Me Hot Pot: A Cultural Culinary Experience

Hot pot is a fun and social way of dining, where a variety of raw ingredients are cooked in a communal pot of flavoured broth. It's similar to fondue, but instead of cheese or hot oil, you have a pot of soup.

The concept is simple: you set a pot of simmering broth on a portable burner in the middle of the table. Around it, you place plates of meat, seafood, and vegetables, all prepped and ready to be cooked in the broth. Each person can then create their own dipping sauce, adding further personalisation to the meal.

Hot pot is a great way to spend an evening with friends and family, cooking and eating together in a relaxed atmosphere. It's a very popular dining format in China, with many restaurants offering this style of meal. However, it can also be easily recreated at home, providing a fun and interactive dining experience.

Hot pot equipment

Hot pot is a popular option for casual get-togethers, family dinners, and social events. The equipment you'll need will depend on the type of hot pot you're making and the number of people you're serving.

The most important piece of equipment is a tabletop heating device to keep the pot hot. These come in various sizes, from personal-sized pots with a capacity of a quart or a quart and a half to larger models that can feed a crowd. If you're cooking for a group, consider an electric hot pot with a capacity of 5 or 6 quarts. You can also find hot pots with dual bowls or a divider that inserts into the bowl, allowing you to cook with two different broths at once. This is a great option if you want to accommodate different spice preferences or dietary restrictions.

In addition to the heating device, you'll need a pot to hold the broth. Classic stainless steel pots are a popular option, but you can also find modern iterations compatible with various heat sources, such as induction cookers and gas stoves. Features like dual compartments for different broths and vented glass lids can enhance the cooking experience. When choosing a pot, consider the material, durability, safety features, and design aesthetics. Stainless steel is a durable and rust-resistant option that ensures even heat distribution. Look for pots with insulated handles and knobs to prevent burns, tight-fitting lids to prevent spills, and rubberized grips for added comfort and protection.

To prep your ingredients, you'll need a food slicer to slice meat, poultry, fish, or tofu into thin, even slices. You'll also need a strainer or small strainer-style basket for cooking your ingredients in the broth. Don't forget to have chopsticks, spoons, and serving platters for everyone to use during the meal.

Hot pot ingredients

Hot pot is a fun and interactive dining experience that involves cooking various ingredients in a pot of broth at the dining table. The beauty of hot pot is that you can choose your own adventure once you've learned the basics. Here are some ideas for hot pot ingredients to get you started:

Broths

The broth is the foundation of your hot pot. You can make it from scratch or use a store-bought base. Here are some options for broths:

• Mala beef broth: Spicy and inspired by Taiwanese beef noodle soup.
• Herbal mushroom broth: Umami-rich and a perfect complement to a spicy broth.
• Chicken broth: A light and healthy option, especially if you're serving Cantonese-style hot pot.
• Thai tom yum: A flavourful and spicy option.
• Japanese dashi: A clear broth that lets the flavours of the ingredients shine.

Proteins

The proteins you choose will add depth of flavour to your hot pot. Here are some options:

• Beef short ribs: A classic cut that cooks quickly and melts in your mouth.
• Presliced fatty beef: Usually brisket or chuck, this can be found in most Asian supermarkets.
• Leg of lamb: Offers a variety of textures.
• Presliced pork belly: A fatty option that adds flavour to the broth.
• Manila clams: Briny and salty, they add a distinct flavour to the broth as they open up.
• Shrimp: A crowd-pleaser that cooks in just about a minute.

Vegetables and Mushrooms

Vegetables and mushrooms are essential for a well-rounded hot pot. Here are some options:

• Napa cabbage: A flavour sponge that soaks up the broth and is mild enough to not overwhelm it.
• Chrysanthemum greens: Adds an herbal flavour and fresh texture to fight palate fatigue.
• Yu choy: A perfect mix of crunchy and squishy.
• Mountain yam: Juicy and sandy in texture, similar to a Korean pear.
• Taro: A starchy root vegetable that adds a creamy texture.
• Lotus root: A crunchy burst of flavour.
• Celtuce: One of chef Eric Sze's all-time favourite vegetables.
• Kabocha squash: A winter squash that holds its shape even after cooking.

