Marianne Martinez
Hot pot is a social meal with a long history, shared among friends and family. It is an interactive and customisable meal, less of a dish and more of an experience. It is similar to fondue, where a group of people gather to share stories over a meal. A pot of simmering broth sits on a burner on the table, surrounded by plates of raw ingredients such as meat, seafood, vegetables and starches. Diners add ingredients of their choice to the broth and scoop them out once cooked.
| Characteristics | Values |
|---|---|
| Broth | Chicken, ginger, goji berries, Sichuan peppercorns, red chillies, mushroom, tomato, coconut-infused seafood tom ka, bone broth, chilli oil |
| Dipping Ingredients | Thinly sliced meats, mushrooms, head-on shrimp, Chinese lettuces, fresh noodles, pork belly, lamb shoulder, filet mignon, meatballs, vegetables, fish balls, dumplings, rice cakes, tofu, lotus root, yams, bok choy |
| Dipping Sauces | Chive flower sauce, sesame oil, oyster sauce, black vinegar, garlic, cilantro, shacha sauce, fermented bean curd, hoisin sauce, chilli paste |
| Sides | Mixed nuts, spicy smashed cucumber salad, scallion pancakes, spring rolls, mixed mushroom salads |
| Dessert | Fresh sliced fruit, ice cream |
| Drinks | Beer, báijiǔ, sour plum tea, suanmeitang |
What You'll Learn
Choose a broth
Choosing a broth is an important step in preparing a hot pot. There are two types of broth for hot pot: a spicy version and a clear version. The spicy version is typically a Sichuan-style broth that includes ingredients such as beef tallow, dried chilli peppers, Sichuan peppercorns, and various spices and aromatics. The clear version can be made with a variety of stocks, including chicken, pork, beef, mushroom, or tomatoes.
When selecting a broth, it is important to consider the flavour profile you want to achieve. Some people prefer clean-tasting plain broths that are either meat or mushroom-based, while others enjoy a thick tomato soup base or a fiery, oily Sichuan hot pot.
If you are making your own broth, you will need to prepare a basic stock by boiling chicken and pork bones with ginger, scallions, and white peppercorns. You can then add additional ingredients such as tomatoes, shiitake mushrooms, red dates, celery, and corn to create a mild hot pot broth. For a spicy hot pot broth, you can add ingredients such as chilli peppers, Sichuan pepper, scallions, garlic, and ginger.
In addition to making your own broth, you can also purchase pre-made hot pot soup bases that come in powder or sauce form. These can be added to water or stock and brought to a simmer. Popular store-bought options include Fly By Jing Fire Hot Pot Base, Haidilao Hot Pot Seasoning, and Little Sheep Mushroom Soup Base.
When choosing a broth, it is also important to consider the preferences of your dining companions. Hot pot is meant to be a communal dining experience, so it is essential to take into account any allergies or dietary restrictions your guests may have.
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Pick your ingredients
Picking your ingredients is the most important part of hot pot. It's a choose-your-own-adventure meal, so you can tailor it to your preferences and dietary needs. Here are some tips on how to pick the perfect ingredients for your hot pot:
Meat
Thinly sliced meat is a classic choice for hot pot. Beef, lamb, and pork are all popular options. Look for cuts like beef short ribs, brisket, chuck, leg of lamb, and pork belly. If you're serving a group of four people, pick two or three types of meat. Meatballs are also a great option and are usually cooked when they float to the top of the broth.
Seafood
Seafood hot pot is a delicious option, with options such as shrimp, prawns, scallops, squid, fish, cuttlefish, and octopus. Manila clams are a unique choice that adds a distinct saltiness to the broth. If you're serving a group, pick two or three types of seafood.
Vegetables
Napa cabbage, bok choy, and lettuce are classic choices for hot pot. They soak up the broth's flavor and have a mild taste that won't overwhelm the dish. Other options include chrysanthemum greens, yu choy, mountain yam, taro, lotus root, potato, and kabocha squash. If you're serving a group, pick three to five types of vegetables.
Mushrooms
Enoki, shiitake, oyster, and king oyster mushrooms are all great choices for hot pot. They add a chewy, meaty texture to the dish. If you're serving a group, pick two or three types of mushrooms.
Starches
Noodles and tofu are essential starches for hot pot. For noodles, you can choose from vermicelli, glass noodles, instant ramen (without the flavor packet), or udon. For tofu, go for firm tofu or fried crispy tofu. If you're serving a group, pick two or three types of starches.
Other Options
Don't be afraid to get creative with your hot pot ingredients! Some unique options include dumplings, fish balls, beef balls, and egg dumplings. You can also add in some "accessories" like fried bean curd rolls and fish tofu.
