🇨🇳 Chinese

Eggs Hot Pot

Name: Eggs Hot Pot
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: to taste Salt; 1, diced Garlic; 3 cloves, minced Ginger; small handful Fresh Cilantro; 6 Eggs; 1/2 tsp Sichuan Peppercorns; 1 litre Stock or Broth; 1 tbsp Peanut Oil; 1.5 litres Chicken Broth; 300 g Napa Cabbage; 100 g Glass Noodles

🇨🇳 Chinese

A clear, restorative chinese soup starring eggs — light on the palate, big on aroma. About 35 minutes from fridge to table.

Prep 10 min Cook 25 min Serves 4 Easy

Ingredients

Saltto taste
Garlic1, diced
Ginger3 cloves, minced
Fresh Cilantrosmall handful
Eggs6
Sichuan Peppercorns1/2 tsp
Stock or Broth1 litre
Peanut Oil1 tbsp
Chicken Broth1.5 litres
Napa Cabbage300 g
Glass Noodles100 g

Instructions

1
Sweat the garlic in the Peanut Oil until translucent but not browned, about 5 minutes.
2
Add the ginger and sichuan peppercorns and cook for 30 seconds more.
3
Pour in the stock, bring to a simmer, and add the eggs.
4
Simmer gently until the eggs is just cooked through and the broth tastes rounded.
5
Ladle into warm bowls and top each with fresh cilantro and a grind of black pepper.

Chef's tip

Taste and adjust the salt at the end; sauces concentrate as they reduce.

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Watch how it's made

Video: The Ultimate Chinese Food - Hot Pot 2 ways l 火锅这样做，吃了一碗又一碗! · on YouTube