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🍣 Huoguo- Chinese Hotpot  

Serves: 2

Prep Time: 20 minutes 

Active time: 20 minutes 

INGREDIENTS 

(Chicken Meatballs) 

• 150g chicken mince 

• 1 egg 

• 1 tbsp potato starch

• 2 tbsp brown onion minced, rinsed in cold water 

• ¼ tsp salt 

For the hotpot: 

• 2 sheets fried tofu

• 2 shiitake mushrooms

• ⅓ carrot sliced thinly (optionally cut into a cherry blossom shapes)

• 100g shungiku (chrysanthemum leaves), washed 

• 80g baby bok choy, washed 

• 50g shimeji mushrooms 

• 50g enoki mushrooms 

• 100g wombok, washed 

• 200g Thinly sliced pork belly 

Condiments: 

• Spicy sesame sauce (goma date) 

• Chilli oil 

For the shime:

• 200g steamed rice

• 1 egg 

METHOD 

1. To prepare the chicken meatballs, mix together all of the ingredients in a mixing bowl. Prepare a pot of boiling water. Grab some of the chicken mixture in the palm of your hand while making an ‘OK’ gesture with your index finger and thumb. Squeeze or extrude the mixture through the space in between your fingers, and then use a spoon to portion small meatballs straight into the simmering water. Simmer the water for 2-3 minutes until the meatballs are set. Chill in ice water. 

Spicy Sesame Sauce 

2 serves 

Preparation time: 5 minutes

Execution time: 15 minutes 

INGREDIENTS 

• 2 tbsp white sesame paste (32g) 

• 2 tsp sugar

• 2 tsp rice wine vinegar 

• 1 tsp toban jan

• 1 tsp soy sauce

• 1 tsp sesame oil

• 1 tsp vegetable oil

• 1 clove of garlic, minced 

METHOD 

1. Mix all ingredients together in a bowl. 

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🥣 Tang -Stock 

Serves: 2

Preparation time: 5 minutes

Execution time: 15 minutes 

INGREDIENTS 

• 1L chicken stock 

• 3x3cm ginger, sliced

• 8 dried chilli peppers

• 5 spring onions, cut into 3cm batons

Seasoning 

• 2 tsp salt

• 1 tsp msg  

METHOD 

1. Steep the ingredients in the chicken stock, simmering everything together for 5 minutes before serving.