Chinese hot pot at home

• star anise5
• cinnamon stick↗1
• sunflower oil↗3 tbsp tbsp
• stewing beef↗2kg kg

  (prefer using shank), cut into large pieces

• chicken stock↗1l l
• red chili↗3

  halve and remove seeds, plus slice into rings for serving

• galangal↗100g g

  (use ginger if you can't find galangal), sliced

• Thai fish sauce↗2 tbsp tbsp
• soy sauce↗200ml ml
• demerara sugar↗1 tbsp tbsp
• kaffir lime leaves↗6
• eggplant↗3

  cut into wedges

• rice↗

  and cilantro for serving

Step-by-step instructions

1. 1

   Preheat the oven to 150°C/130°C convection/gas 2. Heat a large pot, toast the star anise and cinnamon stick until fragrant, then remove them from the pot. Add the sunflower oil, then sear the beef in batches (do not overcrowd the pan). Set the meat aside on a plate.

2. 2

   Add the remaining ingredients (except the eggplants) to the pot, stir well and bring to a boil. Return the spices and meat, skim off excess fat that rises to the surface, then cover the pot and cook in the oven for 2 hours.

3. 3

   Remove the lid, add the eggplants and stir well, then return to the oven and cook for 1 hour uncovered until the eggplants and meat are tender. Let the dish cool to a comfortable temperature. Sprinkle with cilantro and sliced red chili, then serve with rice.