Thawing Vs. Cooking Frozen Hot Pot: What's The Best Approach?

Hot pot is a fun and social meal, popular in East and Southeast Asian cooking. It involves diners cooking their own food in a communal pot of broth. The food is cooked at the table, with each person adding whatever they like to the boiling liquid. Typically, hot pot includes raw ingredients such as meat, seafood, vegetables, tofu, and starches, cut into small pieces or thin slices for quick cooking.

While it is possible to cook hot pot from frozen, it is generally recommended to thaw frozen ingredients before cooking. This is because cooking from frozen can result in uneven cooking and a less desirable eating experience. However, if you do choose to cook from frozen, it is important to ensure that the broth remains boiling and that you cook the ingredients for a sufficient amount of time to avoid undercooking.

Hot pot equipment

Hot pot is a fun and social way to cook and eat with family and friends. It involves a pot of simmering broth placed in the centre of the table, into which diners add a variety of raw ingredients to cook. To do this, you will need some special equipment. Here is a list of what you will need to host your own hot pot meal:

Necessary Equipment:

• Heat source: A portable heat source is required to keep the broth simmering throughout the meal. You can use a specialised electric hot pot burner, an electric burner (coil or induction), or a tabletop gas burner. If you plan on making hot pot a regular meal, it is recommended to get a hot pot set with a built-in electrical heating element and a removable pot for easy cleaning.
• Pot: Chinese stainless steel hot pots are ideal due to their round shape and depth. They are wide and deep enough to hold a generous amount of food, while not being so deep that food gets "lost" at the bottom. The metal is also relatively thin, allowing the broth to heat up quickly as ingredients are added. Some designs even have a "yin-yang" feature, with two compartments for different broths. However, any wide, relatively shallow pot will work.
• Chopsticks: Hot pot is best eaten with bamboo or wooden chopsticks, which are heat-resistant and cool off quickly, reducing the risk of burns. Plastic and metal chopsticks are not ideal as plastic may melt and metal conducts heat.

Additional Equipment:

• Sauce bowls: Small bowls (such as Chinese rice bowls) for each diner to assemble their own dipping sauce.
• Metal hot pot baskets/wire ladles: These are not essential but are very useful. They are basically wire sieves with a small cup, which you use to nestle food in while it cooks in the broth. You can then simply lift the ladle to tip the cooked food into your bowl. It also acts as a "net" to catch other tasty morsels from the pot.

Broths

Spicy Broths

If you enjoy a spicy kick, a Sichuan-style spicy broth is a popular choice. This broth typically includes beef tallow or cooking oil, dried chilli peppers, Sichuan peppercorns, aromatics such as scallions and garlic, and spices like star anise and cinnamon. For a vegan alternative, simply replace the beef tallow with a neutral-flavoured cooking oil.

Mild Broths

For those who prefer a milder flavour, a chicken stock-based mild broth is a great option. This type of broth typically includes chicken, shiitake mushrooms, scallions, and mild spices. You can also add other ingredients like Chinese dates and Goji berries for extra flavour and colour. This broth is light and easy to prepare, making it a popular choice for those who want to enjoy the taste of the ingredients without an overpowering broth.

Other Options

If you're looking for something different, there are also packaged hot pot soup bases available that offer different flavours like satay, Japanese-style pork, tomato, and spicy Sichuan. You can also add extra ingredients to store-bought broth, such as corn on the cob slices, green onions, beef meatballs, and a splash of soy sauce or fish sauce.

Meat prep

Firstly, it is important to choose the right type of meat. Beef, pork, and chicken are popular options, but you can also use lamb or seafood. If you are using beef, look for cuts like rib eye, short rib, or brisket. For pork, try pork belly or pork shoulder. Lamb shoulder or leg is a good option, and for chicken, go for boneless breast or thighs. You can also use pre-sliced fatty beef or pork belly, which can be found in the refrigerated or frozen section of most Asian supermarkets.

Once you have chosen your meat, you will need to slice it thinly. This is important because it allows the meat to cook quickly in the hot pot. If you are using pre-sliced meat, simply thaw it if it is frozen. If you are slicing your own meat, place it in the freezer for 20-30 minutes until it is slightly firm, then use a sharp knife to slice it as thinly as possible.

