Assorted Hot Pot

Name: Assorted Hot Pot
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 50 g Chicken (main ingredient); 50 g Chicken gizzards (main ingredient); 50 g Pork leg meat (main ingredient); 40 g Cooked ham (main ingredient); 50 g Cake (main ingredient); 50 g Bamboo shoot tips (main ingredient); 150 g Bok choy (main ingredient); 50 g Vermicelli noodles (main ingredient); 8 Meatballs (main ingredient, pre-fried); 3 g Fine salt (seasoning); 2 g MSG (seasoning); 25 g Shaoxing wine (seasoning); 50 g Cooked lard (seasoning); 750 g White broth (seasoning)

This traditional Zhejiang assorted warm pot features a variety of fresh, tender ingredients for a bright, colorful presentation. Its rich, savory broth warms the stomach and helps dispel chills.

35 min

Easy

0 favorites

Ingredients

Chicken (main ingredient) 50 g

Chicken gizzards (main ingredient) 50 g

Pork leg meat (main ingredient) 50 g

Cooked ham (main ingredient) 40 g

Cake (main ingredient) 50 g

Bamboo shoot tips (main ingredient) 50 g

Bok choy (main ingredient) 150 g

Vermicelli noodles (main ingredient) 50 g

Meatballs (main ingredient, pre-fried) 8

Fine salt (seasoning) 3 g

MSG (seasoning) 2 g

Shaoxing wine (seasoning) 25 g

Cooked lard (seasoning) 50 g

White broth (seasoning) 750 g

Instructions

Prep

Slice the chicken, chicken gizzards, pork leg meat, cooked ham, cake, and bamboo shoot tips separately into thin pieces; cut the bok choy into segments; soak the vermicelli in hot water until soft and set aside; pre-fry the meatballs until cooked through.

Assembly

Take a hot pot and first line the bottom with bok choy, then place the meatballs and vermicelli in the center, and arrange the chicken slices, gizzard slices, pork leg slices, ham slices, cake slices, and bamboo shoot tips neatly around the edge of the pot, filling in evenly.