The Art Of Hot Pot Seasoning: A Guide To Crafting Delicious Broths

Hot pot is a fun and interactive meal that is great for entertaining. It is a simple cooking method that is found in many Asian cuisines, including Chinese, Japanese, Korean, Vietnamese, Thai, and Mongolian. The concept is similar to fondue, where there is a pot of simmering broth in the middle of the table, surrounded by plates of meat, seafood, and vegetables. Each person cooks their food in the broth and can customise their meal with various proteins, noodles, and vegetables.

There are two types of broth for hot pot: spicy and clear. The spicy version typically includes ingredients such as Sichuan peppercorns, dried chilli peppers, and chilli bean sauce, while the clear broth is milder and may include chicken or vegetable stock. The broth can be customised with various spices and aromatics, such as garlic, ginger, bay leaves, star anise, cinnamon stick, and scallions.

In addition to the broth, there are many other components to a hot pot, including proteins such as thinly sliced beef, pork, lamb, chicken, or seafood. Tofu is also a popular option, as are various types of vegetables, noodles, and dipping sauces.

How to make a basic stock

Making a basic stock is the first step in preparing a hot pot. Here is a detailed guide on how to make a basic stock for your hot pot:

Firstly, gather your ingredients. You will need a combination of meats, such as chicken and pork bones. For a basic stock, you can use around 1000g of chicken and 250g of pork bones. Cut the chicken into large chunks and ensure that the meats are clean. You will also need some ginger and scallions, which should be cut into large sections. Additionally, prepare 8-10 white peppercorns.

Next, prepare a pot or wok with enough water. As a guide, use at least 4 litres of water. Add the ginger, scallion, white peppercorns, chicken, and pork bones to the water. Keep the soup clean by skimming off any floats that appear on the surface.

Bring the contents to a boil. Once it reaches a rolling boil, turn down the heat and let it simmer. The simmering time can vary from 40 minutes to an hour, depending on your preference. At this stage, you will notice that the stock is very light in colour.

Now, it's time to add the vegetables and seasonings. In a serving pot, combine tomatoes, 2-3 shiitake mushrooms, red dates, scallion sections, celery, and corn. Season this mixture with 2 teaspoons of salt.

Your basic stock for hot pot is now ready to be used! You can add this stock to your hot pot pot and continue with the rest of the hot pot preparation.

Remember, this is a very basic version of a homemade hot pot stock, and you can always enhance it by adding more ingredients according to your taste preferences.

How to make a spicy broth

A spicy broth is a great base for a hot pot, and you can make it from scratch or use a pre-made hot pot soup base. Here is a recipe for a Sichuan spicy broth, which is a popular choice for hot pots.

Ingredients

• Beef tallow (or cooking oil for a vegan alternative)
• Dried chilli peppers
• Sichuan peppercorns
• Other spices (e.g. star anise, cassia cinnamon, bay leaves, Chinese black cardamom)
• Aromatics (e.g. scallions, onion, coriander, garlic, ginger)
• Sichuan chilli bean paste
• Fermented black beans
• Shaoxing rice wine
• Sugar
• Salt to taste

Method

• Rehydrate the dried chillies in hot water until soft, then chop them into a coarse paste using a blender or spice grinder.
• Add the Sichuan peppercorns to the Shaoxing rice wine and set aside.
• Melt the beef tallow (or cooking oil) in a wok or pot over medium heat. Add the spices (star anise, cassia cinnamon, bay leaves, Chinese black cardamom) and infuse.
• Remove the spices and add the aromatics (scallions, onion, coriander) to the oil and fry until the onion is lightly browned.
• Remove the aromatics and add the chilli paste, Sichuan chilli bean paste, fermented black beans, minced garlic, and ginger. Simmer to release their flavour.
• Finally, add sugar, Sichuan peppercorns, and rice wine. Stir to combine.
• Transfer the mixture to a heat-proof container and refrigerate until cooled. Allow 24 hours for the flavours to develop fully.
• Cut the solidified soup base into blocks and store in the freezer.
• When ready to serve, place one or two blocks of the soup base into your hot pot and dilute with hot water or stock.

