A Hearty Hot Pot Feast: Finding The Perfect Group Size

Hot pot is a highly social meal, so it is recommended to have at least one other person to share the experience with. However, there is no limit to the number of people who can enjoy hot pot together, and it is often enjoyed by large groups. The more people, the more variety of ingredients and flavours can be shared and enjoyed.

How much meat per person?

When preparing a hot pot, the amount of meat per person depends on several factors, including the type of meat, whether meat is the main course, and the appetites of your guests.

As a general rule of thumb, if meat is the main course, allow 1/2 pound per person or 3/4 pound for those with heartier appetites. If meat is not the main course, 1/4 pound per person is sufficient, with 1/3 pound for heartier eaters.

For example, if you are serving beef, lamb, and pork, you will need a greater quantity than if you are serving chicken. Beef, lamb, and pork are typically more expensive and may be considered more of a delicacy, so your guests may want to eat more of these meats. Chicken, on the other hand, is usually less expensive and may be considered more of a staple, so your guests may eat less of it.

It's also important to consider the other foods you will be serving. If you are serving a variety of seafood, vegetables, tofu, and noodles, your guests may eat less meat. On the other hand, if meat is the main attraction, you may need to provide more.

Additionally, the appetite of your guests should be taken into account. If you are hosting a group of hearty eaters, you may need to increase the amount of meat per person. Conversely, if your guests are mostly light eaters, you can decrease the amount.

Finally, it's always better to overestimate than underestimate. It's better to have leftovers than to run out of food halfway through your hot pot feast!

To give a specific example, if you are serving beef, lamb, and pork as the main course for a group of four people, including two hearty eaters, you might want to buy 2 pounds of meat total. This would allow for 1/2 pound per person for the light eaters and 3/4 pound per person for the heartier eaters, with a little extra just in case.

So, in summary, the amount of meat per person for a hot pot depends on the type of meat, whether it is the main course, and the appetites of your guests. By considering these factors, you can ensure you have enough food for a delicious and satisfying meal.

What equipment do I need?

To make hot pot, you will need a portable heat source and a compatible cooking vessel. A portable butane stove or a portable induction cooktop are two options for the former. For the latter, any vessel with a volume of 3 to 6 quarts and a depth of 3 to 6 inches will do. A Dutch oven, braiser, wok, or bouillabaisse pot are all good options. If you want to invest in a traditional setup, you can purchase a split pot or a donabe (a type of earthenware pot).

You will also need utensils for cooking and serving. These include ladles, chopsticks, slotted spoons, strainers, and skimmers. For serving, you will need platters for vegetables and proteins, bowls or plates for frozen items, serving bowls, utensils (preferably chopsticks), and small sauce bowls for each diner.

If you are making an electric hot pot, you will need an electric hot pot with a flexible temperature control dial, and possibly other accessories such as grill and griddle inserts.

How do I prepare the ingredients?

Preparing the ingredients for a hot pot is simple, but there are a few things to keep in mind. Firstly, it's important to wash and dry all your vegetables. For large leaf and root vegetables, cut them into small pieces. If you're using whole cuts of meat, place them in the freezer for 20-30 minutes to firm them up, then thinly slice them. For seafood, cut into bite-sized pieces. Tofu should be drained and cut into bite-sized pieces, while noodles should be removed from their packaging and soaked in hot water for 30 seconds. Finally, for balls and dumplings, simply remove them from their packaging.

It's best to keep the different types of ingredients separate and lay them out on plates or trays. This makes it easier for your guests to select what they want to cook and ensures that there is no cross-contamination between raw meats and other ingredients.

• Beef short ribs: Par-freeze to firm up, trim off the silver skin (connective tissue), and cut against the grain in thin slices or cubes.
• Presliced fatty beef: Usually brisket or chuck, thaw if frozen.
• Leg of lamb: Get the calf muscle for more uniform fat, connective tissue, and lean parts. Ask your butcher to remove the bone and slice it narrowly.
• Presliced pork belly: Thaw if frozen, it can be left in the broth for up to 10 minutes.
• Manila clams: Scrub clean and purge in water for 30 minutes before cooking.
• Shrimp: Salt and rinse before cooking.
• Napa cabbage: Pull the leaves from the head and cut vertically into three long slices.
• Chrysanthemum greens: Rinse before using.
• Yu choy: Chop off the roots and cut the stalks into thirds.
• Mountain yam: Peel and cut into 3" sticks.
• Taro: Peel and cut into bite-sized pieces, soak in water for 5 minutes to wash off excess starch.
• Lotus root: Peel and cut into ½" thick rounds.
• Celtuce: Peel off the tough fibrous skin, then cut into chunks or wafer-thin rounds.
• Kabocha squash: Cut into thick wedges and keep the skin on.
• Potato: Slice into thin rounds.
• Enoki and beech mushrooms: Chop off the roots and pull apart into smaller clumps.
• Shiitake mushrooms: Pop them in whole.
• King oyster mushrooms: Cut into 1" chunks or ¼" slices.
• Fried bean curd rolls: No prep needed.
• Fish tofu: Look for golden-yellow squares in the frozen section of Asian supermarkets.
• Fish balls: Head to the frozen section of Asian grocery stores.
• Beef balls: Pick up frozen ones at Asian supermarkets.
• Frozen tofu: Cut into blocks and freeze, then thaw, and freeze again before serving.

