📝 About This Recipe
Deep from the mist-shrouded mountains of Yunnan, this hot pot is a soul-warming celebration of China's 'Mushroom Kingdom.' Unlike spicy Sichuan versions, this broth is a delicate, umami-rich elixir designed to highlight the complex, earthy notes of wild fungi. Each spoonful offers a nutritional powerhouse of flavors that is both ancient and deeply comforting.
🥗 Ingredients
The Umami Broth Base
- 1 kg Old Hen or Free-range Chicken (cut into large chunks)
- 50 grams Xuanwei Ham or Prosciutto (sliced into thin batons)
- 5-6 pieces Dried Porcini or Shiitake (for deep base flavor)
- 2 inch piece Ginger (smashed)
- 1 tablespoon Goji Berries (rinsed)
- 2.5 liters Water (filtered)
The Mushroom Medley
- 200 grams Fresh Oyster Mushrooms (torn into bite-sized strips)
- 150 grams Fresh Shiitake Mushrooms (scored with a cross on top)
- 150 grams Enoki Mushrooms (roots trimmed)
- 2 pieces King Oyster Mushrooms (sliced into rounds)
- 100 grams Lion's Mane or Chanterelles (cleaned and sliced)
Dipping Sauce & Add-ins
- 4 tablespoons Light Soy Sauce
- 2 tablespoons Chili Oil (Yunnan style) (with sediment)
- 1/2 cup Cilantro (finely chopped)
- 4 cloves Garlic (minced)
- 1 cube Fermented Bean Curd (White) (mashed into a paste)
👨🍳 Instructions
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1
Blanch the chicken chunks in boiling water for 3-4 minutes to remove impurities. Drain and rinse under cold water until the meat is clean.
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2
In a large stockpot or a dedicated hot pot vessel, combine the blanched chicken, Xuanwei ham, smashed ginger, and dried mushrooms.
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3
Add 2.5 liters of water and bring to a rolling boil. Once boiling, reduce heat to low and simmer gently for 40 minutes to create a golden, clear broth.
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4
While the broth simmers, prepare the fresh mushrooms. Wipe them clean with a damp cloth rather than soaking them to preserve their texture.
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5
Arrange the prepared mushrooms beautifully on large platters, grouping them by variety.
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6
Prepare the dipping sauce by mixing the soy sauce, chili oil, minced garlic, cilantro, and mashed fermented bean curd in small individual bowls.
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7
Ten minutes before serving, add the goji berries to the simmering broth and season with salt to taste. The broth should be savory but light.
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8
Place the hot pot on a portable burner in the center of the dining table and bring it back to a boil.
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9
Add the hardier mushrooms (like King Oyster and Shiitake) first, as they take longer to release their essence.
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10
Crucial Step: Allow the wild mushrooms to boil for at least 15 minutes before anyone starts eating. In Yunnan, this is a safety rule to ensure all wild fungi are fully cooked.
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11
Invite guests to dip the cooked mushrooms into their personalized sauce bowls and enjoy with a small bowl of the precious broth.
💡 Chef's Tips
Always use a mix of at least 3-5 types of mushrooms to achieve a complex 'forest' flavor profile. Never wash mushrooms under running water; they act like sponges and will become soggy—use a brush or damp paper towel. If you can find 'Jian Shou Qing' (Boletus) or 'Gan Ba Jun' (Thelephora) at a specialty market, they are the crown jewels of this dish. Ensure the broth stays at a gentle simmer; a hard boil will cloud the soup and bruise the delicate mushroom caps. If the broth reduces too much, replenish with hot water, never cold, to maintain the temperature.
🍽️ Serving Suggestions
Serve with a side of jasmine rice or thin rice noodles (Mixian) to soak up the leftover broth. Pair with a crisp, chilled Pu-erh tea or a light-bodied Pinot Noir to complement the earthy tones. Offer a plate of chrysanthemum greens or pea shoots to add a fresh, bitter contrast to the umami. End the meal by poaching a few slices of firm tofu in the final, highly concentrated mushroom broth.