Photography Winston Chuang Styling Nikki Ho Coordination Lim Tsiao Hui

NG CHONG GUAN, group executive chef of Jumbo Restaurant, who also oversees steamboat restaurant Jpot, shares two stock recipes and tips on getting the most
out of your hotpot.

Classic Steamboat Stock

Makes about 2 litres

1.5 kg pork ribs
500g chicken bones
Head and bones of red grouper
3 litres water

1 Blanche the pork ribs in boiling water. Drain and rinse.
2 Rinse the chicken bones with hot water.
3 Deep-fry the head and bones of the red grouper until they are golden brown. Rinse with tap water.
4 Add all the ingredients into a pot and bring it to a boil over high heat. Remove any scum that floats to the top.
5 Simmer over low heat for 2 hours.

Hot And Sour Stock

Makes about 2 litres

500g pork ribs
1 duck, skinned and chopped into pieces
3 pieces salted vegetable (stalk only), soaked for 30min
5 white peppercorns, crushed
2 salted plums
3 chilli padi
3 litres water

Cook the soup according to the instructions for the classic steamboat stock.