Chaoshan-Style Satay Beef Hotpot Cooking Instruction

Hotpot is more than just a meal; it’s a gathering, a celebration, and an exploration of flavors. The Chaoshan Satay Beef Hotpot is a beloved dish from China’s Chaoshan region, known for its fresh ingredients and unique satay flavor. Let’s walk you through how to make the most of your Chaoshan Satay Beef Hotpot Kit.

What’s in the Kit?

Soup Base:

1. Short Rib Bones
2. Lee Kum Kee Satay Soup Base
3. Fresh Celery and Mooli (White Radish)

Dipping Sauce:

1. Peanut & Sesame Butter Sauce
2. Niutou Shacha Sauce
3. Chopped Celery and Spring Onion

Meat & Veg:

1. 150g x Brisket Tendon Hotpot Slices
2. 150g x Short Ribs Hotpot Slices
3. 150g x Flat Iron Hotpot Slices
4. 150g x Beef Shank Hotpot Slices
5. 150g x Ox Tongue Hotpot Slices
6. 150g x Rib Eye Hotpot Slices
7. 300g x Beef & Pork Meatballs
8. 100g x Enoki Mushroom
9. 150g x Brown Shimeji Mushroom
10. ½ pcs x Chinese Leaves

Step-by-Step Cooking Instructions

Step 1: Prepare the Soup Base

• Boil the Bones: Add the short rib bones to a large pot with 1.5L of water. Bring to a boil, then simmer on low heat for 30 minutes to extract the rich flavor. Skim off any impurities that float to the surface.

• Add Vegetables: Add chopped celery and mooli to the pot for an extra layer of flavor.

• Incorporate the Satay Base: Stir in the Lee Kum Kee Satay Soup Base. Let the broth simmer for another 5–10 minutes to meld the flavors together.

Step 2: Make the Dipping Sauce

• In a small bowl, mix peanut butter, sesame butter, and Niutou Shacha Sauce.
• Add a dash of chilli oil to taste.
• Garnish with chopped celery and spring onion for a fresh, aromatic touch.

Step 3: Set the Table

• Arrange the Ingredients: Lay out the beef cuts, meatballs, mushrooms, and Chinese leaves on platters for easy access.
• Heat the Soup Base: Place the prepared soup base on a hotpot burner and bring it back to a simmer.

Step 4: Enjoy the Hotpot!