25 Delicious Hot Pot Recipes for Cozy Nights

Name: 25 Delicious Hot Pot Recipes for Cozy Nights
Ingredients: – 8 cups of chicken or vegetable broth – A couple of tablespoons of Sichuan peppercorns – A handful of dried red chili peppers – A splash of sesame oil – 2 tablespoons of doubanjiang (fermented broad bean paste) – 4 cloves of garlic, minced – A thumb-sized piece of ginger, sliced – 1 pound of thinly sliced beef or lamb – A bunch of bok choy, chopped – A package of firm tofu, cubed – A handful of shiitake mushrooms, sliced – A pack of udon noodles or rice noodles; – 6 cups of good-quality chicken or seafood stock – A big splash of soy sauce, about 3 tablespoons – A couple of tablespoons of gochujang (Korean chili paste) – 1 tablespoon of toasted sesame oil – 4 cloves of garlic, minced – A 1-inch piece of ginger, grated – 1 pound of mixed seafood (like shrimp, mussels, and squid), cleaned – 8 ounces of firm white fish (like cod), cut into 1-inch chunks – Half a small napa cabbage, roughly chopped – A handful of shiitake mushrooms, sliced – 4 green onions, cut into 2-inch pieces – 7 ounces of Korean rice cakes (tteok) – A package of extra-firm tofu (14 ounces), cut into 1-inch cubes; – A couple of quarts of kombu dashi (made from a 4-inch piece of dried kombu steeped in water) – A splash of soy sauce, about 2 tablespoons – A splash of mirin, about 1 tablespoon – A pound of thinly sliced beef (like ribeye or sirloin), cut into bite-sized pieces – A head of napa cabbage, chopped into 2-inch pieces – A bunch of enoki mushrooms, trimmed – A package of shirataki noodles, rinsed and drained – A few green onions, sliced diagonally – A dipping sauce of ponzu (about 1/2 cup) mixed with a grated daikon radish; 2 pounds of goat meat, cut into bite-sized pieces; 8 cups of water; 1 large onion, roughly chopped; A 3-inch piece of ginger, sliced; 3 star anise pods; 1 cinnamon stick; 2 tablespoons of fish sauce; 1 tablespoon of sugar; A couple of carrots, sliced; A handful of daikon radish, cut into chunks; A bunch of fresh herbs like cilantro and Thai basil; A splash of lime juice; Rice noodles for serving; – A whole chicken, about 3 pounds, cut into pieces – 8 cups of water – A handful of dried goji berries, about 1/4 cup – A couple of dried red dates, pitted – A few slices of dried astragalus root, roughly 2 tablespoons – A splash of Shaoxing wine, about 2 tablespoons – A pinch of salt, to season; – 8 cups of good-quality chicken or vegetable broth – A couple of stalks of lemongrass, bashed and cut into 2-inch pieces – A handful of fresh kaffir lime leaves, torn – A 2-inch knob of fresh galangal or ginger, thinly sliced – 3-4 Thai bird’s eye chilies, lightly crushed (adjust for your heat preference) – A generous ¼ cup of fresh lime juice – 3 tablespoons of fish sauce – 1 tablespoon of palm sugar or brown sugar – A splash of vegetable oil – 1 pound of mixed proteins like shrimp, chicken breast (thinly sliced), or firm tofu cubes – 4 ounces of rice noodles, soaked in warm water for 10 minutes until pliable – 2 cups of assorted vegetables like shiitake mushrooms, baby bok choy, and cherry tomatoes – A big handful of fresh cilantro and Thai basil leaves for garnish; – A couple of tablespoons of vegetable oil – 1 pound of thinly sliced beef sirloin – 4 cloves of garlic, minced – A 1-inch piece of ginger, sliced – 2 tablespoons of spicy bean paste – 6 cups of beef broth – A splash of soy sauce – 1 tablespoon of rice wine – A handful of napa cabbage, chopped – A couple of shiitake mushrooms, sliced – A small bunch of enoki mushrooms – 1 package of firm tofu, cubed – A few green onions, sliced; – A couple of tablespoons of vegetable oil – A couple of cloves of garlic, minced – A thumb-sized piece of ginger, grated – A stalk of lemongrass, bruised and cut into 2-inch pieces – A couple of tablespoons of laksa paste – A can (13.5 ounces) of coconut milk – 4 cups of chicken broth – A splash of fish sauce – A tablespoon of sugar – 8 ounces of rice noodles – A pound of large shrimp, peeled and deveined – A head of bok choy, chopped – A handful of bean sprouts – A lime, cut into wedges – A bunch of cilantro, chopped; – A pound of lamb shoulder, thinly sliced – A couple of tablespoons of vegetable oil – A medium onion, thinly sliced – A few cloves of garlic, minced – A tablespoon of fresh ginger, grated – A couple of tablespoons of soy sauce – A splash of rice vinegar – A teaspoon of sesame oil – Four cups of beef broth – A cup of sliced shiitake mushrooms – A couple of cups of baby bok choy, chopped – A handful of rice noodles – A sprinkle of green onions for garnish; – A couple of tablespoons of olive oil – One large yellow onion, thinly sliced – Four cloves of garlic, minced – A pound of mixed mushrooms (like cremini and shiitake), sliced – A splash of soy sauce (about 2 tablespoons) – A splash of rice vinegar (about 1 tablespoon) – Four cups of vegetable broth – A couple of carrots, sliced into coins – A head of baby bok choy, chopped – A package of firm tofu (14 ounces), cubed – A sprinkle of salt and black pepper; – 6 cups of chicken broth – A couple of tablespoons of vegetable oil – 1 pound of mixed seafood (like shrimp and scallops) – 14 ounces of firm tofu, cut into 1-inch cubes – 2 cloves of garlic, minced – A 1-inch piece of ginger, sliced thin – A splash of soy sauce (about 2 tablespoons) – A splash of Shaoxing wine (about 1 tablespoon) – A handful of bok choy, chopped – A pinch of white pepper; – A couple of cups of vegetable broth – A splash of dry white wine – A cup of shredded Gruyère cheese – A cup of shredded sharp cheddar cheese – A tablespoon of cornstarch – A clove of minced garlic – A pinch of ground nutmeg – A loaf of crusty bread, cut into cubes – A handful of broccoli florets – A handful of sliced mushrooms; – 2 pounds of pork shoulder, cut into 1-inch cubes – 1 large onion, roughly chopped – 2 medium tomatoes, quartered – 8 cups of water – 1 packet of tamarind soup base mix (about 1.5 ounces) – 1 large daikon radish, peeled and sliced into half-moons – 1 bunch of fresh spinach, stems trimmed – 6 pieces of okra, ends trimmed – 2 long green chili peppers, left whole – 2 tablespoons of fish sauce – A splash of neutral oil for searing; – 8 cups of homemade or high-quality store-bought chicken broth – A couple of boneless, skinless chicken breasts, thinly sliced – About ½ pound of beef sirloin, sliced paper-thin against the grain – A dozen medium shrimp, peeled and deveined – A handful of fresh shiitake mushrooms, stems removed and caps sliced – A couple of cups of fresh spinach leaves – A package of firm tofu, cut into 1-inch cubes – A splash of rice wine or dry sherry – A tablespoon of ginger, finely minced – 2 cloves of garlic, minced – A drizzle of sesame oil – Rice noodles for serving, cooked according to package directions; – 6 cups of chicken or vegetable broth – A couple of tablespoons of tamarind paste – A splash of fish sauce (about 2 tablespoons) – 1 tablespoon of palm sugar – A handful of fresh Thai chilies, sliced (adjust to your heat preference) – 3 cloves of garlic, minced – A thumb-sized piece of galangal, thinly sliced – A stalk of lemongrass, bruised and cut into 2-inch pieces – A bunch of fresh cilantro, chopped – A lime, cut into wedges – 1 pound of mixed proteins like shrimp and chicken, sliced – An assortment of vegetables: a cup of mushrooms, a cup of baby corn, and a cup of bok choy – A package of rice noodles (about 8 ounces)

