Clear Soup Hot Pot + Giveaway Winner

This is Part III of the Hot Pot Series. Here are the other posts in this series:

Part I – Introduction to Chinese Hot Pot
Part II – Sichuan Spicy Hot Pot
Part IV – Quick and Easy Sichuan Spicy Hot Pot

Before I start today’s recipe, I’d like to thank everyone for participating in the Chinese New Year Giveaway that just ended a few hours ago. I really appreciate for all your feedback on the recipes and ingredients you are interested to see. I promise that your requests will appear on this blog in the near future.

Now, you can find out the giveaway winner on the bottom of this post

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In the recent years, Chinese hot pot has become increasingly popular in the States. I’ve noticed a dozen of new hot pot restaurants mushroomed out around NYC with patrons from all walks of live. How does this ancient Chinese tradition become a hit in the Big Apple? Well, hot pot is delicious, versatile, and easy to serve.

Did I say easy? That’s right, you can actually make hot pot at home easily.  All you really need are hot pot equipments, cooking ingredients, and some good broth (or water if you do Cantonese/Fujian style seafood hotpot).

Speaking of broth, I am sharing a non-spicy clear broth today upon popular demand after I shared this Sichuan Spicy Hot Pot recipe last time. Although I personally prefer the Sichuan spicy broth, I always include a non-spicy side when I host a hot pot party (we Asians sure know how to party!!) so some of my friends can still enjoy their hot pot without burning their tongues and stomachs.

clear soup Chinese hot pot

This is a very basic broth that calls for small amount goji berry and dried red date which are both typical Chinese soup ingredients. Goji berry is been getting quite some attention in the Western world due to its various health benefits. The dried red dates are also believed to be rich in nutritional value and can improve immunity and lower cholesterol. The combination of Chinese herbs and stock makes the broth not only delicious but also healthy!

clear soup Chinese hot pot

Ever wonder why some Chinese soups are so milky white? In the recipe below, I will share an important trick I learned from Chinese restaurant chefs to make your soup extra white. But before I jump into the recipe, please help me out on future hot pot ideas.  Please leave a comment below telling me what other kind of hot pot recipe you would like to see on this blog.

Step by Step

To make the stock, first pre-boil the chicken carcass and pork bones until the color of meat turned white. Rinse the pre-boiled bones and carcass to get rid of any scum and blood

clear soup Chinese hot pot

In a large stock pot, combine the bones with 4 liters of water and boil over high heat

clear soup Chinese hot pot

Once the stock is boiling, use a mesh strainer to remove any scum and impurities floating on the surface of the stock

clear soup Chinese hot pot

(Optional)  A professional Chinese chef taught me this trick to make the soup extra white and milky. Skip it as you wish. Once the stock is boiled for an hour or reduced by 1/3, add one sliced potatoes to the soup and boil over high heat for another hour or so. The potato not only makes your soup milk white but also adds a nice touch of root vegetable flavor to your stock.

clear soup Chinese hot pot

After about two hours of boiling, the stock is done. To assemble for the hot pot soup, just combine the broth with cooking wine, goji berry, dried dates, and shiitake mushroom. Bring the soup to boil and simmer for another 30 minutes. Finally add the scallions, salt, and white pepper to taste. Serve with the hotpot ingredients.

clear soup Chinese hot pot

Clear Soup Chinese Hot Pot

Rating: 51

Prep Time: 2 hours

Cook Time: 30 minutes

Total Time: 2 hours, 30 minutes

Ingredients

    Stock Ingredients
  • 1 chicken carcass
  • 1 lb pork bones
  • 3 slice ginger
  • 2 stalk scallions
  • Soup Ingredient
  • 1 tbsp goji berry
  • 2 dried red dates
  • 1 dried shiitake mushroom, rehydrate
  • 2 tbsp cooking wine
  • 2 stalk scallions
  • Salt and white pepper powder to taste

Instructions

  1. To make the stock, first pre-boil the chicken carcass and pork bones until the color of meat turned white. Rinse the pre-boiled bones and carcass to get rid of any scum and blood
  2. In a large stock pot, combine the bones with 4 liters of water and boil over high heat
  3. Once the stock is boiling, use a mesh strainer to remove any scum and impurities floating on the surface of the stock
  4. (Optional) A professional Chinese chef taught me this trick to make the soup extra white and milky. Skip it as you wish. Once the stock is boiled for an hour or reduced by 1/3, add one sliced potatoes to the soup and boil over high heat for another hour or so. The potatoe not only makes your soup milk white but also adds a nice touch of root vegetable flavor to your stock.
  5. After about two hours of boiling, the stock is done. To assemble for the hot pot soup, just combine the broth with cooking wine, goji berry, dried dates, and shiitake mushroom. Bring the soup to boil and simmer for another 30 minutes. Finally add the scallions, salt, and white pepper to taste. Serve with the hotpot ingredients.
http://yireservation.com/recipes/clear-soup-hot-pot/

clear soup Chinese hot pot

41 comments

  1. 23

    This is a pretty old article, but I recently stumbled upon it. I have a question about the potato. Does it turn to mush in the soup or what? I’m curious as to “how” it turns the broth white. Thanks!

