Back to 6 servings For the broth chicken drumsticks, large konbu (dried seaweed), optional Chinese yellow wine, can substitute sake leeks, sliced celery, peeled and sliced fresh garlic, peeled and crushed fresh ginger, peeled and finely sliced soy sauce water red onion, peeled and finely chopped sunflower oil cherry tomatoes, cut into quarters good canned plum tomatoes, drained and chopped white sugar Accompaniments for Cooking fresh Shimeji or Shiitake mushroom fresh Abalone mushroom, sliced Chinese lettuce or Chinese spinach kai lan or Choy Sum vegetables ribeye, thinly sliced, or purchased frozen and ready sliced fresh lamb leg, thinly sliced Chinese cabbage leaves crispy wonton skins, 2-3 pieces per person whole wheat baked sesame buns Chinese rice noodles fresh corn cobs, cut into thick rings frozen fish balls, available at Chinese grocery Dipping Sauce sesame paste water garlic fermented bean curd, 2-3 pieces spring onion, sliced cilantro chili oil, to taste
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1 Step 1: Wash the chicken drumsticks under running water and place them in a large soup pot.2 Step 2: Wash the Konbu with the Chinese yellow wine and put into the pot with the chicken.3 Step 3: Add leeks, celery, garlic, ginger, and soy sauce and cover with the water.4 Step 4: Place the pot over medium heat and slowly bring to a boil; reduce heat to low and let simmer for two hours.5 Step 5: From time to time, skim the impurities off the broth with a large spoon.6 Step 6: After 2-3 hours the broth should be nice and rich; strain it through a fine mesh strainer. The stock base is ready.7 Step 7: In another medium-size pot or Dutch oven, slowly fry the onion in the sunflower oil until golden brown.8 Step 8: Add all the tomatoes and the sugar and stir for ten minutes.9 Step 9: Add the strained broth into the tomato base and simmer over low heat, mixing frequently for 30 minutes; salt and pepper to taste.10 Step 10: With a stick blender or food processor, blend the soup and pass through a sieve until smooth; it should not be too thick nor too thin.11 Step 11: In a mixing bowl, mix sesame paste well with enough water to emulsify; should be thick enough to coat dipped items.12 Step 12: Add garlic and 2-3 pieces of fermented bean curd and mix together well.13 Step 13: Place the sauce into small individual serving dishes.14 Step 14: Top each dish with some of the sliced spring onion and cilantro.15 Step 15: You can add some chili oil on top of the sauce to taste.16 Step 16: Place the pot with the tomato base soup on a hot pot burner (induction burner capable of boiling water or portable gas burner) in the middle of the dining table.17 Step 17: Arrange the hot pot accompaniments on serving plates or small trays and place them around the pot in the middle of the table.18 Step 18: Place the small dishes of dipping sauce in front of each guest.19 Step 19: Guests may immerse and cook their choice of ingredients, anything from mushrooms to ribeye to rice noodles, in the soup directly with the use of chopsticks or small baskets; once cooked, the ingredients are dipped into the sauce and enjoyed.20 Step 20: Hot pot is generally best served with nice, cold beer.getsaucepan.com/r/0c5985c3-0cc0-482a-bcbc-22a3c80bc178 · Original: https://www.cntraveler.com/stories/2016-02-08/chinese-new-year-must-make-recipe-hot-pot
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