Stovetop Hot Pot: A Warming Winter Feast

Hot pot is a fun and social meal to share with family and friends. It's a great dining experience that involves cooking and eating together.

Hot pot is a Chinese way of cooking food in a simmering pot of soup at the table. It's similar to fondue, but instead of cheese or hot oil, you have a flavorful soup stock. Raw ingredients are cooked in the soup and then eaten with dipping sauces.

To make hot pot at home, you'll need a portable heat source for the table and a compatible cooking vessel. A butane burner or an induction cooktop are good options for the heat source. For the cooking vessel, a wide, shallow pot is ideal. Chinese stainless steel hot pots are a good choice due to their round shape and depth.

Once you have your equipment, gather your desired ingredients. Hot pot typically includes meat, seafood, vegetables, tofu, and starches. Cut the ingredients into thin slices or small pieces for quick cooking.

When you're ready to eat, fill your pot with broth and bring it to a boil. Then, add your ingredients and cook them in the bubbling broth. You can also provide dipping sauces for your guests to customize their meal.

Hot pot is a flexible and customizable meal, so feel free to experiment with different ingredients and broths to find your favorite combinations.

Broth options: spicy, mala, sour, and sweet

When it comes to broth, there are many options to choose from, and you can tailor it to your taste preferences. Here are some popular broth options: spicy, mala, sour, and sweet.

Spicy Broth

Spicy broth is a popular choice for those who enjoy a kick of heat in their food. This type of broth typically includes ingredients such as dried chillies, Sichuan peppercorns, chilli bean paste, and aromatics like scallions, onion, and garlic. The level of spice can be adjusted by using different types of chillies or simply adding more or less to the broth.

Mala Broth

Mala, which translates to "numbing and hot," is a signature flavour of Sichuan cuisine. Mala broth gets its unique sensation from a combination of chillies and Sichuan peppercorns, which create a tingling, mouth-numbing effect. This type of broth typically includes beef tallow or cooking oil, dried chillies, Sichuan peppercorns, aromatics, and spices like star anise and cassia cinnamon.

Sour Broth

If you're looking for a tangy and tart flavour, a sour broth might be your best option. This can be achieved by using ingredients like tomatoes, lemon or lime juice, vinegar, or sour vegetables like tomatillos or unripe mangoes.

Sweet Broth

For those with a sweet tooth, a sweet broth can be a delightful option. This type of broth typically includes ingredients like sugar, honey, or fruit juices to add a touch of sweetness to the savoury dish. Fruits like apples, pears, or plums can also be added to enhance the sweetness.

Remember, the beauty of hot pot is customisation, so feel free to experiment with different ingredients and flavours to find your perfect broth combination!

Equipment: burner and pot

The burner and pot are the two most essential pieces of equipment for hot pot. The burner should be portable and able to sit at the centre of your table. It's important to avoid using charcoal as this will fill your home with carbon monoxide. Induction, gas, or a two-in-one pot connected to an electric source are all good options. Induction burners are easy to clean and don't require extra gas canisters, but they can be noisy and more expensive to run. Gas burners are intuitive and completely cordless, but you will need to buy and dispose of butane canisters.

The pot should be shallow so that food doesn't get lost at the bottom, and wide enough to hold a good amount of food. Chinese stainless steel hot pots are ideal, but any wide, relatively shallow pot will work. A split pot with a divider can be useful if you want to cook with two types of soup or keep meat and vegetables separate.

Meat options: beef, pork, chicken, lamb, and seafood

When it comes to hot pot, the world is your oyster. The beauty of this communal dining experience is that you can tailor it to your preferences. Here is a guide to the meat options available to you.

Beef

Beef is a popular choice for hot pot due to its rich flavour and tender texture. Shabu-shabu beef, a thinly sliced, well-marbled cut, is perfect for quick cooking. Other options include beef brisket, known for its excellent flavour, and tenderloin, which is leaner and more expensive. Beef balls, made from ground beef and seasonings, add a unique texture. When cooking beef, be careful not to overcook it, as it only needs a few seconds to a couple of minutes, depending on the cut.

