Tiffany Haney
Hot pot is an interactive and customisable meal, less of a dish than an experience. It is a communal dining experience where a group cooks and eats from a single pot of seasoned broth heated on a burner on the table.
The three basic components of hot pot are broth, dipping ingredients, and sauces. The broth is typically seasoned with aromatics and spices, and can be mild or spicy. The dipping ingredients include thinly sliced meats, seafood, vegetables, noodles, and tofu. These are cooked in the broth and then dipped in sauces before eating.
Hot pot is a social meal, and it is common for groups to order multiple broths to try during their meal, with the broths kept separate by metal dividers. It is also customary to share food and pour drinks for the whole table.
| Characteristics | Values |
|---|---|
| Broth | Chicken, Tom Yum, Ma-la, Savory Mushroom, Chongqing, Coconut-infused Seafood, Tomato-based |
| Meat | Beef, Pork Belly, Chicken, Lamb Shoulder, Tofu, Offal, Dumplings, Meatballs |
| Seafood | Head-on Shrimp, Crab, Lobster, Squid, Mussels, Oysters, Eel, Haddock, Seabass |
| Vegetables | Mushrooms, Turnip, Daikon Radish, Napa Cabbage, Bok Choy, Carrots, Corn, Potato, Taro Root, Tomatoes, Watercress, Lettuce, Bean Sprouts |
| Noodles | Udon, Vermicelli, Chow Mein, Shangdong, Yam Noodle Bundles, Shirataki |
| Dipping Sauce | Scallions, Cilantro, Oyster Sauce, Sesame Oil, Black Vinegar, Chive Flower Sauce |
| Sides | Spicy Smashed Cucumber Salad, Scallion Pancakes, Spring Rolls, Mushroom Salads, Nuts, Fresh Fruit, Ice Cream |
Choose a broth
Choosing the broth is one of the most important considerations when planning a hot pot party, as all the food will be cooked in it. Here are some popular options:
Chicken Broth
A basic broth that is great for beginners. It is the default type in Northern China and can be made with water, scallions, ginger, peppers, shiitake mushrooms, and jujubes.
Tom Yum
A slightly sweet and spicy broth that goes well with meat.
Ma-La
A Szechuan broth that is very spicy and has curry-like flavours. It is one of the most popular broths across China and is a must-have for 99% of hot pot dinners. It is characterised by its use of red chilli oil, Sichuan peppercorns, and various herbs.
Chongqing
A thicker, richer, and oilier version of the Szechuan broth. It features beef fat and very few spices, with the aroma and flavour mostly coming from the animal fat and chilli peppers.
Savory Mushroom
A good vegetarian option that is rich in umami.
Coconut-Infused Seafood Tom Kha
A less common option, but one that can be found in some hot pot restaurants.
Spicy and Sour Fish
A southern-style hot pot based on fish and other types of seafood.
Clear Broth
A clear hot pot broth is the default type in northern China. It can be made with water, scallions, ginger, peppers, shiitake mushrooms, and jujubes.
Yin Yang Pot
If you can't decide, some restaurants offer a combination of two broths served in the same pot with a metal divider.
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Pick your proteins
Hot pot is a highly customizable meal, so you can choose from a variety of proteins to cook in the broth. Here are some popular options:
Meat
Thinly sliced beef is a popular choice for hot pot as it cooks quickly, usually within 10 to 30 seconds. Other meat options include pork belly, lamb shoulder, and chicken pieces. If you're feeling adventurous, you can also try offal or chicken gizzards. Keep in mind that cooking times vary for different types of meat. For example, chicken takes longer to cook than beef.
Seafood
Head-on shrimp is a great option as they cook in their shells, adding extra flavour to the broth. Other seafood choices include haddock, seabass, squid, eel, mussels, oysters, crab, and lobster. Just be careful when eating shrimp, as very hot broth can become trapped in the shell.
Meat and Fish Balls
Meatballs, fish balls, and pork balls are also common in hot pot. They usually take around 5 minutes to cook and will puff up and float when they're done.
Tofu
Tofu is a good protein option for vegetarians or those looking for a meat alternative. It absorbs the flavour of the broth and can be quite filling.