If you are using seafood, you can cut it into bite-sized pieces. Fresh fish is a good option, but you can also use frozen seafood medleys that contain shrimp, squid, scallops, mussels, or clams.

In addition to meat and seafood, you can also add meatballs or fish balls to your hot pot. These are usually found in the frozen section of the grocery store. Fish balls are made from different types of fish and have a unique texture that is not very fishy. They are usually pre-cooked, so just heat them through in the hot pot.

Meatballs can also be found in the frozen section or the deli section of the grocery store. Vietnamese meatballs are a good option if you can find them.

When preparing your meat for hot pot, it is important to keep everything separate. Use separate plates or trays for each type of meat, seafood, and meatballs or fish balls. This will help to prevent cross-contamination.

Now you have everything you need to know about meat prep for hot pot! Remember to be creative and choose your own adventure, but most importantly, have fun and enjoy your meal!

Seafood prep

Seafood is a popular choice for hot pots, and there are several options to choose from. Here is a guide to preparing some of the most common types of seafood for a hot pot, from frozen.

Shrimp

It is best to buy shrimp that has been frozen quickly after being caught to preserve its freshness and nutrients. When preparing frozen shrimp for a hot pot, make sure they are thoroughly defrosted. Rinse the shrimp and then salt them, setting them aside for 15 minutes before rinsing again. This process ensures the shrimp have a slightly bouncy texture. Add the shrimp to the hot pot and cook for about one minute, or until they turn opaque.

Fish Fillets

Frozen fish fillets can be a great option for hot pot, but it is important to choose a suitable variety. Look for frozen fillets of tilapia, bass, or flounder/fluke. To prepare, cut the fillets into thin slices or small chunks. Since the fish is frozen, it will be easier to slice if you let it thaw slightly before cutting. Add the fish to the hot pot and cook for about 8 seconds for thin slices, or up to one minute for thicker slices, depending on your desired level of doneness.

Manila Clams

Manila clams add a distinct briny flavour to your hot pot. To prepare, scrub the shells clean and purge the clams in water for 30 minutes before cooking. It is important to only cook clams that are still alive, so check that they close when tapped. Add the clams to your hot pot one at a time and cook for 30 seconds to 5 minutes, keeping an eye on them to ensure they do not overcook.

Fish Balls

Fish balls are a fun and tasty addition to a hot pot. They are often fried or filled with roe and can be found in the frozen section of Asian grocery stores. To prepare, simply add them to your hot pot and cook for 3-5 minutes, or until they float, indicating they are cooked through.

Squid or Cuttlefish

Squid or cuttlefish can be added to a hot pot for a chewy texture and savoury flavour. To prepare, cut the squid or cuttlefish into thin slices or small pieces. Add them to the hot pot and cook for a short time, just until they turn opaque.

Seafood Balls

Seafood balls are typically made from a mixture of fish, squid, or other seafood and are a great way to add variety to your hot pot. They are usually pre-cooked, so all you need to do is heat them through in the hot pot. Add them to the broth and cook for about 3 minutes, or until they float.

Veg prep

Vegetables are a key component of hot pot, and there are a few different types to include. You should prepare at least six types of vegetables, with a few types from each category.

Crunchy Vegetables

These include bamboo shoots, lotus root, cauliflower, radish, broccoli, and carrot. Cut these into bite-sized pieces.

Starchy Vegetables

This category includes squash, potato, sweet potato, and taro root. These vegetables should be peeled and sliced into thin pieces so they cook through easily.

Leafy Greens

Napa cabbage, pea shoots, baby bok choy, Chinese broccoli, yu choy, and Swiss chard are good options. Wash these thoroughly, and cut into large, bite-sized pieces.

Other Chinese Vegetables

Winter melon, celtuce, and bean sprouts are some examples.

Mushrooms

Enoki, oyster, shiitake, shimeji, and wood ear mushrooms are all great choices. Remove the tough ends and tear into bite-sized pieces or clumps.

Frequently asked questions