelli rice noodles, egg noodles); 2 tbsp rapeseed oil; 3-4 dried long ‘chao tian jiao’ chillies; 30g Sichuan peppercorns; 1 tbsp chilli bean sauce; 1.7l chicken or vegetable stock hot; 6 dried Chinese mushrooms; 1 star anise; small handful of dried tangerine peel (optional); 50ml chilli oil; 5cm piece ginger peeled and sliced; ½ 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

Total time: 1 h 10
servings: 8 servings
Dish type: Main dish

Contains crustaceansContains molluscsContains eggsContains fishContains sesameContains soyAlcohol-freeGluten-freeLactose-free

Prep

30 min

Cook

40 min

Total time

1 h 10

Ingredients

servings

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 (we used scallops, fish balls and squid rings)
400 g assorted vegetables (we used pak choi, Chinese cabbage, long-stem broccoli, carrots and red peppers), chopped
300 g assorted mushrooms (we used oyster, chestnut, button, shiitake and wood ear fungus), halved or torn into large pieces
200 g bean curd skin
400 g assorted noodles (we used mung bean, vermicelli rice noodles, egg noodles)
2 c. à soupe rapeseed oil
3 -4 dried long ‘chao tian jiao’ chillies
30 g Sichuan peppercorns
1 c. à soupe chilli bean sauce
1,7 l chicken or vegetable stock hot
6 dried Chinese mushrooms
1 star anise
small handful of dried tangerine peel (optional)
50 ml chilli oil
5 cm 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 c. à soupe low-sodium light soy sauce
1 c. à soupe satay sauce
1 c. à soupe black rice vinegar
1 c. à café toasted sesame oil
1 c. à café garlic crushed
1 c. à café ginger grated
1 c. à soupe coriander finely chopped
2 spring onions finely sliced
1 egg yolk (optional)
1 c. à café toasted white sesame seeds
1 c. à café garlic crushed
2 spring onions finely chopped
2 c. à soupe low-sodium light soy sauce
2 c. à soupe black rice vinegar
1 c. à soupe toasted sesame oil

Method

1
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.
2
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.
3
Mix together the ingredients for both sauces in separate bowls and set aside.
4
Set up an electric induction hob in the centre of your dining table and surround it with plates of the your choice of the raw ingredients. Put the wok full of broth to simmer on the hob.
5
Each person can add their ingredients to cook in the broth and use a wired metal spoon to fish them out. Cook seafood, chicken and pork until completely opaque, and vegetables can be cooked to taste. Serve with the dipping sauces.

Nutrition

calories: 739 calories
fatContent: 30 grams fat
fiberContent: 11 grams fiber
sugarContent: 7 grams sugar
sodiumContent: 4.23 milligram of sodium
proteinContent: 64 grams protein
carbohydrateContent: 47 grams carbohydrates
saturatedFatContent: 6 grams saturated fat

Indicative values from the source, for the original recipe.

Source : bbcgoodfood

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