Bouquet Hotpot
Ingredients
- 7 wombok leaves
- 7 shiitake mushrooms
- 1 pack enoki mushrooms
- 1 pack shimeji mushrooms (optional)
- 1 carrot sliced in long strips
- 400 g radish sliced in long strips
- 1 yellow zucchini sliced in long strips
- 300 g pork belly sukiyaki
- 3 heads bok choy halved
- 2 corn cut in 3
- Lettuce as required
- 1 L Golden Chef Clear Chicken Broth
- 3 tbsp Golden Chef Royale Vegetarian Oyster Flavoured Sauce with Diced Mushroom
- Golden Chef Australian Premium Wild Abalone sliced (optional)
- Golden Chef Australian Baby Abalone (optional)
- Golden Chef Razor Clams (optional)
Instructions
- Roll sliced vegetables and pork belly to resemble roses.
- Line the base of the pot with wombok leaves. Start filling the pot with bok choy and corn, then arrange the vegetable and pork roses to fill the claypot.
- Tuck in shimeji and enoki mushrooms, as well as lettuce to fill the gaps.
- Stir vegetarian oyster flavoured sauce into chicken broth, then pour into the pot.
- Cover and cook for 15 minutes, or till vegetables are cooked through.
- If using, add canned seafood 2 minutes before completion. Serve with longevity noodles or rice.
Notes
Recipe adapted from @cookedbyryo