A Sizzling Introduction To Traditional Hot Pots

Hot pot is a dish that involves cooking raw ingredients in a pot of flavoured broth at the dining table. The broth is kept simmering throughout the meal using a heat source such as a burner placed underneath the pot.

The raw ingredients cooked in the broth can include meat, seafood, tofu, and vegetables. These are usually sliced thinly so that they cook quickly in the broth. Noodles are also commonly added to the pot.

Hot pot is a social and interactive dining experience. It is often served communally, with diners adding whatever ingredients they like to the broth and then retrieving their cooked food with wire ladles or chopsticks. The cooked food is then typically dipped into individual sauces before eating.

Broths and bases: From chicken stock to mala beef broth, the soup base is key to hot pot

Broths and bases are key to hot pot. The soup base is usually a light stock, with chicken and pork bones being popular choices. The broth is kept at a gentle boil and raw ingredients are added to cook.

There are two main types of broth for hot pot: spicy and clear. The spicy version is mala, which is mouth-numbingly hot and a signature flavour of Sichuan food. The clear broth is a general term for non-spicy broths, which can be made with stock or just water, aromatics, herbs and sometimes vegetables.

The spicy broth is made with dried chillies, Sichuan pepper, aromatics like scallions, onion, coriander, garlic and ginger, and fermented ingredients like black beans and chilli bean paste. The clear broth can be made with chicken, pork, beef, mushroom or tomatoes, and is seasoned with salt and white pepper.

There are many variations of the broths, with different ingredients and spices. For example, the Manchu hot pot uses Chinese sauerkraut to make the broth sour, while the Hubei hot pot uses hot spices and Sichuan pepper.

The broths can be made from scratch or using store-bought soup bases. The pre-packaged soup bases are convenient and can be used to make other dishes too.

Meat: Thinly sliced meat is a staple of hot pot

Thinly sliced meat is a staple of hot pot. The meat is cut into thin sections so that it cooks quickly and consistently in the broth.

The type of meat used depends on personal preference, but typical options include lamb, goat, beef, pork, chicken, and other poultry. In Beijing-style hot pot, for example, thinly sliced mutton is a key ingredient.

Meat can be purchased pre-sliced, or sliced at home. If slicing at home, it is easier to do so if the meat is partially frozen.

When it comes to cooking the meat, it is important to ensure that the broth is boiling before adding the meat, and to allow the broth to boil for at least 30 seconds to one minute after adding raw meat, to avoid undercooking. Meat typically cooks in the broth for 8 seconds to one minute for rare meat, and up to 90 seconds for well-done meat.

Seafood: From shrimp to squid, seafood is a common addition

Seafood is a popular addition to traditional hot pots. Whole shrimp, thinly sliced fish fillets, shrimp balls, squid, and scallops are all common seafood ingredients. Other seafood items include pre-cooked beef balls, pork balls, fish balls, squid balls, and mixed seafood balls. These are pre-cooked and simply need to be heated through in the hot pot.

In addition to the above, clams, mussels, and calamari are also used in hot pots. Lobster, sea whelks, and abalone are also used in some hot pots, particularly in Chinese-style seafood hot pots.

For those who enjoy a spicy kick, a Taiwanese style of chilli hotpot is also available. This style uses seafood and beef as its main ingredients due to Taiwan's proximity to the sea.

Hot pots are highly customizable, so you can choose your preferred seafood items and combine them with other ingredients to create a personalised meal.

Vegetables: Asian vegetables and mushrooms are popular

Asian vegetables and mushrooms are a popular choice for hot pots. The sky is the limit when it comes to choosing vegetables for hot pots. Here are some options:

Leafy Greens

Baby bok choy, napa cabbage, spinach, watercress, pea tips, choy sum, chrysanthemum leaves, and morning glory are some leafy greens that pair well with Asian flavours. Simply wash and cut them into manageable pieces.

Other Vegetables

Vegetables like pumpkin, tomatoes, corn, lotus root, potato, sweet potato, daikon radish, winter melon, bamboo shoots, squash, and bell peppers can be peeled and sliced into bite-sized pieces.

Mushrooms

A variety of mushrooms, including oyster, enoki, shiitake, king oyster, wood ear, and shimeji mushrooms, add a delicious umami flavour to the hot pot.

When preparing mushrooms, trim the ends and slice them thinly. Enoki mushrooms, in particular, should be separated into smaller threads, while wood ear mushrooms need to be soaked to rehydrate before use.

Cooking Tips

It is important to cook vegetables just long enough to retain their texture and flavour. Leafy greens like spinach require only about 30 seconds of cooking, while meatier vegetables like bok choy and napa cabbage may need 2 to 4 minutes.

Additionally, vegetables such as winter melon, bamboo shoots, potato, sweet potato, and daikon radish will take longer to cook, so keep an eye on them as they simmer in the broth.

Dipping sauces: From sesame paste to sha cha, these sauces add flavour

The dipping sauce is an integral part of the hot pot experience. The right sauce can elevate your hot pot meal, adding flavour and texture to the cooked ingredients. The best part? You can make it your own!

The Basics

The most common choice of ingredients for hot pot sauces includes soy sauce, fresh garlic, ginger, spring onions, and toasted sesame oil. However, the possibilities are endless, and you can get creative with your combinations.

Regional Differences

There is a notable difference in dipping sauce preferences between the north and south of China. In Beijing, for example, sesame paste or *zhīmajiàng* (芝麻酱) is a popular choice, while it is not common in southern cities. The mild and sweet flavour of sesame sauce balances out the salty and spicy hot pot broth, making it a perfect pairing.

Popular Combinations

• Crushed chilli, dark soy sauce, vinegar, and coriander.
• Sesame oil, scallions, garlic, chilli oil, and vinegar.
• Oyster sauce, sesame oil, soy sauce, garlic, and scallions.
• Worcester sauce, sesame oil, crushed peanuts, and BBQ sauce.

Ready-Made Options

If you don't want to make your own sauce, there are plenty of ready-made options available. However, it is recommended to add a few fresh ingredients like sesame oil, soy sauce, garlic, and cilantro to enhance the flavour and make the sauce less strong. Some popular brands include Lee Kum Kee, Laoganma, Haidilao, and Wangzhihe.

Special Ingredients

To make your sauce truly unique, consider adding a special ingredient like lemon juice instead of vinegar for a fresh, sweet, and sour taste. You can also try adding specialty sauces like Taiwanese Sha Cha, Japanese sesame miso, or Chinese spicy garlic chilli sauce.

Final Thoughts

The key to a great hot pot dipping sauce is personalisation. Don't be afraid to experiment with different ingredients and combinations to find your perfect sauce. Happy dipping!

Frequently asked questions