The Art Of Mongolian Hot Pot: Mastering The Soup Base

Mongolian hot pot is a popular soup in northern China. It involves a pot of broth placed in the centre of a dining table, with a variety of raw ingredients that each individual diner cooks in the boiling liquid. The ingredients can include thinly sliced meats, fish, shellfish, tofu, vegetables, noodles, and dipping sauces.

There are two types of broth for hot pot: a spicy version and a clear version. The key to a successful hot pot is the base broth, and the skill level for making it is advanced because, although the techniques are fairly simple, many of the ingredients are difficult to find.

How to make a chicken stock base

A chicken stock base is a great option for a Mongolian hot pot as it is a mild broth that is easy to prepare and can be used as a foundation for a variety of dishes. Here is a step-by-step guide on how to make a delicious chicken stock base for your hot pot.

Ingredients:

• Chicken carcass(es) (raw bones and cartilage after meat has been removed)
• Root vegetables: onion, celery, carrot, garlic (optional)
• Herbs and spices: bay leaves, thyme, parsley, black peppercorns
• Water
• Salt (optional)

Instructions:

• Strip the meat: Start by removing any remaining meat from the chicken carcass(es). You can use your hands or a knife to pull and peel the meat off the bones. Transfer the meat to a container and store it in the fridge for later use.
• Prepare the vegetables and aromatics: Chop the celery, carrots, and onion into large pieces. Crush or mince the garlic cloves. Wash and prepare the herbs, including parsley, thyme, and bay leaves.
• Combine ingredients: Place the chicken carcass(es) into a large stockpot or Dutch oven. Add the chopped vegetables, herbs, and spices. You can also include the chicken skin for extra flavour.
• Add water: Cover the ingredients with cold water. Use enough water to completely submerge the bones and vegetables.
• Bring to a simmer: Place the pot on the stove and turn the heat to medium-high. Bring the water to a rapid simmer. As it starts to heat up, use a ladle or spoon to scoop off and discard any foam that forms on the surface. This step helps to keep your stock clear and removes impurities.
• Simmer: Lower the heat to a gentle simmer and cook for about 3 hours. Keep the pot uncovered and adjust the heat as needed to maintain a gentle bubble. Check on the stock periodically and skim off any additional foam that forms.
• Strain the stock: After simmering, use a fine-mesh strainer or cheesecloth to strain the stock. Remove the solids and discard them, as they have already released their flavour into the stock.
• Cool and store: Allow the stock to cool to room temperature before transferring it to containers for storage. You can use jars or containers that are freezer-safe. Place the stock in the refrigerator to cool completely.
• Remove fat (optional): As the stock cools, the fat will rise to the surface and solidify. If desired, you can scrape off and discard the fat to create a lighter and cleaner stock.
• Use or freeze: Your chicken stock is now ready to use! It will keep in the fridge for up to 5 days or in the freezer for up to 6 months. When using frozen stock, thaw it overnight in the fridge or run the container under hot water to loosen it before melting it in a saucepan.

Tips:

• For a more concentrated stock, you can simmer the stock for an additional hour or two before straining. This will reduce the liquid and intensify the flavour.
• If using a slow cooker, combine all the ingredients and cover with 6 cups of water. Cook on high for an hour, then reduce the heat to low and let it simmer for several hours.
• Feel free to experiment with additional ingredients, such as shiitake mushrooms, scallions, Chinese dates, or goji berries, to enhance the flavour of your chicken stock base.

Spices and aromatics

For a spicy soup base, dried chilli peppers and Sichuan pepper are essential to creating the mala flavour, which is the iconic feature of Sichuan food. Other spices such as star anise, cassia cinnamon, bay leaves, and Chinese black cardamom will add aroma to the oil. You can also add aromatics such as scallions, onion, coriander, garlic, and ginger—these ingredients are key to enhancing the flavour of your soup base. Sichuan chilli bean paste and fermented black beans are also important ingredients, as they provide a pronounced umami taste and saltiness. Finally, Shaoxing rice wine and sugar will help balance the flavour.

If you're looking for a milder soup base, you can create a clear broth by using water, scallions, and ginger. For a more flavourful option, you can use stock made from pork, beef, chicken, mushroom, or tomatoes as your liquid base. You can also add ingredients such as shiitake mushrooms, scallions, Chinese dates, and Goji berries for extra flavour and colour.

