Hot Pot Packet Expiration: A Cautionary Tale

Hot pot is a fun and social way of cooking and eating, where a variety of raw ingredients are cooked in a simmering pot of flavoured broth at the table. It's a choose-your-own-adventure meal, where you can select from a range of meats, seafood, vegetables, and starches to cook and enjoy.

There are two types of broth commonly used for hot pot: spicy and mild. The spicy version, known as Hong You Guo Di or 红汤 in Chinese, is characterised by a high content of fat, a strong aroma, and a distinctive mouth-numbing and spicy taste. The mild version, or Qing Tang Guo Di/清汤, is a general term for non-spicy broth that can be made with water or stock and is typically lighter in flavour.

Hot pot is a popular dish in China, with many restaurants offering a range of excellent options. It has also gained popularity in other parts of East and Southeast Asia, with variations found in Korea, Japan, and Vietnam.

Making hot pot at home is simple and only requires a few essential pieces of equipment: a burner and a pot. You can choose between butane and electric burners, with electric being the preferred option as it cooks more evenly and consistently. For the pot, a stainless steel divided hot pot is ideal as it allows you to have two different broths at once and easily keep track of the ingredients you're cooking.

The key to a successful hot pot lies in the variety of ingredients you offer. A well-rounded spread should include protein, seafood, leafy and hardy vegetables, mushrooms, accessories like fried bean curd rolls and fish tofu, and starches such as instant ramen, rice, or glass noodles. With hot pot, you have the freedom to choose your favourite ingredients and tailor the meal to your preferences.

How to make hot pot at home

Hot pot is a fun and interactive dining experience, perfect for hosting friends and family. It's a great way to cook and eat together, with a variety of flavours and ingredients to choose from. Here's a step-by-step guide to creating your own hot pot feast at home:

Get Your Gear

The most important piece of equipment you'll need is a burner that's portable enough to sit at the centre of your table. You can choose between a butane or electric burner, depending on your preference. A cast-iron single burner is a popular option as it heats up quickly, is powerful, and easy to clean. You'll also need a pot to go on top of the burner. A stainless steel divided hot pot is ideal, as it allows you to have two different broths at once and see when the broths are boiling.

Prepare the Broth

The broth is the foundation of your hot pot. You can either make it from scratch or use a store-bought broth base. If you're making it yourself, try a Mala Beef Broth or an Herbal Mushroom Broth for a spicy and refreshing combination. If you're short on time, there are many delicious store-bought options available at Asian grocery stores or online. Just add the broth base to water or stock and bring it to a simmer.

Choose Your Ingredients

The key to a great hot pot spread is variety. Select a range of proteins, seafood, vegetables, and starches to cook in your broth. Here are some ideas to get you started:

• Meats: Beef short ribs, fatty beef (brisket or chuck), leg of lamb, pork belly
• Seafood: Manila clams, shrimp, fish balls
• Vegetables: Napa cabbage, chrysanthemum greens, yu choy, mountain yam, lotus root, potatoes
• Starches: Glass noodles, instant ramen, rice

Prep and Cook

Wash and prepare your ingredients, cutting them into bite-sized pieces as needed. Place the burner and pot in the centre of the table and bring the broth to a boil. Start adding your ingredients, beginning with items that take longer to cook or will add flavour to the broth, such as meats and hardy vegetables. Use chopsticks or a skimmer to remove the cooked items and enjoy! Remember to keep an eye on the broth and add more water or plain broth if it becomes too concentrated or salty.

Don't Forget the Condiments!

Hot pot is often enjoyed with a variety of dipping sauces. Create a sauce bar with options like soy sauce, ponzu, fish sauce, oyster sauce, sesame oil, chilli oil, vinegar, and minced garlic and scallions. Get creative and experiment with different combinations!

What is the best burner for hot pot?

