Dive Into The Delicious World Of Chinese Hot Pot

Chinese hot pot is a social dining activity that involves cooking various raw ingredients in a simmering pot of broth placed at the centre of the table. The concept is simple: place a pot of broth in the middle of the table, surround it with plates of ingredients, add whatever you like to the pot, wait for it to cook, dip it into a sauce, and enjoy!

The ingredients are usually thinly sliced to allow for quick cooking in the broth. Typical hot pot ingredients include thinly sliced meat, leafy greens, mushrooms, noodles, tofu, seafood, and vegetables such as potatoes and pumpkin.

Hot pot is considered a main course and is usually served without rice or noodles on the side. It is a communal dining experience, similar to fondue, that can last for hours.

Choose your broth

Choosing the right broth is an important consideration when planning a hot pot party. This is because all the food will be cooked in the broth, so it's essential to choose a flavour that pleases all your guests.

There are many different types of broth for hot pot, but the two most common are spicy and mild.

Spicy Broth

Spicy broth is one of the most popular broths across China and is a must-have. There are a few types of spicy hot pot base to choose from, including Sichuan, Chongqing, and Mongolian style. The Sichuan and Mongolian styles might be the most popular, but the Chongqing style features a thicker, richer broth.

A popular type of spicy broth is the Hong You Guo Di/红油锅底, which comes from Sichuan and Chongqing. This broth has a high content of fat (usually beef tallow but can be cooking oil), a strong, sophisticated aroma, and a distinctive mouth-numbing and hot taste.

To make a spicy broth at home, you will need ingredients such as beef tallow or cooking oil, dried chilli peppers, Sichuan pepper, aromatics such as scallions, onion, coriander, garlic, and ginger, and spices such as star anise, cassia cinnamon, and bay leaves.

Mild Broth

A mild hot pot broth, also known as Qing Tang Guo Di/清汤锅底, is a general term for non-spicy broth that typically consists of stock, aromatics, herbs, and sometimes vegetables. It is light and easy to prepare.

To make a mild broth at home, you can use water, scallions, ginger, and other ingredients such as pork, beef, chicken, mushroom, or tomatoes.

Other Broths

While spicy and mild broths are the most common, there are also other types of hot pot broth to choose from, such as tomato, seafood, satay, and soy milk.

Buying a Broth

Although making your own broth can be fun and rewarding, it is highly recommended that you purchase a hot pot broth base, as making one from scratch can require many special ingredients that may be expensive or hard to find.

Tips

• If you want to offer your guests a choice of broths, you can use a split pot, which has two compartments for different types of soup.
• If you are using a store-bought broth, you can add a few slices of ginger, green onions, and dried chilli peppers to enhance the presentation and add more flavour.
• If you are making your own broth, remember that the longer you hot pot, the more frequent you will need to add extra water.

Select your meats and proteins

Meat is a must-have for Chinese hot pot. The star of the show is thinly sliced beef, which is tasty and cooks very quickly. Lamb and chicken are also popular choices, and these should also be thinly sliced. If you're feeling adventurous, you could try sliced liver, which goes well with a spicy dipping sauce.

If you're cooking for a group, it's important to check if anyone has any food allergies and avoid using those ingredients in the hot pot.

In addition to meat, you can also add seafood to your hot pot. Cantonese hot pot, for example, is heavy on fresh seafood like live shrimp and squid. Unpeeled shrimp are popular in Hong Kong, as their fat and roe make a very flavourful broth. Other seafood options include thinly-sliced geoduck, sliced fish, shucked oysters, whole or sliced fish, clams and other bivalves, shrimp balls, squid, and scallops.

Meatballs are another popular addition to a hot pot. You can find a wide variety of meatballs, including beef, pork, fish, shrimp, and crab. These are usually precooked and just need to be heated through in the hot pot.

Pick your seafood

Seafood is a key ingredient in Chinese hot pot, adding a savoury flavour to the broth. There are many types of seafood to choose from, so here is a guide to help you pick the best options for your hot pot.

Firstly, you'll want to select some unpeeled shrimp. These are very popular in a hot pot, as their fat and roe make for a flavourful broth. You can also choose from thinly-sliced geoduck, sliced fish, and shucked oysters. Cantonese hot pot, for example, is known for its use of fresh seafood, including live shrimp and squid.

If you want to add some seafood balls, there are plenty of pre-cooked options to choose from, including beef, pork, fish, shrimp, and crab balls. These are great as they only need to be heated through in the hot pot.

For a more adventurous option, try adding some sliced liver to your hot pot. It goes well with a spicy dipping sauce!

When preparing your seafood, make sure to slice it thinly so that it cooks quickly and evenly in the hot pot. It's important to always cook seafood thoroughly to avoid any food safety issues.

Now that you've picked your seafood, you're ready to start building the rest of your Chinese hot pot!

Order vegetables

Vegetables are a key component of a Chinese hot pot. The best hot pot vegetables are those that complement the other ingredients and add flavour to the broth.

Crunchy vegetables

Vegetables that provide a crunch are a great option for hot pots. These include bamboo shoots, lotus root, cauliflower, radish, broccoli, and carrot.

Starchy vegetables

Starchy vegetables such as squash, potatoes, sweet potatoes, and taro root are great for adding texture and flavour to the broth.

Leafy greens

Leafy greens like spinach, bok choy, morning glory, kale, watercress, and Napa cabbage are excellent choices for a hot pot. They cook quickly and go well with Asian flavours.

Mushrooms

Mushrooms are a must-have ingredient for a hot pot. Look for enoki, oyster, shiitake, and wood ear mushrooms. Their umami flavour and meaty texture make them a perfect choice.

Onions

Onions, such as green onions and sliced red or sweet yellow onions, add a punch of flavour to the dish.

Other vegetables

Other vegetables that can be added to a hot pot include bell peppers, baby corn, zucchini, bean sprouts, corn, and green beans.

When to add vegetables

It is important to add the vegetables in the correct order. Vegetables that take longer to cook, such as root vegetables, should be added first. Leafy greens and other quick-cooking vegetables can be added later.

Add noodles

When it comes to adding noodles to your Chinese hot pot, there are a few things to keep in mind. Firstly, timing is important. It's best to add noodles halfway through or near the end of the hot pot session. This allows the noodles to soak up the more concentrated, flavourful broth that has been infused with all the ingredients you've added previously.

There are many types of noodles that work well in a hot pot. Udon noodles and ramen are popular choices. Flat rice noodles and glass noodles are also great options, but it's recommended to use a hot pot strainer with these as they can get quite slippery when cooked. Instant ramen is a good choice too, as it has already been fried so you can boil it for as long as you like without overcooking. Glass noodles are another favourite, as they are not too heavy, they cook quickly, and they absorb the flavours of the broth beautifully.

When adding noodles to your hot pot, be mindful of your fellow diners. Check if anyone has any strong aversions or allergies, and avoid using those ingredients or wait until those diners have finished before adding them to the pot. It's also important to have a secure grip on the food you're adding to the hot pot, as it's considered rude to rummage through it.

Frequently asked questions