Clear Soup Chinese Hot Pot
Speaking of broth, I want to share with you all this clear soup hot pot recipe. Although I personally prefer the Sichuan spicy broth, I always include a non-spicy side when I host a hot pot party (as Asians sure know how to party!!) so some of my friends can still enjoy their hot pot without burning their tongues and stomachs.
Prep Time
• Prep time: 2 hours
• Cook time: 30 minutes
• Yield: Serves 8
Ingredients
Stock ingredients:
• 1 chicken carcass
• 1 lb. pork bones
• 3 slice ginger
• 2 stalk scallions
Soup ingredients:
• 2 stalk scallions
• 1 tbsp goji berry
• 2 dried red dates
• 2 tbsps cooking wine
• 1 dried shiitake mushroom, rehydrate
• salt and wjite pepper powder to taste
Method
- To make the stock, first pre-boil the chicken carcass and pork bones until the color of meat turned white. Rinse the pre-boiled bones and carcass to get rid of any scum and blood.
- In a large stock pot, combine the bones with 4 liters of water and boil over high heat.
- Once the stock is boiling, use a mesh strainer to remove any scum and impurities floating on the surface of the stock.
- A professional Chinese chef taught me this trick to make the soup extra white and milky. Skip it as you wish. Once the stock is boiled for an hour or reduced by 1/3, add one sliced potatoes to the soup and boil over high heat for another hour or so. The potatoe not only makes your soup milk white but also adds a nice touch of root vegetable flavor to your stock. (Optional)
- After about two hours of boiling, the stock is done. To assemble for the hot pot soup, just combine the broth with cooking wine, goji berry, dried dates, and shiitake mushroom. Bring the soup to boil and simmer for another 30 minutes. Finally add the scallions, salt, and white pepper to taste. Serve with the hotpot ingredients.
This great family recipe is thanks to YI RESERVATION Recipes at http://yireservation.com/recipes/clear-soup-hot-pot/
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