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When I think winter, I think of Chinese hot pot. It's the one-pot dish that you want to serve tableside when it's cold out and all you want is piping hot soup-y fare.
The only trick to doing hot pot at home is having a portable burner and this is one of my favorites. It's lightweight so you can move it to the middle of your dining table easily, but it's strong and sturdy enough to hold a large pot filled with chicken broth. And I know what you're thinking, how is this little burner going to keep 2 quarts of broth at a rolling boil for over an hour? Well, the burner may be small but it generates a ton of heat so it'll last.
And at this price, it's such a useful and affordable investment. Hot Pot aside, this thing is also perfect for holiday cooking and entertaining. Everyone needs an extra burner come holiday time, and they don't come priced better than this.
So my suggestion - give Chinese Hot Pot a go with the recipe below - all you need is this portable burner, a ton of chicken broth and all the veggies, slices meats and seafood that you can eat to do a home-friendly hot pot for the family. Then make sure of this over the holidays when you're looking trying to figure out how to get everything on the table at the same time, and hot!
Chinese Hot Pot
- 2 quarts chicken broth
- 3 long slices ginger
- 4 raw eggs
- 1/4 cup raw garlic, minced
- 1/4 cup minced ginger
- 8 baby bok choy, sliced
- 1 head Napa cabbage, cut into 1-inch pieces
- 3 cups dried shiitake mushrooms, rehydrated
- 3 packages silken tofu, cut into 1x2-inch pieces
- 4 plates beef carpaccio
- 1 pound large shrimp, peeled, deveined, tail-off, halved lengthwise
- 2 packages fish balls
- 1 bunch scallions, sliced 1/4-inch thick
- 1 bunch cilantro, leaves picked
- 1 cup soy sauce
- 1 cup oyster sauce
- 1/2 cup sambal
- 1/2 cup rice vinegar
- 1 cup Chinese toasted sesame paste
- 1 cup sesame oil
- 1 package cellophane noodles, rehydrated, (mung bean or rice)
- kosher salt
- freshly ground black pepper
Set the hot pot to simmer and add the chicken broth. Add the ginger slices to the simmering liquid. Add your preferred combination of ingredients to the broth. Watch the pot, as the ingredients will cook quickly. Once everything is cooked, garnish with preferred condiments (soy sauce, oyster sauce, sambal, rice vinegar, sesame paste, salt or pepper), including scallions and cilantro.