RECIPES
Fish and Shimeji Hotpot
Superior stock
2
old chickens, cut into pieces
60g
dried scallops
1 tsp
whole white peppercorns, crushed
4 litres
water
1-2 tbsp
Chinese rice wine (optional)
salt and pepper to taste
Garlic oil
100ml
light cooking oil
1/2 packet
cloves garlic, finely chopped
Main
1.5kg
Chinese long cabbage
1 packet
white shimeji mushrooms
1 packet
brown shimeji mushrooms
500g
white fish fillet, sliced
assorted fish and seafood balls
noodles, scalded
chopped coriander leaves
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To prepare stockIn a stock pot, bring the chicken, scallop, peppercorn and water to boil. Cook for 10 minutes, and lower heat to simmer for 3 hours. Season to taste and strain the stock.
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Bring the stock back to boil, add cabbage, and cook for 15-20 minutes, or until soft.
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To make garlic oilHeat oil over low heat and fry the garlic until golden brown. Remove the garlic and oil to a small bowl.
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To start the hotpotFill a claypot ¾ full with the stock and cabbage. Add the mushrooms, fish, fish balls and noodles as desired, bring the stock back to boil, and serve with a drizzling of garlic oil. Refill as needed.
