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Easy Chinese Hot Pot

A simple take on the traditional Chinese hot pot prepared with a warm and spicy broth chock full of veggies, noodles, and chicken.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 20 minutes
    •    Yield: Serves 8


For the hotpot:

    •    8 cups chicken stock
    •    4 cloves garlic, minced
    •    1/2 tbsp sesame seed oil
    •    1 yellow onion, thinly sliced
    •    2 tbsps low sodium soy sauce
    •    1 tsp McCormick® Ground Ginger
    •    1 tsp McCormick® Ground Turmeric
    •    salt and fresh ground pepper, to taste
    •    1 tbsp Thai Kitchen® Red Curry Paste

For the dippers:

    •    14 ounces firm tofu, cubed
    •    1 large red bell pepper, sliced
    •    8 ounces Chinese style noodles, cooked
    •    3 boneless, skinless chicken breasts, thinly sliced
    •    3 cups Chinese cabbage leaves, sliced 1 inch thick
    •    8 ounces green beans, trimmed and cut into 2 inch pieces
    •    1 bunch swiss chard, trimmed and sliced into 2 inch wide ribbons


For the hotpot:

  1. Heat oil in 6-quart stockpot or dutch oven over medium-high heat.
  2. Add onion and cook for 3 minutes, or until tender.
  3. Stir in the minced garlic and continue to cook for 30 seconds, or until fragrant.
  4. Stir in chicken stock, soy sauce, brown sugar, curry paste, ginger and turmeric and bring mixture to a boil.
  5. Reduce heat to low; cover and simmer for 20 minutes.

For the dippers:

  1. In the meantime, prepared your dippers and transfer them to small serving bowls or plates.
  2. When ready to serve, transfer dutch oven to a portable hot plate set on a table OR transfer the broth to a PREHEATED slow cooker.
  3. Arrange the dippers around the Hot Pot and let everyone cook the dippers in the broth for about 2 to 3 minutes or until desired doneness.
  4. Place some cooked lo mein noodles in individual bowls, then ladle broth, chicken and veggies over noodles. Serve

This great family recipe is thanks to Diethood Recipes at


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