How To make Cook Up An Oriental Hot Pot
1 lb Raw shrimp, peeled and
-deveined 2 Chicken breasts, skinned,
-boned, and sliced very -thin, across grain 1/2 lb Beef sirloin sliced very
-thin, across grain 1/2 Head Chinese cabbage or 1
-lettuce heart, coarsely -cubed 1 c Cubed egg plant or 1 5-ounce
-can (2/3 cup) water -chestnuts, Drained and thinly sliced 1 1/2 c Halved fresh mushrooms
4 c Small spinach leaves (stems
-removed) 14 oz Cans (5 1/4 cups) chicken
-broth 3 Chicken bouillon cubes
1 tb Monosodium glutamate
1/2 tb Grated gingerroot or 1/2
-teaspoon ground ginger Midnight supper, perhaps for New Year's Eve or after the show, can be exotic in a hurry. The foods are sliced ahead, the sauces made, then all stowed in the refrigerator. When guests are hungry, the hostess simply heats the broth and sets out the makings. Genghis Khan hot pot is another name for this Chinese specialty. Or maybe you've seen it on restaurant menus as volcano soup. We show an honest-to-goodness Mongolian cooker with a charcoal chimney in the center, but any chafing dish or electric skillet will do as well. What's cooking. Everything on the tray is raw, of course--chunks of eggplant, crosscut strips of sirloin, halved mushrooms, thin slices of chicken breast, squares of Chinese cabbage, shucked shrimp. Fresh spinach to simmer along with the other foods is ready in the big red bowl. The broth is chicken bouillon that boasts a faint overtone of ginger. Individual bowls of fluffy rice are served at the same time as Hot Pot. The how-to. You pick out a few choice tidbits at a time and drop them from chopsticks, bamboo tongs, or fork into the lazily bubbling broth. In a few minutes, fish them out to dip into zesty sauces on your plate, like Peanut or Red Sauce, Chinese Mustard or Ginger Soy. Traditionalists poach eggs in the broth when it has taken on subtle flavor from the foods that have simmered in it. At the very last, the hostess may ladle the broth as a soup. It's delicious! Dessert? Skip it, or serve a fruit bowl and candied ginger with coffee or tea. Etiquette: Use one set of chopsticks for cooking and fishing out morsels from Hot Pot, use a second set for eating. If only one set is provided for each guest, simply reverse your chopsticks (large ends down) when you cook or help yourself to food. Oriental Hot Pot Chinese Mustard Ginger Soy Peanut Sauce Red Sauce Hot cooked rice Shortly before cooking time arrange the meats and vegetables on large tray or platter; use a bowl for spinach. Set out dunking sauces. Provide Bamboo tongs, chopsticks or long-handled forks as cooking tools for guests. Heat chicken broth in electric skillet or chafing dish (or use Mongolian cooker-- directions follow). Add bouillon cubes to hot broth and stir to dissolve; add monosodium glutamate and ginger. Heat to simmering. For cooking have broth barely bubbling. Each Guest picks up desired foods with chopsticks or whatever, drops them into the bubbling broth. When his tidbits are cooked, he lifts them out and dips into the sauces on his plate. Serve with rice. Makes 4 servings. To use Mongolian cooker, fill chimney of cooker with charcoal and add charcoal starter. Pour cold chicken broth into cooker. Cover cooker, then light charcoal. When broth is hot, continue as above.
How To make Cook Up An Oriental Hot Pot's Videos
How to Cook SPICY CHINESE HOTPOT in RICE COOKER! Homemade Hotpot
Many people messaged me about getting this hotpot in rice cooker recipe on this channel so here it is:
1.5 tbsp Chinese bbq sauce
1 tbsp sesame paste
1 tsp Chinese vinegar
2 tsp sesame oil
1 tbsp soy sauce
Hot oil to taste
Broth:
10 dried chilies
6 slices of ginger
1 tbsp goji berries
10 dried dates
4 star anise
1 cinnamon stick
6 cloves of garlic
1 tbsp chinese pepper corn
6 bay leaves
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Hot Pot Recipe How to Korean Hot Pot at Home Deungchon Kalguksu Shabu Shabu & Fried Rice at the End!
