Back to 6 servings Mala Broth Mild Broth 10 Pork Wontons, 8 to 12 10 Mushroom, Spinach & Tofu Dumplings, 8 to 12 10 Pork Meatballs, 8 to 12 10 Prawn Balls, 8 to 12 5 cups assorted greens, such as baby bok choy, siu choy, gai lan and/or chrysanthemum leaves, washed and trimmed; 4 to 6 cups (1 to 1.5 L) 2.5 cups mushrooms, such as oyster, king oyster, enoki and/or shimeji, trimmed and thinly sliced if needed; 2 to 3 cups (500 to 750 ml) 1 carrot, peeled and thinly sliced 0.5 lotus root, peeled and thinly sliced 0.5 daikon, peeled and thinly sliced 0.5 winter melon, peeled and cut into 1-in (2.5 cm) chunks 0.25 kabocha squash, sliced into ½-in (1.25 cm) slices 3 cups assorted soy products, such as medium-firm tofu, tofu skin and/or tofu puffs; 3 cups (750 ml) assorted sliced hot pot meats, such as pork shoulder, lamb shoulder and/or prime rib beef assorted seafood, such as scallops, prawns, cod, snapper, fish balls and/or fish tofu, cut into bite-sized pieces if needed 8 oz fresh wheat noodles, such as thin Shanghai noodles; 8 oz (250 g) 7 oz shirataki noodles, package, drained and well rinsed; 7 oz (210 g) 8 oz sliced rice cakes, 8 oz (250 g) assorted condiments, such as Chinese sesame paste, soy sauce and/or chili sauce Ginger & Green Onion Oil, for dipping
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Prepare broth(s): this can be done up to 3 days ahead. When ready to serve, place portable burner in middle of table. Place pot over burner, then pour in broth(s) and bring to a simmer over medium heat.2 Step 2: Arrange ingredients on serving platters, keeping vegetables, seafood, meats and starches separate. Frozen ingredients such as dumplings and meatballs do not need to be defrosted as they can cook from frozen. Place a pair of chopsticks or serving tongs on each platter. Serve condiments in their original containers or in bowls, if desired.3 Step 3: When ready to eat, increase burner heat to high and bring broth(s) to a rolling boil. Everyone can now cook whichever ingredients they’d like to eat. Start with items that will take the longest. The usual order is: firm vegetables (simmer until soft throughout), dumplings (simmer for 5 to 8 minutes**, or according to package instructions, until they float to top of broth), mushrooms (simmer for 2 to 3 minutes, or until cooked through**) and meatballs (simmer for 5 to 8 minutes, or until cooked and hot throughout**). Then cook green vegetables (simmer to preferred doneness) and sliced meats (simmer for 30 seconds to 1 minute, or until fully cooked**). Pre-cooked items such as tofu can be cooked at any time and simmered for 30 seconds to 1 minute**, or until hot throughout. Cook noodles and other starches at the end (simmer to preferred doneness) to avoid broth becoming too starchy. Use serving chopsticks and tongs rather than your own set of chopsticks to place ingredients in pot, in order to avoid cross-contamination with raw meat and seafood.4 Step 4: Each time ingredients are placed in broth, increase heat to return broth to a boil for 30 seconds to 1 minute before removing any previously added ingredients, then reduce heat to medium-low and maintain a simmer. You will be constantly adjusting the burner to maintain the heat of the broth.5 Step 5: While food is cooking, mix up a dipping sauce in your sauce dish using your preferred condiments. Once items are cooked, remove them from the pot to your bowl with a strainer, then dip into your sauce, eat and repeat!6 Step 6: If broth starts to reduce, top up with boiling water and ensure it is at a boil before placing in any new ingredients.getsaucepan.com/r/f52f6cd5-6029-4267-b300-33e2b0d3dddf · Original: https://www.bcliquorstores.com/promotion/lunar-new-year-2022
