Chinese Hot Pot
Chinese hot pot is a social way of eating, where ingredients are cooked at the table in a pot of hot stock and then dipped into a tasty sauce. Use this basic recipe as a guide to help you make Chinese hot pot at home.
Servings: 4 people
Equipment
- Portable Butane Burner
- Stainless Steel Pot
- Metal Nets
- Chopsticks
Ingredients
For the Dipping Sauce:
- 1 shallot finely diced
- ⅓ cup soy sauce light, dark or mushroom soy
- ½ teaspoon sugar
- ½ teaspoon teaspoon sesame oil
- ¼ cup water
- lemon juice to taste
For the Broth:
- 8 cups chicken stock (you may need more or less depending on the size of your pot)
- 2 cloves garlic peeled
- 1 piece ginger peeled and sliced thinly (about ½ inch piece)
- 1 sprig green onion roughly chopped into large pieces
For Serving:
- 1 bunch watercress washed thoroughly in multiple changes of water
- 1 package enoki mushrooms rinsed
- 1 package cremini mushrooms cleaned and sliced
- 1 package beef thinly sliced
- 1 package lamb thinly sliced
- 1 package shrimp shell on if desired
- 1 package wontons frozen, cooked ahead of time
- 1 package Udon noodles cooked ahead of time
- Chinese XO sauce with dried shrimp and scallops
- Chinese BBQ sauce
- Sambal Oelek or other hot sauce
- Preserved bean curd optional (very strong flavour!)
Instructions
Make the Dipping Sauce:
- Sauté the diced shallot in a small skillet with a little bit of oil. Cook until softened and fragrant.
- Add the sautéed shallot to a small bowl, and combine with the other dipping sauce ingredients. Taste and adjust seasoning as needed. Set aside for later.
Prepare Other Ingredients:
- Clean all vegetables properly, especially the watercress.
- Slice the cremini mushrooms. Arrange on a platter with the other vegetables, and set on the table.
- Cook the wontons and noodles, being careful not to overcook them. Set these items on a platter on the table.
- Take meat and shrimp out of the fridge. Arrange these items on a platter, and set on the table, along with the condiments.
Make the Broth:
- Place burner in the middle of your table. You may wish to put down a plastic cloth first, to protect your table from splashes.
- Place pot on the burner, and fill it about ¾ full of stock. Add the rest of the broth ingredients, and bring to a simmer.
Finish setting the table:
- Provide small bowls and spoons for the sauce and condiments, as well as larger bowls to eat out of.
- Place chopsticks for each person, plus an extra pair or two for cooking. If using tongs and/or metal nets, place these on small plates or sauces (to avoid putting wet utensils on your table).
Get Cooking:
- Once the brother is simmering, take turns adding ingredients into the broth. Allow all raw items to cook fully before removing and adding to your bowl. Dip cooked ingredients into dipping sauce, or top with condiments are desired.
Video
Notes
Please note that this recipe is just a basic guideline. Be sure to read the accompanying blog post to get information on the equipment, ingredients and tips for making Chinese Hot Pot at home!
Hot Pot Tips:
- Provide chopsticks (or forks) for everyone to eat with, but also have an extra pair for cooking.
- Cover your table with a plastic tablecloth to protect it from spills and stains.
- Follow the safety instructions for your portable burner.
- Keep meats, fish and seafood cold in the fridge until you're ready to eat.
- Discard any meats, fish or seafood that has been sitting out at room temperature.
- Also discard any decanted sauces or condiments.
- Leftover vegetables should be refrigerated promptly.
- Turn the heat off on the burner and allow to cool. Discard any remaining stock from the pot once everyone is done eating.
- Wipe down the (cooled!) burner and table.
Nutrition
Calories: 916kcal | Carbohydrates: 162g | Protein: 42g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 25mg | Sodium: 3776mg | Potassium: 678mg | Fiber: 8g | Sugar: 19g | Vitamin A: 260IU | Vitamin C: 5.2mg | Calcium: 81mg | Iron: 5.3mg
