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Soul Sunday: The Hot Pot

Happy Soul Sunday! Or should we say 心灵快乐星期天. The other day, the Spot86 chix went to Han Dynasty and enjoyed some delicious Chinese food. We were feeling a little adventurous that day, so we ordered the salt n’ pepper shrimp, their famous dan dan noodle, and dry pot style intestine. That’s right folks, we tried intestine and it was delicious! It was served in a sizzling mini wok called a hot pot and cooked in a spicy sauce, mushrooms, bamboo shoots, bell pepper, and Sichuan peppercorn. We loved the dish so much that we wanted to dedicate a post to the Chinese hot pot. We have found an amazing hot pot recipe from the master chef, Emeril Lagasse, that we think even you can make at home.
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What you need

  • Hot Pot Ingredients
    – 1 tablespoon ginger, minced
    – 1 tablespoon garlic, minced
    – 6 green onions, chopped finely
    – 4 ounces dried bean thread noodles, soaked and cut into bite-size pieces
    – 1 pound leafy greens, such as spinach/bok choy/ Napa cabbage, chopped into bite-size pieces
    – 8 sea scallops, sliced
    – 4 small squid, cut into rings
    – 1 (16 ounce) package soft tofu, drained and cut into 1-inch cubes
    – 12 shrimp, peeled, deveined and butterflied
    – 8 shucked oysters
    – 10 cups of seafood or chicken broth
  • Garlic Mustard:
    – 3 tablespoons garlic, minced
    – 2 tablespoons sugar
    – 1/4 cup water
    – 3/4 cup dried mustard powder
    – 2 tablespoons sesame oil
    – 3/4 teaspoon cooking oil
    – 2/3 cup rice wine vinegar
  • Ginger Soy Sauce:
    – 1/4 cup ginger, minced
    – 2 tablespoons honey
    – 1 teaspoon sesame oil
    – 3/4 cup soy sau 

Place the stock, ginger, garlic and green onions in a large pot; bring to a boil. Reduce the heat, cover, and simmer for 30 minutes. Soak the noodles in warm water until softened; drain. Cut into bite-size lengths. Cut the greens into bite-size pieces. Cut the scallops into thin slices. Cut the squid into rings. Cut the tofu into cubes. Arrange the noodles, seafood, vegetables and tofu on a large platter. Cover and chill until ready to cook. Reheat the broth to simmering. Set a Mongolian hot pot or electric wok in the center of a table. Pour the broth into the pot and adjust heat to a gentle simmer. The guests use chopsticks or Chinese wire strainers to cook the seafood, vegetables and tofu slices in the boiling water and then dip into the sauce of their choice. Any remaining greens can be added at the end with the noodles to make the soup.

And there you have it. I hope you all have the opportunity to enjoy this wonderful Chinese experience.

Have a wonderful Soul Sunday!

 

 

 

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