Chinese Hot Pot
Recipe by Uwajimaya
Chinese Hot Pot
Recipe by Uwajimaya
Ingredients
1/4 Nappa Cabbage
1/2 bunch Chrysanthemum Leaves
100 g Enoki Mushrooms
~3 Garlic Cloves
~5 Fresh Shiitake Mushrooms (or dried, rehydrated beforehand)
1 stalk Green Onion
~5 Dried Chinese Dates (Jujube)
(As Desired) Dried Chili Peppers
Uwajimaya’s Sukiyaki Beef
Jane Jane Milkfish Balls
Nature’s Soy Fried Bean Curd Rolls
Little Sheep Hot Pot Soup Base Plain
Little Sheep Hot Pot Soup Base Mala Spicy
Little Sheep Hot Pot Dipping Sauce (Original Flavor)
Bull Head BBQ Satay Sauce
Optional: Udon Noodles
Equipment: Split Pot
Prep time: 15 minutes
Cook time: 10 minutes
Preparation
1) Prepare Your Veggies
Wash and cut nappa cabbage, chrysanthemum leaves, and green onion to 1-2 inch pieces. Cut off the woody base of the enoki mushrooms. If desired, cut a cross incision on the tops of shiitake mushrooms.
Place in a platter for easy access to dipping.
2) Prepare Your Proteins
Place your sukiyaki beef, fish balls, and fried bean curd rolls in a platter for easy access to dipping.
3) Prepare Your Soup Base
In the split pot, add water to both sides. Follow package instructions and add the Hot Pot Soup Bases to either side.
- TIP: Start with a little bit of soup base. Taste as you go and add more depending on your preference.
To the plain side, add Dried Chinese Dates, Green Onion, Garlic Cloves and Shiitake Mushrooms. To the mala spicy side, add dried chili peppers. Put the pot on the stove or portable gas burner and bring to a boil.
4) Ready to Dip!
Once broth is boiling, you are ready to begin your hot pot party! Dip in desired ingredients and let cook in the broth before eating with your favorite sauces or a hot bed of rice!
