Chicken And Vegetable Hotpot Food

THE ULTIMATE GUIDE TO HOT POT AT HOME

Steps:

• Partially frozen is significantly easier to cut into thin slices, since it holds its shape when you cut it.
• Wash and rinse your vegetables / mushrooms. If you're using tofu (make sure it's firm), then cut it into cubes.
• Before my dad starts cutting meat (or anything), he usually puts a towel underneath the cutting board so it's more stable. Speaking from decades of experience, this helped him avoid many cuts (but not all) in the kitchen.
• This is much clearer in the video, but here are my dad's steps to preparing fresh squid for hot pot:
• We'll cut our about half of our tilapia fillets into ~1 cm slices, and marinate it with salt, cornstarch, water, and white pepper (to taste).
• My dad's epic homemade fish balls deserve their own recipe page (will be live soon).
• All we need to do is peel our daikon, cut it in half, and then cut it up into about 1 cm slices. We'll start boiling our hot pot broth with daikon, and then eat it at the end after it's soaked up all of the delicious flavors from the other foods.
• For my dad's dipping sauce, we'll be mixing light soy sauce, Shacha sauce, olive oil, sesame oil, oyster sauce, salt, sugar, chicken bouillon, chili oil, and boiled water.

CHICKEN AND VEGETABLE HOTPOT

Steps:

• Place the chicken, vegetables, and soup mix into a large pan with 600ml water.
• Stir well; bring to a boil; and simmer for 10 minutes.
• Meanwhile, cook the potato slices in a pan of lightly salted water for 5 minutes; drain.
• Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius/Gas 4.
• Spoon the chicken mixture into a casserole dish.
• Arrange the potato slices over the top.
• Brush with the melted butter.
• Bake for 1 hour until the potatoes are golden.

VEGETABLE HOTPOT

Steps:

• Boil potatoes just lightly until about cooked.
• Place chopped veggies and garlic in a casserole dish or saucepan with 1 tablespoon oil and sweat veggies for 5 minutes. (This means to put them (preferably) in a covered frying pan and let cook on low for about 5 minutes -- just long enough to take a bit of the crunch off, but not enough to cook them entirely.)
• Do not overcook.
• Add the herbs and seasonings to the vegetables.
• Mix mustard powder, flour and tomato paste with water and stock until smooth.
• Pour mixture onto the vegetables and bring to a boil, stirring constantly.
• Season with salt and pepper.
• Transfer to an ovenproof dish if necessary.
• Place the potato in a bowl with the remaining 2 tablespoons of oil and toss until coated.
• Season with salt and pepper.
• Pile the potatoes on top of the veggies and bake in a preheated oven at 400 F for 45 minutes.
• The potatoes should be brown, but if they're not you can grill them for another 5 minutes.
• Serve with a salad or on top of rice.

CHICKEN & MUSHROOM HOT-POT

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the butter in a medium-size saucepan and place over a medium heat. Add the onion and leave to cook for 5 mins, stirring occasionally. Add the mushrooms to the saucepan with the onions.
• Once the onion and mushrooms are almost cooked, stir in the flour - this will make a thick paste called a roux. If you are using a stock cube, crumble the cube into the roux now and stir well. Put the roux over a low heat and stir continuously for 2 mins - this will cook the flour and stop the sauce from having a floury taste.
• Take the roux off the heat. Slowly add the fresh stock, if using, or pour in 500ml water if you've used a stock cube, stirring all the time. Once all the liquid has been added, season with pepper, a pinch of nutmeg and mustard powder. Put the saucepan back onto a medium heat and slowly bring it to the boil, stirring all the time. Once the sauce has thickened, place on a very low heat. Add the cooked chicken and vegetables to the sauce and stir well. Grease a medium-size ovenproof pie dish with a little butter and pour in the chicken and mushroom filling.
• Carefully lay the potatoes on top of the hot-pot filling, overlapping them slightly, almost like a pie top.
• Brush the potatoes with a little melted butter and cook in the oven for about 35 mins. The hot-pot is ready once the potatoes are cooked and golden brown.