Hot Pot Spices: A Warming Blend Of Aromatics And Heat

Hot pot is a popular dish in East and Southeast Asian cooking, where a variety of raw ingredients are cooked in a flavourful broth. The basic stock is often made with chicken and pork bones, but there are many variations. Spicy hot pots are common, with dried chillies, Sichuan peppercorns, cinnamon, star anise, and cloves all frequently used to add heat and flavour. Other spices used in hot pots include bay leaves, cassia cinnamon, black cardamom, and cloves.

Sichuan Hot Pot

History

The origins of the Sichuan hot pot can be traced back to the late 19th or early 20th century, likely originating in the poorer sections of Chongqing, along the Yangtze River. The original dish used old water buffalo, the cheapest protein available at the time, and was cooked in a divided pot with eight sections. It was called "Shuibakuai", which translates to "Eight Piece Water". The dish gained popularity and began to spread to other parts of Sichuan and even Shanghai and Beijing by the middle of the 20th century.

Ingredients and Preparation

The key ingredients in a Sichuan hot pot are beef tallow or cooking oil, dried chilli peppers, Sichuan peppercorns, aromatics such as scallions, onion, garlic and ginger, and fermented ingredients such as chilli bean paste and black beans. Other spices such as star anise, cinnamon, bay leaves and cardamom are also commonly used to add aroma to the dish.

To prepare the dish, the aromatics are fried in the oil until fragrant, and then the dried chilli paste, chilli bean paste, fermented black beans, garlic and ginger are added and simmered. Sugar, wine, and chicken or beef stock are then added, and the mixture is left to simmer and develop its flavour. The broth is then transferred to a hot pot vessel, along with additional spices and seasonings. Raw or partially cooked meat, seafood, vegetables and other ingredients are then added to the broth and cooked until done.

Serving Suggestions

Spicy Hot Pot

Hot pot is a fun and interactive meal, perfect for sharing with friends and family. It's a choose-your-own-adventure kind of dish, where you get to pick and choose your favourite ingredients and cook them in a bubbling pot of spicy broth.

The Broth

The key to a good hot pot is its broth. While you can buy pre-made hot pot soup bases, making your own from scratch is easy and allows you to control the level of spice and the ingredients used.

A classic spicy hot pot broth is the Sichuan-style broth, characterised by its red oil and mouth-numbing spice. To make this, you'll need:

• Beef tallow or cooking oil
• Dried chilli peppers and Sichuan peppercorns (for that signature mala flavour)
• Other spices like star anise, cassia cinnamon, bay leaves, Chinese black cardamom
• Aromatics: scallions, onion, coriander, garlic, ginger
• Sichuan chilli bean paste and fermented black beans for umami and saltiness
• Shaoxing rice wine and sugar to balance the flavours

Simply infuse the spices and aromatics in the oil, then add the rest of the ingredients and simmer. This broth can be made in advance and stored in the freezer, so it's always ready to go when you are.

The Dippers

Now for the fun part—choosing your dippers! The beauty of hot pot is that you can choose whatever you like, but here are some classic options:

• Thinly sliced beef or lamb
• Fish balls and fish fillets
• Tofu, both fresh and deep-fried
• Glass noodles
• Dumplings or wontons
• Chinese rice cakes
• Bok choy or choy sum
• Mushrooms, like shiitake or enoki
• Seafood, such as shrimp or clams
• Starchy items like potatoes, taro, or instant ramen

The Dipping Sauce

No hot pot is complete without a delicious dipping sauce. Again, you can get creative here and mix and match to your heart's content. Some popular options include:

• Chinese black vinegar or rice vinegar
• Sesame paste or peanut butter
• Soy sauce
• Cilantro
• Scallions
• Garlic
• Chilli oil or paste

How to Serve

Gather your guests around the table and place your electric hot plate or burner in the centre. Place your pot of spicy broth on top and bring it to a low boil. Arrange all your dippers around the pot and let everyone mix up their own dipping sauces. Each person can then add whatever they like to the pot, cooking their chosen ingredients to perfection. Don't forget to top up the broth with boiling water as needed!

So there you have it—your guide to creating a spicy hot pot feast. Now go forth and spice up your next dinner party!

Chicken Stock-Based Mild Broth

Ingredients

• Chicken
• Ginger
• Shiitake mushrooms
• Scallions
• Chinese dates (aka jujube)
• Goji berries
• White pepper
• Salt
• Water

Instructions

First, prepare the chicken stock. Boil a whole chicken (or leg/thigh pieces) in water with some sliced ginger. Skim off any froth that appears on the surface, then lower the heat and leave to simmer for 1½–2 hours until the water becomes a little milky.

