The Secret Spice Behind Chinese Hot Pot's Success

Chinese hot pot is a fun, interactive meal, perfect for a cold winter's night. It involves diners cooking their food in a shared pot of broth, with raw ingredients such as meat, seafood, vegetables, tofu and starches cut into thin slices or small pieces for quick cooking.

The dish is highly customizable, with a variety of broths, ingredients and dipping sauces to choose from. Broths can range from plain chicken or mushroom-based to fiery, oily Sichuan hot pot. Popular ingredients include thinly sliced beef or lamb, fish balls, tofu, mushrooms and dumplings.

The key spices used in Chinese hot pot vary depending on the region and the type of broth. For example, the Sichuan style hot pot is known for its tongue-numbing spice, achieved through the use of Sichuan peppercorns, dried red chillies and other spices. On the other hand, the Cantonese style herbal soup base is non-spicy and emphasises the flavour of the broth.

Sichuan-style broth

A Sichuan-style broth is a great option for a Chinese hot pot, especially during the colder months. The process of making the broth is super easy and can be done in just 15 minutes once you've gathered all the ingredients.

To make the Sichuan hot pot soup base, simply cook the aromatics in oil. Dissolve the doubanjiang (a spicy, fermented soybean paste) and fermented black beans, then add the spice mix and cook for about 10 minutes. After that, mix in the rest of the seasonings and let the sauce cool before blending it. You can then store the soup base in a container and refrigerate or freeze it.

When you're ready to use the soup base, simply dilute it with some broth and heat it up. Chicken broth is a popular choice, but you can also use vegetable broth. Bring the hot pot to a boil and make sure the soup base dissolves completely before adding your ingredients.

As for the spices and aromatics, the key ingredients for a Sichuan-style broth include Sichuan peppercorns, dried red chillies, bay leaves, garlic, cinnamon stick, star anise, cloves, and ginger. You can also add cumin seeds, fennel seeds, green onions, and fermented black beans for extra flavour.

For a richer and more intense taste, you can replace some of the vegetable oil with tallow or beef fat. This will also allow the soup base to congeal at room temperature, making it easier to transport and gift to others.

In terms of equipment, you'll need a heat source such as a portable gas, electric, or induction burner. A wide and relatively shallow pot is ideal, and you can even get a divided pot that holds two different types of broth (usually one spicy and one mild). Don't forget to have chopsticks, sauce bowls, and metal hot pot baskets or wire ladles for each diner.

Now that you have your Sichuan-style broth ready, it's time to gather your dipping ingredients! Popular options include thinly sliced beef or lamb, fish balls, fish fillets, tofu, mushrooms, dumplings, rice cakes, and vegetables like bok choy and napa cabbage. Happy cooking and enjoy your spicy Sichuan hot pot!

Cantonese-style broth

The Cantonese are known for their mild taste preferences, with a focus on the original flavours of fresh seafood and vegetables. Here is a guide to making a Cantonese-style broth for Chinese hot pot:

Ingredients

• Chicken broth – We like to use chicken broth for its light taste.
• Shiitake mushrooms – I buy dried shiitake mushrooms and store them in my pantry for broths and soups.
• Daikon radish – adds sweetness to your broth.
• Green onions – adds flavour and takes out the gaminess of the meat.
• Ginger – adds a fragrant flavour and also helps take out the gaminess of the chicken and meat.

Method

Throw the chicken broth, water, radish, green onions, ginger, and shiitake mushrooms in a pot and boil for 30 minutes. Set the broth aside until you are ready to start your hot pot.

Tips

• If you want a more creamy broth, you can add beef or pork bone broth.
• Rehydrate the shiitake mushrooms with water before adding them to the broth.
• The radish adds sweetness to the broth.
• The green onions and ginger help to reduce the gaminess of the meat.
• Make the broth an hour before serving.
• When you are ready to eat, pour the broth into your serving hot pot in the middle of the table. This way, you can easily refill the pot when the water boils down.
• Be careful not to fill the pot too much, as it may overflow.
• The longer you hot pot, the more frequent you will need to add extra water.
• Add water when the hot pot looks thick or it looks like a sauce.
• The hot pot broth is also used for dipping your food after boiling, so it is important not to add too many seasonings to the broth.

Mongolian-style broth

Ingredients

To make a Mongolian-style broth, you will need the following ingredients:

• Chicken bone broth (preferably homemade)
• Garlic cloves
• Japanese green onion or scallions
• Fresh ginger
• Chinese dried dates
• Black cardamom or amomum costatum seeds
• Dried astragalus root slices
• Dried lotus seeds
• Dried goji berries
• Ground white pepper
• Chinese dried red chilli peppers
• Chinese chilli powder or red pepper flakes

Method

Heat a hot pot or large saucepan over medium-high heat. Add all the ingredients and bring the broth to a boil. Cover and reduce the heat to low, simmering until fragrant and flavourful. Do not strain the aromatics from the broth.

