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Chinese hotpot

Chinese hotpot with cooking ingredients alongside

Chinese hotpot

Name: Chinese hotpot
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8
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

Ching-He Huang

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Serves 6 - 8

Easy

Prep: 30 mins

Cook: 40 mins

A star rating of 5 out of 5.2 ratingsRate

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Fill a cooking pot with broth, spiced with Sichuan pepper and chilli, then invites guests to poach their choice of ingredients in it – prawns, steak, tofu and chicken all work well

High-protein

Low sugar

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Hotpot in Mandarin Chinese is huo-guo, which translates as ‘fire-pot’ – and it is used to describe a feast where the dish is centred around a cooking pot filled with a broth of choice, and fresh ingredients are poached and cooked in the broth. Various sauces are made to dip the cooked ingredients. Think of it like a fondue. Super healthy and versatile, a great, easy way for to create a feast. It can also be served at Chinese New Year.

Ingredients

Nutrition

Units:

MetricUS

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)

For the soup base

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

For the Taiwanese-style dipping sauce

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

For the dipping sauce

1 tsp garlic

crushed
2 spring onions

finely chopped
2 tbsp low-sodium light soy sauce
2 tbsp black rice vinegar
1 tbsp toasted sesame oil

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Nutrition: Per serving (8)

kcal739
fat30g
saturates6g
carbs47g
sugars7g
fibre11g

high
protein64g
salt4.23g

Method

step 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.
step 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.
step 3

Mix together the ingredients for both sauces in separate bowls and set aside.
step 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.
step 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.

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A star rating of 5 out of 5.2 ratings

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