Tillie Doyle
Hot pot is a fun and social way of eating. It's a choose-your-own-adventure meal, where you assemble a selection of raw ingredients—including vegetables, meats, seafood, and starches—and cook them in a pot of flavoured broth.
The beauty of hot pot is that you can make it your own. You can choose to have an all-veggie hot pot, go heavy on the seafood, or load up on meat.
- Meat: beef short ribs, lamb, pork belly, chicken, and fish
- Seafood: shrimp, squid, scallops, mussels, clams, and fish balls
- Vegetables: Napa cabbage, bok choy, leafy greens, starchy vegetables like potatoes and sweet potatoes, mushrooms, and tomatoes
- Tofu: firm tofu, fried tofu, tofu puffs, and tofu skin
- Noodles: udon, glass noodles, and shirataki
- Dumplings: gyoza or potstickers
| Characteristics | Values |
|---|---|
| Broth | Spicy, clear, tomato, seafood, satay, soy milk, mushroom, beef tallow, chilli, Sichuan pepper, aromatic spices, light, water |
| Meat | Beef, pork, chicken, lamb |
| Seafood | Shrimp, squid, scallops, mussels, clams, tilapia, salmon |
| Vegetables | Napa cabbage, bok choy, leafy greens, starchy vegetables, bamboo shoots, daikon radish, broccoli, tomatoes, spinach, pea shoots, corn, potato, sweet potato, winter melon, squash, mushrooms |
| Tofu | Fried tofu, tofu puffs, dried tofu skin, soybean noodles, egg tofu, frozen tofu |
| Noodles | Udon, mung bean, shirataki, glass, vermicelli, pho, egg, hand-pulled, dried |
| Dumplings | Gyoza, potstickers, wontons, wonton, shumai, jiaozi |
| Sauce | Shacha, sesame, peanut butter, lime, soy, garlic, red pepper flakes, red wine vinegar, sesame seed oil, green onions, chilli oil, hoisin, tahini |
What You'll Learn
Meat: beef, pork, chicken, lamb
When it comes to hot pot, the options for meat are endless. Beef, pork, chicken, and lamb are all popular choices and can be prepared in a variety of ways. Here are some tips and suggestions for including these meats in your hot pot feast.
Beef
Beef is a must-try for hot pot. Look for fatty cuts like brisket or short rib, or go for ribeye. The key is to slice the meat paper-thin so it cooks quickly in the broth and has enough surface area to absorb the delicious oils. If you don't have a meat slicer, buy pre-sliced meat from the freezer section of your local Asian supermarket. Beef tendon meatballs are another great option and can usually be found in the refrigerated or frozen section of Asian markets. They have a bouncy bite and only take about 4-5 minutes to cook.
Pork
Pork is also a delicious option for hot pot. Go for pork loin or belly, and slice the meat paper-thin. You can also find pre-sliced pork at Asian grocery stores. For something different, try fried pork, called "Xiao Su Rou," which is already cooked and only needs a few seconds in the broth to absorb more flavor. Pork meatballs are another tasty option.
Chicken
Chicken, especially breast and thigh meat, is a great choice for hot pot. Slice the meat into thin strips and marinate it with a splash of rice wine, salt, white pepper, and julienned ginger before cooking. This will add extra flavor to your dish.
Lamb
Lamb is a popular choice in China, especially in certain regions. It is typically served paper-thin, just like beef, and can be found in the frozen section of Asian markets. Lamb shoulder and leg are excellent cuts to use.
Remember, the beauty of hot pot is that you can choose any combination of meats, seafood, and vegetables that you like. So feel free to experiment and find your perfect hot pot combination!
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Seafood: shrimp, squid, scallops, clams, mussels
Seafood is a very common addition to hot pot, bringing a sense of balance to the meal with its briny flavour. Here are some tips for preparing and cooking shrimp, squid, scallops, clams, and mussels for hot pot.
Shrimp
Salt your shrimp and set them aside for 15 minutes before rinsing. This will ensure a slightly bouncy texture. Shrimp cook quickly, so they only need about a minute in the hot pot, or until they are opaque all the way through.
Squid
If you're using frozen squid, make sure it's completely defrosted and patted dry before cooking. Squid cooks very quickly, so it only needs to be cooked halfway, which will take about a minute.
Scallops
Pat your scallops dry and cook them separately in a frying pan with some olive oil. Small scallops will need about 2 minutes on each side in a hot pan to be fully cooked through. If you're using baby scallops, add them to the hot pot at the end.
Clams and Mussels
Clams and mussels should be scrubbed clean and purged in water for 20-30 minutes before cooking. They can then be added to the hot pot and cooked until they open up, which should take around 5 minutes. Be sure to discard any shellfish that don't open.
