Asian Hot Pot With Chicken And Sweet And Spicy Dipping Sauce Recipes

RED CURRY HOT POT BROTH

Steps:

• For the broth, heat oil in 6-quart stockpot over medium-high heat. Add onion; cook and stir until tender, about 3 minutes. Stir in stock, curry paste, soy sauce, brown sugar, garlic powder and ginger. Bring to boil. Reduce heat to low; cover and simmer 20 minutes. Stir lime juice into broth just before serving.
• Place proteins, vegetables, noodles, and garnishes in bowls or on plates for guests to customize their meal.
• To serve, pour broth into one or both sides of the hot pot, depending upon whether you're offering one broth or two different broths. Cook the vegetables and proteins in the broth and ladle over noodles or rice.
• NOTE: Instant Pot or Pressure Cooker Method
• Multifunction Electric Pressure Cooker Method (Saves 1 hr. cooking time): Heat oil on medium sauté setting in pot of multi-function electric pressure cooker (instant pot). Add onion; cook and stir until tender, about 3 minutes. Stir in stock, curry paste, soy sauce, brown sugar, garlic powder and ginger. Cover and lock lid into place. Set to cook 10 minutes on high pressure (or Soup setting). Vent pot and release pressure before opening and carefully remove lid. (Check manufacturer's manual for safe operating instructions.) Set on low sauté setting. Stir in lime juice. Allow guests to cook steak in broth, about 2 to 3 minutes or until desired doneness. Customize individual bowls and serve as directed.

CHINESE HOT POT AT HOME

Steps:

• Place boiling soup base or stock in a wide, shallow pot the center of the table on a portable electric burner.
• Place individual plates of raw ingredients on the table, along with dipping sauce ingredients.
• Have each diner mix their own dipping sauce while the pot of soup comes to a boil. Once boiling, begin adding ingredients to the pot. Be sure to cook ingredients through before consuming, and allow the pot to boil for at least 30 seconds to 1 minute after adding any raw meat or seafood.

SICHUAN HOT POT

Steps:

• For the soup base:
• In a wok over medium heat, add the oil and the ginger. Cook the ginger for about a minute until caramelized, making sure it doesn't burn. Add the bay leaves, whole garlic cloves, cinnamon stick, star anise, and cloves. Cook for another 2 minutes, until very fragrant.
• Add the Sichuan peppercorns, dried chilies (whole), and the spicy hot pot soup base. Cook for another 2 minutes, and then add the chicken stock. Bring to a boil and transfer to the pot you'll be using for your hot pot meal. You want the pot to be relatively wide and at least 6 inches deep.
• To make the dipping sauce, simply combine whatever mix of ingredients you like.
• To assemble the hotpot, simply plug in your hot plate, place the prepared pot of broth on top, and bring to a low boil or simmer. Place all of your prepared ingredients around it, have everyone mix up their own dipping sauces, and dive in. Each person just takes whatever they want, adds it to the pot, waits for it to cook, and then dips it into their sauce. As the water evaporates as you're cooking, add boiling water to the pot as needed. You can also serve rice with hot pot (we do), but it's not mandatory.

HOT AND SWEET DIPPING SAUCE

Steps:

• Bring the vinegar to a boil in a small, non-reactive pot, and mix in sugar until dissolved. Reduce heat to low, simmer 5 minutes, and remove from heat. Mash the garlic and salt into a smooth paste, and mix into the pot. Stir in the red pepper flakes. Cool to room temperature before using, or store up to 2 days in the refrigerator.

EASY ASIAN DIPPING SAUCE

Steps:

• Whisk together the soy sauce, vinegar, honey, garlic, ginger, sesame seeds, sesame oil in a bowl.

SWEET-HOT ASIAN DIPPING SAUCE

Steps:

• In a Dutch oven, bring sugar and vinegar to a boil. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat; stir in the remaining ingredients. , Ladle hot liquid into 6 hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.

ASIAN HOT POT WITH CHICKEN AND SWEET-AND-SPICY DIPPING SAUCE

Steps:

• Combine chicken wings, 2 green onions, ginger, garlic and peppercorns in large saucepan. Add enough cold water to cover mixture by 2 inches. Bring to simmer. Reduce heat to medium-low. Simmer gently until liquid is reduced to 4 cups, about 2 1/2 hours. Strain broth into large glass measuring cup; discard solids. Season broth to taste with salt. Refrigerate at least 30 minutes. Spoon fat off top of broth. (Can be made 2 days ahead. Cover and chill.)
• Using scissors, cut noodles into 3-inch lengths. Place in large bowl. Add enough hot water to cover; let stand until softened, about 10 minutes. Drain well.
• Arrange sliced chicken on platter. Place Sweet-and-Spicy Dipping Sauce, lettuce leaves, carrots, mint, cilantro, remaining 4 chopped green onions and noodles in separate bowls.
• Return broth to saucepan; bring to simmer. Transfer broth to fondue pot. Set pot over fondue burner and adjust heat so that broth simmers. Allow guests to simmer chicken slices in broth until cooked through, about 3 minutes. Serve with sauce, vegetables and noodles.

SWEET AND SPICY DIPPING SAUCE

Steps:

• Stir the vinegar and sugar together in a small saucepan over medium heat until the sugar dissolves completely, 7 to 10 minutes; add the salt, reduce heat to low, and simmer until the mixture thickens slightly, about 5 minutes. Remove from heat and stir the chili garlic sauce into the mixture. Allow to cool slightly before serving.

ASIAN DIPPING SAUCE

Steps:

• Stir water and sugar together in a bowl to dissolve the sugar; add soy sauce, rice wine vinegar, ketchup, lemon juice, garlic and red chile paste, and sesame oil into the water. Stir the mixture until smooth; refrigerate until ready to serve.

SWEET & SPICY ASIAN DIPPING SAUCE

Steps:

• Wisk together ingredients in a bowl, making sure sugar is completely disolved.