| Prep: 30 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 680 | 26g | 11g | 32g |
| sugars | fibre | protein | salt |
| 6g | 12g | 75g | 4.8g |
Why I Love Chinese Well Bottom Hot Pot
If there’s something the entire O’Sullivan clan can unanimously agree upon, it’s their shared love for a comforting and hearty culinary experience. The Well Bottom Hot Pot, a thrilling Chinese recipe, brings me back to those family gatherings where every bite was a celebration in itself.
A Melting Pot of Flavors
The very first time I explored the flavors of the Well Bottom Hot Pot was during a sojourn to China where I had a first-hand experience of its rich culinary diversity. Inspired byMaster Chef and a culinary virtuoso who I look up to, I decided to incorporate this delightful dish into my own culinary repertoire.
The idyllic beauty of this recipe lies within its diversity and harmony of ingredients. While the intense flavors of various meats and seafood scrambling for attention might intimidate a novice, it’s the delicate balancing act that keeps you intrigued. Even amidst the orchestra of flavors, the distinct earthy undertone of shiitake mushrooms coupled with the silky tofu blocks would always strike a chord. A brooding bite of vermicelli noodles followed by the vibrant shocks from the chilies and the gentle lap of oyster sauce on the tastebuds brings a gastronomic adventure to your dinner table.
Crossing Culinary Borders
This recipe, although Chinese in its heritage, has crossed over to various kitchens across the globe and has become a comforting winter staple in several households. Its varying textures and flavours remind me of the Traditional Irish Stew. Akin to the Irish Stew, the Well Bottom Hot Pot is brimming with meat, root vegetables and a broth that’s been allowed to simmer to perfection. And, just like the stew, this hot pot recipe caters to a wholesome family meal, making it essential for those cold, winter family get-togethers.
One could even see a similarity with New England’s popular seafood stew, given this hot pot’s generous inclusion of assorted seafood. The shared flavor profiles are eerily delightful.
In the end, it’s not just that I love the Well Bottom Hot Pot for its exciting flavors, but also that it’s reminiscent of my familial roots and echoes my passion for fusion cooking. Indeed, as I gather around the table with Laura and our little boy, savoring a scoop of this hearty hot pot, I can almost teleport myself back to the bustling kitchens of my childhood, where love was always served as the main course.
What You’ll Need
- 2 lbs of assorted meats (chicken, beef, pork, lamb)
- 12 cups of hot pot broth
- 1 cup of dried shiitake mushrooms
- 2 blocks of tofu, cut into 1-inch cubes
- 1 lb of assorted seafood (shrimp, squid, scallops)
- 2 bok choy heads, chopped
- 1/2 cup of soy sauce
- 2 tbsp of sesame oil
- 4 cloves of garlic, minced
- 6 green onions, chopped
- 6 oz of vermicelli noodles
- 1/2 cup of oyster sauce
- 1 dozen quail eggs, boiled and peeled
- 2 handfuls of chopped cilantro
- 2 red chilies, sliced (optional)
- Salt, to taste
- Black pepper, to taste
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Method
Step One
Start by cutting your assorted meats into thin slices, small enough to cook quickly in the hot pot broth. If your seafood isn’t already prepared, clean and cut it into manageable pieces too.
Step Two
Pour your hot pot broth into a large pot and put it on medium heat. As it begins to simmer, add your tofu, dried shiitake mushrooms and bok choy. Let it simmer for about 10-15 minutes.
Step Three
While the pot simmers, prepare your sauce. Mix soy sauce, sesame oil, garlic, half the green onions, oyster sauce, and red chilies (if you’re using them) in a bowl. Mix well and set aside.
Step Four
After the pot has been simmering for 15 minutes, add your assorted meats and seafood to the pot. Let it cook. Due to their thin slices, the meat and seafood should cook fairly quickly, about 5-7 minutes.
Step Five
As your meats and seafood are cooking, start cooking your vermicelli noodles in a separate pot according to package instructions. Once cooked, drain them and add them to your hot pot.
Step Six
When all the ingredients in your hot pot are cooked, add your previously prepared sauce, the boiled and peeled quail eggs and chopped cilantro. Add salt and black pepper to taste.
Step Seven
Let the hot pot simmer for a few more minutes for all the flavors to blend together. After that, sprinkle the remaining green onions on top for garnish.
Step Eight
Your Well Bottom Hot Pot is ready! Serve your hot pot hot and enjoy the medley of flavors.
