Chinese Hot Pot Soup Base Recipes

CHINESE HOT POT

Steps:

• Arrange the fresh ingredients on plates. Arrange the similar kinds of ingredients on the same plate. See picture above.
• 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.
• 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.
• Add the napa cabbage first and cook for 1 minute.
• 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.
• 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.

CHINESE HOT POT

Steps:

• Clean the chicken and pork bones under running water several times.
• Place the bones in a pot of cold water and bring it to a boil.
• After two to three minutes, discard the dirty water, and wash the bones.
• Place the pork bones in a pot of cold water. Bring it to a boil.
• Simmer the pork bones with the scallions and ginger at barely simmering temperature for two hours.
• After two hours, add the chicken bones and simmer for another one hour.
• Remove the bones. Pour the stock through a wire mesh strainer to remove any small bones and debris.
• Add all the herbs in B to the stock (except goji berries) and let it simmer for an hour.
• Add the goji berries before serve. Season with salt.
• Soak the dry chilies with hot water for 30 minutes. Blend it to become a paste.
• Prepare the spice blend by coarsely ground the spices with the grinder.
• Heat the oil in a wok. Add the aromatics and fry over medium heat until fragrant. Remove the aromatics.
• Add the chili paste into the oil over medium heat to stir fry until the water has evaporated and become fragrant.
• Add the spices and the chili bean paste.
• Add a handful of additional dried chili. (optional)
• Add the rock sugar to balance the flavor and some rice wine.
• Pour the homemade stock into the pot and mix well, then season with salt.
• Bring it to a boil, and it's done.

CHINESE HOT POT SOUP BASE

Steps:

• Chop peeled carrots and white radish (Japanese daikon) into large chunks. Add to the boiling water with chopped spring onions and ginger and let it simmer for a while. If you are using Chinese cabbage or lettuce, then chop the head off and add to the base, as this will add a lovely sweet flavour. Season with salt and white pepper. The longer you let this simmer, the more flavoursome the soup base will be. A little vegetable oil can be added before the cooking starts, although the fish and meat will release plenty of natural oils. We allowed the base to simmer on the stove for about 20 minutes before transferring the pot to the gas ring (otherwise the gas canister will run out more quickly).