Chicken-Taro Meatballs and Tofu Hot Pot 香芋雞肉丸油豆腐粉絲煲

Lately, I've been missing the Chinese hot pot. My mom often made it for the Chinese New Year or on cold days. Unfortunately I can't have it at home because I don't own a portable stove for the table (due to not having enough storage space). I decided that I'd make a hot pot dish that is similar to the traditional one I grew up with, but is done on the stove, and with fewer ingredients. Instead of the fish balls (which are very difficult to find here without all the msg and chemicals) or thin slices of hot pot meats, I made these really yummy and unique taro-chicken meatballs to replace the fish balls, and it still has the cellophane noodles and the tofu I love, plus three other ingredients (because six is the lucky number for Chinese!). Everything is cooked in the same broth like the traditional hot pot, so in the end, all the flavours come together. I didn't even have to season the broth much at all! It was sweet and flavourful all by itself! I hope you make this during the Chinese New Year, and I wish you all a happy and peaceful sheep year!

Chicken-Taro Meatballs and Tofu Hot Pot (6 servings)


 

1.5 qt/6 C  homemade organic chicken broth

1 recipe of Chicken-Taro Meatballs

1 package  your choice of tofu (I used Chinese fried tofu)

3 bundles  cellophane noodles, soaked in water

1 package  enoki mushrooms, rinsed and cut off the bottom part

2 leeks (the light part), washed and sliced into 1/4-inch thick

1 large handful of snow pea shoots

T = tbsp, t = tsp, C = cup

1. In a large pot, heat the broth. When it starts to boil, add the meatballs. Cover and simmer for 2 minutes.

2. Add the tofu and cellophane noodles and cook for another 1-2 minutes.

3. Add the mushrooms and leeks and cook for another minute.

4. Season with just a touch of sea salt and ladle the hot pot into a large Chinese/Japanese clay pot. Garnish with the snow pea shoots, and serve immediately with some rice.

                                                                                               - Yvonne

最近大概是新年到了，常嘴饞想吃火鍋。從前老媽常會在過年或寒流來的時候準備火鍋，大家圍在一起吃的感覺好幸福。在國外不但沒有放假，沒有過年的氣份，家裡面因為廚房小的關係，也沒有電爐可以在桌上吃火鍋，這讓我想出這道料理。它其實跟火鍋有點類似，只是裡面沒有像火鍋有那麼多料，而且是在廚房的火爐上完成。因為自己喜歡芋頭，況且在這裡的魚丸都有放味精，我以香芋雞肉丸來代替火鍋裡的魚丸或貢丸，然後加上我喜愛的冬粉與油豆腐。如同火鍋一樣，所有的食材都以同一鍋高湯煮，所以只需要加一點海鹽，湯頭的味道就很甜又鮮美了！

香芋雞肉丸油豆腐粉絲煲 (6 人份)

1400 cc (約6杯) 自製雞湯

香芋雞肉丸

油豆腐

冬粉    3 束…泡水

金針菇 1 包…洗淨、去掉底部

大蒜    2 支…洗淨並切斜片

豆苗    1小把

1. 將雞湯放入大鍋中加熱，滾後放入雞肉丸，蓋上鍋蓋煮約2-3分鐘。

2. 放入油豆腐與冬粉煮1-2分鐘。

3. 放入金針菇與大蒜再煮約1分鍾。

4. 倒入砂鍋中，撒入一點點的海鹽調味，再放上豆苗裝飾即可！


                                                                                               - Yvonne

Homemade broth is very easy, delicious and nutritious. I made mine with leftover organic chicken bones (from making my cat's food (>_<), onions, leeks, carrots, celery, dried shiitake mushrooms, ginger, and cilantro roots.

自己熬的雞湯營養、衛生又好喝~ 我的雞湯是以洋蔥、蒜苗、 紅蘿蔔、芹菜、香菇、薑，香菜根與半土雞骨頭熬製成。

If you'd like a little extra flavour, you can mix together some Chinese barbecue sauce, soy sauce, and scallions for dipping your hot pot ingredients.

因為我把它當火鍋吃，所以調了沙茶醬、醬油與蔥當沾醬(＞人＜;)