Cooking Inspiration - Learn to Make the Classic Duo-Flavor Hot Pot

Mushroom Soup Base Featuring Oyster Sauce

Ingredients

• 4 ginger slices
• 2 garlic cloves
• 6 pieces green onions (cut into 1-inch segments each)
• 3 Tbsp. cooking oil
• 4 oz. king oyster mushroom
• 3 pieces dried shiitake mushroom (soak before use)
• 1/4 C Shaoxing cooking wine
• 6 C water
• 1 Tbsp. goji berries

Seasoning Sauce

• 1/4 C Lee Kum Kee Premium Oyster Sauce
• 1 Tbsp. Lee Kum Kee Premium Bouillon Powder Flavored with Chicken (No MSG Added)

Directions

1. In a heated pot, add cooking oil, ginger slices, green onions and garlic. Sauté until golden brown.
2. Add king oyster mushroom and shiitake mushroom. Pan fry.
3. Add in cooking wine, water and goji berry.
4. Season with Lee Kum Kee Premium Oyster Sauce and Lee Kum Kee Premium Bouillon Powder Flavored with Chicken
5. Bring to a boil. The mixture is ready for use as a hot pot soup base.

Premium Oyster Sauce
Made from the finest oyster extract, this oyster sauce instantly upgrades any soup base.

 

Sichuan-Style Spicy Hot Pot

Ingredients

• 5 C water
• 3 Tbsp. cooking oil
• 10 pieces dried red chili pepper
• 6 garlic cloves
• 2 Tbsp. goji berries
• 4 pieces jujubes
• 2 pieces green onions (cut into 1-inch sections)

Seasoning Sauce

• 3 Tbsp. Lee Kum Kee Soup Base for Sichuan Hot & Spicy Hot Pot

Directions

1. Add oil to a heated pot.
2. Sauté together green onions, garlic, dried red chili pepper and Lee Kum Kee Soup Base for Sichuan Hot & Spicy Hot Pot.
3. Add in 5 C of water, followed by goji berries and jujubes.
4. Bring it to a boil over high heat. Then change to low heat. Continue to slow cook for 12 minutes.

 

3 Dipping Sauce Ideas for Hot Pot

1. Minced garlic, oyster sauce, sesame seed, chilies, sesame oil
2. Oyster sauce, chilies, scallions, fermented bean curd, sesame paste
3. Oyster sauce, soy sauce, sesame paste, cilantro, chili oil, chives, fermented bean curd