Constructing The Ultimate Hot Pot Cooker: A Step-By-Step Guide

Hot pot is a fun and interactive dining experience, where a pot of broth is placed at the centre of the table, surrounded by various uncooked ingredients that each person can add to the broth and cook as they eat.

To build a hot pot cooker, you will need a pot and a portable stove. For the pot, you can use a regular pot if you want just one flavour, or a split pot if you want to offer multiple flavours of broth. For the stove, you can use a gas stove, a butane burner, an induction burner, or an electric burner.

Choosing a heat source: a portable butane stove or a portable induction cooktop

When it comes to choosing a heat source for your hot pot cooker, there are a few factors to consider. The two most common options are a portable butane stove or a portable induction cooktop, each with its own advantages and disadvantages.

Portable butane stoves are a great option if you're looking for something cordless and don't mind purchasing butane canisters regularly. They are usually quieter than induction burners and typically cheaper. Butane stoves are also compatible with all types of flat-bottomed pots, including traditional earthenware donabe pots. However, the biggest drawback is the need to procure and dispose of butane canisters properly, which can be inconvenient and not environmentally friendly.

On the other hand, portable induction cooktops are safe, efficient, and electric. They heat up quickly and precisely, and you don't need to worry about keeping butane canisters on hand. Induction cooktops are also generally safer as they only heat up when in contact with magnetic cookware, reducing the risk of accidents. However, induction burners tend to be more expensive and require magnetic cookware with completely flat bottoms. They also tend to be noisier due to the built-in fan for cooling.

Both options have their pros and cons, so the choice depends on your personal preferences, budget, and the cookware you plan to use. If you value convenience and efficiency, an induction cooktop might be the way to go. But if you want something simple, quiet, and compatible with various pots, a butane stove could be the better choice.

Picking a pot: a split pot, a donabe, a Dutch oven, a braiser, or a wok

When it comes to picking a pot for your hot pot, you have several options. Here are some of the most popular choices:

The Split Pot

If you want to offer your guests a choice of broths, a split pot is a great option. These pots have a divider, allowing you to cook two different broths in one pot. This is ideal if you have guests with different preferences or dietary restrictions. Split pots are typically made of stainless steel and can be found at affordable prices. However, they may not be the most practical or versatile pot, as they are mainly used for hot pots.

The Donabe

The donabe is a traditional Japanese clay pot that has been used for centuries. It is designed for broth-based hot pots, soups, and cooking fluffy rice. The dome-shaped lid has a small hole to regulate moisture and allow steam to escape. Donabes heat up slowly but retain heat for a long time. It is important to note that donabes should not be placed directly on a heat source without anything inside. Adding a spoonful of oil or the food itself is recommended before placing it on the heat. Donabes typically start at $100 and can be a beautiful and functional addition to your kitchen.

The Dutch Oven

The Dutch oven is a kitchen workhorse that can be used for a variety of dishes, including hot pots. It is usually made of cast iron or stainless steel and has a deep shape. While it may be a bit on the deep side for hot pots, it can still get the job done.

The Braiser

The braiser is a cross between a cast-iron skillet and a Dutch oven. It has shorter sides with sloped edges, making it ideal for searing and pan-frying meats. The wide, flat surface allows for even cooking, and the heavy lid helps to retain moisture. The braiser is perfect for roasting, searing, or slow-cooking meats and vegetables.

The Wok

A flat-bottomed wok can also be used for hot pots. Its wide, shallow shape makes it easy to see inside and access the food. Just be mindful of the handle's position when using it as a hot pot.

In conclusion, when choosing a pot for your hot pot, consider your specific needs and preferences. The split pot and donabe are ideal if you want to offer multiple broth options, while the Dutch oven, braiser, and wok are versatile options that can be used for various dishes.

Selecting utensils: chopsticks, ladles, strainers, and slotted spoons

When selecting utensils for your hot pot, it's important to consider chopsticks, ladles, strainers, and slotted spoons. Here are some tips for choosing the right ones:

Chopsticks:

• It is recommended to have a pair of chopsticks for picking up raw meat or seafood and another separate pair for collecting cooked food.
• If you prefer, you can use tongs instead of chopsticks for this purpose.
• For an authentic experience, consider using reusable fiberglass or bamboo chopsticks, which are commonly used in Asian cuisine.

Ladles:

• Ladles are essential for scooping and serving broth, sauces, gravy, and other liquids.
• Look for ladles made from food-grade stainless steel, which is durable, dishwasher-safe, and BPA-free.
• Curved handles are ideal as they can rest on the edge of the pot, preventing the ladle from sliding into the soup.
• A set of two ladles, one solid and one slotted, will provide versatility in serving both liquids and solids.