Pork

Pork is another versatile option that absorbs flavours well. Sliced pork belly, with its layers of fat and meat, is a favourite among hot pot enthusiasts. Leaner cuts like pork loin are also an option. Pork meatballs and pork ribs are other choices to consider. Pork should be cooked until it reaches an internal temperature of 145°F (63°C).

Chicken

Chicken is a lean, versatile meat that works well in hot pot. Chicken breast slices are healthy and cook quickly, while chicken thighs offer a richer, more succulent experience. Chicken meatballs and chicken wings are other options. Chicken should be cooked thoroughly to an internal temperature of 165°F (74°C).

Lamb

Lamb is a popular choice for hot pot in Sichuan and northern China. It is often cooked in a spicy broth. You can use either the leg or shoulder cut.

Seafood

Seafood adds a refreshing, briny taste to the broth. Shrimp, scallops, mussels, white fish fillets (such as tilapia, cod, or halibut) and squid are all good options. Seafood cooks quickly, so be careful not to overcook it.

Meatballs

Meatballs are a common addition to hot pot. You can find beef, pork, or mixed seafood meatballs. Meatballs with cheese, soup, or other fillings inside are also an option. They take around 4-5 minutes to cook and will float to the surface when ready.

Vegetable options: napa cabbage, bok choy, chrysanthemum leaves, and mushrooms

When preparing a hot pot, it's important to have a variety of textures and flavours to complement the broth. Here are some tips and tricks for preparing and cooking these vegetables:

Napa Cabbage

Napa cabbage is slightly sweeter than regular cabbage and holds its crunch well in hot pot. Cut the cabbage into 1-2 inch pieces to ensure they cook evenly and are easy to pick up with chopsticks. Napa cabbage provides a great crunch while absorbing the flavours of the broth.

Bok Choy

Bok Choy provides crunch and soaks up the hot pot broth beautifully. Separate the leaves and cut the stems into bite-sized pieces. The leaves add texture, while the stems become tender.

Chrysanthemum Leaves

Chrysanthemum greens or leaves add an herbal flavour and fresh texture to fight palate fatigue. Rinse them thoroughly and cook for no more than 3-4 minutes to retain their textural contrast.

Mushrooms

Mushrooms add an earthy, meaty element to the hot pot. Here are some popular mushroom varieties to consider:

• Enoki mushrooms: Separate the larger bundle of enoki into smaller, more manageable bundles. Cook until wilted (approximately 30-45 seconds).
• Wood ear mushrooms: Soak to reconstitute, rinse to remove any dirt or sand, and remove any woody ends. Wood ear mushrooms turn slightly crunchy when cooked and have a unique, woodsy taste.
• Shiitake mushrooms: Trim the woody stems and slice the mushrooms. Add them to the pot early as they will flavour the broth. Cook for 2-3 minutes.
• Oyster mushrooms: Clean thoroughly and cook for 2-3 minutes.
• King oyster mushrooms: Trim the ends and slice thinly.

When preparing vegetables for hot pot, cut them into thin, uniform slices (approximately 1/4 inch thick or less) to ensure quick cooking in the simmering broth. Layer the ingredients artfully in the pot, placing veggies so that various colours and textures are visible for a nice presentation.

Sauce ingredients: satay sauce, soy sauce, Chinese sesame paste, and sha cha

Hot pot is a warm and comforting meal, often shared with family and friends. It's an interactive dining experience where people cook various raw ingredients in a pot of soup at the centre of the table.

The sauce is a very personal thing, and there are many ways to make it. Here is a suggested recipe that includes satay sauce, soy sauce, Chinese sesame paste, and sha cha:

Ingredients:

• 2 tbsp Chinese sesame paste
• 1 tbsp satay sauce
• 1 tbsp sha cha sauce
• 2 tsp light soy sauce
• 1/2 to 1 tbsp chilli oil
• 1/2 to 1 tbsp minced garlic
• Chopped scallions
• Chopped fresh cilantro
• 2-3 tbsp water

Method:

Simply mix all the ingredients together in a bowl. This sauce is customisable, so feel free to add more or less of each ingredient to suit your taste.

Frequently asked questions