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Happy Chinese New Year - It's The Year Of The RoosterHow Louise Hay And Heather Dane Host A Hot Pot Dinner Party
On a cold, wintery evening, what's better than hosting a Chinese Hot Pot Party? Louise Hay loves Chinese New Year and celebrates it every year, this is our all-time favorite Chinese New Year party menu. This Chinese New Year falls on Saturday, January 28th.
Chinese hot pot parties are easy, delicious, and engaging for your guests. And with a few easy recipe tips, you can also bring a mega dose of health and beauty to the party!
Louise and I hosted many Hot Pot Dinner parties while we were writing The Bone Broth Secret together.
The Chinese Hot Pot Meal
If you want a unique experience, this one is it! Hot pot meals are considered the ultimate in communal cooking -- they’re meant to be shared with friends and loved ones who want to gather together in the most social of meal experiences. We continue to hear stories of people making lasting friendships after sharing a hot pot meal.
You take a single burner or two, plug them in on a center island or table, and place pots of hot broth on the burners. The group gathers around, customizing their meal fondue-style. Thinly sliced meats, shrimp, and chicken; vegetables; and rice noodles all cook within 3 minutes in these communal pots.
With fine mesh strainers, slotted spoons, or hot pot strainer scoops (all of which can be purchased at Amazon.com or your local kitchen store), you can put the foods you want for your meal into the hot broth and allow them to cook. Your guests who are new to hot pot meals will be surprised by how fast everything cooks.
Serves 10–12 people
Broth (See Basic Chicken Bone Broth Recipe)
- 10 cups of basic chicken bone broth (make this well in advance to freeze and take out to thaw a day or two before the party, or make fresh one to two days before the party).
- 2 cups spiral-cut, julienned, or thinly sliced half-moons of yellow summer squash and zucchini
- 6 baby bok choy or 1 head large bok choy, thinly sliced lengthwise
- 1 head of broccoli, chopped up (use florets and save stems for future bone or vegetable broth)
- Pickled Ginger (optional – make yourself or purchase)
- Organic rice noodles (you can often get these gluten free, fast cooking noodles in your grocery or health-food store, and of course they’re available online; King Soba Organic Thai Rice Noodles is a nice option)
Meat, poultry, and fish
- 1 lb. chicken thighs
- 1 lb. beef eye of round, sliced thin
- 1 lb. jumbo shrimp
Hot pot meals are traditionally served with 3 – 4 choices. You can make your own or purchase them. Some options are:
- Wheat-free tamari
- Soy sauce
- ½ cup toasted sesame oil (add a teaspoon each of minced garlic and chives, if you like)
- Aioli (homemade or store bought)
- German mustard (this is mustard and horseradish—you can also mix Dijon mustard with prepared horseradish)
- One or two single burners. You can use your stove if you like; it’s up to you! If you want to use burners, you can get them at your local kitchen store or department store, or from Amazon.com. They start at around $13 and go up from there.
- A deep saucepan for each burner (about 8- to 10-cup capacity)
- One or two stainless steel fine mesh strainers (OXO fine mesh strainers have a silicone handle and all stainless strainer, and these were our favorite hot pot tools).
- Optional: tongs, slotted spoons, or hot pot strainer scoops to scoop smaller things out of the broth; chopsticks for the meal.
Basic Chicken Bone Broth Recipe
This recipe allows you to take the carcass from your leftovers and turn it into bone broth. It’s the perfect way to get a collagen rich broth and stretch your food budget by using what you would otherwise have thrown into the trash!
If you want to try this recipe and you don’t have a whole chicken, just get about 5 pounds total of wings, backs and necks from your butcher, farmer or grocer and use them instead.
Hands-on prep time: 10 minutes
Total prep time: 12 hours, 10 minutes
Yield: 3 – 4 quarts
- 1 chicken carcass (or if you don’t have a carcass, you can get 5 pounds of chicken wings, backs and necks from your butcher, farmer, or grocer and put them in whole).
- Optional: 10 chicken feet
- 1/4 cup apple cider vinegar
- Put the carcass (skin and meat scraps still on it) or chicken necks, wings and backs into a large stockpot. (You can use a slow cooker instead, to make it even easier, just follow the instructions for your slow cooker for a slow and low simmer.)
- Add chicken feet, if you like. You can usually get these from your grocer, farmer or butcher. They are a wonderful source of collagen.
- Add filtered water to cover the chicken by about an inch or two.
- Add apple cider vinegar.
- Bring to a boil, then immediately reduce to a very low simmer. Simmer for 10 - 12 hours. (You can remove from stove, refrigerate overnight, and start again the next day if you prefer.)
- Strain the liquid through a fine mesh strainer into a bowl. You can then remove the meat from the oxtail bones and set it aside for pate or other recipes.
- Allow the broth to cool and ladle into wide mouth Ball jars (fill only 2/3 of the jar if you plan on freezing the broth).
- Refrigerate or freeze. When ready to use, remove the fat cap that has risen to the top (you can discard the fat cap or save it for cooking). The broth will last in your refrigerator for up to 6 days and in the freezer for up to 2 months.
Eat & Drink to Your Health!
You may already have heard that bone broth is full of collagen, a health and beauty protein known to benefit your hair, skin, nails, digestion, and immunity. Isn’t it wonderful that you can serve up good nutrition at your next party?
In The Bone Broth Secret, you’ll find a wide variety of basic poultry, meat, and fish bone broth recipes, along with meals, side dishes, dips, salads and breads; giving you many options to add the healing power of collagen into your diet. We even provide recipes for healing elixirs, cocktails, and desserts that are so good you won’t believe they contain bone broth. Here’s to making every meal a delicious affirmation for good health!