Portland observer. (Portland, Or.) 1970-current, September 21, 2016, Page Page 16, Image 16

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    Page 16
September 21, 2016
Hot Pot
Broth Ingredients:
2 tablespoons oil
6 slices ginger
3-5 bay leaves
10 cloves garlic, peeled
1 cinnamon stick
5 star anise
10 cloves
1 tablespoon Sichuan peppercorns
12 whole dried red chilies
1 package spicy hot pot soup base
12-15 cups chicken/vegetable broth
Broth Directions:
1. In a wok over medium heat, add the oil and the ginger. Cook the gin-
ger for about a minute until caramelized, making sure it doesn’t burn.
2. Add the bay leaves, whole garlic cloves, cinnamon stick, star anise,
and cloves. Cook for another 2 minutes, until very fragrant.
3. Add the Sichuan peppercorns, dried chilies (whole), and the spicy
hot pot soup base.
4. Cook for another 2 minutes, and then add the chicken stock. Bring to
a boil and transfer to the pot you’ll be using for your hot pot meal. The
pot should be relatively wide and at least 6 inches deep.
Dipping Sauce Ingredients:
Dip Directions:
Mix together whatever
combination of sauce
ingredients strikes your
fancy. A good option is
to take equal parts Sacha
and Sesame paste (or
peanut butter), and then
add chili oil, a bit of soy
sauce, cilantro, scallions,
and garlic.
Soy sauce
Sacha sauce
Chinese black vinegar or rice vinegar
Sesame paste or peanut butter
Chili oil or paste
Sesame oil
Sesame seeds
Chopped peanuts
Chopped cilantro
Chopped scallions
Hot Pot Ingredients:
• Thinly shaved beef or lamb
• Sliced chicken
• Assorted fish balls (buy these pre-made
at Asian grocery stores)
• Thinly sliced fish fillets (tender white
fish like tilapia or sea bass work well)
• Tofu sheets
• Slices of firm tofu
• Soy puffs (fried tofu puffs)
• Straw mushrooms
• Shiitake mushrooms
• Wood ear mushrooms
• Fresh noodles
• Chinese rice cakes
• Choy sum or bok choy
• Green leaf lettuce
• Napa cabbage
• Chopped garlic
• Glass noodles (mung bean vermicelli)
• Prepared frozen dumplings or wontons
Hot Pot Directions:
1. You can also include things like fresh shrimp, other kinds of mush-
rooms and veggies, etc. Just make sure that if you have raw meat of any
kind, that you’re cutting it thin enough to cook quickly in the boiling
2. To assemble the hotpot, simply plug in your hot plate, place the pre-
pared pot of broth on top, and bring to a low boil or simmer. Place all
of your prepared ingredients around it, have everyone mix up their own
dipping sauces, and dive in.
3. Each person just takes whatever they want, adds it to the pot, waits
for it to cook, and then dips it into their sauce. Stainless steel wire skim-
mers help, or a slotted spoon will also work. Just place the food in the
basket, lower it into the broth, and pull it out once it’s cooked.
4. As the water evaporates while cooking, add boiling water to the pot
and add some as well. You can also serve rice with hot pot, but it’s not