Tips

• You can use any type of dried chilli available, depending on your preference for heat. Soaking the chillies in water before blending will prevent them from burning when cooked in oil.
• If you are short on time, you can skip making the soup base from scratch and use a store-bought spicy hot pot soup base instead. Simply dissolve the contents of the packet in water to make your broth.

How to prepare meat and seafood

Preparing meat and seafood for hot pot is simple. The key is to slice the meat thinly so that it cooks quickly in the broth. You can buy pre-sliced meat from Asian supermarkets, or slice your own cuts of meat. If you are slicing your own, choose fatty cuts of meat such as ribeye, brisket, or short ribs. Pop the cut of meat in the freezer for 15-30 minutes to make it firmer and easier to slice thinly.

If you are preparing seafood, you can add whole shrimp, thinly sliced fish fillets, shrimp balls, squid, and scallops to the hot pot. You can also add pre-cooked beef balls, pork balls, fish balls, squid balls, and mixed seafood balls to the hot pot. These are usually found in the freezer section of Asian supermarkets and are pre-cooked, so they just need to be heated through in the broth.

How to prepare vegetables

Preparing vegetables for hot pot is easy. The sky is the limit when it comes to choosing veggies for your hot pot, but it's best to go for veggies that complement Asian flavors.

• Greens: Spinach, baby bok choy, morning glory, kale, watercress Tatsoi, and always chopped Napa cabbage
• Mushrooms: Oyster, brown, enoki, and shiitake mushrooms
• Onions: Green onion, sliced red or sweet yellow onions
• Bell peppers or spicy peppers
• Baby corn
• Garnishes: Thai basil, cilantro, mint, and sliced limes
• Chinese broccoli, stem peeled
• Yu choy, tough ends trimmed and served whole or halved
• Chrysanthemum leaves
• Chinese cauliflower, separated into bite-sized pieces
• Winter melon, sliced
• Celtuce, peeled and sliced
• Bamboo shoots (sliced large bamboo shoots or smaller long shoots served whole)
• Potato or sweet potato, sliced
• Daikon radish or other radishes, sliced
• Squash (Kabocha or other types), sliced
• Corn on the cob, cut into 2-inch (5 cm) long round pieces

Some vegetables cook faster than others. Leafy greens like spinach only need about 30 seconds to cook, while meatier veggies like bok choy and napa cabbage will require 2 to 4 minutes, depending on their size. Root vegetables will take the longest to cook, so throw them into the broth first and test their texture as you go.

How to prepare noodles

Noodles are a staple in hot pot, and there are many different types to choose from. Here are some tips on how to prepare noodles for your hot pot:

First, choose the type of noodle you want to use. Some popular options include fresh egg noodles, ramen noodles, rice noodles, vermicelli noodles, and udon noodles. You can usually find these noodles at Asian markets or in the international aisle of your local grocery store.

Once you have your noodles, cook them according to the package instructions. This will usually involve boiling them in water for a few minutes. It's important to note that you don't want to overcook the noodles, as they will continue to cook in the hot pot broth. So, it's best to cook them al dente, or slightly undercooked.

While the noodles are cooking, prepare your other hot pot ingredients, such as proteins and vegetables. Hot pot is all about customization, so feel free to choose your favourite ingredients. Just make sure they are cut into bite-sized pieces that will cook quickly in the broth.

Once your noodles are cooked, drain them and set them aside until you are ready to eat. When it's time to eat, simply add the noodles to your hot pot broth and let them cook for a few minutes. You can also add them to individual bowls and ladle the broth over top.

In addition to noodles, you might also want to prepare some rice to serve with your hot pot. This can be a great way to soak up all the delicious flavours of the broth. Simply cook the rice according to the package instructions and serve it alongside your hot pot spread.

Frequently asked questions