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+ servings
2 people with chopsticks eating hot pot over hot broth in a pot
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5 from 12 votes

Chinese Hot Pot Recipe Guide

A Chinese hot pot recipe guide on what tools you'll need and pot at home and ideas on what hot pot ingredients, sauces, and a homemade broth to use.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main
Cuisine: Chinese
Servings: 1 pot of broth for 2-4 people
Calories: 1477kcal
Author: Joyce | Pups with Chopsticks

Ingredients

Hot Pot Broth (Foundation)

(Optional) Silkier Hot Pot Broth

  • 1 pork hock (cut into 2-3 inch chunks)

(Optional) Spicy Hot Pot Broth 

  • ¾ cup oil
  • 3 tablespoons dried chili peppers flakes
  • handful of whole dried chili peppers
  • 1-2 teaspoons cayenne powder (optional)

Hot Pot Ingredients Ideas (Mix & Match)

  • Meats & Seafood: Thinly Sliced Fish, Chicken, Turkey, Pork / Squid / Fresh Oysters / Bacon or Pork Belly / Tripe / Frozen Mussels) / Clams
  • Vegetables: Sweet Peppers (Red, Yellow, Orange) / 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 / Button Mushrooms / Lotus Root / Kale / Corn (cut into half) / Daikon Radish
  • Noodles, Tofu, Pre-Made Balls and Dumplings: Udon, thick rice noodles, instant noodles (without the flavor packs etc) / Vermicelli Noodles / Shirataki Yam Noodle Bundles / Bean Curd Skin Rolls / Shrimp Wontons
  • Non-Traditional Ingredients: Hotdogs / Chicken Wings / Chayote /Thick Slices of Ham / Asparagus / Baby Corn (from can) / Spam

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
  • Extra Flavor : Chinese BBQ Sauce (Shacha/Satay Sauce) / Sesame oil
  • Texture : Sesame Paste / Raw Egg / Green Onions / Sesame Seeds

Instructions

Hot Pot Broth (Foundation)

  • In a large pot add all the ingredients under the 'Hot Pot Broth' (Foundation)
  • Boil for 1 hour with lid on medium heat.
  • 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!
  • 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)

  • Rinse the pork hock to remove any bone shards
  • In a large pot add all the ingredients under the 'Hot Pot Broth' (Foundation)
  • Add the pork hock into the pot with the rest of the ingredients
  • Boil for 2 hours and 30 minutes
  • Skim off any floaty scum bits that floats on top of the broth.
  • 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!
  • Set the pork hocks at the table and snack on them with the dipping sauces.
  • 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)

  • In a frying pan, set the stove on low heat
  • 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.
  • Turn off the heat
  • [Optional] Mix in cayenne powder if you like it spicier, since this is a mild spicy chili oil
  • [Optional] Soak whole dried chili peppers in the finished chili oil for additional spiciness
  • Set the oil aside until the hot pot broth is finished.
  • 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.
  • Alternative Instant Soup Bases (Pick One) : Instant Tom Yum Paste, Miso Paste, Hondashi Dashi Powder, Chicken Boullion, Gochujang, Store-bought soup bases, Red/Yellow Thai Curry Paste. See blog post for more details.

Nutrition

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