Eight Treasure Hot Pot
Ingredients
Chicken broth ingredients:
3 chicken carcasses, blanched
1 medium-sized yam, sliced thick
6 cloves garlic
1 thumb-sized old ginger, bruised
3 stalks coriander with roots
1.5 litres water
(combine)
100ml MARIGOLD Evaporated Filled Milk
100ml unsweetened soy bean milk
2 tbsp chicken stock granules
Salt and pepper to taste
Hot pot ingredients:
1 slice chicken breast, marinate with ½ tsp salt and 1 tbsp sesame oil
8 medium-sized prawns
12 fish balls or any seafood balls of your choice
10 fresh shitake mushrooms or fresh mushrooms of your choice
1 packet golden needle mushrooms, trimmed
1 piece egg bean curd, sliced
200g white cabbage
20g black fungus, soaked till soft
2 tbsp wolfberries
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Cook chicken broth mixture over medium heat for 1/2 hour. Sieve broth and bring it to a slow boil, add in MARIGOLD Evaporated Filled Milk, soy bean milk, chicken stock, salt and pepper to taste.
To serve, heat chicken broth and add in hot pot ingredients. Have some sweet chili sauce on the side for dipping.
Chicken broth can be prepared and stored in the freezer for 2 weeks.