Starches

Starches are important to round out the meal and soak up all the delicious flavours of the broth. Here are some options:

• Vermicelli noodles: A great option to soak up the flavours of the broth without getting too soggy.
• Instant ramen: A fun and convenient addition, just make sure to discard the flavour packet.
• Rice: Perfect for making congee, especially if you have leftover broth.
• Glass noodles: Chef Eric Sze's go-to starch, as they cook quickly and soak up the flavours of the broth.

Accessories

These ingredients are not necessary but can make your hot pot even more enjoyable. Here are some options:

• Fried bean curd rolls: Crispy and soybean-y, they add a fun texture to your hot pot.
• Fish tofu: Squishy and snappy, it's made from whipped fish paste and has the taste of junk food.
• Fish balls: Chewy orbs that are often fried or filled with roe.
• Beef balls: Bouncy and fun to eat, they're made from pounded beef fibres.
• Frozen tofu: Spongy and absorbent, it soaks up all the flavours of the broth.
• Egg dumplings: A nostalgic choice that adds a pop of colour to your hot pot.

Hot pot dipping sauces

Hot pot is a fantastic communal dining experience, and the right dipping sauce can take your hot pot to the next level. Here are some ideas for hot pot dipping sauces, with a few recipe suggestions for each:

Spicy Garlic Hot Sauce

A popular choice for hot pot enthusiasts, this sauce offers a spicy kick with a good amount of garlic. You can adjust the spice level by adding more or less red chilli and hot oil. For a thicker sauce, you can add some crushed roasted peanuts or peanut paste.

Creamy Garlic Sesame Sauce

This sauce is perfect for those who like a thick and creamy dip for their hot pot ingredients. It pairs well with a milder soup broth. The key ingredients are Chinese sesame paste and crushed roasted peanuts or peanut butter. You can also add some sesame seeds for extra nuttiness.

Taiwanese Shacha Sauce

A savoury, garlicky sauce with a hint of seafood flavour, this is another excellent choice for hot pot. The main ingredients are garlic and Shacha sauce, which is a ready-made sauce with a hint of chilli, garlic, shallot, dried shrimp and brill fish. You can also add coconut aminos, rice vinegar, scallions, and sesame oil.

Japanese Miso Sauce

For Japanese food lovers, this sauce is a perfect choice. It's creamy and rich in umami flavour, thanks to the miso paste. You can use either chickpea or white miso paste, and add sesame paste, sesame oil, rice vinegar, and sesame seeds for a nuttier flavour.

Light Sesame Soy

This simple dip is perfect for an Asian-inspired hot pot. Combine sesame oil, light soy sauce, oyster sauce, minced garlic, and chopped spring onion. For added crunch, sprinkle some sesame seeds on top.

Chilli Oil Vinegar Dip

Chilli oil is the star of this recipe, giving the dip a wonderful kick. Simply combine chilli oil with minced garlic, black vinegar, light soy sauce, and chopped spring onion. This dip is perfect for vegetables, meat, and more.

Honey Miso Dip

This dip is a perfect balance of sweet, salty, and savoury. It's easy to make and adds great flavour to your hot pot ingredients. Simply combine peanut butter, dou ban jiang (spicy bean paste), and chopped spring onion.

Customizable Dipping Sauce

The beauty of hot pot dipping sauces is that you can get creative and combine different ingredients to suit your taste. Here are some common ingredients to choose from:

• Chinese sesame paste or peanut butter
• ShaCha/Chinese BBQ sauce
• Light soy sauce
• Oyster sauce
• Sesame oil
• Various types of vinegar (Chinese black vinegar, Shanghai rice vinegar, rice wine vinegar)
• Fish sauce
• Hoisin sauce
• Chili oil, chili garlic sauce, or Sriracha
• Chopped chilli peppers
• Minced garlic
• Scallions
• Cilantro
• Roasted chopped peanuts or whole fried soybeans
• Toasted sesame seeds

Hot pot table setting

Hot pot is a fun and social way of eating, where a variety of raw food is cooked in a communal pot of broth at the table. It's a great choice for a dinner party, as it's easy to prepare and fun to cook together. Here are some tips for setting the table for a hot pot meal:

Choose your equipment:

Firstly, you'll need a burner and a pot. The burner should be portable and able to sit in the centre of your table. Butane stoves are a popular choice as they are cordless, quiet, and easy to use. Alternatively, you could opt for a portable induction cooktop, which is more efficient and safer, but requires magnetic pots and access to a power outlet.

