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Chinese-style Hotpot

Chinese-style Hotpot
Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 6 people
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Difficulty level: 3 out of 4

18 Ingredients

Number of servings
6
Sesame & soy sauce
  • 1/4 cup salt-reduced soy sauce
  • 1 clove garlic, crushed
  • 1teaspoons sesame seeds, toasted
  • 1teaspoons sesame oil
  • 2teaspoons vegetable oil
  • 2tablespoons chilli oil
  • 2 cloves garlic, thinly sliced
  • 5 star anise
  • 1 stick cinnamon
  • 60grams Lee Kum Kee soup base for chicken hotpot
    ingredient tip
    Swap tipYou can replace stock base with 2 chicken stock cubes.
  • 1/4 cup shao hsing wine
  • 1tablespoons salt-reduced soy sauce
  • 450grams Hokkein noodles
  • 300grams pork & chive wontons
  • 450grams firm tofu, cut into 2cm cubes
  • 100grams enoki mushrooms
    ingredient tip
    Swap tipYou can use any type of mushroom in this recipe. Look out for the mushroom mix in the fresh produce section.
  • 1/4 small wombok, quartered
  • 1 bunch Chinese broccoli, trimmed

Method

Step 1 of 4

For the stock, heat oil in a hotpot or large saucepan over medium heat. Add chilli oil and garlic and cook, stirring, for 2 minutes or until aromatic.

Step 2 of 4

Add star anise, cinnamon, soup base, 1.5L water, wine and soy sauce. Increase heat to high and bring to a boil. Once boiled, reduce to low and simmer for 10 minutes. Remove star anise and cinnamon stick.

Step 3 of 4

For the sesame & soy sauce, combine ingredients in a small bowl.

Step 4 of 4

Cook noodles and wontons according to packet instructions. Arrange tofu, mushrooms, wombok, broccoli and noodles on a plate. Whilst stock is simmering, dip wontons, noodles and vegetables. Serve hotpot with dipping sauce.

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