Steaming Copper Hotpot – Lunar New Year By Chef Yi-Wen
This hotpot combines culinary technique with traditional symbolism. Ingredients can be flexibly substituted based on the season, and the broth can be varied, such as using a rich mushroom broth or a tangy tomato-based soup.
When this steaming, artfully presented pot is brought to the table, it satisfies not just the palate but also symbolises reunion and joy amidst the rising steam.
Serve with bowl of rice & beans and some dumplings as side dish. Let each guest prepare their own DIY dipping sauce. Can enjoy a bowl of soup at end of meal when it becomes rich and flavourful.
Ingredients:
- Base Broth
- 5-6 Dried shiitake mushroom
- Small strip of kelp for natural umami flavours
- 1 farm fresh daikon (sliced with skin on)
- Knob of smashed ginger
- Textural Layer
- Dried bean curd sticks (pre-soak until soft
- Farm fresh soy bean and black bean tofu
- Variety of beans
- Leafy greens
- Woodear mushrooms (pre-soak until soft)
- Sweet & Fresh veg:
- Radish, Lotus root, Chinese yam, Water chestnuts, Carrots, Jerusalem Artichokes
Method:
Soak the mushrooms until soft, slice and keep soaking water. Add in chopped daikon, kelp and ginger with plenty of water in a large pot and bring to a boil over high heat. Reduce to a low simmer and cook for 2 hours. This broth is the soul of the entire dish and is recommended to prepare in advance.
Dipping Sauce: Create a DIY sauce table with sesame tahini paste, soy sauce, dark Chinese vinegar, a bowl of chopped parsley and a bowl of chopped shallots, some garlic paste and white pepper
Pour the prepared broth along with daikon along the side of the copper pot until it reaches about 2/3 full. Cover and simmer over medium-low heat for 15 minutes.
Four Keys to Success
1. Broth Must Be Rich: Sufficient simmering time is crucial for a flavourful base.
2. Season broth with a pinch of salt.
3. Layering: Arrange ingredients from bottom to top based on their required cooking time.
