Yunnan Wild Mushroom Hot Pot

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A signature dish from China's Yunnan province, this aromatic wild mushroom hot pot features a clear, golden chicken broth swirled with a colorful medley of fresh mushrooms, silken tofu, and goji berries. Unlike fiery Sichuan hot pots, the broth is gently seasoned to let the earthy umami of the mushrooms shine. Diners cook each mushroom at the table and dip it in a simple soy-vinegar sauce for a deeply comforting meal.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 14 gFat
• 3.5 gSaturated Fat
• 16 gCarbs
• 4 gFiber
• 5 gSugar
• 42 gProtein
• 1050 mgSodium
• 920 mgPotassium
• 130 mgCalcium
• 4.5 mgIron
• 9 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the Chicken Broth

• 1 whole free-range chicken (about 1.2 kg), rinsed and trimmed
• 2 liters cold water
• 3 slices (20 g) fresh ginger, smashed
• 2 scallions, white parts only, smashed
• 2 tablespoons Shaoxing wine
• 1 teaspoon whole white peppercorns

For the Mushroom Medley

• 200 g fresh porcini mushrooms, brushed clean and sliced
• 200 g oyster mushrooms, torn into bite-sized pieces
• 150 g fresh shiitake mushrooms, stemmed and quartered
• 100 g enoki mushrooms, root trim removed
• 100 g fresh chanterelle mushrooms, halved if large
• 100 g beech (shimeji) mushrooms, trimmed

For the Hot Pot Assembly

• 300 g silken tofu, drained and cut into 2 cm cubes
• 2 tablespoons goji berries, soaked in warm water for 5 minutes
• 4 garlic cloves, smashed
• 1 small bunch cilantro, stems tied and leaves reserved
• 20 g rock sugar
• 1 tablespoon sea salt, plus more to taste
• 1/2 teaspoon ground white pepper

For the Dipping Sauce

• 3 tablespoons light soy sauce
• 1 tablespoon Chinkiang black vinegar
• 1 teaspoon toasted sesame oil
• 2 garlic cloves, finely grated
• 1 small red chili, thinly sliced (optional)

Directions

1. Place the chicken in a large stockpot and cover with the 2 liters of cold water. Bring to a boil over high heat, then immediately reduce to a gentle simmer, skimming off any foam that rises to the surface.
2. Add the smashed ginger, scallion whites, Shaoxing wine, and whole white peppercorns to the pot. Simmer uncovered on low heat for 30 to 35 minutes, until the chicken is cooked through and the broth turns a pale golden color.
3. Strain the broth through a fine-mesh sieve into a clean clay pot or Chinese hot pot vessel. Lift out the chicken, let it cool slightly, then shred the breast meat into bite-sized pieces and set aside for serving.
4. Season the strained broth with rock sugar, sea salt, and ground white pepper. Add the smashed garlic and the tied cilantro stems, then keep the broth at a bare simmer over a portable burner.
5. Arrange the prepared mushrooms, cubed tofu, drained goji berries, shredded chicken, and reserved cilantro leaves on a large serving platter in separate piles.
6. Move the simmering hot pot to the dining table. Diners add the firmer mushrooms (porcini, shiitake, oyster) first and cook for 3 to 4 minutes, then add the more delicate enoki and beech mushrooms for 1 to 2 minutes.
7. Stir the tofu and goji berries into the broth in the final minutes so they warm through without breaking apart, and sprinkle in the cilantro leaves just before serving.
8. Combine the dipping sauce ingredients in a small bowl for each diner. Ladle the fragrant mushroom broth into individual bowls and enjoy the mushrooms and chicken dipped in the sauce, sipping the broth between bites.

Cook’s Notes

• Fresh wild mushrooms deliver the most authentic aroma; if unavailable, mix cremini, king oyster, and maitake for a similar earthy depth.
• Keep the broth at a gentle simmer once mushrooms are added – a rolling boil will cloud the delicate flavor and toughen the tofu.
• Add the thinnest mushrooms (enoki and beech) last so they stay silky and don't disintegrate in the broth.
• For an even deeper umami, stir in 1 teaspoon of white miso or fermented bean paste into the broth just before serving.
• Reserve any leftover broth; it makes an unbeatable base for next-day noodle soup.
• The shredded chicken can be returned to the broth or skipped for a fully vegetarian version by replacing the chicken broth with a dried mushroom and kombu stock.

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