How To Prepare Chinese Lamb Slices Hot Pot?

Product(s):
Hot Pot | NZ Premium Grass-Fed Lamb Shoulder Hot Pot Slices

Hot Pot | NZ Premium Grass-Fed Lamb Shoulder Hot Pot Slices | Buy 9 Get 1 Free

• 500g lamb hot pot slices
• 1 bunch watercress, washed thoroughly in multiple changes of water
• 1 package enoki mushrooms, rinsed
• 1 package cremini mushrooms, cleaned and sliced
• 1 package shrimp, shell on if desired
• 1 package wontons, frozen, cooked ahead of time
• 1 package Udon noodles, cooked ahead of time
• Chinese XO sauce and Chinese BBQ sauce
• Sambal Oelek, or other hot sauce
• Preserved bean curd, optional (very strong flavour!)

• 1 shallot, finely diced
• ⅓ cup soy sauce, light, dark or mushroom soy
• ½ teaspoon sugar
• ½ tsp teaspoon sesame oil
• ¼ cup water
• lemon juice, to taste

• 8 cups chicken stock, (you may need more or less depending on the size of your pot)
• 2 cloves garlic, peeled
• 1 piece ginger, peeled and sliced thinly (about ½ inch piece)
• 1 sprig green onion, roughly chopped into large pieces

1. Sauté the diced shallot in a small skillet with a little bit of oil. Cook until softened & fragrant. 
2. Add the sautéed shallot to a small bowl, & combine with the other dipping sauce ingredients. Taste & adjust seasoning as needed. Set aside for later.
3. Prepare Other Ingredients:
4. Clean all vegetables properly, especially the watercress. 
5. Slice the cremini mushrooms. Arrange on a platter with the other vegetables, & set on the table. 
6. Cook the wontons & noodles, being careful not to overcook them. Set these items on a platter on the table. 
7. Take meat & shrimp out of the fridge. Arrange these items on a platter, & set on the table, along with the condiments. 

1. Place burner in the middle of your table. You may wish to put down a plastic cloth first, to protect your table from splashes. 
2. Place pot on the burner, & fill it about ¾ full of stock. Add the rest of the broth ingredients, & bring to a simmer. 
3. Finish setting the table:
4. Provide small bowls & spoons for the sauce & condiments, as well as larger bowls to eat out of. 
5. Place chopsticks for each person, plus an extra pair or two for cooking. If using tongs &/or metal nets, place these on small plates or sauces (to avoid putting wet utensils on your table). 
6. Once the brother is simmering, take turns adding ingredients into the broth. Allow all raw items to cook fully before removing & adding to your bowl. Dip cooked ingredients into dipping sauce, or top with condiments are desired.