How to prepare hot pot at home

Chinese hot pot can be served hot or cold, in a dish or pot, with rice or meat or veggies.

It’s one of the hottest foods in India and China, and it’s one the easiest to make.

This is a recipe for hot pot in a pot.

It’s a way of using a hot pot to add flavour to a meal and make it unique.

But you’ll need to know a few things first before you can start.

What you’ll want to do is boil a lot of water in a soup pot.

You don’t need to worry about adding the salt.

The most important thing is to be able to boil the water in the pot and the broth.

You’ll want the water to boil until it’s thick, then add the stock to the pot.

Once the water is boiling, add the chicken, carrots, onions, garlic and ginger, and stir everything together.

You can add more stock later if you need more broth or add more vegetables to the mix.

You want the pot to be hot.

It will feel a bit like a stovetop.

The steam should come out of the lid when you flip the lid open.

When you add the broth, it should be very thick.

That’s because the chicken will absorb a lot more liquid when it’s cooked.

If it’s not thick enough, you can add a little water or water with the stock or stock with the chicken broth to make it thicker.

If the broth is too thick, add a bit more broth.

Then add the noodles and mix it all together.

When the broth starts to thicken, flip the pot over and add the rice.

The rice should be a bit softer than the broth so it doesn’t sink to the bottom.

It’ll cook up in a few minutes.

You should also add the sauce to the broth before adding the chicken.

It should be thick, but not mushy.

It won’t make the chicken taste mushy, but it will keep it from sticking to the sauce.

Add the hot sauce later if needed.

If the chicken doesn’t come out easy, add more hot sauce.

Then add more rice, and add more noodles and the chicken when it is all mixed together.

It takes a long time for the chicken to cook.

It doesn’t take long to make the sauce thick enough.

Add more chicken broth, then cook for another 30 seconds or so.

Then flip the bowl over and cook for an extra 5 minutes.

It might take longer, depending on the cooking method you use.

It can take a while for the rice to cook, but you can tell when it has cooked when the rice is a bit darker in colour.

You will see a slight bit of cooked rice, a bit of chicken and some chicken sauce.

You may notice some red on the outside of the pot, but that’s ok, it’s the colour of chicken.

When you add all the ingredients, flip it over and wait for the broth to finish cooking.

You shouldn’t have to remove it from the pot just to add the soup, you should just be able see the chicken in the soup.

You also want to add a few pieces of bread to keep the soup warm.

Finally, add some salt to taste.

If you add too much, the chicken might get mushy and not be as flavourful.

You could add more salt later if necessary.

If your hot pot is really hot, add another tablespoon of oil and heat it for a few seconds to add some extra flavour.

This will help the chicken cook a bit faster.

If all the chicken and rice is cooked, flip over and cover it and let it cook for at least 30 minutes, until it is almost done.

This should take about five to ten minutes.

The chicken should be done when the noodles are done.

It may be a little longer if you have a large chicken pot.

If there’s still some chicken in there, add an extra tablespoon of chicken broth or stock, then cover it with another sheet of foil and cook it for another five minutes.

Add some more chicken stock and bring the pot back to a boil.

It has to boil for about three minutes.

Remove the foil and add a couple of slices of toast and let them brown on both sides for a minute or two.

You won’t have much left of the chicken once the rice and noodles are cooked.

Add a few slices of bread and stir to make sure the rice doesn’t stick to the toast.

You might even want to cover the bowl with foil so it stays hot all night.

If everything is done, flip, cover and cook on a low heat for a couple more minutes.

After about 30 minutes of cooking, the sauce should be nice and thick.

If not, add just a few more tablespoons of broth and a little more stock and the noodles should be just about ready.

After a while, you might need

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