HOW TO MAKE HOTPOT SOUP RECIPES

Name: How to Make Hot Pot Broth
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 to mato (cut into wedges); 1 long green onion (cut the white part into small sections); 1 small bunch of bean sprouts; 2 celery sections (cut into 1 inch sections); half of a corn (cut into 2-3 cm thick pieces); 3 shiitake mushrooms (remove the ends); 3 L light stock; 2 tsp. salt; 3 tbsp. beef tallow; 2-3 slices of ginger; 4 long green onion sections; 5-8 garlic cloves; 3 L light stock; 3 tbsp. Doubanjiang; 3 tbsp. chopped chili pepper (????); 1 tsp. Sichuan peppercorn; 1 star anise; 12 to 25 dried chili peppers (depending on how hot you want the soup base to be.); 1 tbsp. light soy sauce

HOW TO MAKE HOT POT BROTH | CHINA SICHUAN FOOD

How to Make Hot Pot Broth | China Sichuan Food image

How to make hot pot soup base at home, two versions included.

Provided by Elaine

Categories Chinese

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Number Of Ingredients 19

Ingredients

1 to mato (cut into wedges)
1 long green onion (cut the white part into small sections)
1 small bunch of bean sprouts
2 celery sections (cut into 1 inch sections)
half of a corn (cut into 2-3 cm thick pieces)
3 shiitake mushrooms (remove the ends)
3 L light stock
2 tsp. salt
3 tbsp. beef tallow
2-3 slices of ginger
4 long green onion sections
5-8 garlic cloves
3 L light stock
3 tbsp. Doubanjiang
3 tbsp. chopped chili pepper (????)
1 tsp. Sichuan peppercorn
1 star anise
12 to 25 dried chili peppers (depending on how hot you want the soup base to be.)
1 tbsp. light soy sauce

Steps:

Cook the light stock
Milder version (??)
Red version (??)

EASY CHINESE HOT POT RECIPE - HOMEMADE CHICKEN HOT POT

Easy Chinese Hot Pot Recipe - Homemade Chicken Hot Pot image

A simple take on the traditional Chinese Hot Pot prepared with a warm and spicy broth chock full of veggies, noodles, and chicken.

Provided by Katerina | Diethood

Categories Dinner

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 8

Number Of Ingredients 17

Ingredients

1/2 tablespoon sesame seed oil
1 yellow onion, thinly sliced
4 cloves garlic, minced
8 cups (2-32 ounce containers) Kitchen Basics® Unsalted Chicken Stock
2 tablespoons low sodium soy sauce
1 tablespoon light brown sugar
3 tablespoons Thai Kitchen® Red Curry Paste
1 teaspoon McCormick® Ground Ginger
1 teaspoon McCormick® Ground Turmeric
salt and fresh ground pepper, to taste
3 boneless, skinless chicken breasts, thinly sliced
14 ounces firm tofu, cubed
8 ounces green beans, trimmed and cut into 2-inch pieces
1 large red bell pepper, sliced
3 cups Chinese cabbage leaves, sliced 1-inch thick
1 bunch swiss chard, trimmed and sliced into 2-inch wide ribbons
8 ounces Chinese-style (lo mein) noodles, cooked

Steps:

FOR THE HOT POT
FOR THE DIPPERS

Nutrition Facts : ServingSize 1 cup, Calories 281 kcal, CarbohydrateContent 36 g, ProteinContent 22 g, FatContent 6 g, SaturatedFatContent 1 g, CholesterolContent 27 mg, SodiumContent 449 mg, FiberContent 4 g, SugarContent 6 g

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