Creating The Perfect Hot Pot Soup Base: 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 and everyone cooks their chosen ingredients in the simmering broth. There are many variations of hot pot, including Chinese Sichuan hot pot, Japanese shabu-shabu, and Vietnamese lẩu, but they all share the same spirit.

The two most important items you need to do hot pot at home are a pot and a portable stove. For the pot, you can use a regular pot or invest in a split pot if you want to offer multiple flavours of broth. For the portable stove, a gas stove is a good option as it is cordless and can be placed anywhere.

There are two types of broth commonly used for hot pot: spicy and clear. The spicy version often includes beef tallow, dried chilli pepper, Sichuan pepper, and other spices and aromatics, while the clear version typically consists of stock, aromatics, herbs, and sometimes vegetables.

To make the spicy broth, you will need to melt beef tallow in a pot and fry ginger, scallion, and cloves until aromatic. Then, add in the remaining spices and aromatics and fry for a few minutes. Finally, pour in the light stock and simmer for 10-15 minutes.

For the clear broth, you will need to create a basic stock by boiling chicken and pork bones with ginger, scallion, and white peppercorn. After skimming any floats from the surface, simmer the stock for around 40 minutes to an hour. Then, add tomatoes, shiitake mushrooms, red dates, scallion sections, celery, and corn to the serving pot and season with salt.

Once you have your broth, gather your chosen proteins, carbs, and vegetables, and enjoy cooking and eating them in your hot pot!

Choosing a broth type: spicy, clear, chicken, beef, or veggie

Choosing the right broth is an important step in making a hot pot. The type of broth you choose will depend on your taste preferences and dietary requirements. Here are some popular options:

Spicy Broth

A spicy broth is a popular choice for those who enjoy a kick of heat in their food. The most well-known type of spicy broth for hot pots is the Sichuan spicy broth, characterised by its high content of fat (usually beef tallow), strong aroma, and distinctive mouth-numbing and spicy taste. This type of broth typically includes dried chilli peppers, Sichuan pepper, and other spices such as star anise and cinnamon. It is also common to add aromatics such as scallions, onion, coriander, garlic, and ginger to enhance the flavour.

Clear Broth

A clear broth, also known as a mild broth, is a good option if you prefer a lighter and less spicy option. It typically consists of stock, aromatics, herbs, and sometimes vegetables. You can make a simple clear broth with just water, scallions, and ginger, or use a more flavourful stock made from chicken, beef, pork, mushroom, or tomatoes. This type of broth serves as a mild base that allows the flavours of the ingredients you cook in it to shine through.

Chicken Broth

Chicken broth is a popular choice for hot pots as it has a light taste that pairs well with a variety of ingredients. It is also a good option if you want a broth with a milder flavour compared to beef or pork. You can make your own chicken broth by boiling a whole chicken or chicken pieces with ginger, or use a pre-made chicken stock.

Beef Broth

Beef broth will give your hot pot a heartier and richer flavour compared to chicken or vegetable broth. You can make your own beef broth by boiling beef bones with vegetables and aromatics, or use a pre-made beef stock. If you want a spicy broth, you can also make a Sichuan-style beef broth by adding spices and aromatics commonly used in this regional cuisine.

Veggie Broth

A vegetable broth is a great option if you want a vegetarian or vegan hot pot. You can make a simple veggie broth with vegetables and aromatics, or use a pre-made vegetable stock. For extra flavour, you can roast the vegetables before simmering them to make the broth, or add ingredients such as shiitake mushrooms, green onions, and ginger.

Remember, you can also get creative and combine different types of broth in your hot pot by using a divided pot!

Selecting proteins: beef, pork, lamb, shrimp, crab, fish, or tofu

The fun of hot pot is that you can choose from a variety of proteins to cook in the broth. The most popular options include beef, pork, lamb, shrimp, crab, fish, and tofu. Here are some tips and suggestions for selecting and preparing each of these proteins for your hot pot:

Beef

Beef is a versatile option for hot pot and can be found in many Chinese markets, thinly sliced and ready for cooking. If you want to slice it yourself, freeze the meat first to achieve thinner slices. The best cuts of beef for hot pot include ribeye steak, brisket, beef belly, sirloin, eye of round, and flank steak. These cuts offer a good balance of lean meat and fat, ensuring that the beef cooks quickly and remains tender.

Pork

Pork is another popular choice for hot pot. Look for thinly sliced pork belly, shoulder, or loin. These cuts will cook quickly in the broth and absorb the flavors nicely. If you want to add a unique texture to your hot pot, consider using fried pork, which will soak up the broth's flavors, especially if it's spicy. Just be sure to leave it in the broth for only a few seconds, as it can get soggy quickly.

Lamb

Lamb is commonly used in Sichuan and northern Chinese hot pots and is excellent when cooked in a spicy broth. The leg and shoulder cuts are ideal for hot pot due to their tenderness and flavor. Lamb is typically sliced thinly, ensuring quick cooking in the broth.

Shrimp

Shrimp is a delicious seafood option for hot pot. It can be added whole or in the form of shrimp slides or shrimp balls. Shrimp slides are made by mincing the shrimp very finely and mixing it with water and flour to create a thick paste that can be shaped into balls. These balls will float to the surface when they are cooked and will have a soft texture.

Crab

Crab is another tasty seafood option for hot pot. You can add crab legs or claws directly into the broth to cook, or you can find crab balls, similar to shrimp balls, which are made with crab meat and other ingredients.

