Our family loves Asian Hotpots, Dumpling Soups & Steamboats - whether served in a specialist restaurant in Beijing or cooked at the table of our Thirroul seaside home.When we travelled in China it was towards the end of Winter and discovered they eat a lot dumplings in the north in the colder months, ie not just a rice based diet. Lifestyle Channel show. Interesting as Tobie Puttock is better known for Italian cooking, and not Asian cuisine. I experimented with Kylie Kwong's Steamboat from ABC, as well as Taste.com.au, Ho Mai's & Australian Better Homes & Gardens suggestions....
in the end I developed my own Steamboat Stock
Add all of the above to large stockpot & heat till boiling Add your choice of sliced vegetables - fresh - nb canned Chinese Vegetables will help with unexpected visitors
2 litres chicken stock
1 shallot sliced finely
1 tablespoon finely sliced lemon grass
2 teaspoons fresh ginger (crushed)
2 teaspoons garlic (crushed)
4 dried Chinese Mushrooms
shake of salt
6 Szechuan peppercorns
1 tablespoon Soy Sauce - more if you prefer
1 tablespoon Mirin
1 teaspoon Chinese Five Spice Powder
1/2 teaspoon Sesame Oil
1 to 2 teaspoons Maggi Seasoning - Kylie Kwong's "magic ingredient in her Delicious Fried Rice"
fresh prawns - peeled, deveined and chopped into 2 to 3 pieces
thinly sliced chicken breast or beef fillet steak
dim sum / dumplings
Do not overcook - especially the veges and prawnsUsually we serve from the stainless stockpot at table & ladle into Chinese Rice/Noodle Bowls When reheating for midweek meals - I ladle into a pot on the stove top & add sliced fresh bok choy and sometimes additional fresh prawns before heating gently until hot but not "stewed". Too easy after a busy day followed by soccer, Girl Guides (Scouts) !