Hot Pot, Cool Tricks: Creative Ways To Use Your Hot Pot

Hot pot is a fun and interactive dining experience, where a pot of broth simmers at the table, surrounded by various raw ingredients that diners add to the broth and cook as they eat. It's a social way of eating, and a great way to spend an evening with friends and family.

The beauty of hot pot is its customisability. The broth can be spicy, herbal, curry, or plain, and the ingredients can include meat, seafood, vegetables, tofu, and noodles. It's a choose-your-own-adventure meal, where everyone can cook and eat exactly what they like.

To set up a hot pot at home, you'll need a pot and a portable stove. It's best to use a larger pot, about 4 quarts or more, so you have room to add ingredients. For the stove, a gas stove or induction cooker is a good option. You'll also need a variety of ingredients, including broth, protein, carbs, and veggies.

So, gather your friends and family, and get ready for a fun and delicious evening of hot pot!

Choose your equipment: a burner and a pot

When it comes to choosing your equipment for a hot pot, you'll need a burner and a pot.

Burner

There are two types of burners that are most commonly used for hot pots: butane and electric. Butane burners are cordless, and cheaper, but you will need to buy butane canisters to fuel them. They are also quieter than electric burners. Electric burners, on the other hand, are more efficient, safer, and don't require fuel canisters. However, they are more expensive and need to be plugged into an outlet.

Pot

The type of pot you choose will depend on the type of burner you opt for, as well as the number of people you are cooking for. Pots for hot pots typically range from 3 to 6 quarts in volume and are 3 to 6 inches deep. If you're using an induction burner, you'll need to choose a pot made of magnetic materials with a completely flat bottom. Cast-iron or stainless steel are good options. If you're using a butane burner, you can use any kind of flat-bottomed pot that is stove-safe.

You can also opt for a pot with a divider, which will allow you to cook with two different broths at once. This is a great option if you're cooking for people with different spice tolerances or food allergies. However, keep in mind that divider pots are less practical and versatile, as you will likely only use them for hot pots.

Pick your broth

Picking the right broth is essential to a successful hot pot experience. The broth is the foundation of your meal, so it's important to choose a flavour that will please all your guests.

There are many different types of broth to choose from, but some of the most popular options include:

• Spicy broth: A must-have for 99% of hot pot dinners, this type of broth is usually red chilli oil-based and can be Sichuan, Chongqing, or Mongolian style. Sichuan broth features the iconic mouth-numbing and hot sensation, while Chongqing broth is oilier, spicier, and heavier.
• Clear broth: This is the default type of broth in northern China and is usually made with simple ingredients such as water, scallions, ginger, peppers, shiitake mushrooms, and jujubes.
• Tomato broth
• Seafood broth
• Satay broth
• Soy milk broth

You can also get creative and make your own broth from scratch. For example, you can make a Sichuan Spicy Hot Pot Base or a Chicken Stock-Based Mild Broth.

If you want to offer your guests a variety of options, you can use a split pot to serve two different types of broth. This is a great way to accommodate different taste preferences and dietary restrictions.

When preparing your broth, be sure to follow the instructions on the package if using a store-bought base. Typically, one package is sufficient for one meal and should be diluted with 6 to 8 cups of water. Bring your broth to a boil and then reduce the heat to a simmer. During the cooking process, the broth will reduce, so be sure to add more water when it reduces by half. Only add ingredients to the pot when the broth is boiling to ensure proper cooking.

Now that you've picked your broth, it's time to gather your ingredients, prep your dipping sauces, and get ready for a fun and delicious hot pot experience!

Prepare your ingredients: proteins, carbs and veggies

Preparing your ingredients is a crucial part of the hot pot experience. The beauty of hot pot is that you can choose your own adventure and select the ingredients you want to cook and eat. Here are some suggestions for proteins, carbs, and veggies to include in your hot pot spread:

Proteins

Meat is a popular choice for hot pot. When selecting meat, look for cuts that are heavily marbled and slice them as thinly as possible. You can also place the meat in the freezer for 20-30 minutes to firm it up, making it easier to slice. Here are some specific meat options:

• Beef short ribs
• Presliced fatty beef (brisket or chuck)
• Leg of lamb
• Presliced pork belly
• Rib eye
• Pork belly
• Pork jowl
• Lamb shoulder
• Pork shoulder

Seafood is another common addition to hot pot. You can go with fresh fish or a frozen seafood medley pack that includes shrimp, squid, scallops, mussels, and clams.