Tips for Hot Pot Success
- Don't add all your ingredients to the hot pot at once. Cook specific morsels of food at a time and eat as you go.
- Keep an eye on everything you put in the pot so it doesn't overcook.
- Sanitize your chopsticks in the boiling broth, especially when handling raw meat.
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Vegetables: cabbage, leafy greens, starchy vegetables, mushrooms
When it comes to hot pot, the sky's the limit when it comes to vegetables. Here are some ideas to get you started:
Cabbage
Napa cabbage, green cabbage, and bok choy are all great options for hot pot. Napa cabbage, in particular, is a flavour sponge and will soak up all the delicious flavours of the broth. Cut the cabbage into large bite-sized pieces to ensure it doesn't get soggy.
Leafy Greens
Leafy greens such as spinach, watercress, lettuce, pea shoots, baby bok choy, Chinese broccoli, yu choy, and Swiss chard are perfect for hot pot. They add a fresh texture and taste to the dish. Make sure to rinse them thoroughly before cutting them into bite-sized pieces.
Starchy Vegetables
Potatoes, sweet potatoes, taro root, squash, and lotus root are great starchy options for hot pot. Slice them thinly so they cook evenly and absorb the flavours of the broth. You can also try something more unusual, like mountain yam, which has a juicy, sandy texture.
Mushrooms
Enoki, shiitake, oyster, king oyster, and beech mushrooms are all fantastic choices for hot pot. They add a meaty, umami flavour to the dish. Simply chop off the roots and pull them apart into smaller clumps before adding to the pot.
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Tofu: fried tofu, tofu puffs, dried tofu skin, soybean noodles
Tofu is a versatile ingredient that can be used in hot pots, adding protein and texture to the dish. Here are some types of tofu that can be added to a hot pot:
Fried Tofu
Fried tofu is a popular choice for hot pots due to its chewy and absorbent nature. It has a golden crust on the outside and is less delicate than regular firm tofu, making it ideal for stir-frying. It can also be added to braised dishes and soups. Fried tofu comes in various shapes, including triangles, squares, and cubes, with each shape offering a slightly different texture.
Tofu Puffs
Tofu puffs, also known as soy puffs, are cubes of fried tofu with a golden outside and a spongy, airy centre. They are perfect for hot pots as they soak up the flavours of the broth. Tofu puffs can also be added to braised dishes and soups, but be careful as they will absorb the hot liquid like sponges!
Dried Tofu Skin
Tofu skin, also known as yuba in Japanese, is a versatile ingredient that can be used in hot pots, stir-fries, and even cold salads. It is made from the skin of soy milk and has a rich soybean flavour and a comforting texture. Tofu skin comes in various forms, such as fresh sheets, fried rolls, large sheets, and tofu sticks. In hot pots, tofu skin can be added as is or cut into strips like noodles.
Soybean Noodles
Soybean noodles, also known as tofu noodles or tofu silk, are thin strips of pressed tofu. They have a similar texture to tofu skin and can be added directly to hot pots as they are already cooked. Soybean noodles are great for absorbing the flavours of the broth and can also be used in cold salads and stir-fries.
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Noodles and dumplings: rice noodles, bean noodles, udon, dumplings
Noodles and dumplings are considered staples in Chinese hot pot and are a must-have if you’re celebrating Chinese New Year. Here are some options to include:
Noodles
- Hand-pulled noodles or other fresh noodles
- Packaged dried noodles
- Shirataki noodles (konnyaku)
- Udon
- Glass noodles/mung bean noodles
- Rice noodles
- Bean noodles
- Pho noodles
- Knife-cut noodles
- Dan dan noodles
- Soba noodles
- Udon noodles
Dumplings
- Frozen dumplings
- Wei Chuan dumplings
- Pork and vegetable dumplings
- Pork and corn dumplings
- Wonton
- Gyoza
- Egg dumplings
- Vietnamese beef balls
- Pork balls
- Pork and mushroom balls
- Fish balls
- Lobster balls
- Shrimp balls
- Cuttlefish balls
- Beef balls
- Quail eggs
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Frequently asked questions
You can add leafy greens such as napa cabbage, bok choy, chrysanthemum greens, and yu choy. Other vegetables include bamboo shoots, daikon radish, potato, sweet potato, and corn on the cob.
You can add thinly sliced beef, pork, chicken, or lamb. If you want to add fish, marinate it in Shaoxing wine, salt, and cornstarch for a better texture.
Seafood options include shrimp, squid, scallops, mussels, clams, and white fish. You can also add fish balls, which are a popular choice.
Yes, you can add tofu and soy bean products, noodles, dumplings, and mushrooms. You can also be creative and add your own unique ingredients, such as sausages or fiddlehead ferns.
