Li Hongzhang Hotchpotch, or Lǐ Hóngzhāng Záhuì, is a vibrant, hearty dish from Anhui Province, China, named after the Qing dynasty statesman Li Hongzhang. This Anhui classic, part of Huizhou cuisine, is a flavorful medley of meats, seafood, and vegetables simmered in a rich, savory broth. Known for its diverse ingredients and comforting warmth, it reflects the resourcefulness of Anhui’s culinary tradition, combining land and sea in a single pot. This recipe guides you through creating an authentic version of this historical dish, perfect for gatherings or a cozy family meal.
Ingredients
Serves 6
For the Broth
- 1 lb chicken bones or 1 whole chicken (about 2–3 lbs), cut into pieces
- 1/2 lb pork bones (optional, for richer flavor)
- 1-inch piece of ginger, smashed
- 2 scallions, cut into 3-inch pieces
- 8 cups water
- 1 tbsp Shaoxing wine
- 1 tsp salt
For the Hotchpotch
- 1/2 lb chicken breast, thinly sliced
- 1/2 lb pork tenderloin, thinly sliced
- 1/4 lb shrimp, peeled and deveined
- 1/4 lb squid, cleaned and sliced into rings
- 1/4 lb fish fillet (e.g., cod or tilapia), sliced
- 4 dried shiitake mushrooms, soaked and sliced
- 1/2 cup bamboo shoots, thinly sliced
- 1/2 cup wood ear mushrooms, soaked and sliced
- 1 small carrot, thinly sliced
- 1/2 cup lotus root, thinly sliced
- 1/2 cup firm tofu, cut into 1-inch cubes
- 2 cups napa cabbage, chopped
- 1 cup glass noodles (mung bean vermicelli), soaked
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/2 tsp white pepper
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2 scallions, chopped (for garnish)
- 1 tsp sesame oil (for finishing)
Equipment
- Large stockpot
- Wok or large skillet
- Strainer or cheesecloth
- Bowls for soaking ingredients
Step-by-Step Recipe
Step 1: Prepare the Broth
A rich, clear broth is the backbone of Li Hongzhang Hotchpotch. In a large stockpot, add the chicken bones (or whole chicken pieces) and pork bones if using. Cover with 8 cups of cold water. Add the smashed ginger, scallions, Shaoxing wine, and 1 teaspoon of salt. Bring to a boil over high heat, then skim off any foam or impurities that rise to the surface for a cleaner broth.
Reduce the heat to low and simmer for 1.5–2 hours, uncovered, until the broth is fragrant and slightly reduced. If using a whole chicken, remove the meat after 30 minutes, shred it, and set aside for the hotchpotch, returning the bones to the pot to continue simmering. Once done, strain the broth through a fine strainer or cheesecloth into a clean pot and keep warm. Discard the solids.
Step 2: Prep the Ingredients
While the broth simmers, prepare the hotchpotch ingredients. Soak the dried shiitake mushrooms and wood ear mushrooms in warm water for 20–30 minutes until softened, then slice thinly. Soak the glass noodles in cold water for 10–15 minutes until pliable, then drain. Slice the chicken breast, pork tenderloin, and fish fillet into thin, bite-sized pieces for quick cooking. Peel and devein the shrimp, and clean and score the squid before slicing into rings.
Thinly slice the bamboo shoots, carrot, and lotus root to ensure even cooking. Chop the napa cabbage into manageable pieces and cube the tofu. Having all ingredients prepped and organized streamlines the cooking process, as this dish comes together quickly once assembly begins.
Step 3: Stir-Fry the Aromatics and Proteins
Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and ginger, stir-frying for 30 seconds until aromatic. Add the sliced chicken and pork, stirring quickly for 2–3 minutes until just cooked through. Remove and set aside.
In the same wok, add the shrimp, squid, and fish fillet. Stir-fry for 1–2 minutes until the shrimp turn pink and the squid curls slightly. Be careful not to overcook, as the seafood will finish cooking in the broth. Remove and set aside with the chicken and pork.
Step 4: Assemble the Hotchpotch
Bring the prepared broth to a gentle boil in the stockpot. Add the soy sauce, oyster sauce, sugar, and white pepper, stirring to combine. Taste and adjust seasoning if needed. Add the shiitake mushrooms, wood ear mushrooms, bamboo shoots, carrot, and lotus root to the broth. Simmer for 5–7 minutes until the vegetables begin to soften.
Next, add the napa cabbage, tofu, and glass noodles. Cook for another 3–4 minutes until the cabbage wilts and the noodles are tender. Return the stir-fried chicken, pork, shrimp, squid, and fish to the pot. Gently stir to combine, ensuring all ingredients are submerged in the broth. Simmer for 2–3 minutes to meld the flavors, taking care not to overcook the seafood.
Step 5: Finish and Serve
Drizzle 1 teaspoon of sesame oil over the hotchpotch for a nutty, aromatic finish. Ladle the hotchpotch into a large serving bowl or individual bowls, ensuring each portion has a balance of meats, seafood, vegetables, and noodles. Garnish with chopped scallions for a fresh, vibrant touch.
Serve hot, ideally with steamed rice or crusty bread to soak up the flavorful broth. For an authentic Anhui experience, present the dish family-style, letting everyone dig into the communal pot.
Tips for Success
- Ingredient Substitutions: If lotus root or wood ear mushrooms are hard to find, substitute with water chestnuts or fresh mushrooms. For seafood, use what’s fresh and available, like scallops or clams.
- Broth Clarity: Skimming the broth diligently ensures a clear, appetizing result. For extra depth, add a splash of rice vinegar or a pinch of star anise during simmering.
- Texture Balance: Slice ingredients uniformly to ensure even cooking. The variety of textures—crisp vegetables, tender meats, and chewy noodles—is key to the dish’s appeal.
- Make-Ahead: The broth can be prepared a day in advance and refrigerated. Reheat before adding the hotchpotch ingredients for quicker assembly.
Cultural Context
Li Hongzhang Hotchpotch is steeped in history, named after the prominent Qing dynasty diplomat Li Hongzhang, who reportedly enjoyed this dish during his travels. It embodies Anhui’s Huizhou cuisine, one of China’s eight great culinary traditions, known for its emphasis on braising, wild ingredients, and harmonious flavors. The dish’s eclectic mix reflects Anhui’s agricultural and riverine bounty, blending land and sea in a single pot. Its communal nature makes it a favorite for festive gatherings, symbolizing abundance and unity.
Final Thoughts
Li Hongzhang Hotchpotch is more than a meal—it’s a celebration of Anhui’s culinary ingenuity and historical richness. The interplay of tender meats, succulent seafood, and crisp vegetables in a fragrant broth creates a dish that’s as comforting as it is complex. While the ingredient list may seem long, the process is straightforward, rewarding you with a pot of soul-warming goodness. Gather your loved ones, dive into this Anhui treasure, and savor the flavors of tradition!