Recipes — hot pot

Warm up a chilly evening with this light but satisfying one-pot meal. The tofu absorbs the flavors of this fragrant, spicy broth, making it anything but bland. Look for fresh Chinese-style noodles in the refrigerated case of your supermarket alongside wonton wrappers

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 6

Ingredients

    •   6 cloves garlic, minced
    •   2 teaspoons canola oil
    •   1 tablespoon brown sugar
    •   14 ounces firm tofu, preferably water-packed
    •   ¼ cup reduced-sodium soy sauce
    •   2 teaspoons chile-garlic sauce, or to taste
    •   4 cups thinly sliced tender bok choy greens
    •   8 ounces fresh Chinese-style (lo mein) noodles
    •   ½ cup chopped fresh cilantro
    •   4 cups vegetable broth, or reduced-sodium chicken broth
    •   4 ounces fresh shiitake mushrooms, stemmed and sliced (about 2 cups)
    •   2 tablespoons grated fresh ginger

Method

1. Drain and rinse tofu; pat dry. Cut the block into 1-inch cubes.
2. Heat oil in a Dutch oven over medium heat. Add ginger and garlic; cook, stirring, until fragrant, about 1 minute. Add mushrooms and cook until slightly soft, 2 to 3 minutes. Stir in sugar, broth, soy sauce and chile-garlic sauce; cover and bring to a boil. Add bok choy and tofu, cover and simmer until greens are wilted, about 2 minutes. Raise heat to high and add the noodles, pushing them down into the broth. Cook, covered, until the noodles are tender, 2 to 3 minutes. Remove from the heat and stir in cilantro.
   
   Chile-garlic sauce is a spicy blend of chiles, garlic and other seasonings; it is found in the Asian section of the market.
   

This great family recipe is thanks to EatingWell Recipes at http://www.eatingwell.com/recipe/248180/spicy-tofu-hotpot/

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 15 minutes
    •    Yield: Serves 4

Ingredients

    •   400g baby/salad potatoes (such as Charlotte), sliced into 3
    •   400g leftover roast lamb, cut into chunks
    •   1 onion, roughly chopped
    •   2 carrots, sliced thinly
    •   1 leek, thinly sliced
    •   2 rosemary sprigs
    •   2 tbsp olive oil
    •   1 tbsp Worcestershire sauce
    •   1 tsp plain flour
    •   400ml lamb stock

Method

1. Turn your oven to 200°C/Gas Mark 5.
2. Bring a medium sized pan of water to the boil, add the sliced potatoes and cook for 5 minutes, drain and leave to cool. In a large pan add 1 tbsp. of the olive oil and cook the onion, carrot and leek until they start to colour over a medium heat.
3. Now add the lamb and continue cooking for a couple more minutes before stirring in the flour. Deglaze with the Worcestershire sauce then pour in the lamb stock and bring to a steady simmer, add the rosemary, leave it ticking away and season to taste.
4. Now heat up the last of the olive oil in a large frying pan and cook the sliced blanched potatoes until they start to turn golden.
5. Pour the lamb into a medium sized oven dish, top with the potatoes, place in the oven and cook for 10-15 minutes.
6. This is perfect with pickled red cabbage or any vegetable of your choice.

This great family recipe is thanks to Love-Potatoes Recipes at https://www.lovepotatoes.co.uk/recipes/leftover-lamb-hotpot/

Chinese Hot Pot is a soup with a variety of fresh ingredients in a simmering pot of soup stock. This recipe is easy, delicious for the entire family.

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 4

Ingredients

    •   4 oz napa cabbage sliced
    •   12 oz fish balls
    •   6 oz chicken meat sliced
    •   4 oz tofu
    •   4 oz shiitake mushrooms sliced
    •   4 oz white mushrooms sliced
    •   6 oz shrimp shelled and deveined
    •   4 oz salmon fillet cut into pieces
    •   4 oz scallops
    •   4 oz baby bok choy sliced

Garlic Oil:

    •   1 head garlic peeled and minced
    •   5 tablespoons cooking oil

Broth:

    •   1 box Kitchen Basics® Original Chicken Stock 32 oz
    •   3 cups water
    •   5 heavy dashes ground white pepper

Condiment:

