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    Recipes — Chinese hot pot

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    Chinese Hot Pot (by Pups with Chopsticks Recipe)

    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.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 60 minutes
        •    Yield: Serves 4


    Ingredients

    Hot pot Broth (Simplified):

        •    1 onions
        •    1 tsp salt
        •    4 bay leaves
        •    4 cloves garlic
        •    3 slices ginger
        •    1 whole star anise
        •    2 tbsps soy sauce
        •    1/4 cup Chinese shaozing wine (or dry sherry)
        •    1800ml beef/chicken/vegetable broth (approx. 7 1/2 cups)


    Silkier hot pot broth (optional):

        •    1 pork hock (cut into 2-3 inch chucks


    Spicy hot pot broth (optional):

        •    3/4 cup oil
        •    3 tbsps dried chili peppers flakes
        •    1-2 tsps cayenne powder (optional)
        •    handful of whole dried chili peppers


    Hot pot ingredients ideas:

        •    Meat & 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 chucks / variety of Chinese greens (napa cabbage, tong oh, pea sprouts, watercress greens etc.) / brussels sprouts cut in half / cabbage / carrots / broccoil / cauliflower / baby corn / 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:

        •    Sweet: hoisin sauce / maple syrup / honey
        •    flavor: Chinese BBQ sauce / sesame seeds
        •    Salty: soy sauce / fish sauce / oyster sauce
        •    Texture: sesame paste / raw egg / garden onions / sesame seeds
        •    Sour: rice vinegar / Chinese black vinegar / red wine vinegar / lime juice
        •    Spricy: dried chili flakes / sriracha / Chinese chili oil / sambal olek cayenne powder


    Method

    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!

    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.

    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. Mix in cayenne powder if you like it spicier, since this is a mild spicy chili oil (optional).

    5. Soak whole dried chili peppers in the finished chili oil for additional spiciness (optional).

    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!



    This great family recipe is thanks to Pups With Chopsticks Recipes at https://pupswithchopsticks.com/chinese-hot-pot-recipe-guide/

      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


      Ingredients

      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


      Method

      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 https://diethood.com/easy-chinese-hot-pot-recipe/

      Chinese Hot Pot

      Chinese Hot Pot is a soup with a variety of fresh ingredients in a simmering pot of soup stock. This recipe is easy, delicious for the entire family.

      Prep Time

          •    Prep time: 20 minutes
          •    Cook time: 30 minutes
          •    Yield: Serves 4

      Ingredients

          •   4 oz napa cabbage sliced
          •  
      12 oz fish balls
          •  
      6 oz chicken meat sliced
          •  
      4 oz tofu
          •  
      4 oz shiitake mushrooms sliced
          •  
      4 oz white mushrooms sliced
          •  
      6 oz shrimp shelled and deveined
          •  
      4 oz salmon fillet cut into pieces
          •  
      4 oz scallops
          •   4 oz baby bok choy sliced

      Garlic Oil:

          •   1 head garlic peeled and minced
          •  
      5 tablespoons cooking oil

      Broth:

          •   1 box Kitchen Basics® Original Chicken Stock 32 oz
          •  
      3 cups water
          •   5 heavy dashes ground white pepper

      Condiment:

          •   Soy sauce
          •  
      Cut chilies optional

      Method

      1. Arrange the fresh ingredients on plates. Arrange the similar kinds of ingredients on the same plate. See picture above.
      2. Add the cooking oil in a skillet. When it's heated, make the Garlic Oil by frying the minced garlic until they turn light brown (do not fry until medium brown). Turn off the heat and transfer the garlic oil to a small bowl. Let cool.
      3. Turn on the Instant Pot and set it to Saute mode, for 30 minutes. Add the Kitchen Basics® Original Chicken Stock, water and McCormick Ground White Pepper. Bring the broth to boil.
      4. Add the napa cabbage first and cook for 1 minute.
      5. Add each ingredient into the Instant Pot in the following order, in batches: fish balls, chicken, tofu, mushrooms, shrimp, salmon, scallops and baby bok choy. Do not use up all the ingredients. The ingredients should be cooked in the hot pot in 2 to 3 bathes.
      6. When the soup comes to a boil, add some garlic oil on top. Stir to mix well. Ladle the ingredients and some soup into serving bowls and serve immediately with the Condiment. After you finish the first round, continue to cook the remaining ingredients in the soup until all ingredients are used up.

      NOTES: You can get different kinds of fish balls in Asian supermarkets. They come in different shapes or form. They are all very tasty. Usually I would get plain white fish balls, fried fish balls (round or rectangle in shapes), and other fish sticks.



      This great family recipe is thanks to Rasamalaysia Recipes at https://rasamalaysia.com/chinese-hot-pot/

       

       

       

       

       

       

       

       

       

       

       

       

       

       

      Chinese Hot Pot

      This steamy Chinese Hot Pot Recipe is loaded with veggies, chicken, and gluten free bean thread noodles. It’s a warm comforting meal that is healthy as well!

