First-Rated Hot Pot with Tri-Color Noodels

Instructions

PROCESS

Cook the broth and prepare the side dish: Preparation: Clean the chicken bones and poach them in boiling water, wash them again and drain them. Soak the shiitake mushrooms in the water until they swell; boil them for 15 minutes, take them out, wash and wring out excess water in them. Peel off the lotus roots then soak them in water. Soak the red dates in water for 10 minutes, clean and then drain them thoroughly. Clean the Goji berries and drain them thoroughly. Peel the off the shallots then clean them thoroughly, smash the ginger with a knife blade.

Cook the broth: Pour 4 liters of water into a pot and bring it to a boil, then put in the chicken bones, shallots, lotus roots, smashed ginger and cook until the broth boils again. Skim off the foam from the top and slow-cook on medium heat for about 1 hour. Continue to add the shiitake mushrooms, red dates, Goji berries, then slow-cook for 2 more hours. When the broth has reduced to about 1.5l, use a sieve to sift it to remove the bones. Pour the clear broth into another pot; add the lotus roots, red dates, shiitake mushrooms, then boil it again; season it with 5g of salt, 5g of seasoning powder and 5g of rock sugar to taste, and finally turn off the heat.

Preparation: Wash the bok choy, chop it, then put it into a blender, add 100ml of water and blend thoroughly, wring it out for 50ml of green extract. Peel the carrots off, use an extractor to squash them for 50ml extract of orange color. Separate the eggs from white yolks.

Make the white noodles: Put 100g wheat flour into a big bowl, add 0.5g salt, 1.5ml olive oil, one and a half white yolks and mix until smooth, coat the mixture with 25g flour so that the flour mixture won’t stick on your hands when you knead it. After smoothly kneading the flour, let it sit for 30 minutes. Now we have the dough for the white noodles.

Make the green noodles: Put 100g wheat flour into another bowl, add 0.5g salt, 1.5ml olive oil, 1 white yolk, 30ml bok choy extract, mix until well-combined and beat the mixture until smooth, coat the mixture with 25g flour to avoid stickiness, then let it sit for 30 minutes.

Make the orange noodles: Put 100g wheat flour into a big bowl, add 0.5g salt, 1.5ml olive oil, 1 white yolk, 30ml carrot extract and knead the flour until smoothly combined; coat the mixture with 25g flour to avoid stickiness, then let it sit for 30 minutes.

When the three portions of dough have been relaxed, roughly knead each portion again, then use a pasta maker to make noodles of your choosing. Alternately do the same to the two other portions. Then slightly boil the noodles for 5 to 7 minutes. The noodles are cooked if they float on top of the water. Take them out, clean them again with cold water then pour the remaining olive oil in to prevent the noodles from sticking together.

PRESENTATION

Pour the broth into a pot and boil it up.

Put the chicken, vegetables, mushrooms and noodles on a plate.

When the broth boils, put the chicken in. Then when the chicken is cooked, continue to add the vegetables and mushrooms into the boiling broth. Add some slices of chili to your taste and serve.

QUALITY CHECK

The noodles should have a chewy and sticky texture without being pasty. The broth should be naturally sweet and lusciously dainty.

TIPS

Slowly pour the water into the flour, if it is too dry, add some more water.

Skim the foam off the surface of the broth regularly to attain a clear broth.

EFFECTS OF THIS DISH

This dish is helpful to those who have asthenic body syndrome, insomnia, weakened immune systems, kidney yang deficiency, joint pain, anemia, impaired eyesight, high blood pressure, or obesity.

NUTRITION FACTS