A good rule of thumb for meat is 1/2 pound per person and 3/4 pound for hearty eaters if meat is the main course. If meat is not the main course, go for 1/4 pound per person and 1/3 pound for hearty eaters.

For a hot pot with a variety of ingredients, it's best to get a little of each category: meat, seafood, vegetables, tofu, dumplings, meatballs, and noodles.

• 1 lb of meat (at least 2 kinds, thinly sliced ribeye and pork jowl are popular choices)
• 1 lb of seafood (at least 2 kinds, shrimp and salmon are good options)
• 1.5 lb of vegetables (oyster mushrooms, broccoli, and cherry tomatoes are good choices)
• 1 lb of tofu (a mix of firm and tofu puffs is recommended)
• 8 dumplings (such as gyoza or potstickers)
• 8 meatballs (Vietnamese-style if possible)
• 1 lb of noodles (frozen sanuki udon is a good choice)

What are good dipping sauces?

When it comes to hot pot, the dipping sauce options are endless and customisable. The right dipping sauce can be a hot pot's best companion.

A popular choice is sesame sauce, which is a common offering in Beijing hot pot restaurants. It balances out the salty and spicy flavours of the hot pot broth with its mild and sweet flavour. To make it, you'll need pure sesame paste, peanut butter or satay, pickled tofu, leek flower sauce, oyster sauce, sesame oil, and water or broth.

Other popular sauces include:

• A combination of crushed chilli, dark soy sauce, vinegar, and coriander.
• A mix of sesame oil, scallions, garlic, chilli oil, vinegar, oyster sauce, soy sauce, and sesame seeds.
• Worcester sauce mixed with sesame oil, crushed peanuts, and BBQ sauce.
• A simple mix of soy sauce with sesame oil and chilli oil or chilli flakes.
• Chilli & garlic sauce mixed with sesame oil and soy sauce.
• Laoganma Spicy Chili Oil, which can be mixed with soy sauce and sesame oil.

If you're looking for something lighter, you can try a sesame soy sauce with sesame oil, light soy sauce, oyster sauce, minced garlic, and chopped spring onion. For a kick of spice, go for a chilli oil vinegar dip with chilli oil, black vinegar, light soy sauce, and chopped spring onion.

For a creamy option, there's the creamy dashi garlic sauce with peanut butter, minced garlic, and chopped coriander. Or, if you're feeling adventurous, try the honey miso dip with chopped spring onion and coriander for a balance of sweet, salty, and savoury.

For meat lovers, a spicy peanut dip with peanut butter, spicy bean paste, and chopped spring onion will add a nice heat and creaminess to your meal.

Lastly, don't be afraid to experiment and create your own unique dipping sauce combinations!

What drinks go well with hot pot?

Hot pot is a communal dining experience, so it's important to have drinks that complement the meal and can be shared with everyone. Here are some drink options that go well with hot pot:

Beer

A cold beer is a popular choice to have with hot pot, especially a light beer or lager. Tsingtao, a Chinese pilsner, is a classic pairing that can help cut through the richness and spice of the meal. Other light ales, IPAs, and saisons are also good options for cutting through the spice. If you want to stick to tradition, you can also try Bai Jiu, a Chinese sorghum liquor, or other Asian lagers like Kingfisher or Taj Mahal.

Wine

While some believe that wine is too delicate to pair with spicy foods, others argue that the right wine can be an excellent complement to hot pot. A wine with the right flavour profile can enhance the dining experience and challenge your senses. However, it's important to choose a wine that can stand up to the bold flavours of the hot pot.

Non-Alcoholic Drinks

For non-drinkers, sour plum tea or suanmeitang is a great option. Made with smoked sour plums and other herbs, it is believed to aid digestion and restore the body's temperature equilibrium after a spicy meal.

Side Dishes

While not drinks per se, it's worth mentioning that hot pot is often accompanied by side dishes that pair well with drinking alcohol. These can include mixed nuts, spicy smashed cucumber salad, scallion pancakes, spring rolls, and mixed mushroom salads. These side dishes provide a nice contrast to the hot pot and can help refresh your palate.

Frequently asked questions