Hot Pot Without The Pot: Alternative Ways To Enjoy This Comforting Dish

Hot pot is a fun and interactive dining experience that involves cooking various ingredients in a simmering pot of broth placed at the centre of the table. While hot pot is typically prepared and enjoyed at restaurants, it can also be made and enjoyed at home without specialised equipment.

To make hot pot at home, you will need a pot and a portable stove. If you want to offer multiple flavours of broth, a split pot is ideal. A regular pot can be used if you only want to offer one flavour. It is recommended to use a larger pot, about 4 quarts or more, to allow for a variety of ingredients. For the portable stove, a gas stove or induction cooker is ideal, as it can be placed anywhere. If using a gas stove, a butane fuel canister is required. Alternatively, an Instant Pot can be used in place of a pot and portable stove.

A variety of ingredients can be used for hot pot, including broth, protein, carbohydrates, and vegetables. Broth options include chicken, beef, seafood, or vegetable. Protein options include thinly sliced beef, pork, lamb, or chicken; seafood such as shrimp, crab, fish, mussels, clams, or squid; and tofu. Carbohydrate options include noodles, steamed white rice, or dumplings. Vegetable options include leafy greens such as spinach, bok choy, cabbage, and kale; mushrooms such as oyster, shiitake, or enoki mushrooms; onions; bell peppers; and corn.

To prepare for hot pot at home, first decide on the broth and gather the necessary ingredients. Wash and prepare the vegetables, meats, seafood, dumplings, and noodles, and arrange them on separate plates or trays. Set up the table with the burner, pot, ingredients, sauces, bowls, chopsticks, napkins, tongs, hot pot strainers, and ladles. Bring the broth to a boil, then add the desired ingredients and cook them in the simmering broth. Use a ladle or hot pot strainer to remove the cooked ingredients from the pot, dip them in sauce, and enjoy!

Broth: The foundation of your hot pot, this can be chicken, beef, mushroom-based, or even a Thai coconut curry

Broth is the foundation of your hot pot. It's important to choose a broth that suits your taste preferences and the ingredients you plan to cook in it. Here are some popular options for hot pot broth:

Chicken Broth

Using chicken broth is a great option if you prefer a lighter and milder taste. Chicken broth provides a simple base that allows the flavours of your ingredients to shine through. It's a common choice for Cantonese hot pot as it complements the fresh seafood and vegetables typically used in this style.

Beef Broth

For a heartier and more savoury option, consider using beef broth. Beef broth adds richness and depth of flavour to your hot pot. It's a good choice if you want a more robust and meaty taste to your dish.

Mushroom Broth

Mushroom broth is an excellent choice for vegetarians or those who want a more earthy and umami-rich flavour. You can use a variety of mushrooms, such as shiitake, oyster, or porcini mushrooms, to create a complex and savoury broth.

Thai Coconut Curry Broth

If you're looking for something more exotic and creamy, try a Thai coconut curry broth. This option adds a touch of sweetness and creaminess to your hot pot, creating a unique and indulgent dining experience.

No matter which broth you choose, you can enhance its flavour by adding ingredients such as scallions, ginger, garlic, and spices. You can also opt for store-bought hot pot soup bases or packets from Asian grocery stores for added convenience.

Remember, hot pot is all about customisation and enjoying your meal with family and friends. So, feel free to experiment with different broth options and ingredients to find your perfect combination!

Meat: Thinly sliced fatty cuts of beef, pork, or lamb are popular choices

When it comes to hot pot, thinly sliced fatty cuts of beef, pork, or lamb are the most popular choices. If you're slicing the meat yourself, choose a fatty cut such as ribeye, brisket, or short ribs and place it in the freezer for 15-30 minutes to make it easier to slice thinly. You can also buy presliced fatty beef from the refrigerated or freezer section of most Asian supermarkets.

For beef, the cooking time is around 8 seconds for a medium steak, but you can cook it for up to 1 minute depending on your preference. Beef short ribs will take about 15 seconds to cook, while cubes can be left in the broth for up to 30 minutes.

If using lamb, ask your butcher for the calf muscle, which is more uniform in terms of fat, connective tissue, and lean parts. Slice it thinly, and cook it rare with a cooking time of around 15 seconds, or leave it in for up to 90 seconds for more well-done meat.

Presliced pork belly, which can also be found in the refrigerated or frozen section of Asian supermarkets, should be about 1/8" thick. Because of its high fat content, it can be left in the broth for up to 10 minutes.

Seafood: Shrimp, crab, fish, mussels, clams, and squid are all great options

Seafood is a fantastic option for hot pot, offering a wide variety of flavours and textures to enjoy. Shrimp, crab, fish, mussels, clams, and squid are all great choices and can be prepared in several ways.

