Rice Noodle Hot Pot - Recipe by Koji Cooks

RICE NOODLE HOT POT

CHINESE SAND POT

This is Chinese/Japanese hot pot. I am making a fair amount, enough for 4 people. The hot pot will be divided, and bay scallops added to one half, with the remaining hot pot served as a side for a satay dinner tomorrow. The vessel employed is a Chinese sand pot, a very old cooking method from the depths of ancient China. It is a favorite, very inexpensive, and comes in a variety of sizes. The sand pots must be heated gradually, as a drastic temperature change may cause them to crack. I fill mine with hot water and allow it to sit for 15 minutes before using my sand pot. They work best using a fair amount of liquid or sauce. A beautiful stove-to-table presentation. For a more soupy hot pot omit the cornstarch and double the sauce liquids.

RICE NOODLE HOT POT - Recipe (serves 4-6)

SAUCE - *See note if using scallops

2 cups chicken or veggie stock or a mix of stock and water

1 teaspoon each grated ginger and garlic

1 tablespoon each - soy and oyster sauce

1 tablespoon dry sherry

1.5 teaspoons sugar

20 grinds of black pepper

2 teaspoons cornstarch dissolved in 2 tablespoons water

METHOD

I'm using a sand pot; use a lidded saucepan if you don't have one.

Fill your sand pot with hot water and let it sit for 15 minutes. Drain the water, place the sand pot over low heat, and add the remaining ingredients, making sure to stir the cornstarch before adding it last. Increase the heat to medium, and once it begins to simmer, raise the heat to medium-high. Stir in the cornstarch slurry and let it cook and thicken slightly for about 3 minutes, stirring continuously.

THE REST

6 ounces rice vermicelli soaked in hot water for 15 minutes, then drained and held stove side

1/2 cup each snow peas(see photo for slicing, etc.) Roma tomato, mushroom, sweet bell pepper, celery, onion, and carrot

METHOD

Bring the sauce to a gentle simmer, add the vegetables and cook for 3 minutes while stirring. Add the rice vermicelli, stir, cover, and cook until the rice noodles are ready, approximately 3-5 minutes. Serve.

*Note - For two servings, gently sauté 1 cup of bay scallops with sprinkle of S&P in a skillet over medium-high heat with a splash of olive oil until just done, approximately 3-4 minutes. Be careful not to overcook. Serve by dividing onto your preheated hot pot.