For a spicy version, add the Chinese dried red chilli peppers and Chinese chilli powder or red pepper flakes.

Tips

• This broth is inspired by the well-known Mongolian hot pot chain, Little Sheep Hot Pot.
• The bone broth is essential to achieving the right texture—it's best not to substitute it with regular broth.
• The skill level for this recipe is advanced, as many of the ingredients are difficult to find.
• If you can, make the chicken bone broth at home using a pressure cooker or an Instant Pot. This will give your broth a silkier mouthfeel and a richer chicken flavour.

Broth equipment

Chinese hot pot is a fun, interactive, and social meal. It is a great choice for a communal dining experience, especially during the colder months.

To make Chinese hot pot at home, you will need the following equipment:

• Heat source: A portable heat source is required to keep the broth simmering throughout the meal. Options include a specialised electric hot pot burner, an electric burner (coil or induction), or a tabletop gas burner.
• Pot: A wide and relatively shallow pot is ideal. Chinese stainless steel hot pots are a good choice due to their round shape and depth. A "yin-yang" pot with a divider is perfect if you want to offer two different types of broth (e.g. spicy and mild).
• Chopsticks: Bamboo or wooden chopsticks are recommended as they are heat-resistant and cool down quickly. Plastic chopsticks may melt at high temperatures, while metal ones can get too hot to handle.
• Sauce bowls: Small bowls, such as Chinese rice bowls, are needed for each diner to create their own dipping sauce.
• Metal hot pot baskets/wire ladles: These are not essential, but they are useful for neatly lifting food out of the broth.

Broth Preparation

The broth is the base component of a tasty hot pot. You can make your own broth from scratch or use a pre-packaged hot pot soup base. Here are some tips for preparing the broth:

• Spicy broth: This is a popular choice for Chinese hot pot, especially the Sichuan-style spicy broth. To make it from scratch, you will need ingredients such as dried chilli peppers, Sichuan peppercorns, beef tallow or cooking oil, aromatics like scallions and garlic, and spices like star anise and cinnamon.
• Mild broth: A mild broth typically consists of stock, aromatics, herbs, and sometimes vegetables. Chicken stock is a common choice, and you can add ingredients like shiitake mushrooms, scallions, and Chinese dates for extra flavour.
• Other options: You can also get creative and experiment with different types of broth, such as mushroom soup, duck soup, or tomato soup base.

Hot pot ingredients

The beauty of hot pot is that you can make it your own. It's an interactive meal where everyone cooks their food in a shared pot of broth, so you can tailor the ingredients to your guests' preferences. Here are some ideas for hot pot ingredients to get you started:

Broth

The broth is the foundation of your hot pot. You can go for a spicy option like the Sichuan hot pot, which includes mouth-numbing Sichuan peppercorns, red chillies, and other spices. Or you might prefer a non-spicy broth such as the Cantonese herbal soup base, which emphasises the flavour of the broth. You can make your broth from scratch or use a store-bought option.

Meat and Seafood

Thinly sliced meat is a popular choice for hot pot as it cooks quickly in the broth. Beef, lamb, and pork are common options, and you can buy these pre-sliced at Asian grocery stores. If you're slicing the meat yourself, partially freeze the meat first to make it easier. Seafood is also a popular addition to hot pot. Shrimp, fish fillets, squid, and scallops are all good choices.

Vegetables

While traditional Chinese hot pot may be light on vegetables, you can include a variety of veggies in your hot pot. Leafy greens such as bok choy, napa cabbage, and spinach work well. Other options include pumpkin, tomatoes, corn, and various types of mushrooms. Just be careful not to overcook your vegetables!

Tofu and Soy Products

Tofu is a must-have for hot pot as it soaks up all the flavours of the broth. Include a variety of tofu products such as firm tofu, silken tofu, tofu puffs, and tofu sheets. Soybean-based products like bean curd sticks and dried tofu skin are also great options.

Noodles and Dumplings

Noodles are the carb of choice for hot pot. Udon, mung bean vermicelli, rice noodles, and shirataki noodles are all excellent choices as they cook quickly and soak up the flavours of the broth. Dumplings are also a popular addition to hot pot. Go for frozen dumplings to ensure they are fully cooked, and cook them according to the package instructions.

Frequently asked questions