6
6
intermediate
15m
3h 15m
This hotpot broth is very hands-off. Place a whole (or cut, up to you) chicken into a pot with a handful of aromatics, Chinese herbs and cooking wine, cover with water, and leave it to simmer for three hours. You'll come back to a deliciously nourishing broth you might want to finish before the hotpot even starts. Don't worry if you can't find all the herbs; just use what you have.
Ingredients
- 1 whole chicken
- 2 -inch ginger
- 4 spring onion
- 6 cloves garlic
- 2 litres water
- 100 millilitres Chinese cooking wine
- 15 grams dang gui
- 15 grams bei qi
- 15 grams dang shen
- 15 grams yu zhu
- 15 grams huai shan
- 8 red dates
- 10 grams goji berries
- 1 tablespoon salt
Instructions
Cut Chicken
- 1
Cut the whole chicken into manageable pieces for eating during the hotpot. You can skip this step if you're just making soup, or if you don't intend to eat the chicken.
- 1 whole chicken
To Finish
- 1
Slice the ginger and cut the spring onion into short pieces. Leave the garlic cloves whole.
- 2
In a large pot, add the cut chicken pieces, ginger, spring onion, garlic, water, Chinese cooking wine, dang gui, bei qi, dang shen, yu zhu, huai shan, red date, goji berries, and salt.
- 3
Bring the water to a boil, then reduce to a simmer and cook for 3 hours.
- 4
You can use the entire pot of ingredients for hotpot, or discard the solid ingredients and just use the cooked broth and chicken pieces.
- 2 -inch ginger
- 4 spring onion
- 6 cloves garlic
- 2 litres water
- 100 millilitres Chinese cooking wine
- 15 grams dang gui
- 15 grams bei qi
- 15 grams dang shen
- 15 grams yu zhu
- 15 grams huai shan
- 8 red dates
- 10 grams goji berries
- 1 tablespoon salt