Assorted chicken hotpot for the New Year’s holiday 2024
Ingredients
1 whole chicken (about 2kg), 300g pig intestines and stomach, 500g clams, 3 tofu sheets, 500g pork bones or chicken bone broth, 2 packets of Chinese herbal medicine, various accompanying vegetables such as enoki mushrooms, shiitake mushrooms, straw mushrooms, oyster mushrooms, Thai basil, water spinach, sweet corn, etc; balut eggs, rice cake, instant noodles, vermicelli; seasonings (salt, seasoning powder, chili, dried onions, lime…).
Instructions
Clean and cut the chicken into bite-sized pieces. You can use the chicken head, neck, and feet to make the bone broth. Place the remaining meat on a plate.
Clean and drain the vegetables.
Wash and cut the pig intestines and stomach into bite-sized pieces, then arrange them on a plate. Soak the clams in water to release any sand or dirt, then remove and place them on a plate. Cut the tofu sheets into bite-sized pieces and arrange them on a plate.
Depending on your preference, you can adjust the accompanying ingredients accordingly. You can also add spare ribs or beef.
The hotpot broth can be made from pork bones or chicken bones. Simmer for about 30-45 minutes to extract the flavor. Then, add balut eggs to the broth and simmer over low heat, adding shiitake mushrooms, Chinese herbal medicine, and seasonings to taste.
Serve the hotpot broth in a hotpot. Arrange the ingredients on the table and enjoy.
Beef hotpot with vinegar for the New Year’s holiday 2024
Ingredients
1kg beef (you can use beef shank, beef brisket, etc. according to your preference)
Broth: 2 lemongrass stalks, 1 onion, purple onion, pineapple, 1 liter coconut water, vinegar, seasoning sauce, sugar, seasoning powder.
Sauce: 1/2 cup minced pineapple, 1/2 cup seasoning sauce, fresh coconut water (or broth), 2 tablespoons sugar, 1 tablespoon minced garlic and chili, 1/2 lime.
Fresh vermicelli, lettuce, cucumber, and various raw vegetables according to your preference.
Instructions
Slice the beef thinly and arrange it on a plate, alternating with sliced onion and lemongrass.
Add the ingredients for the broth to a pot and simmer gently. Season to taste and turn off the heat.
For the dipping sauce, follow these steps: Heat oil in a pan, add minced garlic and sauté until fragrant, then add seasoning sauce and coconut water/coconut juice, sugar and simmer over low heat. When the sauce is boiling, turn off the heat, add minced pineapple, chili, and squeeze lime juice into the sauce, adjust the taste to your preference.
Pour the broth into the hotpot, add some onion and lemongrass. Arrange the other ingredients on the table and enjoy.
Fermented fish hotpot for the New Year’s holiday 2024
Ingredients
300g carp fermented fish and 200g sour fish sauce, 200g pork belly, 500g fish, 300g shrimp, 400g squid, 200g fish cake, 2 purple eggplants, chili, garlic, lime, coconut water or bone broth, various raw vegetables.
Instructions
Rinse the seafood with diluted saltwater to remove the slime and reduce the fishy smell. Rinse the seafood again with clean water and drain, then arrange it on a plate.
Cut the pork belly and fish cake into bite-sized pieces. Rinse the purple eggplants, cut into bite-sized pieces. Clean and drain the raw vegetables.
Put the fermented fish in a pot, add enough water to fully cover the fish and place the pot on the heat to cook. When the fish turns yellow, turn off the heat. Pour the fish mixture through a strainer to collect the broth, discard the bones.
Heat another pot, add oil and minced garlic, then remove some of the garlic and chili and set them aside in a separate bowl. Stir-fry the minced lemongrass with the pork belly until the pork is golden. Deep fry the fish head and tail briefly. Pour the strained fish broth into the pot, add about 1.5 liters of bone broth or coconut water. Bring to a boil. During cooking, skim off any impurities. Reduce the heat and simmer, season with sugar and seasoning powder to taste. Then add the purple eggplant, garlic and chili.
Pour the hotpot broth into a hotpot. Serve with various raw vegetables, vermicelli, meat, etc.
Thai hotpot for the New Year’s holiday 2024
Ingredients
Broth: 1 lemongrass stalk sliced, 3 lemongrass stalks, 2 garlic cloves, 2 chili peppers, Thai seasonings (available at supermarkets and grocery stores), 6-8 straw mushrooms, tomatoes.
Shrimp, squid, octopus, clams, crabs, mussels (according to your preference).
Instructions
Clean and prepare the seafood, then arrange it on a plate.
Prepare the broth: Rinse the shrimp and sauté with a little oil. Add a sufficient amount of water to a pot and boil for about 20 minutes.
In another hot pan, add oil, garlic, red chili, and Thai seasonings. Stir-fry until fragrant. Add this mixture to the previously cooked broth, along with tomatoes and mushrooms. Cook for about 15 minutes.
Season with lime juice, fish sauce, lemongrass, and Thai basil according to your taste.
Add the shrimp to the pot and cook for about 5-7 minutes until the shrimp is cooked. Pour the hotpot broth into a hotpot and enjoy.
With this hotpot broth, in addition to various seafood, you can also add beef, eat with vermicelli, or noodles according to your preference. You can adjust the level of spiciness to suit your taste.
