Abalone Hot Pot



Ingredients 

Hot Pot Soup Base:

  • 3½ cups chicken broth
  • 6-8 shiitake mushrooms soaked or fresh
  • 900g daikon radish
  • 2 green onions
  • 3-5 slices ginger
  • 3 cups water

Vegetables:

  • Wombok or Chinese cabbage
  • Variety of mushrooms (enoki, shiitake, wood ear, oyster)
  • Radish (for soup base and eating)

Meat:

  • 6 Ausab Blanched and Chilled Abalone, sliced thickly
  • Sliced beef (thinly sliced is best as it cooks faster)
  • Fish balls (beef balls, fish roe, or variety pack)
  • Dumplings

Noodles:

  • Frozen udon
  • Vermicelli noodles – optional

Tofu:

  • Fried crispy tofu
Preparation

  • To make the Hot Pot stock, place chicken broth, water, radish, green onions, ginger, and shiitake mushrooms in a pot and boil for 30 minutes. Set broth aside until ready to eat the hot pot.

  • To make the Hot Pot Sauce, slice green onions and mince garlic. Add them in a bowl. In a pot, heat up avocado oil or canola oil on medium heat for 4-5 minutes. To check if the oil is hot enough, add one small piece of green onion. If it starts bubbling, the hot oil is ready. Add hot oil to the bowl (step 1) and mix everything together. Add 1 tablespoon sesame sauce, 2 tablespoon soy sauce, 2 tablespoon satay sauce, 1 tablespoon chili oil or XO sauce, chopped cilantro, sesame seeds and 1 teaspoon sesame oil. Mix everything together and your sauce is ready.

How to Eat Hot Pot

  • Put hot pot broth in a large pot on a gas or electric burner. Place hot pot broth in centre of the table. Wash vegetables and place meats, tofu, and fish balls on separate bowls and plates. Arrange all ingredients on the table.
  • Once broth is boiling, add your favourite meat or vegetable to the stock to cook and warm them through. Pro tip: put your noodles in after a little while so the noodles can soak up a more flavourful broth. Dip your cooked hot pot ingredients in the delicious sauce and enjoy!