Fish

When selecting fish for hot pot, choose species with firmer flesh, such as salmon, cod, or halibut. Softer fish like flounder can be too delicate and may fall apart in the broth. The fish should be sliced into thin pieces to ensure quick cooking.

Tofu

Tofu is a fantastic plant-based protein option for hot pot. It soaks up the flavors of the broth and can be prepared in various ways. Soft tofu, frozen tofu, and fried tofu puffs are all excellent choices. Just be sure to fully defrost frozen tofu before adding it to the hot pot, and be careful when handling cooked tofu, as it will be molten hot.

Remember, when selecting proteins for your hot pot, variety is key! Choose a combination of meats, seafood, and plant-based proteins to create a well-rounded and flavorful hot pot experience.

Picking aromatics: ginger, scallions, bay leaves, cinnamon, star anise, garlic, etc

Aromatics are a group of vegetables that impart deep, rich flavours to a recipe when sliced, chopped, or crushed and then cooked. They are the foundational layer of flavours in a soup.

When making hot pot soup, the aromatics you can use include ginger, scallions, bay leaves, cinnamon, star anise, and garlic.

Ginger is a rhizome that grows underground and is usually sold in "hands" in grocery stores. The yellow outer skin should be removed as it has an unpleasant, papery texture. You can use a paring knife to slice off the skin in thin strips. Ginger is a Stage 2 Sauté aromatic, which means it is added after the Stage 1 aromatics have cooked. It is often used minced, so peel the ginger and then use a fine grater or micro-planer to produce a small mince.

Scallions, also known as spring onions or green onions, are a type of onion that has a milder flavour and more tender construction than other onions. They are commonly used as a garnish for soups but can also be used as aromatics. If using scallions as aromatics, they are a Stage 1 Sauté aromatic and should be added at the same time as other Stage 1 aromatics such as onions and celery.

Bay leaves are added to hot pot soup to lend aroma to the oil. They are a Stage 1 Sauté aromatic.

Cinnamon is another aromatic that is used in hot pot soup to add aroma to the oil. It is a Stage 1 Sauté aromatic.

Star anise is a Stage 1 Sauté aromatic and is added to the hot pot soup along with other spices like bay leaves, cinnamon, and cloves.

Garlic is a Stage 2 Sauté aromatic and is added after the Stage 1 aromatics have cooked. It should be sautéed until fragrant, which usually takes just a minute or two.

When choosing aromatics for your hot pot soup, you can mix and match from the list of aromatics provided, or you can follow a specific recipe for a more precise combination of flavours.

Making a dipping sauce: soy sauce, sesame sauce, oyster sauce, or Thai peanut sauce

Making a dipping sauce is a great way to add flavour to your hot pot. Here are four options: soy sauce, sesame sauce, oyster sauce, and Thai peanut sauce.

Soy Sauce

A simple soy sauce can be made with just four ingredients: 1/4 cup of soy sauce, 1/4 cup of rice vinegar, 2 teaspoons of sesame oil, and 1 finely chopped green onion. Combine all the ingredients thoroughly and add a pinch of hot red pepper flakes if you like your sauce spicy.

Sesame Sauce

Sesame sauce is another easy-to-make dipping sauce. You will need 2 tablespoons each of white vinegar, dark soy sauce, and sesame oil, as well as 1 teaspoon of chile paste and 1 clove of minced garlic. Mix together sugar and cornstarch in a saucepan, then stir in chicken broth, water, vinegar, soy sauce, sesame oil, chile paste, and garlic. Bring the mixture to a boil, stirring constantly, then reduce the heat and simmer for 5 minutes.

Oyster Sauce

Oyster sauce is a thick, viscous, sweet, and salty dark brown sauce commonly used in Chinese cuisine. To make it at home, you will need a bag of frozen oyster meat, dark soy sauce, cornstarch, sugar, salt, and water. Start by gently cleaning the oysters in cold water, then place them in a pot with cold water and bring to a simmer. Skim off any scum and foam, and let the broth reduce by half. Transfer the oysters to a separate container and strain the broth through a fine-mesh sieve. In a separate bowl, combine cornstarch, sugar, salt, dark soy sauce, and water. Stir the mixture until well combined, then pour it into the pot with the oyster broth. Stir continuously over medium-low heat for 8 to 10 minutes, until the sauce thickens. Transfer the oyster sauce to a sanitized container and store it in the refrigerator for up to a month.

Thai Peanut Sauce

For a unique and flavourful dipping sauce, try making Thai peanut sauce. All you need are some everyday ingredients: peanut butter, soy sauce, rice vinegar, lime juice, chilli garlic sauce, brown sugar, ginger, garlic, and water. Simply whisk all the ingredients together, adding water until you reach your desired consistency. This sauce can also be used as a salad dressing or with chicken satay.

Cooking equipment: a pot, portable stove, ladles, chopsticks, and strainers

To make hot pot, you'll need a range of cooking equipment. Here's a list of the essentials:

• A pot: This is the most important piece of equipment, as it will hold your broth and ingredients. A larger pot is better, as you'll want to have room to add lots of tasty ingredients. If you want to offer multiple flavours of broth, you can invest in a split pot.
• Portable stove: A gas stove is a good option, as it's cordless and can be placed anywhere. An electric stove or induction burner are also possibilities.
• Ladles: You'll need these for serving the broth and for fishing out ingredients.
• Chopsticks: For dunking noodles, snatching ingredients, and of course, for eating. It's important to have separate cooking chopsticks and eating chopsticks to avoid contaminating the broth.
• Strainers: Small individual strainers for each diner are ideal, as they can be used to fish out ingredients or keep them contained while cooking.

Frequently asked questions