Ingredients with Measurements:
- 1 lb chicken breast, sliced
- 1 lb shrimp, peeled and deveined
- 1 lb beef sirloin, sliced
- 1 lb pork belly, sliced
- 1 lb fish fillet, sliced
- 1 lb tofu, cubed
- 1 lb shiitake mushrooms, sliced
- 1 lb bok choy, chopped
- 1 lb bean sprouts
- 1 lb glass noodles
- 1 cup soy sauce
- 1 cup oyster sauce
- 1 cup shaoxing wine
- 1 cup chicken broth
- 1 cup water
- 1 tbsp ginger, minced
- 1 tbsp garlic, minced
- 1 tbsp sesame oil
- Salt and pepper to taste
Special equipment needed:
- Hot pot
- Portable stove
- Chopsticks
- Ladle
Step-by-step instructions:
1. In a large bowl, mix together soy sauce, oyster sauce, shaoxing wine, chicken broth, water, ginger, garlic, and sesame oil. Set aside.
2. Arrange the sliced chicken, shrimp, beef, pork, fish, tofu, shiitake mushrooms, bok choy, and bean sprouts on separate plates.
3. Soak the glass noodles in warm water for 10 minutes.
4. Heat the hot pot on a portable stove and pour the sauce mixture into the pot.
5. Once the sauce starts to boil, add the chicken, shrimp, beef, pork, fish, tofu, shiitake mushrooms, bok choy, and bean sprouts into the pot.
6. Cook for 5-10 minutes or until the meat is cooked through.
7. Add the soaked glass noodles into the pot and cook for another 2-3 minutes.
8. Season with salt and pepper to taste.
Time:
Preparation time: 30 minutes
Cooking time: 15-20 minutes
Temperature:
Medium-high heat
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 350
Fat: 10g
Protein: 35g
Carbohydrates: 30g
Fiber: 5g
Sugar: 5g
Sodium: 1500mg
Substitutions for ingredients:
- Any meat or seafood can be substituted for the ones listed in the recipe.
- Any type of mushroom can be used instead of shiitake mushrooms.
- Any leafy green vegetable can be used instead of bok choy.
- Any type of noodle can be used instead of glass noodles.
Variations:
- Add sliced carrots, bell peppers, and onions for more vegetables.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add chili flakes or hot sauce for a spicier version.
Tips and tricks:
- Make sure to slice the meat and seafood thinly to ensure quick cooking.
- Soak the glass noodles in warm water before adding them to the pot to prevent them from clumping together.
- Use chopsticks to cook and serve the ingredients in the hot pot.
- Add more broth or water if the sauce evaporates too quickly.
Storage instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat the leftovers in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve the hot pot in the center of the table with chopsticks and a ladle for guests to serve themselves.
Garnishes:
Sprinkle chopped green onions and cilantro on top of the hot pot before serving.
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
- Stir-fried broccoli and carrots
- Steamed bok choy with garlic
- Fried rice
Troubleshooting advice:
- If the sauce is too salty, add more water or chicken broth to dilute it.
- If the glass noodles are too sticky, rinse them under cold water before adding them to the pot.
Food safety advice:
- Make sure all meat and seafood are fully cooked before serving.
- Keep the hot pot at a consistent temperature to prevent any bacteria growth.
Food history:
Hot pot is a traditional Chinese dish that dates back to the Tang Dynasty. It was originally a way for nomadic tribes to cook meat and vegetables in a communal pot over an open flame.
Flavor profiles:
Savory, umami, slightly sweet, and aromatic.
Serving suggestions:
Serve the hot pot as a main dish for a family-style meal.
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Region: Chinese