When it comes to choosing the best burner for hot pot, there are a few options to consider. Each type of burner has its own advantages and disadvantages, so it is important to select the one that best suits your needs and preferences. Here is a detailed guide to help you make an informed decision:

Portable Butane Stove:

• Butane burners are cordless and offer complete portability, making them ideal for outdoor cooking or when no nearby outlet is available.
• They feature a live flame, which some people prefer for the romance and simplicity it offers.
• Butane stoves are generally quieter than other options, such as induction burners, due to the absence of built-in fans.
• They are compatible with various types of pots, including non-magnetic pots and traditional earthenware donabe pots.
• The Iwatani VA-30 Portable Butane Stove is a popular and reliable option recommended by chef Tadashi Ono.
• One of the main drawbacks of butane burners is the need to procure and dispose of butane canisters properly. It is essential to have backup canisters on hand to avoid running out during cooking.

Portable Induction Cooktop:

• Induction burners utilize a magnetic coil to generate heat directly in the pot, resulting in faster and more precise cooking.
• They are generally safer than butane burners as the surface of the burner does not get hot, only the pot itself.
• Induction burners are more energy-efficient than gas flames and produce no emissions.
• These burners require pots made of magnetic materials with completely flat bottoms, such as cast iron or stainless steel cookware.
• They tend to be noisier due to the built-in fan for cooling.
• A portable induction burner, such as the Duxtop 9600LS, offers versatility and can be used for everyday cooking, especially on hotter days.

Hot Pot Electric Burner:

• Electric hot pots with built-in burners offer convenience and are often designed with a split pot feature, allowing for different broth flavors.
• They heat up quickly and evenly, making them efficient for cooking hot pot.
• The non-stick coating on the pot makes cleaning easier and promotes healthier cooking.
• Some models come with adjustable power controls, allowing for greater flexibility in cooking.
• They are generally easy to clean as the pot can be separated from the burner.
• However, it is important to ensure proper safety measures, such as unplugging the power cable and allowing the pot and burner to cool before cleaning.

Hotpot Table Stove:

• These stoves feature a glass tabletop that surrounds the cook pot, creating a communal eating experience.
• They use wood or biomass fuel and are perfect for outdoor spaces like patios, outdoor kitchens, or lanais.
• Hotpot table stoves can also be installed indoors, provided that emissions are properly vented outdoors.
• They are available in different sizes and designs, such as the intimate single glass model or the larger model with a lazy Susan turntable.

In conclusion, the best burner for hot pot depends on your specific needs and preferences. Butane burners offer portability and compatibility with various pots, while induction burners provide safety, efficiency, and precision. Electric hot pots with built-in burners are convenient and easy to clean, and hotpot table stoves create a unique communal dining experience. Consider your priorities and the type of hot pot experience you wish to create when making your selection.

What ingredients are needed for a hot pot?

Hot pot is a fun and social meal that involves cooking various raw ingredients in a pot of flavoured broth at the dining table. The ingredients you'll need for a hot pot can be divided into several categories:

Meat & Seafood

• Beef (brisket, short rib, ribeye, sirloin, flank steak, thinly sliced)
• Pork shoulder or loin (thinly sliced)
• Pork belly (thinly sliced)
• Lamb shoulder or leg (thinly sliced)
• Chicken (boneless breast or thighs, thinly sliced)
• Fish fillets (such as tilapia, bass, fluke/flounder, thinly sliced)
• Shrimp, squid, scallops
• Pre-cooked beef, pork, fish or mixed seafood balls

Vegetables

• Leafy greens (baby bok choy, napa cabbage, spinach, pea tips, watercress, chrysanthemum leaves)
• Other vegetables (lotus root, potato, sweet potato, pumpkin/kabocha squash, daikon radish, tomatoes, corn, winter melon)
• Mushrooms (enoki, wood ears, king mushrooms, shiitake, oyster, shimeji)

Starches

• Mung bean vermicelli
• Rice vermicelli
• Thin fresh white noodles
• Fresh spinach noodles
• Shirataki noodles
• Rice cakes
• Frozen dumplings