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Cook your ingredients
When it comes to cooking your hot pot ingredients, there are a few key things to keep in mind. Firstly, it's important to cook your ingredients gradually and at a pace that matches your eating speed. This ensures that you don't end up with a pile of uncooked food, and allows you to enjoy your meal leisurely. Remember that the food will be hot when you take it out of the broth, so there's no need to rush.
Different ingredients will have different cooking times. For example, mushrooms might take 5-8 minutes, while thin slices of meat will be tough and overcooked if boiled for longer than 10 seconds. A good rule of thumb is to add hearty, tough greens to the pot first, as they take longer to cook. You can then add smaller, quicker ingredients like meat and vegetables, dipping them into the broth and cooking to your desired level of doneness. Meat typically takes around 10 seconds to a couple of minutes, depending on your preference. For example, beef slices are usually cooked for about 8 seconds for a medium-rare finish, while lamb slices are cooked for around 90 seconds for a more well-done texture.
It's also important to note that if you're using a spicy broth, it can be tricky to keep track of the individual pieces of food. So, give the broth an occasional stir to ensure nothing gets overcooked.
When adding ingredients to the broth, it's best to use a separate set of utensils, such as tongs or chopsticks, than the ones you're using for eating. This helps to avoid cross-contamination and keeps your eating utensils clean.
If you're cooking with others, it's customary to share your ingredients and cooked food. So, don't forget to dole out some of your delicious creations to your fellow diners!
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Use the right utensils
Using the right utensils is an important part of the hot pot experience. The right tools will help you cook your food properly and make the process more enjoyable. Here are some tips for choosing and using your utensils:
When it comes to adding food to the broth, it is recommended to use tongs for raw meats, and chopsticks for vegetables. Each meat platter should come with its own set of tongs. Using the tongs, add the meat to the broth first, as it takes longer to cook. You can then add the vegetables using chopsticks. It is important to avoid using the same pair of chopsticks for cooking and eating. Restrict the communal chopsticks for handling raw food items only.
To retrieve your cooked food from the broth, you can use the designated long cooking chopsticks or handheld baskets/strainers. These utensils will help you safely remove your food without burning yourself. It is important not to use the same utensils for cooking and eating to avoid cross-contamination.
If you are hosting a hot pot dinner, it is recommended to provide two pairs of chopsticks per person: one for eating and one for handling raw food. Using disposable chopsticks for handling raw food can help reduce double-dipping and make cleanup easier.
Additionally, it is important to cook your food gradually and at a pace that matches your eating speed. This will ensure that you don't overcrowd the broth and that you have enough time to enjoy your meal. Remember to allow the broth to return to a boil between batches to ensure thorough cooking.
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Make your own dipping sauce
Making your own hot pot dipping sauce is a fun and tasty way to personalise your hot pot experience. Here are some tips and tricks to help you get started.
Ingredients
First, you'll want to decide on a base for your sauce. Common bases include:
- Chinese sesame paste or sauce
- Peanut butter or peanut sauce
- Soy sauce (light, seasoned, or seafood-flavoured)
- Sha Cha sauce (Chinese BBQ sauce)
From there, you can add additional flavourings to taste. Some popular options include:
- Sichuan peppercorn oil
- Chili garlic sauce or sambal oelek
- Chinese black vinegar or rice vinegar
- Toasted sesame seeds
- Fried shallots or garlic
- Scallions
- Cilantro
- Oyster sauce
- Chili oil
- Hoisin sauce
- Fish sauce
- Garlic
Proportions
The measurements for your sauce will depend on your personal preference. A good place to start is with 1-2 tablespoons of your base ingredient and then adding 1-2 teaspoons or tablespoons of your additional flavourings. Adjust the amounts as needed until you find your perfect sauce combination.
Process
Mix all your ingredients together in a small bowl, and you're ready to start dipping!
Tips
- If you're using sesame paste and finding it too thick, you can thin it out with some hot water.
- If you don't have a mortar and pestle to mash your garlic, you can seal the cloves in a ziploc bag and smash them with a rolling pin.
- Hot pot dipping sauces are best made fresh, but you can make them ahead of time and store them in the fridge for up to a day.
- If your sauce becomes too thick after storing, add a small amount of water to thin it out.
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Frequently asked questions
Hot pot is an interactive and customisable meal. It is less of a dish than it is an experience, encapsulating the communal dining ethos. It is a simple dish where diners add fresh vegetables and raw meat to a boiling stock.
Hot pot was introduced to East Asia thousands of years ago by the Mongolian Empire. The original was a simple broth served with horse meat and mutton.
The three basic components of hot pot are broth, dipping ingredients, and sauces. The broth can be a simple cloudy chicken broth or a bold and spicy Chongqing variant. Dipping ingredients include thinly sliced meats, meatballs, vegetables, noodles, dumplings, and rice cakes.
Hot pot is a communal, social meal, so sharing is key. It is best to pace yourself and not overcrowd the broth with ingredients. It is also important to use separate utensils for cooking and eating.
