Tiffany Haney
Hot pot is a popular Asian dish, especially in China, that is loved for its rich flavours and interactive dining experience. It is a communal meal that involves a pot of broth placed at the centre of the table, with raw ingredients such as meat, seafood, vegetables, tofu, and starches arranged around it. Each diner can then add whatever they like to the pot and cook it to their liking.
To prepare a hot pot, you will need a heat source such as a portable gas, electric, or induction burner, and a wide, shallow pot that can sit stably over the heat source. You will also need plates for holding the various food items, bowls for dipping sauces, chopsticks, and slotted spoons for fishing out the cooked food.
For the broth, you can choose from a variety of options, including chicken, beef, seafood, or vegetable. You can make your own broth from scratch or use a premade soup base. The dipping sauce is also customisable and can include ingredients such as soy sauce, sesame sauce, peanut butter, chilli garlic sauce, and Chinese black vinegar.
When it comes to food items, the options are endless. Popular choices include beef, lamb, pork, seafood, tofu, mushrooms, onions, bell peppers, baby corn, greens such as spinach, bok choy, and Napa cabbage, and starches like noodles, rice cakes, and dumplings.
Preparing a hot pot is a fun and social experience that allows everyone to customise their meal and cook it to their liking. It is a great way to bring people together and create a memorable dining experience.
| Characteristics | Values |
|---|---|
| Prep Time | 5 minutes |
| Cook Time | 5 minutes |
| Ingredients | Garlic, Shacha Sauce, Light Soy Sauce, Butter |
| Ong Choy Preparation | Cut off the bottom 2-3 inches, discard, and cut the rest into 2-3 inch sections. Wash thoroughly. |
| Stir Fry Preparation | Heat oil in a wok or skillet, add garlic, add Shacha Sauce, add ong choy and soy sauce, stir fry until leaves are wilted, add butter. |
What You'll Learn
Choosing a broth
There are many different styles of hot pot in China, and they vary depending on the region. The primary difference between regions is the broth.
You can either make your own broth or buy a pre-made hot pot broth base. Making your own broth allows you to know exactly what goes into it and can taste just as good, if not better, than store-bought. However, it may require many special ingredients that are expensive or unavailable at your local Asian market.
If you decide to make your own broth, there are two popular options: a spicy broth and a mild broth.
Spicy Broth
Spicy broth is one of the most popular options across China. This broth typically includes a concentrated, highly flavourful soup base and water or stock. The most common type, Hong You Guo Di, originates from Sichuan and Chongqing and features a high content of fat (usually beef tallow), a strong aroma, and a distinctive mouth-numbing and spicy taste.
To make a spicy soup base, you will need the following ingredients:
- Beef tallow (or another type of fat/oil)
- Dried chilli peppers and Sichuan pepper (for the mala flavour)
- Other spices such as star anise, cassia cinnamon, bay leaves, and Chinese black cardamom
- Aromatics such as scallions, onion, coriander, garlic, and ginger
- Sichuan chilli bean paste and fermented black beans (for umami and saltiness)
- Shaoxing rice wine and sugar (for balancing the flavour)
Mild Broth
A mild hot pot broth, also known as Qing Tang Guo Di, is a general term for a non-spicy broth that typically consists of stock, aromatics, herbs, and sometimes vegetables. It tastes light and is very easy to prepare.
To make a mild broth, you can use either water or stock as the base. For a more flavourful option, use stock made from pork, beef, chicken, mushroom, or tomatoes. You can then enrich the broth with additional ingredients such as scallions, shiitake mushrooms, Chinese dates, and Goji berries. Season with white pepper and salt to taste.
Other Options
While the spicy and mild broths are the most common options, there are several other types of hot pot broth that you can experiment with, such as tomato, seafood, satay, and soy milk. You can also use a split pot to serve two different types of broth, such as a spicy broth and a mild broth, to accommodate different taste preferences and dietary restrictions.
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Selecting meat, seafood, or tofu
When selecting meat, seafood, or tofu for your hot pot, there are a variety of options to choose from. Here are some tips and suggestions to help you make your choices:
Meat
When it comes to meat, thinly sliced beef or lamb is a popular choice for hot pot. Look for well-marbled cuts of meat, as the fat will add flavour and juiciness to your dish. You can also choose from other thinly sliced meats such as pork belly, chicken breast or thighs, brisket, short rib, ribeye, or flank steak. If you are slicing the meat yourself, partially freeze the meat to make it easier to slice thinly. You can also ask your butcher to slice the meat for you.
Seafood
For seafood options, you can choose from shrimp, crab, lobster, squid, scallops, mussels, clams, or fish such as tilapia, bass, or flounder. If using crab or lobster, be sure to pre-cut the shells to make it easier to extract the meat. You can also find pre-cooked seafood options such as shrimp balls, fish balls, or mixed seafood balls.
Tofu
Tofu is a great option for hot pot, especially if you are looking for a vegetarian or vegan-friendly protein. Choose firm or extra firm tofu if you want it to hold its shape during cooking. Silken or soft tofu is also an option, but it may be more delicate. Slice the tofu into bite-sized pieces or cubes so that it cooks evenly in the hot pot broth. You can also find fried tofu in most Asian markets, which adds a crispy element to your dish.
Other Protein Options
In addition to meat, seafood, and tofu, there are other protein options you can consider for your hot pot. Pre-cooked beef, pork, or mixed meatballs are a convenient option that can be found in the freezer section of most grocery stores. Canned meat, such as Spam, is also a unique protein option that can be sliced and added to your hot pot.
