Hot Pot

(Serves 2)

Ingredients

Hot Pot Broth
30 mL (2 tbsp)	Grape seed oil
175 mL (¾ cup)	Shallots, sliced
60 mL (¼ cup)	Lemongrass, sliced
1 pc	Ginger, 1” piece, washed and thinly sliced
3 cloves	Garlic, sliced
175 mL (¾ cup)	White wine
1250 mL (5 cups)	Water
125 mL (½ cup)	Yellow onions, sliced
125 mL (½ cup)	Carrots, sliced
125 mL (½ cup)	Celery, sliced
125 mL (½ cup)	Fennel, sliced
5 sprigs	Cilantro, washed well
To taste	Kosher salt
To taste	Fresh ground black pepper

Hot Pot
120 g (4 oz)	Salmon, skin and bones removed, sliced into ½ “ slices
120 g (4 oz)	Tuna, sliced into ½ “ slices
6 pc	Shrimp, peeled and de-veined, reserve shells for broth
120 g (4 oz)	Chicken breast, cut into small strips
120 g (4 oz)	Beef, cut into strips
3 pc	Baby Bok Choi, washed well and cut into quarters
2 pc	Young carrots, sliced thinly on the bias
1 bunch	Enoki mushrooms
60 g (2 oz)	Shitake mushroom, stems removed
60 g (2 oz)	Oyster mushrooms
500 mL (2 cups)	Rice noodles, cooked
5 pc	Green onions, well washed, thinly sliced on the bias

Method

Preheat an electric skillet to 180ºC (350ºF).
Add grape seed oil to hot skillet, shallots, lemongrass and ginger. Sauté until shallots have softened and become translucent. Add shrimp shells. Add garlic, sauté further without browning garlic and deglaze with white wine.
Reduce wine by half and add water. Bring to a boil. Add sliced onions, sliced carrots, celery and fennel.
Simmer for 10 minutes. Add cilantro and continue simmering for another 5-10 minutes, season with salt and pepper and strain broth through a fine sieve, discarding solids. Refrigerate broth until ready to use, or keep broth hot if using right away.
Pour hot water over rice noodles, cover and reserve for service.
To assemble: elegantly arrange the hot pot meat, seafood and vegetables on a platter.
Divide rice noodles into two bowls.
Place hot broth into a fondue pot set over a small portable flame.

To enjoy the hot pot

Place hot pot seafood, meat and vegetables into the broth a few pieces at a time to cook. When cooked, place in the bowl on top of rice noodles and pour the broth over. Sprinkle with sliced scallions and herbs if desired. If possible use chop sticks as serving utensils.

The great thing about a hot pot is that just about any meat or vegetable may be used. Any style of broth may be prepared; make fish stock for a seafood hot pot, make a chicken or beef stock for a meat hot pot, or make a vegetable stock for a vegetarian hot pot. Use your choice of ingredients.