RE: [CH] Fire Pot Spicy Broth

=Mark (mstevens@exit109.com)
Sun, 22 Aug 2010 15:37:00 -0400 

9 ounces of fish balls?  Would think this might be an imposition on ones fish
monger, though I admit to not knowing the size of an average male fishes
genitalia..

On Sun, 22 Aug 2010 13:18:31 -0400, Linda Hutchinson wrote
> Here is the recipe, got it by following a lot of links:
> 
> Spicy Hotpot
> Ching-He Huang
> 
> Recipe courtesy Ching-He Huang, 2008
> Show: Chinese Food Made Easy Episode: Spicy Sichuan
> View
> 
> Total Time:
> 
> 1 hr 20 min
> 
>     * Prep: 1 hr 0 min
>     * Inactive Prep: --
>     * Cook: 20 min
> 
>     * Level: Intermediate
>     * Yield: 4 servings
> 
> Ingredients
> 
>     * Spicy Soup Base
>     * 2 tablespoons groundnut oil (peanut)
>     * 3 to 4 long dried Sichuan chiles or long dried chiles
>     * 2 ounces whole Sichuan peppercorns
>     * 1 tablespoon chile bean sauce*
>     * 1 tablespoon chile sauce
>     * 6 cups hot vegetable stock
>     * 2 star anise
>     * 6 dried Chinese mushrooms or 6 dried shiitake or porcini
> mushrooms
>     * 1 small handful dried orange peel or the zest of 1 orange
>     * 9 ounces chile oil
>     * 1 (1-inch) piece fresh ginger, peeled
>     * 2 medium red chiles, seeded and sliced
>     * *Can be found at specialty Asian markets.
>     * Hotpot
>     * 9 ounces (MSG free) fish balls Cook's Note: If you are unable 
> to get hold of these, leave them out, or substitute with vegetables instead.
>     * 1 large spring onion, coarsely chopped
>     * 1 small handful Chinese cabbage leaves, sliced 1-inch thick
>     * 1 small handful deep-fried tofu Cook's Note: If you are unable 
> to get hold of this, leave it out or substitute with vegetables instead.
> 
>     * 1 small handful fresh tofu, cut into 1-inch chunks
>     * Vinegar, Chile and Soy Dipping Sauce
>     * 3 tablespoons black rice vinegar (recommended) or balsamic
> vinegar
>     * 3 tablespoons light soy sauce
>     * 1 red chile, seeded and finely chopped
>     * Special Taiwanese Dipping Sauce (1 serving)
>     * 1 egg yolk
>     * 1 tablespoon Oriental satay sauce* or barbeque sauce
>     * 1 tablespoon light soy sauce
>     * 1 tablespoon finely chopped fresh cilantro leaves
>     * 1 tablespoon finely sliced spring onions (green)
>     * *Can be found at specialty Asian markets.
>     * For assembly
>     * 9 ounces (MSG-free) fish cake, sliced Cook's Note: If you are
> unable to get hold of this, leave it out or substitute with 
> vegetables instead.    * Baby corn, as needed*    * Raw lamb, thinly 
> sliced, as needed    * Raw prawns or shrimp, shelled and deveined, 
> as needed    * Firm tofu, cut into chunks, as needed    * Enoki 
> mushrooms, as needed    * *Can be found at specialty Asian markets.
> 
> recipe tools
> 
>     * Print Recipe
>     * email
>     * facebook
>     * twitter
> 
> DIRECTIONS
> 
> This is a mouth-tingling, numbing hotpot! The spicy soup stock base 
> is a delicious broth in which fresh ingredients are poached - like a 
> Chinese fondue. The Mandarin word for such a feast is 'Huo-guo', 
> meaning 'hotpot', because all the ingredients are cooked in a hotpot!
> 
> I love this kind of feast, it is easy to prepare, and is great for
> interaction with friends. All you need is an electric wok or fondue set
> up in the centre of the table and plenty of soup ladles and away you
> go. I had this dish in Chengdu in the middle of summer and it was
> fantastic. Be warned - this is extremely spicy.
> 
> For the soup base:
> Heat a 3 1/2 pint capacity wok over a high heat, and add the 
> groundnut oil. Stir-fry the chiles and Sichuan peppercorns until 
> fragrant. Add the chile bean sauce, and chile sauce, then pour in 
> the stock. Add the star anise, mushrooms, orange peel, chile oil,
>  and ginger, and bring everything to a boil. Then, reduce the heat 
> to medium-low, and simmer for 20 minutes. Ten minutes before serving,
>  stir in the chiles.
> 
> For the hotpot:
> Whilst the stock is simmering, divide all the fish balls, spring
> onions, cabbage, deep-fried tofu, and fresh tofu on 4 serving plates,
> cover with plastic wrap, and chill them in the refrigerator.
> 
> For the soy dipping sauce:
> Combine the black vinegar, soy sauce, and chiles in a bowl, and set the
> sauce aside.
> 
> For the special dipping sauce:
> Let each guest prepare their own Taiwanese dipping sauce at the 
> table. In a small bowl, stir to combine, the egg yolk, satay sauce,
>  cilantro, and spring onions.*
> 
> For the assembly:
> To serve, arrange all the ingredients on the table. Transfer the soup
> base to an electric wok or fondue pot, and set it up in the center of
> the table. Let the guests help themselves, and cook the raw ingredients
> in the spicy broth. Serve with both dipping sauces.
> Cook's Note:
> 
> Make sure you have plenty of utensils for the raw ingredients at the
> table, and let your guests use those to add anything into the 
> stockpot - this reduces the chance of cross contamination from the 
> raw ingredients and your guests' serving plates. *RAW EGG WARNING
> 
> Food Network Kitchens suggest caution in consuming raw and
> lightly-cooked eggs due to the slight risk of Salmonella or other
> food-borne illnesses. To reduce this risk, we recommend you use only
> fresh, properly-refrigerated, clean, grade A or AA eggs with intact
> shells, and avoid contact between the yolk or whites and the shell.


--
=Mark

http://www.exit109.com/~mstevens