Tofu & Bean Curd

• Bean threads (dried bean curd sticks)
• Soy puffs
• Frozen tofu
• Firm tofu
• Dried bean curd rolls
• Fresh tofu sheets/skin

Dipping Sauce Ingredients

• Chinese sesame paste or sauce
• Peanut butter or peanut sauce
• Soy sauce (light, seasoned or seafood-flavoured)
• Sha Cha Sauce (Chinese BBQ Sauce)
• Sichuan Peppercorn Oil
• Chili Garlic Sauce / Sambal Oelek
• Chinese black vinegar/rice vinegar
• Toasted sesame seeds
• Fried shallots or garlic
• Scallions
• Cilantro

How long do you cook hot pot ingredients for?

The cooking time for hot pot ingredients depends on the type of ingredient. Here is a list of common hot pot ingredients and their respective cooking times:

• Raw beef – 10 seconds
• Bean curd sheet – 20 seconds
• Romaine heart – 20 seconds
• Beef tripe – 30 seconds
• Chinese greens – 40 seconds
• Vermicelli – 40 seconds
• Imitation crab meat – 50 seconds
• Golden needle mushroom – 50 seconds
• King oyster mushroom (white) – 50 seconds
• Fried tofu – 1 minute
• Shiitake mushroom (black) – 1 minute
• Shrimp ball – 1 minute
• Fresh bean curd (tofu) – 1 minute, 30 seconds
• Frozen bean curd (tofu) – 2 minutes
• Chicken meatball – 2 minutes
• Tofu knots – 2 minutes
• Napa cabbage – 3 minutes
• Fresh taro – 5 minutes
• Dumplings – 8-9 minutes

For meats, it is important to ensure that the broth is boiling and not too many ingredients are added at once, as this can lower the temperature and result in undercooked food. Meats should be cooked through, and the broth should boil for at least 30 seconds to 1 minute after adding raw meat before removing any other items from the pot.

For vegetables, it is important to cut them into small pieces to ensure even cooking. Leafy greens can be cooked quickly, while root vegetables like potatoes will take longer, up to 15 minutes.

Seafood cooks quickly, usually within 1-2 minutes.

Tofu can be cooked for as little or as long as desired.

Noodles should be cooked according to package instructions.

What are some hot pot condiment options?

Hot pot is a dish where a heat source is placed on the dining table to keep a pot of soup stock simmering. An array of raw ingredients is then placed into the simmering broth and cooked. The cooked pieces are then dipped into sauces for additional flavour.

There are many different sauces that can be used for hot pot. Here are some examples:

• Taiwanese Shacha Dipping Sauce: Savoury and garlicky with a hint of seafood flavour.
• Garlic Sesame Sauce: Creamy, garlicky, and savoury.
• Chinese Spicy Garlic Chilli Sauce: Spicy with a savoury and slightly tangy flavour.
• Japanese Sesame Miso: Creamy, nutty, and umami-rich from the miso paste.
• Spicy Peanut Sauce: Nutty, spicy, savoury, with a mildly sour and sweet flavour.
• Chilli & Garlic Sauce: Mix a ready-made chilli & garlic sauce with sesame oil and soy sauce to taste.
• Laoganma Spicy Chilli Oil: A famous Chinese chilli sauce that contains soybean oil, Sichuan peppercorn, and peanut. Mix with soy sauce and sesame oil to make it less strong.
• Sesame Sauce: A popular dipping sauce in Beijing, but not common in southern Chinese cities. It balances out the salty and spicy hotpot broth with its mild and sweet flavour.
• Worcester Sauce: Mix with sesame oil, crushed peanuts, and BBQ sauce.
• Bull Head BBQ Sauce: Also known as Chinese barbecue sauce, this is a staple in barbecue and soup.
• Wangzhihe Pure Sesame Paste: Thin out with soy sauce, black vinegar, and water for a dipping sauce with a balanced bite.
• Scallions, Cilantro, and Garlic: Mince and sprinkle into other condiments to add brightness.

Frequently asked questions