      Prep Time

          •    Prep time: 15 minutes
          •    Cook time: 10 minutes
          •    Yield: Serves 6 or more

      Ingredients

          •   6 cups chicken stock
          •   6 cups water
          •   1/2 cup rice vinegar
          •   1/3 cup soy sauce
          •   1 1/2 tablespoons sesame oil
          •   3-5 slices of fresh ginger
          •   3-5 garlic cloves, cracked
          •   1 pound boneless chicken thighs, thinly sliced
          •   5 ounces bean thread noodles (or rice noodles)
          •   1 large bunch of green onions
          •   1 1/2 cup mung bean sprouts
          •   8 ounces mushrooms, any variety
          •   4 baby bok choy
          •   Chile-garlic sauce

      Method

      1. In a large pot, bring the chicken stock, water, vinegar, soy sauce, sesame oil, ginger and garlic to a boil. Add the chicken and simmer for 5-7 minutes, until just cooked through. Add the noodles. Stir, then cover and remove from heat.
      2. Meanwhile chop all the veggies and place in serving bowls. When ready to serve, allow each person to fill their bowls with fresh vegetables and a bit of chile sauce.
      3. Ladle the scalding hot soup over the veggies and let them sit for 5 minutes. Mix and enjoy!



      This great family recipe is thanks to A SPICY PERSPECTIVE Recipes at https://www.aspicyperspective.com/chinese-hot-pots/

      How to Make Chinese Hot Pot at Home

      When the weather gets dark and chilly, there are few dishes that I crave more than hot pot. This fun, interactive way of eating is a great way to spend time with friend and family while enjoying a tasty (and fairly healthy!) meal. While it’s not as traditional as Lo Hei, it’s a great dish to make to celebrate Chinese New Year too!

      Chinese hot pot is a social way of eating, where ingredients are cooked at the table in a pot of hot stock and then dipped into a tasty sauce. Use this basic recipe as a guide to help you make Chinese hot pot at home.

      Prep Time

          •    Prep time: 30 minutes
          •    Cook time: 1 hour
          •    Yield: Serves 4

      Ingredients

      For the Dipping Sauce:

          •   1 shallot , finely diced
          •  
      1/3 cup soy sauce, light, dark or mushroom soy
          •  
      1/2 tsp sugar
          •  
      1/2 tsp tsp sesame oil
          •  
      1/4 cup water
          •  
      lemon juice , to taste

      For the Broth:

          •   8 cups chicken stock , (you may need more or less depending on the size of your pot)
          •  
      2 cloves garlic , peeled
          •  
      1 piece ginger , peeled and sliced thinly (about 1/2 inch piece)
          •  
      1 sprig green onion , roughly chopped into large pieces

      For Serving:

          •   1 bunch watercress , washed thoroughly in multiple changes of water
          •  
      1 package enoki mushrooms , rinsed
          •  
      1 package cremini mushrooms , cleaned and sliced
          •  
      1 package beef , thinly sliced
          •  
      1 package lamb , thinly sliced
          •  
      1 package shrimp , shell on if desired
          •  
      1 package wontons , frozen, cooked ahead of time
          •  
      1 package Udon noodles , cooked ahead of time
          •  
      Chinese XO sauce , with dried shrimp and scallops
          •   Chinese BBQ sauce
          •  
      Sambal Oelek , or other hot sauce
          •  
      Preserved bean curd , optional (very strong flavour!)

      Method

      Make the Dipping Sauce:

      1. Sauté the diced shallot in a small skillet with a little bit of oil. Cook until softened and fragrant.
      2. Add the sautéed shallot to a small bowl, and combine with the other dipping sauce ingredients. Taste and adjust seasoning as needed. Set aside for later

      Prepare Other Ingredients:

      1. Clean all vegetables properly, especially the watercress.
      2. Slice the cremini mushrooms. Arrange on a platter with the other vegetables, and set on the table.
      3. Cook the wontons and noodles, being careful not to overcook them. Set these items on a platter on the table.
      4. Take meat and shrimp out of the fridge. Arrange these items on a platter, and set on the table, along with the condiments.

      Make the Broth:

      1. Place  burner in the middle of your table. You may wish to put down a plastic cloth first, to protect your table from splashes.
      2. Place pot on the burner, and fill it about 3/4 full of stock. Add the rest of the broth ingredients, and bring to a simmer.

      Finish setting the table:

      1. Provide small bowls and spoons for the sauce and condiments, as well as larger bowls to eat out of.
      2. Place chopsticks for each person, plus an extra pair or two for cooking. If using tongs and/or metal nets, place these on small plates or sauces (to avoid putting wet utensils on your table).

      Get Cooking: Once the brother is simmering, take turns adding ingredients into the broth. Allow all raw items to cook fully before removing and adding to your bowl. Dip cooked ingredients into dipping sauce, or top with condiments are desired.

      NOTES: Please note that this recipe is just a basic guideline. Be sure to read the accompanying blog post to get information on the equipment, ingredients and tips for making Chinese Hot Pot at home!



      This great family recipe is thanks to In-Search-of-Yummy-ness Recipes at https://insearchofyummyness.com/chinese-hot-pot/