MILD HOT POT BROTH

My favourite hot pot restaurant always has a boiling stainless steel pot in the middle of the table that is split into two in the form of a yin and yang symbol，oneside being the spicy broth and the other referred to as a milky stock’-the addition of pork skin is responsible for the milky appearance.There are variations on the latter，with the major difference being that some like to add mushrooms and some don’t.When you experience the full force of a hot broth，you really appreciate the mild，milky alternative，especially if you’re having hot pot at a business meeting and don’t want to show weakness in your resilience to spice.

Serves 4

INGREDIENTS

1 tablespoon vegetable oil

50g dried shitake mushrooms（soaked in hot water for 30 minutes，then drained）or 100g fresh shiitake mushrooms，sliced

20g spring onion，cut into 2cm sections

10g peeled fresh root ginger，sliced

20ml Shaoxing rice wine

1.5 litres Homemade Stock

40g tomato，sliced

10g salt

3g ground white pepper

2g chicken bouillon powder

20ml chicken oil

1.Heat the vegetable oil in a wok and stir-fry the mushrooms，spring onion and ginger until fragrant.

2.Add the wine and then the stock and the remaining ingredients.

3.Gently simmer for 20 minutes before transferring to an electric table-top hot pot，ready for use.

CHEF’S TIP

What the devil’s chicken oil？，I hear you ask.I did consider omitting it from the recipe，but because it was the wayI was taught，I thought that it was important to at least mention it.To make it，you simply saute chicken skin and bones over a low heat for around 20 minutes until the oils and fats are released.

hancheng

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