Hot Pot Essentials: The Ultimate Food Guide For A Flavorful Feast

Chinese hot pot, or huǒ guō, is a fun and social meal to share with family and friends. It's an interactive dining experience where people sit around a pot of soup at the centre of the table and cook their own choice of raw ingredients.

The basic equipment you'll need is a heat source, a pot, and chopsticks. For the heat source, you can use an electric burner, a tabletop gas burner, or a two-in-one pot connected to an electric source. The pot should be wide and shallow so that food doesn't get lost at the bottom. Bamboo or wooden chopsticks are best as plastic can melt and metal conducts heat.

You'll also want small bowls for dipping sauce, metal hot pot baskets/wire ladles, and shallow dishes to hold your sauces.

For the broth, you can use a soup base or stock, or make your own. Broths can be plain, mushroom-based, tomato soup, or spicy.

The fun part is choosing your ingredients. Select a variety of vegetables, meat, seafood, tofu, and starches.

For vegetables, try leafy greens such as spinach, napa cabbage, and chrysanthemum leaves. Other options include pumpkin, tomatoes, corn, and mushrooms.

Meat-wise, go for beef, pork, chicken, or lamb, thinly sliced.

Seafood can include shrimp, squid, scallops, and fish slices.

For carbs, try mung bean vermicelli, rice noodles, fresh spinach noodles, or dumplings.

Tofu is a must-have for many. Try bean curd sticks, soy puffs, or firm tofu.

Finally, make your own dipping sauce with sesame paste, peanut butter, soy sauce, or Chinese BBQ sauce.

Meat

When it comes to hot pot, meat is a key ingredient. The beauty of hot pot is that you can cook any kind of meat, as long as it is sliced thinly. Here are some popular options:

Beef

Thin slices of beef are a classic choice for hot pot. Look for cuts like rib eye, brisket, chuck, or beef belly, which can often be found pre-sliced at Asian grocery stores. If you can't find pre-sliced beef, you can DIY by partially freezing a piece of well-marbled beef and slicing it as thinly as possible.

Pork

Pork is another popular option for hot pot. Go for fatty cuts like pork belly, which can be found pre-sliced at Asian markets. If you're slicing it yourself, freeze the meat slightly beforehand to make it easier to cut thin slices.

Chicken

While chicken can be used in hot pot, it's important to note that it tends to become rubbery if overcooked. Thighs are a better option than breasts, and be sure not to leave it in the broth for too long.

Lamb

Lamb shoulder is a delicious option for hot pot. Slice it thinly and cook it for around 90 seconds for a tender, rare result.

In addition to these options, other meats like meatballs, lamb shoulder, and pork shoulder can also be used. It's important to remember that hot pot is all about personal preference, so feel free to experiment with different types of meat and prepare them according to your liking.

Seafood

Fish

Fish fillets are a classic addition to hot pots. Look for white-fleshed fish such as snapper or flathead, or try catfish, mullet, snakehead fish, or cod. Slice the fish into pieces or thin strips to make it easier to cook in the hot pot.

Shellfish

Shellfish adds a savoury seafood flavour to the hot pot broth. Shrimp, prawns, mussels, clams, lobsters, crabs, oysters, scallops, and abalone are all popular choices. Shrimp is often cooked whole with the shell and head on, but you can also use headless and shelled shrimp. For clams and mussels, make sure they are scrubbed clean of any grit and sand. Oysters should be shucked before adding to the hot pot.

Squid and Cuttlefish

Fresh squid and cuttlefish are a great choice for hot pots. Clean the body and tentacle parts well and slice into strips or rings. Dried cuttlefish is another option, but it requires soaking in water for at least 24 hours before slicing and adding to the hot pot.

Fish Balls and Fish Cakes

Store-bought fish balls and fish cakes are usually found in the freezer section of Asian supermarkets. They come in various shapes and flavours, with some popular options including round Chinese fish balls, square-shaped fish tofu, and Fuzhou fish balls stuffed with minced pork. These are already cooked, so they just need to be heated in the hot pot.

Tofu

Tofu is a versatile ingredient that can be added to hot pots in various forms. Regular or firm tofu can be cut into cubes, while firm and pressed tofu can be sliced. Tofu puffs can be cut into halves or left whole and added to the hot pot. Frozen tofu has a different taste and texture, absorbing more of the hot pot broth.

Vegetables

Leafy Greens

• Wash the greens thoroughly and cut them into manageable pieces.
• Baby leafy greens such as baby bok choy can be left whole, while larger leaves like napa cabbage should be cut into smaller pieces.
• Some options include chrysanthemum leaves, spinach, watercress, pea tips, and Chinese broccoli.

Other Vegetables

• Most vegetables should be peeled and sliced into thin pieces.
• Some options include pumpkin, kabocha squash, tomatoes, corn, lotus root, potato, sweet potato, daikon radish, and winter melon.

Mushrooms

• Wash and drain the mushrooms, removing any tough ends.
• Tear or slice them into bite-sized pieces or clumps.
• Some options include enoki, oyster, king oyster, shiitake, wood ear, shimeji, and seafood mushrooms.

Starchy Vegetables

• These vegetables are usually sliced into thin pieces so they cook through easily.
• Some options include squash, potato, sweet potato, and taro root.

Carbohydrates

Rice is another option, and can be added at the end of the meal to make a congee, so that none of the precious broth goes to waste.

If you're feeling creative, instant ramen noodles can be used, but be sure to discard the flavour packet. Glass noodles, made from mung bean, are another good choice, as they don't contain as much starch as other noodles, so are less likely to burn.

For a truly indulgent hot pot, why not add some dumplings to your broth? Dumplings are usually found in the frozen section of Asian grocery stores, and can be cooked straight from frozen in the broth. Just be sure to cook them for long enough to ensure they're heated through.

If you're looking for a real adventure in flavour, try adding some taro to your hot pot. This starchy root vegetable will add a unique taste and texture to your meal. Just be sure to soak it in water first to remove the excess starch, otherwise, your broth may end up too thick.

So, to summarise, when it comes to carbohydrates for your hot pot, the possibilities are endless! From noodles to rice, dumplings to taro, there's something to suit every taste and preference.

Tofu and bean curd

Tofu is made from soybeans and is available in various textures, from soft silken tofu to extra-firm tofu blocks. For hot pots, firmer tofu is a good option as it holds its shape better and can be cut into cubes or strips. It also absorbs the flavours of the broth and other ingredients. Frozen tofu is another option, as it becomes firmer and more sponge-like, making it ideal for hot pots.

Bean curd, also known as tofu skin, is a thin sheet made from the skin of boiled soy milk. It can be fried, dried, or used fresh. Fried bean curd skin rolls are a popular choice for hot pots as they cook quickly and add a rich, savoury flavour. They are also great for dipping into your favourite hot pot sauce. Bean curd sticks or dried bean threads are another option, but they are more delicate and must be handled with care.

Both tofu and bean curd are excellent choices for hot pots as they provide a variety of textures and flavours. They are also healthy and versatile, making them a popular choice for those looking for a plant-based protein option.

Frequently asked questions