Chinese
Chinese - Hunan Xiang Cuisine
Hunan Hot Pot
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
- • 500g assorted beef and pork, sliced thin
- • 200g napa cabbage
- • 150g enoki mushrooms
- • 5 dried red chilies
- • 2 tbsp doubanjiang
- • 3 cloves garlic, minced
- • 1 tbsp black vinegar
- • 1 litre chicken stock
Preparation Steps
1
Phase 1
Heat the chicken stock with the doubanjiang, chilies, and garlic.
2
Phase 2
Bring to a boil, then simmer for 10 minutes to build flavour.
3
Phase 3
Add the napa cabbage and enoki mushrooms and cook until tender.
4
Phase 4
Add the sliced meat and cook through in the bubbling broth.
5
Phase 5
Stir in the black vinegar and adjust the heat level to taste.
6
Phase 6
Serve bubbling hot with rice and dipping sauces.