Hot Pot Heroes: The Essential Ingredients For A Flavorful Feast

Hot pot is a fun and social way of eating, where a variety of raw food is cooked in a communal pot of flavoured broth. The most important ingredients for hot pot are the broth, the dippers, and the sauce.

For the broth, you can go for a simple chicken broth flavoured with ginger and scallions, or a spicier option like Sichuan hot pot.

For dippers, variety is key. You can use meat, seafood, tofu, and vegetables. Meat options include beef, pork, and chicken. Seafood options include shrimp, scallops, and squid. Tofu is also a popular option, as it soaks up all the flavours. Finally, for vegetables, you can use leafy greens like lettuce and cabbage, hearty greens like bok choy, root vegetables like potatoes and carrots, and mushrooms.

For the sauce, a simple combination of soy sauce with a drizzle of sesame oil and chilli oil or chilli flakes works well.

Meat: Beef, pork, chicken, and lamb are popular choices

When preparing a hot pot, meat is a crucial ingredient that adds flavour and nutrition to the dish. Beef, pork, chicken, and lamb are popular choices and can be prepared in various ways to enhance the dining experience. Here are some tips and suggestions for incorporating these meats into your hot pot:

Beef

Beef is a versatile option for hot pot and can be sliced thinly to cook quickly in the broth. Ribeye, brisket, beef belly, sirloin, flank steak, and beef short ribs are excellent cuts to consider. Freezing the meat slightly before slicing helps achieve thinner pieces. Cooking beef in the hot pot can be done by swishing the slices in the broth with chopsticks or using a small strainer ladle for better control over doneness.

Pork

Pork belly, shoulder, and loin are popular choices for hot pot. Like beef, it is best to slice the pork thinly to ensure quick cooking. Freezing the meat slightly before slicing can aid in achieving the desired thickness. Pork adds flavour to the broth, and cooking it can be done by swishing the slices in the broth or using a strainer ladle for controlled cooking.

Chicken

Boneless chicken breast or thighs, thinly sliced, are suitable for hot pot. Chicken cooks quickly, so it is essential to keep an eye on it to avoid overcooking. Using a strainer ladle can help control the cooking process and ensure the chicken is cooked to your desired level of doneness.

Lamb

Lamb is commonly used in Sichuan and northern Chinese hot pots and pairs well with spicy broths. The leg or shoulder cuts are ideal for hot pot as they have a good balance of fat and lean meat. Lamb can be cooked similarly to beef and pork, either by swishing the slices in the broth or using a strainer ladle for controlled cooking.

When preparing meats for hot pot, it is essential to handle them separately from other ingredients to avoid cross-contamination. Additionally, freezing the meats slightly before slicing can help achieve thinner pieces that cook more evenly and quickly in the broth.

Seafood: Shrimp, crab, fish, squid, and mussels are common

Seafood is a common and popular addition to hot pot. Shrimp, crab, fish, squid, and mussels are all great choices for a hot pot meal. Here are some tips and tricks for preparing and cooking each of these seafood options.

Shrimp

Shrimp is one of the most popular seafood ingredients in hot pot. It is usually cooked with the shell and head on, but you can also remove the head and shell before cooking. To prepare, simply salt the shrimp and let it sit for 15 minutes before rinsing. It will only take about a minute in the hot pot to cook.

Crab

Crabs can be a great addition to hot pot, but the tricky part is chopping them into large pieces while they are still alive, which can be upsetting for some people. If you are willing to take on this task, crabs will add a unique and delicious flavor to your hot pot.

Fish

Any type of fresh fish is great in a hot pot. Slice the fish into pieces about a quarter-inch thick. When cooking, use a small strainer to prevent the fish from getting lost in the pot.

Squid and Cuttlefish

Both fresh and dried squid and cuttlefish can be used in hot pot. Clean the body and tentacle parts well and slice the body into two-inch strips, making crosshatch cuts on the surface. Dried cuttlefish requires more preparation, as it needs to be soaked in water for at least 24 hours and up to two days before slicing and cooking.

Mussels

Mussels are another good option for hot pot. Before cooking, make sure they are cleaned well and their beards have been removed. They will take about 1-2 minutes to cook in the hot pot.

