Chinese Hotpot

Name: Chinese Hotpot
Prep time: 10 min
Cook time: 9 h 30 min
Total time: 9 h 40 min
Yield: Serves 4
Cuisine: Chinese
Ingredients: 1 tsp toasted sesame oil; 4 spring onions, finely chopped, to serve; 150 g/5½ oz thin Chinese egg noodles; 2.5 cm/1 in piece of root ginger; chopped coriander leaves, to serve; 600 ml/21 fl oz/scant 2½ cups Beef Stock or ready-made stock; 600 ml/21 fl oz/scant 2½ cups Beef Stock or ready-made stock; 500 g/1 lb 2 oz beef flank; 2 tsp chilli bean paste; 1 star anise; 3 garlic cloves, crushed; 125 ml/4 fl oz/½ cup Chinese rice wine; a pinch of Szechuan pepper; 1 tbsp soy sauce; 1½ tsp ground cumin; 2 tsp caster sugar

Preparation info

Serves
4

Difficulty
Easy
Ready in
10 hr

Appears in

I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

About

Ingredients

500 g/1 lb 2 oz beef flank
600

Asia
China
Main course

Method

Put the beef, stock, rice wine, garlic, star anise, chilli bean paste, sugar, cumin, soy sauce and Szechuan pepper in the slow cooker, stirring to dissolve the chilli bean paste.

Cover the cooker and cook on LOW for 9½ hours until the beef is very tender. Remove the beef from the cooker, wrap in foil and leave to rest for 10 minutes. Meanwhile, switch the cooker to HIGH, re-cover and co