Avancerad

Kinesisk hotpot

Fyll en gryta med buljong, kryddad med sichuanpeppar och chili, sedan bjuder gästerna att koka sina valda ingredienser i den – räkor, stek, tofu och kyckling fungerar alla bra

⏱️70 min

🍽️8 portioner

2.5

🇬🇧 Brittisk 🍲 Middag

🛒 Ingredienser

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 tbsp rapeseed oil
3-4 dried long ‘chao tian jiao’ chillies
30 g Sichuan peppercorns
1 tbsp 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
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
1 egg yolk (optional)
1 tsp toasted white sesame seeds
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

👩‍🍳 Gör så här

⏱️ Äggklocka

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.