Have you been wondering what I made with the Chinese chicken stock? Well, here it is: Chinese hot pot (also known as Mongolian hot pot), a festive dish that is delicious, healthy, and surprisingly easy to prepare for such a feast. As always, it is worth making your own stock. Raw meat, seafood and vegetables are cooked in the hot stock and then dipped into a sauce that you make yourself from various condiments and sauces.
As a bonus at the end you can drink the stock, which will have developed amazing depth of flavor. The recipe is based on “Mastering the art of Chinese cooking” by Eileen Yin-Fei Lo. Her recipe includes some ingredients that I couldn’t find, but this is a dish that doesn’t have a fixed recipe and many regional variations. You can easily make your own based on what is available and your preference. Thanks to Marjolein for the inspiration and to Arjen for lending the book.
2 litres (2.1 quarts) Chinese chicken stock
225 grams (1/2 lb) tender beef (I used rib eye)
225 grams (1/2 lb) tender lamb (I used lamb loin and tenderloin)
225 grams (1/2 lb) peeled and deveined shrimp (not mentioned in the book)
225 grams (1/2 lb) white fish that is not very flaky such as sea bass (I used wolffish)
225 grams (1/2 lb) bean thread noodles
225 grams (1/2 lb) spinach
225 grams (1/2 lb) ice berg lettuce
225 grams (1/2 lb) button mushrooms
Sauces and condiments
Chinkiang (black) vinegar
light soy sauce
dark soy sauce
sesame seed paste mixed with half the amount of dark soy sauce
minced fresh cilantro leaves
thinly sliced scallions
Other ingredients mentioned in the book that I did not use
bean curd cakes
red wet preserved been curd
Separate the spinach leaves. Tear the iceberg lettuce into 10 cm (4″) pieces. Cut the button mushrooms in half.
Arrange all the other ingredients on the table.
We enjoyed this with a dry full-bodied German Riesling.
This cake with almonds, plums, and orange is so good that I will make it again soon.