Yunnan Mushroom Hot Pot

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A signature dish from Yunnan's mountainous highlands, this hot pot showcases an array of fresh mushrooms simmered in a clear, herb-infused chicken broth. Cooked and eaten at the table, it celebrates the earthy, woodsy flavors of the forest with a light, nourishing broth rather than heavy spice.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 12 gFat
• 2.5 gSaturated Fat
• 38 gCarbs
• 6 gFiber
• 5 gSugar
• 28 gProtein
• 890 mgSodium
• 950 mgPotassium
• 180 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the mushroom broth

• 1 whole free-range chicken (about 3 lb), quartered
• 10 cups water
• 6 dried shiitake mushrooms, rinsed
• 3 slices fresh ginger, smashed
• 2 scallions, tied into a knot
• 1 oz codonopsis root (or substitute 2 tbsp goji berries)
• 2 dried red dates, pitted
• 1 tbsp Shaoxing wine
• 1 1/2 tsp kosher salt

Fresh mixed mushrooms

• 8 oz fresh shiitake mushrooms, stems trimmed and caps scored
• 6 oz oyster mushrooms, torn into bite-size pieces
• 4 oz enoki mushrooms, base trimmed
• 4 oz wood ear mushrooms, rehydrated and halved
• 4 oz king oyster mushrooms, sliced 1/4 inch thick
• 4 oz chanterelle or porcini mushrooms, brushed clean

Hot pot accompaniments

• 1 block (14 oz) firm tofu, cut into 1-inch cubes
• 1/2 small Napa cabbage, cut into 2-inch chunks
• 6 oz lotus root, peeled and sliced thin
• 3 oz glass noodles, soaked in warm water for 10 minutes
• 1 cup baby bok choy, halved

Sesame dipping sauce

• 3 tbsp Chinese sesame paste
• 2 tbsp light soy sauce
• 1 tbsp Chinkiang black vinegar
• 2 cloves garlic, very finely minced
• 1 tbsp chili oil with sediment
• 1 tsp sugar
• 2 tbsp warm water
• 2 tbsp chopped cilantro

Directions

1. Place the chicken and water in a large stockpot, bring to a boil over high heat, then reduce to a gentle simmer. Skim off any gray foam that rises during the first 5 minutes to keep the broth clear.
2. Add the dried shiitake mushrooms, ginger, scallions, codonopsis root, red dates, and Shaoxing wine. Simmer uncovered for 30 minutes, then lift out the chicken pieces (reserve them for another use or shred into the pot) and strain the broth into a clay or stainless hot pot vessel.
3. Stir the salt into the broth and keep it at a lively simmer on a tabletop burner or portable stove. The broth should reduce slightly to about 8 cups as it cooks.
4. While the broth simmers, prepare all the fresh mushrooms by brushing off any dirt with a damp paper towel (avoid rinsing under running water). Arrange them on separate platters by variety so diners can identify each type at the table.
5. Arrange the tofu, Napa cabbage, lotus root, glass noodles, and bok choy on a large serving platter alongside the mushrooms. Set the dipping sauce ingredients in small bowls so each person can stir together their own mix.
6. When ready to eat, add the firmest mushrooms first (king oyster, shiitake, wood ear) and let them simmer for 4 to 5 minutes to release their flavor into the broth. Cook softer mushrooms and vegetables just until tender, about 2 to 3 minutes.
7. Ladle the mushroom broth into individual bowls and use chopsticks or a small strainer to retrieve cooked ingredients. Dip each bite into the sesame sauce before eating, replenishing the hot pot with vegetables and noodles as the meal progresses.
8. Refill the pot with hot water or additional chicken stock if the level drops below two-thirds, and continue cooking until all mushrooms and accompaniments are enjoyed.

Cook’s Notes

• Yunnan wild mushrooms like termitomyces (ji cong), matsutake, and porcini are the traditional choice and offer the deepest flavor; use whatever fresh specialty mushrooms are available in season.
• Never soak fresh mushrooms in water as they act like sponges; brushing or wiping with a dry towel preserves their texture and flavor.
• Always cook wild and cultivated mushrooms thoroughly for at least 3 to 4 minutes to ensure digestibility and develop full umami.
• Lift the chicken meat from the broth after 30 minutes to keep it tender; simmer the bones a bit longer if you want an even richer stock.
• Keep a kettle of hot water nearby to replenish the hot pot, and avoid a rolling boil once ingredients are added so the broth stays clear and silky.

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