Chinese Hot Pot Recipe by Les petits plats du Prince
This recipe is translated from Cookpad France. See original: Fondue chinoise Cooking Instructions 3 hours 1 The most important part in my opinion: the broth! This is what gives your Chinese hot pot all its flavor, so make sure it's rich and full of taste. In a large pot, sauté the chicken carcasses with a little olive oil, the peeled carrot cut into pieces, the onion studded with cloves, and the garlic cloves. Pour in the water, then add the peeled ginger, star anise, salt, pepper, and spices. 2 Simmer over low heat for 2 hours, then strain and set aside. Adjust the seasoning to your taste with a little fish sauce (nuoc mam). 3 The most time-consuming part: slicing the meats and vegetables! Cutting the ingredients is important in Asian cuisine: everything is sliced carefully so it can cook quickly, whether in a wok or, as here, in the broth. Slice the fish and meats into thin strips, peel the shrimp and cut them in half. Slice the vegetables, and finely grate the carrot. 4 Quickly cook the rice vermicelli noodles, drain, and cool them in ice water. Set aside. 5 When it's time to eat, serve the hot pot as follows: Keep the broth simmering; I like to use my electric wok for this. Slice the napa cabbage and add it to the broth. Arrange the meats, fish, and vegetables on serving platters. Set out the sauces for dipping. 6 Each guest chooses their preferred ingredients and places them in the small basket provided. Dip the basket into the simmering broth to cook the food. At the end of the meal, each guest serves themselves a bowl of broth, now infused with the flavors of all the ingredients cooked in it. 1 The most important part in my opinion: the broth! This is what gives your Chinese hot pot all its flavor, so make sure it's rich and full of taste. In a large pot, sauté the chicken carcasses with a little olive oil, the peeled carrot cut into pieces, the onion studded with cloves, and the garlic cloves. Pour in the water, then add the peeled ginger, star anise, salt, pepper, and spices. 1 The most important part in my opinion: the broth! This is what gives your Chinese hot pot all its flavor, so make sure it's rich and full of taste. In a large pot, sauté the chicken carcasses with a little olive oil, the peeled carrot cut into pieces, the onion studded with cloves, and the garlic cloves. Pour in the water, then add the peeled ginger, star anise, salt, pepper, and spices. 2 Simmer over low heat for 2 hours, then strain and set aside. Adjust the seasoning to your taste with a little fish sauce (nuoc mam). 2 Simmer over low heat for 2 hours, then strain and set aside. Adjust the seasoning to your taste with a little fish sauce (nuoc mam). 3 The most time-consuming part: slicing the meats and vegetables! Cutting the ingredients is important in Asian cuisine: everything is sliced carefully so it can cook quickly, whether in a wok or, as here, in the broth. Slice the fish and meats into thin strips, peel the shrimp and cut them in half. Slice the vegetables, and finely grate the carrot. 3 The most time-consuming part: slicing the meats and vegetables! Cutting the ingredients is important in Asian cuisine: everything is sliced carefully so it can cook quickly, whether in a wok or, as here, in the broth. Slice the fish and meats into thin strips, peel the shrimp and cut them in half. Slice the vegetables, and finely grate the carrot. 4 Quickly cook the rice vermicelli noodles, drain, and cool them in ice water. Set aside. 4 Quickly cook the rice vermicelli noodles, drain, and cool them in ice water. Set aside. 5 When it's time to eat, serve the hot pot as follows: Keep the broth simmering; I like to use my electric wok for this. Slice the napa cabbage and add it to the broth. Arrange the meats, fish, and vegetables on serving platters. Set out the sauces for dipping. 5 When it's time to eat, serve the hot pot as follows: Keep the broth simmering; I like to use my electric wok for this. Slice the napa cabbage and add it to the broth. Arrange the meats, fish, and vegetables on serving platters. Set out the sauces for dipping. 6 Each guest chooses their preferred ingredients and places them in the small basket provided. Dip the basket into the simmering broth to cook the food. At the end of the meal, each guest serves themselves a bowl of broth, now infused with the flavors of all the ingredients cooked in it. 6 Each guest chooses their preferred ingredients and places them in the small basket provided. Dip the basket into the simmering broth to cook the food. At the end of the meal, each guest serves themselves a bowl of broth, now infused with the flavors of all the ingredients cooked in it. 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