Chinese Hot Pot
Looking for a fun and interactive meal? Try my Chinese hot pot recipe! With a delicious broth filled with a variety of meats, seafood, and vegetables, this comforting dish, with just 4 simple steps, is perfect for enjoying with family and friends during celebrations or cozy dinners at home.
Foto: Rasa Malaysia
Ingredients
- 4 oz (125g) napa cabbage (sliced)
- 12 oz (350g) fish balls
- 6 oz (175g) chicken meat (sliced)
- 4 oz (125g) tofu
- 4 oz (125g) shiitake mushrooms (sliced)
- 4 oz (125g) white mushrooms (sliced)
- 6 oz (175g) shrimp (shelled and deveined)
- 4 oz (125g) salmon fillet (cut into pieces)
- 4 oz (125g) scallops
- 4 oz (125g) baby bok choy (sliced)
- 1 head garlic (peeled and minced)
- 5 tablespoons cooking oil
- 2 cubes (20g) chicken stock
- 3 cups water
- 5 dashes ground white pepper
- soy sauce
- chili pepper (optional)
Steps
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Arrange the fresh ingredients on plates, grouping similar kinds together. Heat cooking oil in a skillet. Once hot, fry minced garlic until it turns light brown (avoid frying until medium brown). Turn off the heat and transfer the garlic oil to a small bowl. Allow it to cool before use.
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Add chicken stock cubes, water, and ground white pepper to a pot. Bring the broth to a boil.
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Add the Napa cabbage first and cook for 1 minute.
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Add each ingredient to the pot in batches: fish balls, chicken, tofu, mushrooms, shrimp, salmon, scallops, and baby bok choy. Cook in 2 to 3 batches. Once the soup boils, drizzle garlic oil on top and stir. Serve the cooked ingredients with some soup in bowls immediately with condiments. Continue cooking the remaining ingredients in the soup until everything is used up.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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