Chinese
Chinese - Anhui Hui Cuisine
Li Hongzhang Hotpot
Chef's Menu Description
A comforting, slow-cooked classic featuring tender cuts braised in a rich, velvety reduction with root vegetables and fresh herbs.
Ingredients
- • 1.2 litres chicken stock
- • 200g chicken breast, sliced
- • 150g dried ham, sliced
- • 150g bamboo shoots, sliced
- • 8 dried shiitake mushrooms, soaked and halved
- • 100g bean curd skin, soaked
- • 4 slices fresh ginger
- • 2 tbsp Shaoxing wine
- • 1 tsp salt
Preparation Steps
1
Phase 1
Bring the chicken stock, ginger, and Shaoxing wine to a simmer.
2
Phase 2
Slide in the chicken slices, ham, bamboo shoots, and mushrooms; simmer for 20 minutes.
3
Phase 3
Add the soaked bean curd skin and simmer 10 minutes more.
4
Phase 4
Stir in the salt and season to your preference.
5
Phase 5
Ladle the bubbling hotpot into a clay pot and serve straight to the table.