Carbs

Noodles are the carb of choice for hot pot. They soak up the flavours of the broth and can be cooked according to the package instructions. Here are some specific noodle options:

• Udon noodles
• Mung bean noodles
• Shirataki noodles (for a low-carb option)
• Sanuki udon
• Glass noodles
• Vermicelli
• Instant ramen

Rice is another option if you want to round out your meal. You can also use leftover rice to make congee by adding it to the broth at the end of the meal.

Veggies

When it comes to vegetables, the options are endless. Just make sure you don't overcook them! Here are some specific vegetable options:

• Napa cabbage
• Chrysanthemum greens
• Yu choy
• Mountain yam
• Taro
• Lotus root
• Celtuce
• Kabocha squash
• Potato
• Gai lan
• Mushrooms (enoki, shiitake, king oyster)
• Broccoli
• Cherry tomatoes

Remember, the key to a successful hot pot spread is variety. So choose a range of proteins, carbs, and veggies that appeal to you and your guests.

Cook your ingredients

The fun part about hot pot is that you can cook whatever you like, but here are some ideas to get you started.

Meat

Meat is a very popular choice for hot pot. You can use any kind of meat, as long as it is sliced thinly. Typically, thinly sliced beef, pork, and chicken are used. You can also buy pre-sliced meats from Asian grocery stores. If you are slicing the meat yourself, place the cuts in the freezer for 20-30 minutes until they are slightly firm, as this will make them easier to slice.

Seafood

Seafood is another common choice for hot pot. You can use whole shrimp, thinly sliced fish fillets, shrimp balls, squid, and scallops. You can also use frozen seafood medley packs that contain shrimp, squid, scallops, mussels, and clams.

Vegetables

When it comes to vegetables, you can use anything you like. Just make sure you don't overcook them! Leafy greens, such as baby bok choy, spinach, and napa cabbage, can be left whole or cut into smaller pieces. Other vegetables, such as pumpkin, tomatoes, and corn, should be cut into bite-sized pieces.

Tofu

Tofu is a great option for hot pot as it soaks up all the flavours of the broth. You can use any type of tofu, such as firm tofu, frozen tofu, or egg tofu. Cut the tofu into bite-sized pieces before adding it to the pot.

Noodles

Noodles are the carb of choice for hot pot. You can use any type of noodle, such as mung bean vermicelli, rice noodles, thin fresh white noodles, shirataki noodles, or udon. Just make sure you cook the noodles according to the package directions so they don't get overcooked.

Dumplings

Frozen dumplings are a great addition to hot pot. Just make sure you cook them according to the package directions.

Meatballs

Meatballs, such as beef balls, pork balls, and fish balls, are a tasty option for hot pot. These are typically pre-cooked, so you just need to heat them through in the broth.

Other options

Other options for hot pot include mushrooms, potatoes, sweet potatoes, kabocha squash, lotus root, and rice cakes. You can also add in some soy products, such as bean curd sticks, soy puffs, or dried bean curd rolls.

Make some sauces

Making sauces is an integral part of the hot pot experience. Here are some ideas for sauces to serve with your hot pot:

Light Sesame Soy

A simple recipe combining sesame oil, light soy sauce, oyster sauce, minced garlic, and chopped spring onion. Sprinkle some sesame seeds on top for a crunchy texture.

Chilli Oil Vinegar Dip

Chilli oil is the star of this recipe, adding a wonderful flavour and kick to the dip. Simply add minced garlic, black vinegar, light soy sauce, and chopped spring onion.

Creamy Dashi Garlic

A sauce with a punchy garlic flavour. Combine peanut butter, minced garlic, and chopped coriander.

Honey Miso Dip

A perfect balance of sweet, salty, and savoury. Mix together honey, miso paste, chopped spring onion, and chopped coriander.

Spicy Peanut Dip (great for meat)

This sauce has a creamy texture and nutty flavour from the peanut butter. It also includes spicy bean paste, which adds a nice heat, and chopped spring onion.

Classic Spicy and Sweet Chilli

Combine chilli paste and sweet chilli sauce, then add a bit of garlic and onion powder. For extra heat, add chilli flakes or dried chilli, and chopped coriander.

Hot and Sour Garlic Sauce

Mix together a packet of McDonald's garlic chilli sauce, black/rice vinegar, and light soy sauce.

Chinese Hot Pot Sauce

A rich mix of Chinese sesame paste, Chinese black vinegar, soy sauce, vegetarian oyster sauce, sugar, chilli oil, garlic, green onions, and a few other ingredients.

Basic Hot Pot Dipping Sauce

A combination of Chinese sesame paste, sha cha sauce, light soy sauce, chilli oil, oyster sauce, sesame oil, rice vinegar or Chinese black vinegar, minced garlic, chopped cilantro, and chopped scallion.

Frequently asked questions