Best Cold Pot Skewers for Summer (Easy Family Version of Bobo Chicken)

Prepare your ingredients according to your taste.

Wash and cut all ingredients. Soak the wood ear mushrooms in advance, halve the shiitake mushrooms, cut the broccoli into small florets, slice the lotus root thickly, cut the duck blood into long strips, and slice the ham thinly.

Add half a pot of water to a pan and bring to a boil over high heat.

Blanch the ingredients separately. You can also blanch the vegetables together and the meats together.

Change the water halfway to prevent dirt and mixing of flavors.

Add 1500 ml of clean water to the pan, and dissolve a block of chicken-flavored soup base (homemade broth is even better if available).

Pour the three seasoning packets of the bobo chicken into the soup and mix well (this is a simplified version using pre-packaged spices).

Turn off the heat and let the prepared broth cool for later use.

Skewer the blanched ingredients on bamboo sticks. If you find skewering tedious, you can just soak the ingredients in the broth and eat them directly, but skewering adds to the experience.

Soak the skewers in the pot for about twenty minutes to absorb the flavor (the longer you soak, the more flavorful they will be).

As you enjoy, continue to add skewers to the pot. The skewers, now infused with the broth, become spicy and glossy, making your appetite soar. This flavor is so good, you might want to take it on the road! Eating these skewers outside can be pricey, but enjoying them at home is a treat!