For the pot, choose something shallow so the food doesn't get drowned in broth. A split pot with a divider is a good option if you want to offer two types of broth or keep certain foods separate. Traditional donabe earthenware pots are beautiful and add an authentic touch, but require special care.

Set up the table:

Place the burner and pot in the middle of the table. Arrange the raw ingredients on platters around the pot, keeping similar foods together (e.g. meats, seafood, vegetables, tofu, dumplings). You'll also need a sauce station, which can be set up away from the table to save space. Provide each guest with a bowl, plate, chopsticks, and a napkin. It's also useful to have tongs, hot pot strainers, and a ladle for serving and removing food from the pot. Don't forget drinks! Beer is a popular choice, but wine is also common in China.

During the meal:

When it's time to eat, fill the pot halfway to two-thirds with broth and bring it to a boil. Start by adding slower-cooking vegetables and ingredients that will add flavour to the broth, such as mushrooms or fish balls. Once the broth returns to a boil, you can add the quicker-cooking meats and proteins. Take turns adding food to the pot and try to maintain a gentle boil or strong simmer. Keep a kettle of hot water or warm broth handy to top up the pot as needed.

Hot pot cooking times

Hot pot is a fun and interactive dining experience, where diners cook their own food in a communal pot of broth. The cooking times for hot pot ingredients can vary, but here are some general guidelines to help you create your own hot pot feast:

Meat

Thinly sliced beef and lamb are the most popular choices and cook quickly, taking only about a minute until there is no pink left. Chicken is also an option but may take a little longer, which can deter impatient guests. For beef short ribs, you'll want to par-freeze and trim the meat before slicing and cooking for about 15 seconds for slices or up to 30 minutes for cubes. Pre-sliced fatty beef will only take about 8 seconds for a medium cook, but can be left for up to a minute depending on your preference. For a rare result, slices of leg of lamb only need to be cooked for around 15 seconds, but for super tender meat, leave it in the broth for around 90 seconds.

Seafood

Whole, unpeeled shrimp is a popular choice as it doesn't take long to cook and adds flavour to the broth. Manila clams will take 30 seconds to five minutes to cook and will add a distinct saltiness to the broth. If you're adding oysters, scallops, mussels, squid or sliced fish, these are already cooked, so only need to be heated through. Meatballs, whether beef, squid, fish, shrimp or pork, will take around five minutes to cook.

Vegetables

Leafy greens like Napa cabbage, bok choy, spinach and watercress take on a lot of flavour from the broth, so only need to be cooked for a few minutes. For crunchier vegetables like turnip or daikon radish, cut into big chunks and cook for a few minutes, but be careful not to leave them in too long or they will disintegrate. For starchy vegetables like potato, slice thinly and cook for 10-15 seconds.

Tofu and Soy Products

Fried tofu will take about a minute to cook, while fresh bean curd will need a minute and a half. Frozen tofu should be cooked for around 10 minutes. Bean curd sheets only need 20 seconds. Tofu knots will take a couple of minutes.

Noodles

Noodles are best added towards the end of the meal when the broth is at its most flavourful. Vermicelli only needs to be cooked for 40 seconds, while other noodles like udon, vermicelli and chow mein will take a little longer.

Condiments

While not everyone agrees that condiments are necessary, they can add a lot of flavour to your hot pot. Chopped garlic, ginger, scallions, cilantro and chillies can be mixed with soy sauce, peanut sauce, tahini, sesame paste or chilli oil to create a dipping sauce for your cooked ingredients.

Frequently asked questions