How to make
2 pkg (900 mL each)chicken broth
2green onions, cut into 2-inch (5 cm) lengths
1piece fresh ginger (about 1 inch/2.5 cm), sliced
1 tbsp (15 mL)dried goji berries (optional)
1 tbsp (15 mL)sambal oelek chili paste
1 tbsp (15 mL)sodium-reduced soy sauce
1 tbsp (15 mL)rice vinegar, balsamic vinegar, or Chinese black vinegar
3green onions, thinly sliced
1 pkg (250 g)PC® Beef Hot Pot Sliced Beef Rib Eye
1 lb (454 g)Shanghai bok choy, trimmed, cored, and quartered lengthwise
1 pkg (350 g)firm tofu, cut into 1-inch (2.5 cm) cubes and patted dry
1/4 lb (113 g)oyster or shiitake mushrooms, separated or torn
200 gudon noodles
2carrots, thinly sliced on diagonal
1/2 cup (125 mL)lightly packed fresh cilantro leaves (optional)
How to make
- Step 1
Broth: Set up a portable burner (such as induction burner) at your dining table. Combine broth, green onions, ginger, and goji berries (if using) in large saucepan or Dutch oven. Place on portable burner and bring to a boil over medium-high heat. Reduce heat to low; cover and simmer gently 5 minutes.
- Step 2
Dipping Sauce: Meanwhile, whisk together chili paste, soy sauce, and vinegar in small bowl. Stir in green onions. Set aside.
- Step 3
For serving: Arrange beef, bok choy, tofu, mushrooms, noodles, carrots, and cilantro (if using) on separate plates or bowls and place on table beside portable burner. Divide dipping sauce among 4 small bowls and place 1 at each table setting.
- Step 4
Bring broth to a vigorous simmer over medium-high heat; uncover. Using chopsticks, carefully dip ingredients into simmering broth until cooked to desired doneness, adjusting heat if necessary to maintain vigorous simmer (3 to 4 minutes for bok choy, 2 to 3 minutes for tofu, mushrooms, noodles, and carrots, and 15 to 30 seconds for beef). Serve with dipping sauce and cilantro (if using).
- Try this:
Don’t have a portable burner? A fondue pot can work, but make sure it’s large enough to safely hold the broth, and it gets hot enough to vigorously simmer. You can also simmer the broth on your stovetop and have everyone gather around the stove to cook their ingredients. Be wary of portable butane burners, as they’re often not intended for indoor use.