Charcoal Hot Pot Cooking: A Beginner's Guide To This Ancient Culinary Technique

Charcoal hot pots, also known as Mongolian or Chinese hot pots, are large communal cooking and serving pots. The base of the pot holds charcoal briquettes, which sit on a grate that allows the ashes to drop so that more can be added to keep the pot hot. The pot is placed over the base and shaped like a ring, with a central tube that acts as a chimney for the smoke. Food is cooked in the pot, which is traditionally used to make a soup broth with thinly sliced, bite-sized pieces of lamb or beef.

Hot pots are a fun and social way of eating, where a variety of raw ingredients are cooked in a communal pot of flavoured broth. The meal usually starts with the pot coming to a boil, and raw ingredients are then added and cooked in the bubbling broth.

How to set up the charcoal hot pot

To set up a charcoal hot pot, you'll need to follow these steps:

Firstly, source a charcoal-burning hot pot. These can be purchased from Chinese grocery stores or online. The traditional hot pot has a base that holds charcoal briquettes, with a grate that allows the ashes to drop below. The pot sits over the base and is shaped like a ring, with a central tube that acts as a chimney for the smoke.

Next, prepare your ingredients. Hot pots usually include thinly sliced meat, seafood, vegetables, tofu, and noodles. You can also add in dumplings, meatballs, and various types of mushrooms. Wash and slice your ingredients, arranging them on plates or trays around the table.

Now, it's time to set the table. Place the burner and the pot in the centre of the table. Have a sauce station set up, preferably away from the table to free up space. Provide each diner with a bowl, plate, chopsticks, and a napkin. You can also offer hot pot strainers or tongs to help with serving the food. Don't forget to include drinks!

Once everything is in place, it's time to start cooking. Bring your broth to a boil in the hot pot and add your chosen ingredients. Let them cook in the bubbling broth, then use the strainer or tongs to scoop out the cooked food and place it in your bowl. Don't forget to dip your food in your chosen sauce before enjoying!

What ingredients to use

The ingredients you use for your charcoal hot pot will depend on your preferences, but here are some ideas to get you started.

The traditional use of the Mongolian Fire Pot is for making a soup broth, in which thinly sliced, bite-sized pieces of lamb or beef are cooked. You can also use other meats such as chicken, goat, or pork. If you want to add seafood, try shrimp, clams, squid, scallops, or mussels. For a vegetarian option, load up on vegetables like mushrooms, leafy greens, root vegetables, and tofu. Don't forget the noodles! Udon, mung bean noodles, and shirataki are great options.

If you're feeling creative, you can also add potatoes, sweet potatoes, tomatoes, or even cheese or chocolate for a dessert fondue (just be careful to regulate the heat so you don't scald the ingredients).

For the broth, you can use a store-bought stock or make your own. A simple option is to use a no-sodium chicken stock with some soy sauce, shaoxing wine, toasted sesame oil, ginger, and scallions.

And don't forget the dipping sauces! A simple sauce can be made with sweet soy sauce, green onion, and cilantro. For something more complex, try mixing Chinese sesame paste, hoisin sauce, sweet soy sauce, and shacha (Chinese barbecue sauce).

How to prepare the ingredients

Preparing the ingredients for a hot pot is simple and fun! The beauty of hot pot is that you can choose your own adventure once you've learned the basics. Here's a step-by-step guide to preparing the ingredients for a delicious and memorable hot pot experience:

• Select your ingredients: The key to a successful hot pot lies in the variety of your spread. Go for a rich and salty moment, a fatty and chewy moment, a fresh and crunchy moment, and a starchy moment to bring it all together. This can include meats, seafood, vegetables, tofu, and noodles.
• Meat preparation: For meat options, thinly sliced beef, pork, and chicken are popular choices. You can also DIY by selecting marbled pieces of meat and freezing them for about 30 minutes before thinly slicing them.
• Seafood preparation: For seafood, cut into bite-sized pieces for quick and even cooking. Common choices include shrimp, squid, scallops, mussels, and clams.
• Vegetable preparation: Wash and dry all vegetables. For large leaf and root vegetables, cut them into small pieces. Some popular choices include Napa cabbage, chrysanthemum greens, yu choy, and potatoes.
• Tofu preparation: Drain and cut tofu into bite-sized pieces. Tofu soaks up all the flavors from the broth, making it a delicious addition to your hot pot.
• Noodle preparation: Noodles are the carb of choice for hot pot. Remove them from the package, and for most types of noodles, soak them in hot water for 30 seconds before draining. Udon, mung bean noodles, and shirataki are excellent choices.
• Dumplings and meatballs: Grab some frozen dumplings and meatballs from the grocery store and place them on separate plates. Fully cooked dumplings are a safer choice to avoid undercooked fillings.
• Sauces and condiments: Provide a variety of sauces and condiments for your guests to mix and match. Some popular options include soy sauce, sesame sauce, hoisin sauce, chili oil, vinegar, and garlic.
• Plating and presentation: Arrange the prepared ingredients attractively around the table. Keep similar items together, such as meats, seafood, vegetables, dumplings, and noodles, for easier access and to avoid cross-contamination.

Remember, the beauty of hot pot is customization, so feel free to get creative and choose ingredients that suit your taste preferences!

How to cook the ingredients

Cooking the ingredients is where the fun of hot pot really comes in. The ingredients are served and presented on the dining table uncooked, and the pot of broth stays simmering throughout the meal. What you choose to add to the pot and how long you cook it is entirely up to you.

The meats are thinly sliced, so they only take a few seconds to cook. You can judge their doneness by their colour—they are fully cooked when they are brown. However, some people prefer their meat a little pink, as the texture is nice and tender.

There is also an art to the order in which you add your ingredients. It is recommended to start with veggies and seafood to flavour the broth, then cook the meats, which will add more fat and flavour. Finally, add the starchy items like noodles, as they thicken the broth.

If you are still feeling hungry, you can always add rice to the broth at the very end to create congee. One of the best things about hot pot is that the flavour of the soup gets better as you eat! However, if the water evaporates and becomes overly concentrated or salty, simply add more water or plain chicken broth to dilute it.

How to eat the hot pot

To eat a hot pot, you will need to prepare a variety of raw ingredients, such as thinly sliced meat, seafood, tofu, vegetables, and noodles. You will also need a pot of flavorful broth, kept simmering throughout the meal, and a selection of dipping sauces.

• Set up the hot pot: Place the burner and the pot in the middle of the table. The burner should be portable and preferably not charcoal, as it will release carbon monoxide. Fill the pot with your chosen broth and bring it to a boil.
• Prepare the ingredients: Wash and slice the vegetables, meats, and seafood into bite-sized pieces. Arrange the ingredients on separate plates or trays around the table.
• Cook the food: Use tongs or chopsticks to place the raw ingredients into the simmering broth. Cook the food according to their cooking times. Meat and seafood usually take less time, while vegetables may take longer.
• Dip and eat: Once the food is cooked to your liking, use a strainer or tongs to remove it from the pot. Dip the cooked food into your chosen sauce and enjoy!
• Repeat: Continue cooking and dipping various ingredients as you desire. You can also add more broth to the pot as needed.
• Enjoy the remaining broth: Towards the end of the meal, you can turn off the heat and enjoy the flavorful broth as-is or add noodles to it for a filling finale.

Frequently asked questions