• Prep Time 15 minutes
  • Cook Time 90 minutes
  • Serving For 4 people
  • Difficulty Easy
This recipe is best with
Anchor Extra Yield

Recipe Ingredient

  • Stock Base:
  • 1 whole old chicken, cleaned
  • 150g ikan bilis, cleaned
  • 30g dried shrimp, cleaned
  • 1 big yellow onion, sliced
  • 50g ginger, sliced
  • 1 tbsp white peppercorn, whole
  • 5L water
  • Salt, to taste
  • Creamy Hotpot Stock Base:
  • 2L Stock Base
  • 1 corn on cob, cut 5-6
  • 1 big red tomato, wedges
  • 5 shiitake mushroom
  • 8 red dates, pitted
  • 5 spring onion, white part only
  • 100g Anchor UHT Extra Yield Cooking Cream
  • 2 tsp salt
  • Hotpot condiments, as desired


    To prepare Stock Base:
  1. Put stock base ingredients together in a big stock pot. Add in 5L of water or until water cover the ingredients. Put on stove and bring up to boil.
  2. When stock is boiling, turn down heat to low simmer. Skim off any impurities and oil from the surface. Let is simmer for 1 - 1.5 hours.
  3. Strain out the stock and set aside for later use.
  4. To prepare Creamy Hotpot:
  5. In your serving pot, add corn, tomatoes, shiitake mushroom, red dates, spring onion and salt.
  6. Fill it up with stock and Anchor Extra Yield Cooking Cream. Bring up to simmer, check seasoning and it's ready to dip your condiments! Enjoy!

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