Monday, October 21, 2013

Homemade Hotpot

2 tbsp. minced garlic
hotpot mix (prawn balls, dimsum, squid rolls and veggie balls - sold separately or prepackaged)
crab sticks
bok choy
enoki mushrooms (optional)
Tom Yum paste
soy sauce
chili garlic

Note: This recipe is from the dad, with my comments in italics.

Fill a pot up to a little less than three quarters full of water. Bring to a simmer and add two chicken cubes and a couple tablespoons of minced garlic. As an alternative (and I've tried this before), the chicken cubes could be substituted with chicken bones, preferably the back portions of the chicken. Just chop them up and toss them in the broth before turning on the stove - and add a little salt.

Add two tablespoons of Tom Yum paste for that extra kick.

Once it starts to boil, add in the hotpot mix.

After full boil, add the vegetables. Once the vegatables are cooked (or half cooked - your call), add the crab sticks on top before switching off the stove.

Serve hot with soy sauce and chili garlic as the dip.


No comments:

Post a Comment