fromcannibalnyc.com www.cannibalnyc.com/hot-pot-recipes

Brrr, is it getting chilly where you are? There's no better way to warm up than with a bubbling, communal hot pot. This collection of 25 delicious recipes is

Ingredients

Instructions

2 pounds of goat meat, cut into bite-sized pieces
8 cups of water
1 large onion, roughly chopped
A 3-inch piece of ginger, sliced
3 star anise pods
1 cinnamon stick
2 tablespoons of fish sauce
1 tablespoon of sugar
A couple of carrots, sliced
A handful of daikon radish, cut into chunks
A bunch of fresh herbs like cilantro and Thai basil
A splash of lime juice
Rice noodles for serving
In a large pot, combine the goat meat, water, onion, ginger, star anise, and cinnamon stick.
Bring the mixture to a boil over high heat, then reduce to a simmer and cook for 60 minutes, skimming off any foam that rises to the top for a clearer broth.
After 60 minutes, add the fish sauce and sugar, stirring to dissolve.
Tip: For deeper flavor, toast the star anise and cinnamon in a dry pan for 1-2 minutes before adding to the pot.
Add the carrots and daikon radish to the pot and continue simmering for another 30 minutes, or until the vegetables are tender but not mushy.
While the hot pot simmers, prepare the rice noodles according to package instructions, then drain and set aside.
Tip: Soak the rice noodles in cold water for 20 minutes before cooking to prevent sticking.
Once the goat meat is fork-tender and the broth is fragrant, remove the pot from heat.
Stir in the lime juice just before serving to brighten the flavors.
Tip: Arrange the fresh herbs and lime wedges on a separate platter for guests to customize their bowls.
To serve, ladle the hot broth, meat, and vegetables into individual bowls over a bed of rice noodles, garnishing with herbs as desired.

25 Delicious Hot Pot Recipes for Cozy Nights

Ingredients

Instructions

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