Lotus Root Hotpot

Name: Lotus Root Hotpot
Total time: 1 h
Ingredients: 400g, peeled and sliced into rounds Fresh lotus root; 1.5 liters Chicken stock; 200g, thinly sliced Pork belly; 150g, stems removed Shiitake mushrooms; 200g, leaves separated Chinese cabbage; 150g, halved Tofu puffs; 3 slices Ginger; 4, minced Garlic cloves; 2 tablespoons Soy sauce; 1 tablespoon Shaoxing wine; 1 teaspoon Sesame oil; to taste White pepper; for garnish Green onions

A warming Chinese hotpot featuring tender lotus root slices and vegetables simmered in a savory broth. This communal dish brings together delicate lotus root with assorted meats and fresh vegetables in a flavorful cooking experience perfect for sharing.

1h 0m

Medium

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Story

This traditional Lotus Root Hotpot showcases the delicate, slightly sweet flavor of lotus root paired with a rich broth. The lotus root slices become tender and absorbent, soaking up all the savory notes of the stock.

Ingredients

Fresh lotus root 400g, peeled and sliced into rounds

Chicken stock 1.5 liters

Pork belly 200g, thinly sliced

Shiitake mushrooms 150g, stems removed

Chinese cabbage 200g, leaves separated

Tofu puffs 150g, halved

Ginger 3 slices

Garlic cloves 4, minced

Soy sauce 2 tablespoons

Shaoxing wine 1 tablespoon

Sesame oil 1 teaspoon

White pepper to taste

Green onions for garnish

Instructions

Prepare the broth

Heat a large pot or traditional hotpot vessel over medium heat. Add a splash of oil and sauté the ginger and garlic until fragrant, about 1 minute. Pour in the chicken stock and bring to a gentle simmer. Season with soy sauce, Shaoxing wine, and white pepper.

Cook the lotus root

Add the lotus root slices to the simmering broth. Cook for 5-7 minutes until they become tender but still retain a slight crunch. The starch in the lotus root will slightly thicken the broth.

Add proteins and mushrooms

Gently add the sliced pork belly and shiitake mushrooms to the pot. Let them cook for 3-4 minutes until the pork is no longer pink and the mushrooms have softened and absorbed some broth flavor.

Finish with vegetables

Add the Chinese cabbage leaves and tofu puffs to the hotpot. Simmer for another 2-3 minutes until the cabbage is wilted and the tofu has absorbed the savory broth flavors.

Serve and garnish

Drizzle with sesame oil and garnish generously with freshly chopped green onions. Serve hot directly from the pot, allowing diners to enjoy the communal experience of this comforting hotpot.