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???? Korean Hot Pot (Deungchon Kalguksu)
Ingredients
For the Broth
8 cups water
5x5” dasima (kumbu), dried kelp
2 oz dried anchovies
For the Sauce
1 tbsp soy sauce
1 tbsp fish sauce
1 tbsp mirin
2 tsp doenjang, Korean fermented bean paste
2 tsp Gochujang, Korean red pepper paste
1 tbsp fine gochugaru or regular gochugaru
2 tbsp chopped garlic
1 tsp dasida, Korean beef bouillon, optional
For Dipping Sauce
4 tbsp Korean seasoned soy sauce or regular soy sauce mixed with 3 tbsp sugar
3 tbsp rice vinegar (any vinegar you have will work for this recipe)
Asian mustard or wasabi optional
For the Veggies, Beef & Noodles
1 to 2 lb your favorite mixture of mushrooms, I used oyster, beech and enoki. Remove bottom of mushrooms and separate individually
1 onion, sliced
8 oz Yukon gold potatoes, peeled and sliced into 1/4” half moon shape
6 green onions, cut into 2” long
2 serrano, sliced, optional
6 oz Minari, Korean watercress or regular watercress, cut into 3” long
6 oz any green veggies you’d like to have for shabu shabu such as Napa cabbage, bok choy, crown daisy, kale, spinach and etc
1 lb of your favorite cut of shabu shabu beef (I used top blade, sir loin & ribeye). You can also use shabu shabu chicken, lamb, pork or bean curd
1 to 2 portions of kalguksu, Korean fresh cut noodles (you can substitute with any wheat noodles or ramen noodles)
For Fried Rice (Assemble all ingredients in a bowl)
2 cups cold rice (cooked)
1/3 cup chopped carrot
1/3 cup chopped Korean watercress or regular watercress
1 egg
1 tbsp sesame oil
1 tsp sesame seeds
Pinch of salt & pepper
I tried a self-heating hotpot for the first time
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The Best Chinese Hot Pot Recipe (2 Must Eat Soup Bases) CiCi Li - Asain Home Cooking
Today I'd like to share with you the best Chinese Hot Pot Recipe! There are 2 must eat hot pot soup bases: Mala Spicy Hot Pot Soup Base, and Beef Hot Pot Soup Base! I absolutely love hot pot. I can eat hot pot every day! Chinese also like to eat hot pot in all kinds of holidays and celebrations.
Chinese Hot Pot Recipe:
鴛鴦火鍋做法,中文影片:
****** KNORR SWEEPSTAKES:
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To enter the sweepstakes, use Knorr Chicken Broth Mix, Knorr Liquid Seasoning, or Knorr Bouillon Cubes. Cook your family’s favorite Chinese New Year dishes, take a picture of the dish, and upload it to Knorr’s website.
For the beef soup base:
1 cinnamon stick
2 pods star anise
1 black cardamom pod
2 bay leaves
2 pieces cloves
3 pounds beef short rib bones
3 quarts water, and additional if needed
1 onion, peeled
1 thumb ginger, peeled
1 cube Knorr beef bouillon
1 teaspoon goji berries
6 red dates
2 stalks scallions, cut into 2-inches pieces
For the spice soup base:
1 cinnamon stick
1 black cardamom (cao guo)
1 star anise
1 slice Chinese licorice root (gan cao)
2 cloves
2 bay leaves
1 teaspoon fennel seeds
1 tablespoon Sichuan peppercorns
2 cups dried red chili peppers, separated
1/4 cup paprika powder
8 tablespoons rice wine
1 cup extra light olive oil
5 garlic cloves
1 tablespoon black bean sauce (douchijiang)
2 tablespoons Sichuan Pixian doubanjiang
2 quarts chicken stock
1 cube Knorr chicken bouillon
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