    • 23.1

      Hi Jennifer, thanks for stopping by. The potato trick does turn the soup whiter because of the starch. The key is to use whole potatoes which are harder to break apart. Hope this helps.

  2. 22

    hi Mr Yi
    I really liked your picture of half shabu pot image.
    where can i buy or is there any way to use that picture in my resto. ?

    thanks. have a good day

  3. Pingback: Qiuck Sichuan Spicy Hot Pot 快速麻辣火鍋 | Yi Reservation

  4. 21

    Your hot pot recipe series is very interesting to read. I love fondue , so I’ll have to give these recipes a try too. They sound delicious, tho some of the ingredients might be difficult to obtain tho.

    • 21.1

      Hi Debbie, i do realize that some of the spices are not so common. I am working on an easy to make version recipe and will share it soon:)!

  5. 20

    Nice recipe. Thanks. I bought a twin hot pot from Posharp Store: http://posharpstore.com/en-us/myland-induction-cooktop-stainless-steel-twin-hot-pot-p439.aspx . Very easy to use.
    After I use up the sauces coming with my pot purchase, I will try out your recipe and tell you if I like.

  6. 19

    I do too prefer Spicy side but non spicy sounds delicious. Fantastic recipe and I love the idea of adding potatoes, great tip and I know it does add more flavor. Thank you for sharing!

  7. Pingback: Chinese Hot Pot Part I (火鍋) – An Introduction | Yi Reservation

  8. Pingback: Sichuan Spicy Hot Pot (麻辣火鍋) | Yi Reservation

  9. 18

    Too bad I didn’t win your awesome giveaway….but I still feel like a winner learning your trick to make extra white soup/stock! 🙂 Thank you for sharing the tip. I’m definitely going to try the potato trick next time I need to make stock. Your hot pod looks wonderful. I love that you have both clear and spicy soup base. That’s the way I love to make hot pot at home too. Spicy one for me and clear broth for the kids. 🙂 Have a wonderful weekend.

  10. 17

    I had this for the first time while visiting my brother in the bay area. To my surprise, I actually liked the clear broth better! I almost always prefer spicy. Great recipe Yi!

  11. 16

    I lvoe the simplicity of this soup 😀

    Cheers
    CCU

  12. 15

    We alternate Shabu shabu, sukiyaki, and chinese hot pot. 🙂 I love goji berries! I should make soup from scratch… I really should!! It must be so good.

  13. 14

    It is definitely a fun way to eat. Plus, I always feel like I’ve had a facial afterward, too. LOL

  14. 13

    For me, a perfect hot pot experience would call for both spicy and non-spicy broths, as they create a great yin and yang balance.

    • 13.1

      Hi Simon, I am starting to eat more clear broth than I used to. I have to say I enjoy drinking the non-spicy broth at the end of the hot pot.

  15. 12

    This is BRILLIANT!

  16. 11

    I really like the two-broth idea. This is a pretty simple recipe, but one I’ve never done. I definitely need to do this sometime – hot pot is so good! Really good trick with the potato. Good stuff – thanks.

  17. 10

    Wow you make your own clear soup for hot pot 🙂 That’s so great! We’re usually so easy and we just buy the packets and it’s really not that great with all MSG will have to try your recipe soon 😉

  18. 9

    I never had hot pot with two different broths at the same time…although I heard a lot about it…looks great, and they complement each other.
    This is great for the cold weather…
    Have a great week Yi!

  19. 8

    I never had hot pot with two different broth at the same time…although I heard a lot about it…looks great, and it sure complement each other.
    This is great for the cold weather…
    Have a ret week Yi!

  20. 7

    Both broths are great, though I like that spicy one a little more.

  21. 6

    Hello Yi! Xin Nian Kuai Le! Kung Hey Fat Choi! Gorgeous hot pot and such a fun dish to enjoy with a group. We have a few more weeks to eat hot pot and our family loves it. I also make both a la de and a bu la de broth and have been looking for a segmented hot pot device. Where did you get yours? Any suggestion of where to purchase in HK, I might try Shanghai cooking street….Our family loves hot pot and it is so much easier to make it at home. I also make my broth very similar to yours but I also add a diakon radish to my broth Take Care, BAM

  22. 5

    Like the idea of two different broths. And I love the potato trick. Will have to look for goji berry and red dates next time I go to the Asian grocery. Do you have other recipes that use those?

  23. 4

    Such a simple soup and it’s intriguing to see a clear soup…i haven’t had something like this before…

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