The Sizzle And Spice Of Hot Pot: A Culinary Adventure

Hot pot is a fun and social way of dining, where a variety of food is cooked in a communal pot of flavoured broth. It is an interactive and customisable meal, where diners cook an array of raw ingredients – such as meat, seafood, vegetables, tofu and noodles – in a pot of broth, before dipping them in their chosen sauce.

Hot pot is a Chinese way of cooking food, similar to fondue, and is now popular across Asia, with variations including Japanese shabu shabu and Vietnamese hot pots.

History of Hot Pot

Hot pot, or steamboat, is a dish where a heat source is placed on the dining table to keep a pot of soup stock simmering. It is served with a variety of raw ingredients, such as meat and vegetables, which diners cook in the broth. The cooked pieces are then dipped into sauces for added flavour.

The history of hot pot can be traced back to the Shang and Zhou dynasties (approximately 1600-256 BC), with the earliest prototypes thought to be the tripods of the Zhou dynasty. The first form of hot pot appeared during this time, and the emergence of copper pots during the Three Kingdoms period (220-280 AD) is now widely recognised as the origin of the hot pot. During the Northern and Southern Dynasties (420-589), people began to use hot pots for cooking chicken and duck, and it became especially popular during the global cooling period.

The Mongols are also said to have influenced the development of hot pot culture. Legend has it that Mongol warriors used their helmets as cooking vessels and cooked chunks of meat in broth over open fires. They are also said to have used their shields as frying pans to sear meat. Over time, hot pot spread throughout China, with distinct regional variations emerging.

Today, hot pot is enjoyed all over the world, with restaurants serving this dish in many major cities.

Hot Pot Broths

Hot pot is a fun and social meal, often served communally, where a pot of broth is placed on a heat source in the centre of the table. Raw ingredients, such as meat and vegetables, are placed into the simmering broth and cooked.

There are two main types of hot pot broth: spicy and mild.

Spicy Broth

A spicy broth is often made with a concentrated, highly flavoursome soup base and water (or stock). The most popular type, known as Hong You Guo Di/红油锅底, comes from Sichuan and Chongqing. This type of broth has a high fat content (usually beef tallow), a strong aroma, and a distinctive mouth-numbing and spicy taste, known as Mala/麻辣.

To make the spicy soup base, you will need:

• Beef tallow
• Dried chilli peppers & Sichuan pepper
• 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 & fermented black beans
• Shaoxing rice wine & sugar

Mild Broth

A mild hot pot broth, known as Qing Tang Guo Di/清汤锅底 in Chinese, is a general term for a non-spicy broth that typically consists of stock, aromatics, herbs, and sometimes vegetables. It is light and easy to prepare.

To make a mild broth, you can use water, scallions, and ginger. For a more flavourful version, use stock made from pork, beef, chicken, mushroom, or tomatoes as the liquid.

• Boil a whole chicken (or leg, thigh pieces) in water with sliced ginger. Skim off any froth and simmer for 1.5-2 hours until the water becomes milky.
• Pour the liquid into your hot pot and add rehydrated shiitake mushrooms, scallions, Chinese dates, and Goji berries. Season with white pepper and salt.

Other Broths

In addition to the spicy and mild broths, there are many other types of hot pot broths, depending on regional variations and personal preferences. Here are some examples:

• Cantonese variation: Mixing a raw egg with the condiments to reduce the amount of "heat" and the likelihood of a sore throat after the meal.
• Hainan cuisine: Hot pot served in small woks with a prepared broth containing partially cooked meat. It takes about 15 minutes for the meat to finish cooking.
• Jiangsu and Zhejiang cuisine: Chrysanthemum flowers are cooked in the broth to give it a floral essence.
• Taiwanese cuisine: Hotpot is often eaten with a dipping sauce consisting of shacha sauce and raw egg yolk, along with stir-fried beef.
• Yunnan: Wild Mushroom hot pot made with various wild or farmed mushrooms. This broth omits strong spices and chilli and preserves the original flavour of the mushrooms.
• Japanese hot pots: Known as nabemono, with variations such as sukiyaki, yosenabe, shabu-shabu, oden, and chankonabe.
• Korean hot pots: Jeongol or Jjigae, with variations such as Budae-jjigae and Kimchi-jjigae.
• Swiss cuisine: A variation called fondue chinoise, where various types of meat, fish, and vegetables are boiled in a shared pot of broth.

Tips for a Great Hot Pot Experience:

• Use a light broth to better appreciate the original flavours of the food. If you need extra flavour, you can dip the cooked food in a delicious sauce.
• Choose a variety of vegetables that go well with Asian flavours, such as spinach, baby bok choy, mushrooms, onions, bell peppers, and garnishes like Thai basil and cilantro.
• Pick a few things from each category (vegetable, meat, noodles, and tofu) for a group of 4 people. If you have more people, select 5-6 things from each category.
• Use thinly sliced beef or lamb, as these cook quickly and are juicy.
• Napa cabbage and bok choy are great choices for hot pot as they soak up the delicious broth.
• Use common utensils like ladles and strainers to fish out the cooked food, instead of using your personal chopsticks.
• Be careful not to overfill the hot pot with water to avoid overflow.

