Go Back

Thanksgiving Chicken Broth Hot Pot

Print Recipe Pin Recipe

Notes

Ingredients:
  • Pork Trotter: 1
  • Bamboo Shoots: 500g
  • White Radish: 500g
  • Chinese Yam: 3 roots
  • Green Onions: 3 roots
  • Ginger: 1 piece
  • Light Soy Sauce: 1 spoon
  • Huadiao Cooking Wine: 2 spoons
  • Tai Tai Le Fresh Chicken Sauce: 1 spoon
  • Tai Tai Le Chicken Essence: 1 spoon
  • Tai Tai Le Original Flavor Fresh: 1 spoon
Instructions:
  1. Clean and chop the bamboo shoots, white radish, and Chinese yam.
  2. Blanch the pork trotter in boiling water. Prepare the pot with green onions, ginger, and garlic, and add Huadiao cooking wine.
  3. Cook the pork trotter for 40 minutes.
  4. Turn the pork trotter over and then add bamboo shoots, white radish, and Chinese yam.
  5. Add Tai Tai Le Fresh Chicken Sauce for enhanced flavor.
  6. Cook until the soup is white, thick, fragrant, and clear.
  7. Serve in a large bowl, optionally sprinkled with garlic, accompanied by rice.
Nutrition:
  • Rich in protein from pork trotter.
  • Contains dietary fiber from bamboo shoots, radish, and Chinese yam.
  • Provides essential vitamins and minerals from the vegetables.