The role of noodles

Noodles are an essential part of a Mongolian hot pot. They are usually served towards the end of the meal, once everyone has cooked and eaten their chosen ingredients. The noodles are added to the broth and cooked to taste, before being placed in each soup bowl and covered with the now-flavoursome broth. This is a great way to end the meal, as the noodles help to thicken the soup and add substance.

There are many types of noodles that can be used for a Mongolian hot pot. Cellophane noodles, also known as mung bean or glass noodles, are a popular choice, as they are dried and therefore have a long shelf life. They are also easy to prepare, requiring only 20 minutes of soaking in hot water before being added to the broth. Korean glass noodles and udon noodles are also good options. Fresh or dried rice noodles can be used, but dried rice noodles should be boiled and rinsed first as they can be a little fiddly. Buckwheat noodles (soba noodles) are another option, and these help to thicken the soup as they simmer in the broth.

The beauty of a hot pot is that it is a communal, interactive meal, and everyone can choose their own ingredients. The same goes for the noodles—you can choose your favourite type, or even offer a few different varieties for your guests to select from. It is a fun and social way to eat, and a great way to bring people together.

Choosing a cooking vessel

When choosing a cooking vessel for your hot pot, there are a few options to consider. Firstly, you can opt for a separate burner and pot, or go for an all-in-one unit. The advantage of having a separate burner and pot is that it offers more versatility as you can use any type of pot or pan that you already own, and it can be used for other cooking purposes beyond hot pot. Portable induction cooktops are a popular choice for hot pot as they are safe, efficient, and electric. However, they require pots made of magnetic materials with flat bottoms. Alternatively, butane burners are cordless, quieter, and tend to be cheaper, but you will need to procure and dispose of butane canisters.

If you prefer the simplicity and ease of an all-in-one unit, these can be more affordable and are specifically designed for hot pot. However, they are less multifunctional and can be harder to clean and store.

When choosing a pot, you have a few options. A Dutch oven or braiser can work well, though they may be a little on the deep side. A flat-bottomed wok is another good option, as suggested by Jing Gao, founder of Fly By Jing. If you want to invest in a traditional-style pot, a donabe earthenware pot carries centuries of tradition and can boost the flavours of your hot pot. For something more modern, a split pot with a divider allows you to cook with two different broths, which is ideal if you are entertaining guests with varying tastes and dietary restrictions.

In terms of size, a vessel that is 3 to 6 inches deep and has a volume of 3 to 6 quarts is generally recommended for serving up to eight people.

Dipping sauces

The dipping sauce is an integral part of the hot pot experience. Here are some ideas for dipping sauces that you can make yourself or buy ready-made:

Sesame Sauce

A popular choice in Beijing, sesame sauce is known for its mild and sweet flavour, which balances out the salty and spicy hot pot broth. It can be made by mixing pure sesame paste, peanut butter or satay, pickled tofu, leek flower sauce, oyster sauce, sesame oil, and water or broth. You can also buy ready-made sesame sauces, such as those by the Haidilao and Wangzhihe brands.

Chili & Garlic Sauce

A ready-made chili & garlic sauce can be mixed with sesame oil and soy sauce to taste. The Lee Kum Kee brand has a nice Chilli Garlic Sauce, and you can also find the Asian Gate Chilli & Garlic in Sesame Oil from Thailand in your local (Asian) supermarket. Add some chopped fresh cilantro and garlic to make it even tastier.

Laoganma Spicy Chili Oil

Laoganma is a popular chili sauce in China, and it can be mixed with soy sauce and sesame oil to make a nice dipping sauce.

Other Combinations

There are many other combinations of dipping sauces that are popular in China. For example, you could try crushed chili with dark soy sauce, vinegar, and coriander, or mix sesame oil, scallions, garlic, chili oil, vinegar, oyster sauce, and soy sauce. If you're feeling adventurous, you could even try Worcester sauce, sesame oil, crushed peanuts, and BBQ sauce!

Mongolian Peanut Butter Dipping Sauce

This sauce is a great addition to any hot pot experience, whether it be Sichuan, Mongolian, or even Cantonese. Simply whisk together peanut butter, light soy sauce, chili bean paste, sugar, and hot water in a mixing bowl. Top with chopped cilantro and serve with a bowl of white rice.

Garlic Dipping Sauce

This sauce is also a great option for hot pot. Stir together all ingredients until the sugar is dissolved.

Frequently asked questions