Details
Haidilao's take on the Cantonese golden fish maw and chicken pot, the rich, glossy broth that fills hot pot restaurants across Hong Kong and Guangdong. Pumpkin makes up almost half the sachet, giving the soup its deep golden colour and natural sweetness, layered with chicken-style savouriness and a silky body that clings to everything you dip. Pour the sachet into 1000ml of water, bring to the boil and add chicken pieces, fish maw, mushrooms, tofu and leafy greens; a splash of Haidilao dipping sauce finishes it. Serves 3 to 5. Not spicy, so the whole table can share one pot.