Seafood Balls

Store-bought seafood balls, such as fish balls, shrimp balls, and crab balls, are a convenient and tasty addition to hot pot. They are usually found in the frozen section of Asian supermarkets. Simply drop them into the hot pot and wait for them to float to the surface, indicating they are ready to eat.

Other Seafood Options

Other seafood options you can consider for hot pot include scallops, oysters, clams, abalone, and geoduck.

Vegetables: Leafy greens, root vegetables, and mushrooms are all good options

When preparing vegetables for hot pot, it's important to ensure you have a variety of colours and textures to make the dish interesting and engaging. Here is a list of vegetables that you can use, categorised by type:

Leafy Greens

Wash your leafy greens thoroughly and cut them into manageable pieces. Baby leafy greens can be left whole, while larger leaves like napa cabbage should be cut into smaller pieces. Some options include:

• Chrysanthemum greens
• Baby bok choy
• Napa cabbage
• Choy sum
• Spinach
• Pea tips
• Watercress
• AA Choy/Cai
• Yu Choy
• Lettuce

Root Vegetables

Most root vegetables should be peeled and sliced into thin pieces to ensure quick cooking. Some options include:

• Lotus root
• Potato
• Sweet potato
• Pumpkin/Kabocha squash
• Daikon radish
• Tomatoes
• Corn
• Winter melon

Mushrooms

Mushrooms add a variety of textures and flavours to your hot pot. Some options include:

• Enoki mushrooms
• Beech mushrooms
• King oyster mushrooms
• Shiitake mushrooms
• Oyster mushrooms
• Shimeji mushrooms
• Wood ear mushrooms

Tofu: Regular, firm, tofu puffs, and bean curd sticks are some varieties

Tofu is an essential ingredient in hot pot, a versatile soybean curd that can transform your hot pot experience. It comes in a variety of textures, from silky soft to chewy and crispy, and readily absorbs the flavours of the hot pot broth.

There are several types of tofu that can be used in hot pots, including:

• Regular tofu: This is the typical tofu found in blocks in stores. It has a soft, delicate, almost custard-like texture and comes in soft, firm, and extra firm varieties. It is best added at the end of cooking to gently heat through and is perfect for pairing with light sauces and broths.
• Firm tofu: This type of tofu is more substantial and chewy, with a higher water content. It holds its shape better and is ideal for adding earlier in the hot pot cooking process to allow time to soak up the surrounding flavours.
• Tofu puffs: These are cubes or puffs of tofu that have been injected with hot oil to create a crispy, seared exterior and a soft interior. They are excellent for adding later in the cooking process to maintain their crispiness and can be infused with bold flavours.
• Bean curd sticks: Also known as bean threads, these are thin, chewy sticks made from dried tofu. They need to be soaked in warm water for a few hours before using and are perfect for soaking up the flavours of the hot pot broth.

When preparing tofu for hot pot, it is important to press and remove excess moisture to help it hold its shape better. Marinating the tofu in sauce for 10-30 minutes before adding it to the hot pot can also enhance its flavour. Cutting the tofu into uniformly sized cubes, strips, or slices will ensure even cooking. For firmer tofu, dry frying or parcooking in broth before adding to the hot pot can improve its texture.

Tofu is a versatile ingredient that can be added to hot pot in a variety of ways. It can be added directly to the broth as cubes or slices, or it can be stuffed, skewered, or used as a filling in wontons, dumplings, or rolls. Tofu skins, which are thin, chewy sheets of tofu, can also be added to the hot pot and will transform into noodle-like textures.

Noodles: Rice, udon, and shirataki noodles are popular

Noodles are a staple in Chinese hot pot and are a must-have if you're celebrating Chinese New Year. There are several types of noodles that are popular in hot pot:

• Rice noodles are a great option and can be bought pre-packaged. Simply boil them according to the package instructions and add them to your hot pot.
• Udon noodles are thick and chewy, making them a popular choice for hot pot. They can be found in most Asian grocery stores.
• Shirataki noodles are a fantastic low-carb or keto option. They cook in seconds and can be added directly to your boiling broth.

When preparing noodles for hot pot, it is best to soak them in hot water for 30 seconds before adding them to the pot. This will help remove any excess starch and prevent your broth from becoming cloudy.

In addition to the noodles, it is also common to serve hot pot with a side of white rice. The rice can be used to make congee, ensuring that none of the precious broth goes to waste!

Frequently asked questions