🇨🇳 Chinese

Baby Corn Hot Pot

Name: Baby Corn Hot Pot
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: to taste Salt; 1, diced Garlic; 3 cloves, minced Ginger; small handful Fresh Cilantro; 1/2 tsp Sichuan Peppercorns; 1 litre Stock or Broth; 1 tbsp Peanut Oil; 300 g Baby Corn; 1.5 litres Chicken Broth; 300 g Napa Cabbage; 100 g Glass Noodles

🇨🇳 Chinese

A clear, restorative chinese soup starring baby corn — light on the palate, big on aroma. 30 minutes of mostly hands-off cooking.

Prep 10 min Cook 20 min Serves 4 Easy

Ingredients

Saltto taste
Garlic1, diced
Ginger3 cloves, minced
Fresh Cilantrosmall handful
Sichuan Peppercorns1/2 tsp
Stock or Broth1 litre
Peanut Oil1 tbsp
Baby Corn300 g
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 baby corn.
4
Simmer gently until the baby corn 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

Prep everything before the heat goes on — chinese cooking moves fast once it starts.

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Watch how it's made

Video: Baby Corn Chilli Dry Recipe | Restaurant Style | होटेल जैसी बेबी कॉर्न चिल्ली | Chef Sanjyot Keer · on YouTube