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Chinese Hot Pot Recipe Guide

  • Author: Joyce | Pups with Chopsticks
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 pot of broth for 2-4 people 1x
  • Category: Main
  • Cuisine: Chinese

Description

The ultimate Chinese Hot Pot recipe guide on how to make Chinese hot pot at home with ideas on hot pot ingredients, hot pot dipping sauce and a homemade broth.


Scale

Ingredients

Hot Pot Broth (Simplified)

  • 1800ml beef/chicken/vegetable broth (approximately 7 1/2 cups)
  • 4 cloves garlic
  • 3 slices ginger
  • 1 onions
  • 1/4 cup Chinese Shaoxing wine (or dry sherry)
  • 4 bay leaves
  • 1 whole star anise
  • 2 tablespoons soy sauce
  • 1 teaspoon salt

(Optional) Silkier Hot Pot Broth

  • 1 pork hock (cut into 23 inch chunks)

(Optional) Spicy Hot Pot Broth 

  • 3/4 cup oil
  • 3 tablespoons dried chili peppers flakes
  • handful of whole dried chili peppers
  • 12 teaspoons cayenne powder (optional)

Hot Pot Ingredients Ideas (Mix & Match)

  • Meats & Seafood : Fish (sliced) / Thinly Sliced Chicken, Turkey, Pork / Squid / Fresh Oysters / Bacon or Pork Belly / Spam / Tripe / Frozen Mussels
  • Vegetables : Red, Yellow or Green Peppers cut into chunks / Variety of Chinese Greens (Napa Cabbage, Tong Oh, Pea Sprouts, Watercress Greens etc) / Brussels Sprouts cut in half / Cabbage / Carrots / Broccoli / Cauliflower / Baby Corn (from a can) / Bean Sprouts / Zucchini / Garlic Chives / Taro
  • Noodles & Tidbits : Variety of Noodles (udon, thick rice noodles, instant noodles (without the flavor packs) etc) / Shirataki Yam Noodle Bundles / Bean Curd Skin Rolls

Dipping Sauces Ideas (Mix & Match)

  • Salty : Soy Sauce / Fish Sauce / Oyster Sauce
  • Sour : Rice Vinegar / Chinese Black Vinegar / Red Wine Vinegar / Lime Juice
  • Sweet : Hoisin Sauce / Maple Syrup / Honey
  • Spicy : Dried Chili Flakes / Sriracha / Chinese Chili Oil / Sambal Olek / Cayenne Powder
  • Flavor : Chinese BBQ Sauce (Shacha Sauce) / Sesame oil
  • Texture : Sesame Paste / Raw Egg / Green Onions / Sesame Seeds

Instructions

Hot Pot Broth (Simplified)

  1. In a large pot add all the ingredients under the ‘Hot Pot Broth’ (Simplified)
  2. Boil for 1 hour with lid on medium heat.
  3. Once the broth is done, remove the spices, onions, garlic and ginger – the broth is ready to be used. Place the broth in a pot (or use the pot it’s already in) and place it over a portable induction stove and you’re good to go!
  4. Note: If the broth was reduced too much (you should have enough broth to dunk food in and to cook it), add 1 cup of water into the broth before starting hot pot.

Silky Hot Pot Broth (Optional, will require more cooking time)

  1. In a large pot add all the ingredients under the ‘Hot Pot Broth’ (Simplified)
  2. Rinse the pork hock to remove any bone shards
  3. Add the pork hock into the pot once you have added all the spices in, in step 1.
  4. Boil for 2 hours and 30 minutes
  5. Skim off any floaty scum bits that floats on top of the broth.
  6. Once the broth is done, remove the spices, onions, garlic, ginger and pork hocks – the broth is ready to be used. Place the broth in a pot (or use the pot it’s already in) and place it over a portable induction stove and you’re good to go!
  7. Set the pork hocks at the table and snack on them with the dipping sauces.
  8. Note: If the broth was reduced too much (you should have enough broth to dunk food in and to cook it), add 1 cup of water into the broth before starting hot pot.

Making Your Hot Pot Broth Spicy (Optional)

  1. In a frying pan, set the stove on low heat
  2. Add the oil and dried chili flakes and toast it for 1-2 minutes. You will know it’s ready when you can smell it.
  3. Turn off the heat
  4. [Optional] Mix in cayenne powder if you like it spicier, since this is a mild spicy chili oil
  5. [Optional] Soak whole dried chili peppers in the finished chili oil for additional spiciness
  6. Set the oil aside until the hot pot broth is finished.
  7. Once the broth is finished, and you are ready to eat – pour the chili oil into the hot pot broth and set the pot over a portable induction stove and you’re good to go!


Notes

  • You can also use a pressure cooker to make the broth (with the pork hock) more quickly!
  • The chili oil for this recipe makes the broth ‘mildly spicy’ unless you add cayenne. If you still feel like the oil is not providing enough heat, I find it easier to add hot sauce directly into your personal dipping bowls.
  • If you do hot pot with a large group of people, it’s a lot easier make a huge batch of broth and split it amongst 2-3 pots and burners, so that everyone can reach the pot from where they are sitting.
  • The portable induction stovetop I use is the Evergreen Portable Induction Cooktop
  • IMPORTANT! Always keep a glass of water close by! While you are eating, the broth will evaporate a lot since it is over a constant heat. Refill it by adding water when the liquid levels are low.

Nutrition

  • Serving Size: 1 Pot of Broth
  • Calories: 1477 cal
  • Sugar: 48 g
  • Sodium: 6508 mg
  • Fat: 40 g
  • Carbohydrates: 205 g
  • Fiber: 15 g
  • Protein: 74 g

Keywords: hot pot recipe, hot pot ingredients, chinese hot pot, hot pot dipping sauces

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