Peruvian Hot Pot

Ingredients

While the Chinese hot pot typically features a clear or savory broth, our Peruvian adaptation incorporates the bold and vibrant flavors of Peruvian cuisine. We use the Aji Amarillo pepper, a staple in Peruvian cooking, to infuse the broth with a spicy and slightly fruity taste. Additionally, we incorporate traditional Peruvian ingredients and spices to enhance the overall flavor profile of the dish. We alse have the original recipe for Hot Pot, so you can check it out.

• 1 pound (450g) beef sirloin, thinly sliced 1 pound (450g) beef sirloin, thinly sliced
• 1 pound (450g) chicken breast, thinly sliced 1 pound (450g) chicken breast, thinly sliced
• 1 pound (450g) shrimp, peeled and deveined 1 pound (450g) shrimp, peeled and deveined
• 8 cups (1.9L) chicken or vegetable broth 8 cups (1.9L) chicken or vegetable broth
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 tablespoons (30ml) Aji Amarillo paste 2 tablespoons (30ml) Aji Amarillo paste
• 2 tablespoons (30ml) soy sauce 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15ml) fish sauce 1 tablespoon (15ml) fish sauce
• 1 tablespoon (15ml) lime juice 1 tablespoon (15ml) lime juice
• 1 tablespoon (15ml) oyster sauce 1 tablespoon (15ml) oyster sauce
• 1 tablespoon (15ml) brown sugar 1 tablespoon (15ml) brown sugar
• 1 teaspoon (5ml) ground cumin 1 teaspoon (5ml) ground cumin
• 1 teaspoon (5ml) dried oregano 1 teaspoon (5ml) dried oregano
• 1 teaspoon (5ml) paprika 1 teaspoon (5ml) paprika
• Salt and pepper to taste Salt and pepper to taste
• Assorted vegetables (such as potatoes, corn, carrots, and bok choy), thinly sliced Assorted vegetables (such as potatoes, corn, carrots, and bok choy), thinly sliced

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 45g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic, and sauté until softened.
2. 2.
   Stir in the Aji Amarillo paste, soy sauce, fish sauce, lime juice, oyster sauce, brown sugar, cumin, oregano, and paprika. Cook for 2-3 minutes to allow the flavors to meld together.
3. 3.
   Pour in the chicken or vegetable broth and bring to a simmer.
4. 4.
   Add the beef, chicken, shrimp, and assorted vegetables to the pot. Cook until the meat is cooked through and the vegetables are tender, about 5-7 minutes.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   Serve the Peruvian Hot Pot in individual bowls, allowing each person to customize their own bowl with their preferred ingredients.

Treat your ingredients with care...

• Beef sirloin — For tender slices, freeze the beef for 30 minutes before slicing thinly.
• Aji Amarillo paste — Adjust the amount according to your spice preference. Add more for a spicier broth or reduce for a milder flavor.
• Shrimp — Be careful not to overcook the shrimp to maintain their tender texture.

Tips & Tricks

• To enhance the flavor of the broth, you can add a few slices of ginger and a stalk of lemongrass while simmering.
• Serve the Peruvian Hot Pot with a side of steamed rice or crusty bread to soak up the delicious broth.
• Customize your hot pot by adding additional Peruvian ingredients such as yuca or quinoa.

Serving advice

Serve the Peruvian Hot Pot piping hot in individual bowls, allowing each person to enjoy the interactive experience of cooking their own ingredients in the flavorful broth.

Presentation advice

Garnish the Peruvian Hot Pot with fresh cilantro leaves and a squeeze of lime juice to add a pop of color and brightness to the dish.