Steamboat

Steamboat

By
From
Chinese Unchopped
Serves
8-10
Prep
300 mins
Photographer
Martin Poole

Imagine getting all your friends together for a dinner party and having no space left on the table once the food is out for even a pair of chopsticks and a bowl. An eating event of grand proportions, Steamboat is as exciting as it sounds, yet the concept itself is actually quite simple: one or two poaching stocks, bubbling away in the middle of the table, surrounded by fresh seafood, meat and vegetables with numerous condiments and finely chopped herbs and spices on the side to make your own dipping sauces. What a way to eat!

Ingredients

Quantity Ingredient
800g- fine slices of meat, such as pork shoulder, rib-eye or lamb steaks
800g- fine slices of fish fillet
800g mixed shellfish
a variety of chinese vegetables, such as pak choi, choi sum and kai choi
a variety of noodles
a selection of finely sliced herbs and chillies
a selection of chinese dipping sauces

Roasted pork bone stock

Quantity Ingredient
500g pork bones
5 garlic cloves
a thumb-size piece ginger, sliced
3 large onions
2 onions
1 celery stalk
5 spring onions
10 dried shiitake mushrooms

Mushroom stock

Quantity Ingredient
5 garlic cloves
a thumb-size piece ginger
3 large onions
2 onions
1 celery stalk
5 spring onions
10 dried shiitake mushrooms
400g dried yellow soybeans

Method

  1. Preheat the oven to 230°C.
  2. For the pork bone stock, arrange the bones on a large roasting tray and roast in the oven for 40 minutes, then tip into a large saucepan or stockpot with all the other ingredients and cover with cold water. Bring to a boil, then reduce the heat to a simmer and cook for 4–5 hours.
  3. Meanwhile make the mushroom stock. Put all the ingredients in another large saucepan or stockpot and cover with cold water. Bring to a boil, then reduce the heat to a simmer and cook for 4–5 hours.
  4. When both your stocks are ready, transfer them into steamboat pots and bring them (or your alternative set-up, see Tip) to the table.
  5. Arrange your chosen meats, fish, shellfish, vegetables and noodles in bowls or on plates around the table – meat should be placed on one side of the table, separate to the fish and shellfish. Arrange a selection of cooking chopsticks or tongs, serving bowls, bowls of fresh herbs and chillies and a selection of your favourite Chinese sauces around the table.
  6. Light the steamboats and bring them to a gentle simmer. Using chopsticks or tongs, lower your chosen ingredient into one of the hot broths and poach until cooked to your liking. All meat and seafood should be poached for a minimum of 4–5 minutes to cook through thoroughly.
  7. Remove your ingredient from the broth and cover with your favourite dipping sauce, then eat, enjoy and repeat.

Tip:

  • Steamboat pots and lighters, along with specific cooking utensils for steamboat cooking such as mini cooking baskets, can be found in Chinese supermarkets and cookery stores, though if you have a couple of camping stoves or portable induction hobs, these can work in a similar fashion. Ready-cut slices of meat and fish specifically for steamboats can also be found in most Chinese supermarkets.
Tags:
Chinese
School of Wok
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