Strainers and Slotted Spoons:

• Strainers and slotted spoons are crucial for separating solids from liquids and easily scooping food from the hot pot.
• Look for strainers with fine mesh to effectively strain solids, and ensure they are made from food-grade stainless steel.
• A set of 6 strainer scoops is ideal for individual portions and ensures that everyone has their own utensil.
• Slotted spoons with holes allow for easy separation of solids from liquids and are perfect for scooping out portions.

By following these tips, you'll be well on your way to selecting the perfect utensils for your hot pot cooker!

Preparing the broth: making it from scratch or using a store-bought soup base

The broth is the foundation of your hot pot, so it's worth taking the time to get it right. You can make your own broth from scratch, or you can take a shortcut and use a store-bought soup base. Here's a guide to help you decide which option is best for you.

Making the broth from scratch

If you want to make your own broth, there are two popular options: a spicy Sichuan-style broth and a mild chicken stock-based broth.

Spicy Sichuan-style broth

This type of broth is characterised by its high content of fat, usually beef tallow, and its sophisticated aroma and distinctive mouth-numbing spiciness, known as "Mala". To make this broth, you'll need the following ingredients:

• Beef tallow
• Dried chilli peppers and Sichuan peppercorns
• Other spices such as star anise, cassia cinnamon, bay leaves, and Chinese black cardamom
• Aromatics such as scallions, onion, coriander, garlic, and ginger
• Sichuan chilli bean paste and fermented black beans
• Shaoxing rice wine and sugar to balance the flavour

The process of making this broth involves infusing the beef tallow with the spices and aromatics, then adding the chilli bean paste, fermented black beans, garlic, and ginger. The broth is then diluted with hot water or stock before serving.

Mild chicken stock-based broth

This type of broth is light and easy to prepare. It typically consists of stock, aromatics, herbs, and sometimes vegetables. You can make the stock from scratch using a whole chicken, or you can use chicken legs or thighs. Simply boil the chicken with some sliced ginger, skim off any froth, and then leave to simmer for 1½–2 hours until the water becomes milky. You can also add shiitake mushrooms, scallions, Chinese dates, and Goji berries for extra flavour.

Using a store-bought soup base

If you don't have the time or energy to make your own broth, you can use a store-bought soup base. These are available in powder or sauce form and can be added to water or stock and brought to a simmer. Here are some popular options:

• Fly By Jing Fire Hot Pot Base: This staff-favourite base has a clean taste and is one of the most fragrant options available. It's on the spicier side and is made with fresh, high-quality peppers and aromatics.
• Haidilao Hot Pot Seasoning: This base has an herbal and clean taste, reminiscent of Chinese medicine, which is considered a compliment.
• Little Sheep Mushroom Soup Base: This base creates a ridiculously umami-rich broth that pairs well with vegetable-forward hot pot spreads.

You can find these soup bases at specialty Asian grocery stores or online.

Choosing ingredients: proteins, vegetables, mushrooms, and tofu

When it comes to choosing ingredients for a hot pot, the theme, as they say, is "it's your choice". Whether you're a meat eater, vegetarian, or vegan, there are plenty of options to choose from. Here are some ideas for proteins, vegetables, mushrooms, and tofu to include in your hot pot:

Proteins

• Thinly sliced beef
• Pork (belly, jowl, or shoulder)
• Chicken
• Lamb shoulder
• Shrimp
• Scallops
• Squid
• Fish slices
• Chicken wings
• Tripe
• Seafood medley packs (shrimp, squid, scallops, mussels, clams)
• Fish balls (shrimp, squid, cuttlefish, lobster)
• Meatballs (Vietnamese, Ikea)

Vegetables

• Leafy greens (spinach, watercress, lettuce)
• Cabbage (Napa, kole)
• Mushrooms (enoki, shiitake, oyster, black fungus, wood ear)
• Crunchy vegetables (broccoli, cauliflower, lotus root)
• Starchy vegetables (potatoes, taro, sweet potato)
• Tomatoes
• Gai lan
• Bok choy
• Carrots
• Onions
• Bean sprouts
• Napa cabbage
• Spinach
• Green onions

Mushrooms

• Shiitake
• Oyster
• Cremini
• Enoki
• Cauliflower
• Dried sliced shiitake
• Dried oyster
• Dried cauliflower

Tofu

• Medium firm tofu
• Firm tofu
• Tofu puffs
• Pressed tofu
• Deep-fried tofu
• Egg tofu
• Fresh extra firm tofu
• Frozen extra firm tofu

Frequently asked questions