Uploaded December 2023 | Updated September 2026, 1 week ago
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE THE MOST AMAZING CHINESE HOT POT RECIPE EXPERIENCE AT HOME!
LAY HO MA (how's it going in Cantonese)! This episode is close to the heart and it's perhaps not so much an exact recipe as it is an experience. Join me in this episode and enjoy some amazing Chinese style Hot Pot!
LIGHT BROTH INGREDIENTS:
1 large daikon/lo bok
2 carrots
medium piece ginger
3 sticks green onion
10 dried shiitakes
4L water
1 tbsp salt
LIGHT BROTH DIRECTIONS:
1. Peel and chop the daikon into medium sized cubes, roughly chop the carrots, slice the ginger, and roughly chop the green onions
2. Add all of the light broth ingredients to a large stockpot and bring to a boil. Then, simmer on medium for about 1hr
SPICY BROTH INGREDIENTS:
1 1/2 cups water
1 cup dried red chilies
1-2 tbsp Sichuan peppercorns
1 tsp fennel seeds
1 tsp coriander seeds
1 tsp ground cloves
1 tsp cinnamon
1 tsp cane sugar
4 pieces garlic
medium piece ginger
3 sticks green onion
2 cups avocado oil
1/4 cup doubanjiang
1/4 cup black bean paste
SPICY BROTH DIRECTIONS:
1. In a small saucepan, add the water and dried red chilies. Then, bring to a boil and let it cook for a few minutes
2. Transfer the chilies to the blender along with a couple splashes of water. Blend on medium high and set aside
3. Heat the saucepan to medium heat and add the Sichuan peppercorns, fennel seeds, and coriander seeds. Toast for a few minutes, then set aside. Add the ground cloves, cinnamon, and cane sugar to the toasted spices
4. Roughly chop the garlic, ginger, and green onions. Then, add them into the saucepan along with the avocado oil. Bring to medium heat and cook for 5-7mins
5. Carefully add the doubanjiang, black bean paste, toasted spices, as well as the blended chilies. Cook for another 5-7mins on medium heat stirring occasionally
6. Turn the heat off and let the oil cool for a few minutes. Then, carefully transfer to the blender and blend on medium high for a few seconds. Use right away of store in the fridge for later use (this broth base is good for about 3-4 Hot Pots)
7. When ready to use, simply dissolve about 1/3 cup of this spicy broth base to 4-5 cups of the light broth and bring to a boil. Throw some extra whole dried chilies in there for good measure!
DIPPING SAUCE INGREDIENTS:
2 tbsp soy sauce
2 tbsp chili oil (youtu.be/IkBWsfsEVkM)
2 tsp black vinegar
some green onions
1 piece garlic
small piece ginger
1 tbsp avocado oil
splash of toasted sesame oil
pinch of salt
DIPPING SAUCE DIRECTIONS:
1. Combine the soy sauce, chili oil, black vinegar, and green onions for one sauce. Grate the garlic and ginger and mix together with the avocado oil, toasted sesame oil, and some salt for the second dipping sauce
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
You are watching:
youtu.be/rBOlh2PeynI
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE THE MOST AMAZING CHINESE HOT POT RECIPE EXPERIENCE AT HOME!
LAY HO MA (how's it going in Cantonese)! This episode is close to the heart and it's perhaps not so much an exact recipe as it is an experience. Join me in this episode and enjoy some amazing Chinese style Hot Pot!
LIGHT BROTH INGREDIENTS:
1 large daikon/lo bok
2 carrots
medium piece ginger
3 sticks green onion
10 dried shiitakes
4L water
1 tbsp salt
LIGHT BROTH DIRECTIONS:
1. Peel and chop the daikon into medium sized cubes, roughly chop the carrots, slice the ginger, and roughly chop the green onions
2. Add all of the light broth ingredients to a large stockpot and bring to a boil. Then, simmer on medium for about 1hr
SPICY BROTH INGREDIENTS:
1 1/2 cups water
1 cup dried red chilies
1-2 tbsp Sichuan peppercorns
1 tsp fennel seeds
1 tsp coriander seeds
1 tsp ground cloves
1 tsp cinnamon
1 tsp cane sugar
4 pieces garlic
medium piece ginger
3 sticks green onion
2 cups avocado oil
1/4 cup doubanjiang
1/4 cup black bean paste
SPICY BROTH DIRECTIONS:
1. In a small saucepan, add the water and dried red chilies. Then, bring to a boil and let it cook for a few minutes
2. Transfer the chilies to the blender along with a couple splashes of water. Blend on medium high and set aside
3. Heat the saucepan to medium heat and add the Sichuan peppercorns, fennel seeds, and coriander seeds. Toast for a few minutes, then set aside. Add the ground cloves, cinnamon, and cane sugar to the toasted spices
4. Roughly chop the garlic, ginger, and green onions. Then, add them into the saucepan along with the avocado oil. Bring to medium heat and cook for 5-7mins
5. Carefully add the doubanjiang, black bean paste, toasted spices, as well as the blended chilies. Cook for another 5-7mins on medium heat stirring occasionally
6. Turn the heat off and let the oil cool for a few minutes. Then, carefully transfer to the blender and blend on medium high for a few seconds. Use right away of store in the fridge for later use (this broth base is good for about 3-4 Hot Pots)
7. When ready to use, simply dissolve about 1/3 cup of this spicy broth base to 4-5 cups of the light broth and bring to a boil. Throw some extra whole dried chilies in there for good measure!
DIPPING SAUCE INGREDIENTS:
2 tbsp soy sauce
2 tbsp chili oil (youtu.be/IkBWsfsEVkM)
2 tsp black vinegar
some green onions
1 piece garlic
small piece ginger
1 tbsp avocado oil
splash of toasted sesame oil
pinch of salt
DIPPING SAUCE DIRECTIONS:
1. Combine the soy sauce, chili oil, black vinegar, and green onions for one sauce. Grate the garlic and ginger and mix together with the avocado oil, toasted sesame oil, and some salt for the second dipping sauce
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
You are watching:
youtu.be/rBOlh2PeynI
