Tom Yum Goong Mushroom Stewed Chicken Hot Pot

Name: Tom Yum Goong Mushroom Stewed Chicken Hot Pot
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1/2 pack Tom Yum Goong Sauce; 1/2 Chickens; 250g Fat cow; Some Mushrooms; Some Red dates; Some ginger; Some garlic; Some Sauce; Some beef ball; Some vegetables; Some tofu; Some potato

by Simple 7700

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Hot pot is best when you don’t want to cook in winter. Our family of three gathered together and watched TV while having hot pot. It was fun.
However, because there are only three people, in line with the principle of not wasting, the ingredients are just slightly left.

Tom Yum Goong Mushroom Stewed Chicken Hot Pot

1. Add appropriate amount of oil to the electric hot pot, add ginger and garlic, saute and add chicken

Tom Yum Goong Mushroom Stewed Chicken Hot Pot recipe

2. Stir-fry evenly, add the soaked shiitake mushrooms, hericium edodes, and red dates.

3. Add boiling water and Tom Yum Goong sauce and bring to a boil.

4. Prepare other ingredients while cooking

5. I put the beef balls and tofu into an electric hot pot and boil them. Others, such as beef and potatoes, beef, and vegetables are hot while eating.

6. I used a small cup of sauce and a little light soy sauce as a seasoning to dip it in and taste good.

Tips:
1. Make the chicken base first, and then add the Tom Yum Goong hot pot base.
2. The sauce can be adjusted by yourself. If you can't make it, you can just use a laoganma + light soy sauce, which is also very delicious.