When selecting your proteins, aim for a variety of options to give your hot pot a balanced mix of flavours and textures. Most proteins will only need to be cooked in the hot pot broth for a short time, so be sure to keep an eye on them to avoid overcooking.
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Preparing fresh herbs and aromatics
Selecting the Right Ingredients
Choose a variety of fresh herbs and aromatics that will enhance the flavour of your hot pot. Some popular options include:
- Scallions/Green Onions
- Ginger
- Garlic
- Cilantro
- Bay Leaf
- Star Anise
- Cinnamon Stick
- Thai Basil
- Mint
Preparing the Ingredients
Wash and dry your chosen herbs and aromatics. Remove any tough stems or roots, and separate the leaves from the stalks if necessary. For herbs like basil and mint, you can leave the leaves whole or stack and cut them into strips, depending on your preference. For scallions, cut them diagonally into thin slices. For ginger and garlic, you can mince, slice, or crush them, depending on your desired intensity of flavour.
Adding to the Broth
When preparing your hot pot broth, add the fresh herbs and aromatics to the pot along with the other broth ingredients. For example, in a simple chicken broth, you can add scallions, ginger, and goji berries for extra flavour. You can also add ingredients like garlic and cinnamon for a unique twist. Adjust the amounts of each ingredient to suit your taste preferences.
Storing Fresh Herbs and Aromatics
If you have any leftover fresh herbs, you can store them in the refrigerator. Wrap them in a slightly damp paper towel and place them in an airtight container or plastic bag. This will help to keep them fresh for a few extra days.
With these tips in mind, you'll be well on your way to preparing delicious and aromatic hot pot broth!
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Making a dipping sauce
The dipping sauce is a crucial part of the hot pot experience, enhancing the flavour of the ingredients cooked in the broth. The sauce is very much down to individual preference, but there are some key ingredients that are commonly used.
Ingredients
The following ingredients can be mixed and matched to create a hot pot dipping sauce:
- Light soy sauce
- Black rice vinegar
- Oyster sauce
- Shacha sauce (Chinese barbecue sauce)
- Sesame paste
- Peanut butter
- Fermented bean curd
- Sesame oil
- Chilli oil
- Sichuan pepper
- Minced garlic
- Coriander
- Scallions
- Fresh chilli
- Toasted sesame seeds
- Toasted peanuts
Preparation
There is no strict method for preparing the sauce, but it is recommended to start with a base of sesame sauce, peanut butter, soy sauce, or Sha Cha, and then add other ingredients to taste.
Ingredients:
- 1 tablespoon sesame sauce
- 2 tablespoons soy sauce
- 2 tablespoons satay sauce
- 1 tablespoon chilli oil or XO sauce
- Chopped cilantro
- Sesame seeds
- 1 teaspoon sesame oil
Method:
- Slice and mince some green onions and garlic.
- Add them to a bowl.
- Heat up avocado or canola oil on medium heat for 4-5 minutes.
- To check if the oil is hot enough, add a small piece of green onion. If it starts bubbling, the oil is ready.
- Add the hot oil to the bowl and mix.
- Add the remaining ingredients and mix.
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Selecting rice or noodles
Selecting the right type of noodle for your hot pot is essential to elevate your meal. With that in mind, here are some tips for choosing between rice and noodles for your hot pot.
Rice
Rice is a great option for those who want a gluten-free alternative. It has a delicate texture that pairs well with the broth and can be used in hot pot without being boiled beforehand. Simply soak the rice vermicelli noodles in hot water until tender, and they're ready to be added to your hot pot.
Noodles
If you prefer noodles, there are several varieties to choose from, each with its own unique texture and taste. Here are some popular options:
- Glass noodles or cellophane noodles are made from mung bean starch and become translucent when cooked. They have a slightly chewy texture and are an excellent choice as they absorb the broth's flavour well.
- Udon noodles are thick, chewy, and slightly sweet Japanese noodles made from wheat flour. They hold up well in the broth and are a popular choice for hot pots.
- Ramen noodles are thin, curly Japanese noodles made from wheat flour. They are a common choice as they have a great texture and absorb the broth's flavour.
- Soba noodles are thin buckwheat noodles with a nutty flavour and a slightly chewy texture that pairs well with hot pot broth.
When choosing between rice and noodles, consider the texture and flavour you want, as well as how well they will absorb the broth. For a lighter broth, thinner noodles like vermicelli or glass noodles are ideal, while thicker noodles like udon pair well with heartier broths. If you prefer a chewier texture, opt for wheat noodles or udon, whereas if you want something softer, rice or glass noodles can provide a nice contrast to crunchy vegetables and meat.
Ultimately, the best way to decide is to experiment with different types of noodles and find the perfect match for your taste preferences and broth.
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Frequently asked questions
You will need a variety of meats, seafood, vegetables, and tofu. For meats, you can use beef, lamb, or pork. For seafood, you can use shrimp, crab, or fish. For vegetables, you can use bok choy, spinach, or Napa cabbage. You will also need a pot or wok, plates, bowls, chopsticks, and a heat source.
Before the hot pot party, you can prepare the ingredients by washing them and cutting them into bite-sized pieces. For meat, it is best to cut them into thin slices. For seafood, make sure to precook or cut the shells so it is easier to extract the meat. For vegetables, rinse them thoroughly and separate the leaves and stems. The stems can be sliced diagonally, and the leaves can be cut into strips.
The broth can be made with a combination of stock, scallions, ginger, and dried ingredients such as shiitake mushrooms, Chinese dates, and Goji berries. You can also add meat, mushrooms, or tomatoes for extra flavor.