Firstly, you'll want to ensure your seafood is cleaned and prepared. Shrimp should be peeled and deveined, crab should be pre-cut to make it easier to extract the meat, and fish should be cut into thin slices or chunks. For mussels and clams, scrub them clean and remove any beards. Squid can be cut into rings.

When it comes to cooking, you have a few options. You can add the seafood directly to the hot pot broth and let it cook through. This is a good option for shrimp, mussels, and clams. Simply add them to the broth and cook until they are opaque and/or their shells have opened, usually around 8-10 minutes. Be sure to discard any mussels or clams that remain closed after cooking.

For fish and squid, you may want to pan-fry them first. Season the fish pieces with salt and pepper, then fry in hot oil until golden on both sides. You can do the same with the squid, sautéing it in oil until pink on both sides. This will give them a nice colour and flavour before adding them to the hot pot broth to continue cooking.

You can also cook your seafood separately and add it to the hot pot at the end. For example, you could sauté shrimp in a pan with some garlic and butter, or grill crab legs before adding them to the hot pot. This way, you can control the cooking process and ensure your seafood is cooked to your liking.

Additionally, you can get creative with your sauces and seasonings. Try a simple combination of salt and pepper, or experiment with spices and herbs like garlic, ginger, chilli, or lemon juice. You can also offer a variety of dipping sauces on the side, such as soy sauce, sesame sauce, or Thai peanut sauce.

Remember, hot pot is all about personal preference and customisation, so feel free to mix and match your seafood choices and cooking methods to create a unique and delicious experience!

Vegetables: Leafy greens like spinach and bok choy, as well as mushrooms, onions, and bell peppers are commonly used

When it comes to hot pot, vegetables are a key component. A good mix of vegetables, including Chinese leafy greens and harder root vegetables, will add variety and balance to your hot pot experience. Here are some options to consider:

Leafy Greens:

• Baby bok choy
• Spinach
• Taiwanese spinach
• Water spinach
• Napa cabbage
• Green cabbage
• Tong ho (edible chrysanthemum)
• Watercress
• Tatsoi
• AA Choy/Cai
• Chrysanthemum leaves

Other Vegetables:

• Lotus root
• Potato
• Sweet potato
• Pumpkin/Kabocha squash
• Daikon radish
• Tomatoes
• Corn
• Winter melon

Mushrooms:

• Enoki mushrooms
• Wood ear mushrooms
• King mushrooms
• Shiitake mushrooms
• Oyster mushrooms
• Shimeji mushrooms
• Beech mushrooms

When preparing leafy greens, simply wash them thoroughly and cut them into manageable pieces. For baby leafy greens like baby bok choy, you can leave them whole, while larger leaves like napa cabbage should be cut into smaller pieces. For other vegetables, peel and slice them into thin pieces, about 1/4 to 1/8 inch thick. You can also cut them into small chunks, but keep in mind that thicker slices will take longer to cook.

For mushrooms, trim the ends and separate them into smaller clumps or slices, depending on the type of mushroom. Mushrooms are a great source of texture and flavor in your hot pot, so feel free to experiment with different varieties.

Remember, the beauty of hot pot is its versatility, so feel free to get creative and choose the vegetables that appeal to you and your guests. Enjoy your hot pot feast!

Equipment: You'll need a portable stove, a pot, chopsticks, small serving bowls, and ladles

When it comes to hot pot, the equipment you'll need is fairly straightforward. Here's a detailed breakdown of each item:

Portable Stove

First, you'll need a portable stove to place at the centre of your table. This can be an induction, gas, or electric stove. A popular option is to use a butane stove, which is cordless and easy to use, requiring only a canister of butane fuel. Alternatively, an electric stove offers even heating and eliminates the need for fuel canisters. If you're looking for convenience, an Instant Pot can also be used as a substitute for the stove and pot setup.

Pot

The pot you choose for your hot pot is important. Ideally, you'll want a wide and shallow pot that allows for easy access to the ingredients. Chinese stainless steel hot pots are a popular choice due to their round shape and depth. Some pots even feature a ""yin-yang" design, allowing you to have two different soup flavours at once. If you're using an electric stove, consider investing in a specialised electric hot pot with a built-in heating element and a removable pot for easy cleaning.

Chopsticks

Chopsticks are essential for hot pot. It's recommended to use bamboo or wooden chopsticks, as they are heat-resistant and cool down quickly. Plastic and metal chopsticks are not ideal, as plastic may melt at high temperatures, and metal conducts heat, potentially causing burns.

Small Serving Bowls

Small serving bowls are necessary for each diner to create their own customised dipping sauces. These can be simple rice bowls or any small bowls you have on hand.

Ladles

Ladles are used for serving the individual broths to each diner. Metal hot pot baskets or wire ladles are also useful. These are like wire sieves with wide holes that help contain the food while it cooks in the boiling liquid. They also act as a "net" to catch tasty morsels from the pot.

Frequently asked questions