Lunar New Year Hot Pot.
Cook time: 30-40 mins (at the table) | Prep time: 15 mins | Serves: 6-8
Ingredients.
3 litres good-quality chicken stock. Make my chicken broth ahead of time.
2 tablespoons (40ml) Tamari sauce
500g packs dumplings (a mix of pork/chicken/vegetable store bought)
300g dim sim, store bought
200g white bunashimeji mushrooms, left whole
200g enoki mushrooms, trimmed
2 bunches chinese broccoli, rinsed
2 bunches choy sum, rinsed
150g fried tofu puffs
300g vermicelli noodles
100g bean sprouts
25g thinly sliced beef or pork for hot pot (optional, from an Asian grocer or butcher)
2kg Midnight Beauty grapes @plamsvineyardsPickled ginger , to serve
Light soy sauce, to serve
Crispy chilli oil, to serve
Will need
Portable burner
Method.
Add chicken broth with 40 ml of tamari. Set aside. In a dish arrange frozen dumplings, and dim sims. Set aside
On a large platter add white bunashimeji mushrooms, enoki mushrooms, chinese broccoli, choy sum, fried tofu puffs, vermicelli noodles and bean sprouts for the centre of the table.
Set the table and place a portable burner at the end of the table with a stone board on the base. Set the burner to a gentle simmer. Place a large saucepan onto the burner and pour the hot broth into the saucepan.
Add dumplings first (they take longer), then mushrooms. AddChinese broccoli and bok choy). Finally add the noodles towards the end so they don’t over-soften. Cover with the lid to bring up to heat. It will take approximately 5-8 minutes to cook everything.
Finish with midnight beauty @palmsvineyards grapes and serve with pickled ginger, light soy sauce and crispy chilli oil.
Hosting notes:
Shortcut: Rinse and pre-cut veg.
Purchase good quality frozen dumplings, dim sims, and chicken broth from the supermarket
Flow: keep a “top-up” jug of extra broth on the stove so the broth never runs low.