Next, pour the stock into the pot you plan to use for the hot pot meal. Top up with hot water if necessary. Add rehydrated shiitake mushrooms, scallions, Chinese dates, and goji berries. Season with white pepper and salt to taste.

Turn on the heat source for your hot pot. Once it starts boiling, you're ready to dip ingredients into the broth.

Tips

• You can shred the cooked chicken by hand and use it in other dishes, such as Sichuan Mouthwatering Chicken, Chow Mein, or Chow Fun. You can also add it as a topping for Dan Dan Noodles, Chongqing Noodles, or Hot Dry Noodles.
• If you want to make a simpler version of the mild broth, you can use water instead of chicken stock, and include just scallions and ginger (e.g. Beijing lamb hot pot).
• If you want to add more flavour, you can enrich the broth with additional ingredients such as tomatoes, celery, or corn.

Chongqing Hot Pot

The hot pot base is made with red chili oil, which is made from beef fat and different kinds of spices such as bay leaf, clove, cinnamon, Sichuan peppercorns, cumin seeds, fennel seeds, and dried chili peppers. The soup base is usually diluted with broth, such as chicken or vegetable broth, and heated up before adding the chosen ingredients.

Meat ingredients can include tripe, duck blood, duck intestines, beef, pork kidney slices, chicken, Chinese sausages, beef strips, pig blood, and duck intestine. The meat is cooked in the hot pot until done, with some ingredients requiring longer cooking times than others. For example, duck gizzards are cut like a flower and boiled for 5 minutes, while pork kidney slices are boiled for only 30 seconds.

There are also vegan options for Chongqing hot pot, such as asparagus, endive sprouts, Gong Cai, bamboo shoots, and Batata starch. The dried Gong Cai only needs to be boiled for one minute, while bamboo shoots and endive sprouts require less time.

There are two types of dipping sauces that can be used for Chongqing hot pot: the oil plate and the chili plate. The oil plate is a mixture of sesame oil and minced garlic, which helps to reduce the spicy taste. Vinegar can also be added to this sauce. The chili plate, on the other hand, is chili powder, providing a spicier option.

Some tips for enjoying Chongqing hot pot include avoiding lamb, as it is not typically found in authentic Chongqing hot pot restaurants. Starch ingredients, such as potatoes and noodles, should be boiled last as they can thicken the soup. It is also important to note that the flavoring for the red soup is usually pre-made, so the ratio of spices may be difficult to change, even if a milder soup is requested.

Cantonese Hot Pot

Broth

The Cantonese hot pot broth is typically clean and clear, focusing on the flavour of the broth itself rather than adding many spices. It is often made with chicken and pork bones, with additional Chinese herbs such as dong gui, yu zhu, goji berries, and red dates. This results in a sweet and slightly bitter flavour.

Ingredients

The ingredients for a Cantonese hot pot can vary according to personal preference, but typically include a variety of fresh seafood, meat, and vegetables.

Meat

For meat, thinly sliced beef and lamb are popular choices, as they cook quickly in the broth. Other options include pork, chicken, and lamb. It is best to avoid chicken as it can be risky; however, if you wish to include it, opt for marinated breast or thigh and cook it for a longer period.

Seafood

Seafood is a must-have for a Cantonese hot pot. Options include salmon, thinly-sliced abalone, fish balls, cuttlefish balls, and shrimp.

Vegetables

For vegetables, Chinese broccoli, Chinese cabbage, mushrooms (shiitake, king oyster, enoki), firm tofu, and bean curd sheets are excellent choices. These ingredients can withstand prolonged cooking in the broth without becoming too soft.

Noodles and Dumplings

Noodles and dumplings are also commonly included in a Cantonese hot pot. For noodles, instant ramen, knife-sliced noodles, rice cakes, vermicelli, and glass noodles are popular choices. For dumplings, frozen varieties are perfect, and it is best to opt for simpler fillings like pork and watercress.

Dipping Sauce

The dipping sauce for a Cantonese hot pot can be personalised according to taste. However, a common combination includes shacha sauce (Chinese BBQ sauce), sesame paste or sesame oil, toasted sesame seeds, and chopped scallions or shallots. Raw eggs can also be added to the dipping sauce, as they are believed to reduce the "heat" of the food and prevent a sore throat after the meal, according to Chinese herbalist theories.

Equipment

To prepare a Cantonese hot pot at home, you will need a portable stove, typically powered by a gas canister, and a wide stock pot without handles to prevent accidents. Each diner should have a mesh ladle or slotted spoon, a pair of wooden cooking chopsticks, a separate pair of eating chopsticks, a small bowl for dipping sauce, and a small plate to hold cooked food.

Frequently asked questions