Only four of us this hot Christmas day, so we decided to have a Chinese hot-pot. Cooking everything at the table is the ultimate slow food but very satisfying and delicious!
Our home-made stock was made with pork bones, chicken and ginger. Before serving we seasoned to taste with salt and added a black cardamom pod, star anise, black peppercorns and Sichuan peppercorns. To cook we had: prawn and ginger dumplings; shiitake, king oyster and enoki mushrooms; a variety of fish balls; prawns; beef; pork; fried beancurd and beancurd skins; Choi sum and Chinese broccoli; quail eggs; and mung bean noodles. For dipping we chose our ingredients from soy sauce; black rice vinegar; sesame oil; sesame paste; minced garlic; minced ginger, chopped coriander (cilantro); chopped spring onions; and finely sliced fresh chillies. And some chilli oil.
michelle picker cooks 
It looks delicious…wish we were with you..Merry Xmas xx