Hot Pot Ingredients

Hot pot is a fun and interactive dining experience, where a pot of broth is placed at the centre of the table, surrounded by various raw ingredients that each person can add to the broth and cook as they eat. The four main categories of ingredients are broth, protein, carbs, and veggies.

Broth

The broth is the foundation of your hot pot. You can make it from scratch, use a pre-packaged hot pot base, or even buy broth from your favourite restaurant. For a simple version, you can use chicken soup with goji berries, ginger, and sliced scallions. If you want to get creative, you can experiment with different flavours like spicy Sichuan hot pot, Thai tom yum, or Japanese-style pork soup base.

Protein

Hot pot typically includes a variety of thinly sliced meats and seafood. Here are some options:

• Beef (brisket, short rib, ribeye, sirloin, flank steak)
• Lamb (leg, shoulder)
• Pork (belly, shoulder, loin)
• Chicken (boneless breast or thighs)
• Fish fillets (tilapia, bass, fluke/flounder)
• Shrimp
• Squid or cuttlefish
• Meatballs (beef, pork, fish, mixed seafood)

Carbs

Carb options include:

• Rice
• Thin noodles (white, spinach, shirataki)
• Vermicelli (mung bean, rice)
• Dumplings (frozen, preferably smaller ones)
• Rice cakes (thin ovals)

Veggies

A good mix of vegetables and fungi is important for a balanced hot pot. Here are some options:

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

Hot Pot Dipping Sauces

Hot pot is a highly customizable and communal dining experience. The cooked pieces of meat and vegetables are dipped into sauces for additional flavour. Here are some ideas for hot pot dipping sauces:

Light Sesame Soy

This simple recipe is perfect for those who are in the mood for an Asian-inspired dish. Combine sesame oil, light soy sauce, oyster sauce, minced garlic, and chopped spring onion. To top it off, sprinkle some sesame seeds for a crunchy texture.

Chilli Oil Vinegar Dip

Chilli oil is the main ingredient in this recipe, and it adds a wonderful flavour and kick to the dip. Combine chilli oil with minced garlic, black vinegar, light soy sauce, and chopped spring onion. This dip is perfect for dipping vegetables, meat, and more.

Creamy Dashi Garlic

This recipe for creamy dashi garlic sauce is perfect for a variety of dishes. Combine peanut butter, minced garlic, and chopped coriander.

Honey Miso Dip

This easy dip sauce recipe is a perfect balance of sweet, salty, and savoury. Combine chopped spring onion, chopped coriander, and honey.

Spicy Peanut Dip

This easy and flavourful recipe combines peanut butter, spicy bean paste, and chopped spring onion.

Classic Spicy and Sweet Chilli

Combine equal parts chilli paste and sweet chilli sauce, then add a bit of garlic and onion powder. For extra heat, add chilli flakes or dried chilli.

Hot and Sour Garlic Sauce

Combine McDonald's garlic chilli sauce, black/rice vinegar, and light soy sauce.

Creamy Garlic Sesame Paste

Combine sesame paste, dashi powder, black vinegar, and minced garlic.

Spicy Garlic Hot Sauce

Combine minced garlic, chopped red chilli, green onion, Korean red chilli flakes, ground Sichuan pepper, sesame seeds, black vinegar, and oyster sauce.

Taiwanese Shacha Dipping Sauce

Combine minced garlic, chopped red chilli, green onion, Taiwanese Shacha sauce, and black vinegar.

Hot Pot Equipment

Hot pot is a communal dining experience with a long history in Chinese culture. It involves cooking various raw ingredients in a pot of simmering broth placed at the centre of the table. The equipment used for hot pot is essential to the experience, ensuring that the meal is cooked properly and enjoyed by all.

The most important piece of equipment for hot pot is the heating device. Traditionally, hot pots used charcoal as a heat source, but modern hot pots typically use either butane or electric burners. Electric burners are preferred by some as they cook more evenly and do not run out of fuel.

The pot itself is another crucial component. Hot pot pots often have clear lids, allowing diners to see when the broth is boiling and ready for ingredients. Some pots have dual compartments, allowing for different broths to be used simultaneously. This adds variety to the dining experience and accommodates different preferences.

To cook the ingredients, long cooking chopsticks or handheld baskets can be used to place items into the broth and retrieve them once they are cooked. These tools ensure that the same utensils are not used for cooking and eating, maintaining hygiene and food safety.

For serving, hot pot is typically accompanied by a variety of dipping sauces and condiments. These can include soy sauce, black vinegar, sesame oil, oyster sauce, and minced cilantro, among others. Diners can create their own combinations of sauces and condiments to personalise their hot pot experience.

Finally, hot pot is often enjoyed with alcoholic beverages such as cold beer or báijiǔ, a Chinese sorghum liquor. Side dishes such as mixed nuts, spicy salads, scallion pancakes, and spring rolls are also commonly served to complement the meal and enhance the communal dining experience.

Frequently asked questions