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Select seafood
Seafood is a great option for hot pot, as it cooks quickly and absorbs lots of flavour from the broth. When selecting seafood for hot pot, there are a few things to keep in mind. Firstly, choose seafood that can withstand high heat without becoming tough or dry. Tender, flaky white fish fillets are ideal. Some good options include cod, halibut, turbot, fluke, and tilapia. These fish cook quickly and won't break the bank.
If you're looking for something fatter and richer, salmon and trout are also good choices, as they impart omega-3s and a velvety texture to the broth. Just be sure to sear or poach the slices first so they don't overcook. Other seafood options include haddock, seabass, squid, and eel. Shellfish, such as mussels, oysters, crab, and lobster, are also great choices.
When preparing your seafood for hot pot, always pat the fillets dry before adding them to the pot to prevent excess moisture from leaching into the broth. Cut the fish into thin, paper-thin slices, no more than 1/4 inch thick, to ensure even cooking. Add the seafood to the broth at the end, as it cooks quickly and is best enjoyed when cooked through but still tender.
For a well-rounded hot pot meal, combine your seafood with quick-cooking vegetables like bok choy, mushrooms, and leafy greens, as well as starchier items like noodles, potatoes, or taro root. Don't forget to create a personal dipping sauce to enjoy with your seafood and vegetables!
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Order vegetables
Ordering vegetables for hot pot is an important step in the process. It's best to include a variety of vegetables, ranging from leafy greens to starchy root vegetables and mushrooms. Here are some options to consider:
Leafy Greens:
- Chrysanthemum leaves (tongho)
- Baby bok choy
- Napa cabbage
- Choy sum
- Spinach
- Pea tips
- Watercress
- AA Choy/Cai
Other Vegetables:
- Lotus root
- Potato
- Sweet potato
- Pumpkin/Kabocha squash
- Daikon radish
- Tomatoes
- Corn
- Winter melon
Mushrooms:
- Enoki
- Wood ears
- King mushrooms
- Shiitake mushrooms
- Oyster mushrooms
- Shimeji mushrooms
When preparing your vegetables, make sure to wash and cut them into appropriate sizes. Leafy greens should be cut into manageable pieces, while other vegetables should be peeled and sliced into thin pieces or chunks. Keep in mind that different vegetables will have varying cook times, so add them to the hot pot accordingly.
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Add noodles
Noodles are a great way to round off a hot pot meal, as they are filling and cook quickly. You can add them to the hot pot towards the end of the meal, allowing them to soak up the broth that has been flavoured by all the other ingredients.
There are many different types of noodles to choose from. Udon, vermicelli, chow mein, and shangdong noodles are common options, but you could also try yam noodle bundles or shirataki noodles if you're trying to cut down on carbohydrates. If you're making hot pot at home, instant ramen works well, as the noodles are pre-fried and won't overcook. Glass noodles are another good choice, as they cook quickly and are less starchy than other types of noodles.
When adding noodles to the hot pot, be sure to stir them gently and cook them for a couple of minutes or until they're soft.
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Frequently asked questions
Hot pot is an interactive and customisable meal. It's less of a dish and more of an experience, encapsulating the communal dining ethos. It includes a single pot of delicious, bubbling broth in the centre of the table and lots of ingredients that you cook yourself at the table to your own liking.
There are three basic components to hot pot: broth, dipping ingredients, and sauces.
A single hot pot restaurant will often offer several broths to choose from, though you can sometimes opt for a combination served in the same pot with a metal divider. Popular broths include chicken broth, tom yum, ma-la, and mushroom.
Popular hot pot ingredients include thinly sliced meats, such as beef and lamb, head-on shrimp, haddock, seabass, squid, eel, shellfish, and meatballs or dumplings. You can also add vegetables like mushrooms, turnip, daikon radish, napa cabbage, and bok choy, as well as noodles.
First, choose your base broth and order your ingredients. Build your own dipping sauce from the options provided. Then, cook your ingredients gradually in the broth, removing them with chopsticks or a strainer when they are cooked to your liking. Dip the cooked ingredients in your sauce and enjoy!
