Chinese hot pot – How to make it (a spicy and a non-spicy soup base)
Chinese hot pot is a popular cooking style that involves everyone cooking their food in a shared pot of broth.
Hot pot is more of an experience than a dish itself. It encapsulates the Chinese’s communal dining ethos when close friends and family members eat together during a slow and interactive meal.
Hot pot is popular during the reunion diner on Chinese New Year eve, offering a heartwarming atmosphere for conversation during the cold winter around the table. Everyone will gather around the simmering pot of broth, poaching their food with a small ladle. That is the time when family members share their experiences and encounters, retold their childhood stories, and enjoy the moments of reunion.
There are a few other English names for hot pot. Hot Pot is directly translated from two Chinese words, 火锅, which is pronounced as ‘huoguo.’ Hence, some recipes refer to this dish as “huoguo.” Hot pot is also called steamboat in Southern China and some South East Asia countries. The Cantonese called it 打边炉, loosely translated as ‘cook and eat besides the pot.’
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Recipe:
(Please read the article and download the recipe here: )
Ingredients for the stock (A)
1 chicken carcass
1 kg pork bones
10 slices ginger
3 stalks scallions, cut into sections
Ingredients for the non-spicy soup base (B)
1000ml soup stock A
2 pcs dong quai
2 red dates
10 pcs yu zhu
1 tbsp goji berries
1 clove garlic
1.5 tbsp salt
Ingredients for the Szechuan spicy soup base (C)
40 g dried chili, cut into short sections
Aromatics:
10g of ginger, cut into slices
4 cloves of garlic
1 stalk of scallion, cut into sections
2 stalks of coriander leaves, cut into sections
Spices:
1 star-anise
5cm cinnamon bark
1 Tsaoko
5 white cardamom
1 bay leaf
1/2 tsp cumin seeds
10 cloves
1.5 tsp green Szechuan peppercorns
Others:
25g chili bean paste
5g rock sugar
1 tbsp Shaoxing wine
5g salt
1000ml soup stock A
Method:
The pork and chicken stock:
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.
The non-spicy soup base:
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.
The spicy soup base:
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.
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HOW TO MAKE A PERFECT GRAVY - by @pinoyfoodfusion #shorts
How to make a Perfect Gravy
Ingredients:
- butter
- flour
- seasoning powder
- water
- ground black pepper
- cornstarch - as a thickening agent
Procedure:
- using a skillet, mix in equal amount of butter and flour to make a roux, stir until brown in color, now add water, ground black pepper, and powdered seasoning, reduce the sauce and adjust to taste, you can use cornstarch to thicken the sauce.
Happy cooking!
#bobimsgoodfood #gravy #homecooking
The ULTIMATE Sous Vide Hainanese Chicken Rice
Our biggest request was how to make Hainanese Chicken Rice in the sous vide - and the sous vide is definitely the right cooking apparatus for this. The sous vide allows us to get the chicken to the right tenderness and perfect texture while keeping in all the juices. Originating from Hainan, Hainan Chicken Rice is a popular dish in South East Asia. The chicken is moist and juicy and the chicken rice uses the rendered chicken fat and broth to impart a rich and deep flavor. It also comes with three signature sauces, ginger scallion sauce, chili sauce, and sweet dark soy sauce.
You can definitely make this dish with just the breast or legs cooking it to your desired temperature.
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Ingredients
Chicken
- Whole Yellow Chicken (best if free run and/or organic)
- 1 Shallot, halved
- 4 stalks Scallions, tied
- 3 Pandan Leaves, tied
- 2 inch Ginger, sliced
- 2 tablespoons Salt
- 4-6 cups Unsalted Chicken Broth
Rice
- 2 ½ cups Jasmine Rice **Note we are using 3 rice cups
- 1 large Shallot, diced
- 1 inch Ginger, sliced
- 3 cloves Garlic, minced
- 3 Pandan Leaves
- 3 stalks Scallions
- Chicken Broth from Sous Vide Hainanese Chicken
Chili Sauce
- 1-2 Long Red Chili, seeded and minced
- 1 inch Ginger, minced
- 3 cloves Garlic, minced
- 1 tablespoon Lime Juice
- 2 teaspoons Sugar
- ¼ teaspoon Salt
- ¾ cup Chicken Broth (from sous vide chicken)
Ginger Scallion Sauce
- 2 tablespoons Ginger, grated/minced
- ¼ teaspoon Salt
- 4 stalks Scallion,
- 3 tablespoons oil
Sweet Soy Sauce
- 2 tablespoons dark soy
- 1 tablespoon water
- 1 teaspoon sugar
Garnish
- Cucumbers
- Scallions (optional)
- Coriander (optional)
Recipe
Chicken:
- Set sous vide to 160F.
- Trim the chicken of excess fat and remove the butt, set aside.
- Generously salt the chicken inside and out.
- Insert shallot, ginger, scallions, and pandan leaves into the cavity of the chicken
- Place the chicken in an extra large freezer bag.
- Add in 4-6 cups of chicken broth to the bag, ensuring that there’s enough to fill the cavity of the chicken.
- Remove the air from the bag using the water displacement method. Double bag, and repeat the water displacement method.
- Sous vide for 3 hours.
- Remove the chicken from the sous vide once time is up.
- Remove the chicken from the bag. Strain the broth in the bag and set aside.
- Discard the aromatics from the cavity of the chicken.
- Place chicken into an ice bath for 15-30mins. Flipping halfway through.
- Remove chicken from the ice water and set aside to air dry.
Chicken Rice:
- Wash rice, drain, and set aside
- Over low heat, add the chicken fat to a pan. Render out the fat, careful not to burn the chicken or oil
- Remove the skin and fat from the pan.
- Add ginger, garlic, shallots, stir fry until fragrant
- Remove the ginger slices
- Add the washed rice to the pan, stir fry until well mixed and rice is coated in oil.
- Remove from the heat Add in the sesame oil.
- Transfer from the pan to a rice cooker pot
- Add the appropriate amount of broth from the sous vide chicken
- Tie pandan leaves and toss in, along with the scallions.
- Cook the rice.
Chili Sauce
- Mince all the ingredients, otherwise, blitz the chilli, ginger, and garlic in a food processor.
- Spoon out into a bowl, add salt, sugar, lime juice, and chicken broth. Stir, and set aside.
Ginger Scallion Sauce
- Combine ginger and scallion, and sugar in a heat proof bowl.
- Heat up oil and pour on top.
- Stir until well combined, add salt to taste.
Thick Sweet Soy Sauce
- Head a pan on medium low heat.
- Add in dark soy sauce, water, and sugar. Cook and stir often until boiling. Remove from heat and pour into a small bowl.
To Serve:
- Chop chicken into pieces. Optionally, brush sesame oil over chicken, and sprinkle a bit of salt. Garnish with scallions or coriander.
- Serve with rice, a side of cucumbers, and all the sauces on the side.
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#sousvide #chickenrice #hainanesechickenrice