Cambodian Hot Pot
Nutrition
Calories: 750 kcalCarbohydrates: 55 gProtein: 95 gFat: 40 gSaturated Fat: 23 gCholesterol: 398 mgSodium: 1174 mgFiber: 15 gSugar: 29 gVitamin A: 281.45 IUCalcium: 254 mgIron: 23 mg
Ingredients
- 2 whole large stewing chicken cut into pieces
- 8 quarts water
- 6 oz lemon grass 6 pieces of grass bottom 5" only
- 1 tablespoon coriander seeds
- 2 teaspoon kosher salt
- 3 teaspoon pepper
- 4 whole lemon
- 8 whole Garlic cloves
- 1/2 cup sugar
- 1/2 cup nuac nam Asian fish sauce
- ½ cup chicken broth
- 1 ½ teaspoon garlic chili sauce
- 2 whole fennel bulb trimmed and cut into 6 wedges
- 4 whole zucchini trimmed halved lengthwise, and cut across into 2" pieces
- 8 whole medium carrots peeled halved lengthwise, and cut crosswise into 2" pieces
- 16 whole asparagus tip with 2" of stalk left on
- 16 whole white or shiitake mushroom stemmed
- 1 lb salmon fillet
- 1 lb tuna steak
- 1 lb sea bass fillet
- 1 lb jumbo shrimp
- 1 lb squid
- 1 lb sea scallops
Instructions
- At least one day before serving, make the broth by placing the chickens in a large stockpot. Add the water and bring to a boil. Lower the heat and skim off the foam as it rises. Cook 10 minutes. Add the lemon grass, coriander, salt, and pepper. Simmer slowly for 4 hours.
- Meanwhile, to make the dipping sauce, squeeze the juice from 2 of the lemons and discard the 2 squeezed-out lemons. Peel the other 2 lemons with a paring knife, removing all peel and pith. Cut the lemon sections out from between the membranes. Squeeze out the lemon remains to get all juice. Set aside. Chop the garlic in a food processor. Add the lemon sections and juice and pulse to make a coarse puree. Scrape into a bowl and stir in the sugar, nuac nam chicken broth, and chili-garlic sauce. Store, covered, in the refrigerator. Let come to room temperature before serving.
- Strain the broth through a fine mesh sieve. Refrigerate overnight and skim off the fat. Place in a large pot and bring to a boil. Lower to a simmer and blanch the vegetables in the broth one type at a time, removing them with a slotted spoon or skimmer before adding the next kind. Blanch the fennel until crisp-tender, about 5 minutes; zucchini until tender, about 3 minutes; carrots until tender, about 12 minutes; asparagus until crisp-tender, about 1 to 2 minutes; mushrooms until tender, about 3 minutes. The vegetables can be blanched a few hours ahead of time.
- When you are ready to serve, strain the broth again and divide between 2 electric cook pots, large fondue pots, or large pots to be placed over electric hot plates. Cut the salmon, tuna, and sea bass into chunks about 2 inches by 1 inch by 1/2 inch. Peel and devein the shrimp. Cut the squid into rings. If the scallops are huge, cut them in half. Arrange the vegetables and the uncooked seafood on platters. Spoon the dipping sauce into 8 individual shallow bowls. Guests should also have long-handled forks, individual dipping baskets or chopsticks for dipping, soup spoons, chopsticks for eating, and soup bowls. At the table, heat the broth to simmering and let guests cook the seafood and reheat the vegetables in the broth, as well as ladle some of the broth into the bowls.