    •   Soy sauce
    •   Cut chilies optional

Method

1. Arrange the fresh ingredients on plates. Arrange the similar kinds of ingredients on the same plate. See picture above.
2. Add the cooking oil in a skillet. When it's heated, make the Garlic Oil by frying the minced garlic until they turn light brown (do not fry until medium brown). Turn off the heat and transfer the garlic oil to a small bowl. Let cool.
3. Turn on the Instant Pot and set it to Saute mode, for 30 minutes. Add the Kitchen Basics® Original Chicken Stock, water and McCormick Ground White Pepper. Bring the broth to boil.
4. Add the napa cabbage first and cook for 1 minute.
5. Add each ingredient into the Instant Pot in the following order, in batches: fish balls, chicken, tofu, mushrooms, shrimp, salmon, scallops and baby bok choy. Do not use up all the ingredients. The ingredients should be cooked in the hot pot in 2 to 3 bathes.
6. When the soup comes to a boil, add some garlic oil on top. Stir to mix well. Ladle the ingredients and some soup into serving bowls and serve immediately with the Condiment. After you finish the first round, continue to cook the remaining ingredients in the soup until all ingredients are used up.

NOTES: You can get different kinds of fish balls in Asian supermarkets. They come in different shapes or form. They are all very tasty. Usually I would get plain white fish balls, fried fish balls (round or rectangle in shapes), and other fish sticks.

This great family recipe is thanks to Rasamalaysia Recipes at https://rasamalaysia.com/chinese-hot-pot/

This is the dish you can make when you invite the parents around to show them you really can make it on your own, and that you don’t need your mother to wash your socks anymore! Chicken thighs are a good, cost-effective cut of meat and will hold really well in the freezer, so pick up a few packs.

Prep Time

    •    Total time: 55 minutes
    •    Yield: Serves 4

Ingredients

    •   1 tablespoon olive oil
    •   8 chicken thighs
    •   2 red onions, sliced into thick slices
    •   5 carrots, cut into rough chunks
    •   3 celery sticks, cut into rough slices
    •   400g tin chopped tomatoes
    •   600ml chicken stock
    •   2 teaspoons English mustard
    •   1 teaspoons dried oregano
    •   Sea salt and ground black pepper

Method

1. Heat the oil in a large, high-sided pot until it’s really hot. Add the chicken and brown on both sides. Remove from the pan and set aside on a plate. There should be enough oil and fat left in the pan, but if not just add another little drop.
2. Add the red onions and fry until soft. Add the carrots and celery and cook for three to four minutes, stirring every now and then.
3. Pour in the chopped tomatoes and chicken stock and stir though with the mustard and oregano. Add in the browned chicken and season with sea salt and ground black pepper. Bring to the boil, then reduce the heat and place the lid on and simmer gently for 45-55 minutes, stirring occasionally.
4. Serve in deep bowls with some thick, crusty bread to soak up the juices.

This great family recipe is thanks to Donal Skehan Recipes at http://www.donalskehan.com/2010/09/tasty-chicken-hotpot/

This steamy Chinese Hot Pot Recipe is loaded with veggies, chicken, and gluten free bean thread noodles. It’s a warm comforting meal that is healthy as well!

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 10 minutes
    •    Yield: Serves 6 or more

Ingredients

    •   6 cups chicken stock
    •   6 cups water
    •   1/2 cup rice vinegar
    •   1/3 cup soy sauce
    •   1 1/2 tablespoons sesame oil
    •   3-5 slices of fresh ginger
    •   3-5 garlic cloves, cracked
    •   1 pound boneless chicken thighs, thinly sliced
    •   5 ounces bean thread noodles (or rice noodles)
    •   1 large bunch of green onions
    •   1 1/2 cup mung bean sprouts
    •   8 ounces mushrooms, any variety
    •   4 baby bok choy
    •   Chile-garlic sauce

Method

1. In a large pot, bring the chicken stock, water, vinegar, soy sauce, sesame oil, ginger and garlic to a boil. Add the chicken and simmer for 5-7 minutes, until just cooked through. Add the noodles. Stir, then cover and remove from heat.
2. Meanwhile chop all the veggies and place in serving bowls. When ready to serve, allow each person to fill their bowls with fresh vegetables and a bit of chile sauce.
3. Ladle the scalding hot soup over the veggies and let them sit for 5 minutes. Mix and enjoy!

This great family recipe is thanks to A SPICY PERSPECTIVE Recipes at https://www.aspicyperspective.com/chinese-hot-pots/