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    Recipes — Chinese hot pot

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    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


    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!)


    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/

    How to Make an Easy Asian Hot Pot

    Add more or less red curry paste to this beef stock based broth depending on your desire for spiciness and add a squeeze more lime to balance the heat and flavors.


        •   2 teaspoons vegetable oil
    1 large sweet onion thinly sliced
    2 containers 32 ounces each Kitchen Basics® Original Beef Stock, (8 cups)
    1/4 cup Thai Kitchen® Red Curry Paste
    2 tablespoons reduced sodium soy sauce
    1 tablespoon packed light brown sugar
    1 tablespoon McCormick® Garlic Powder
    1 teaspoon McCormick® Ginger ground
    2 tablespoons lime juice


    1. For the broth, heat oil in 6-quart stockpot over medium-high heat. Add onion; cook and stir until tender, about 3 minutes. Stir in stock, curry paste, soy sauce, brown sugar, garlic powder and ginger. Bring to boil. Reduce heat to low; cover and simmer 20 minutes. Stir lime juice into broth just before serving.
    2. Place proteins, vegetables, noodles, and garnishes in bowls or on plates for guests to customize their meal.
    3. To serve, pour broth into one or both sides of the hot pot, depending upon whether you're offering one broth or two different broths. Cook the vegetables and proteins in the broth and ladle over noodles or rice.
    4. NOTE: Instant Pot or Pressure Cooker Method
    5. Multifunction Electric Pressure Cooker Method (Saves 1 hr. cooking time): Heat oil on medium sauté setting in pot of multi-function electric pressure cooker (instant pot). Add onion; cook and stir until tender, about 3 minutes. Stir in stock, curry paste, soy sauce, brown sugar, garlic powder and ginger. Cover and lock lid into place. Set to cook 10 minutes on high pressure (or Soup setting). Vent pot and release pressure before opening and carefully remove lid. (Check manufacturer’s manual for safe operating instructions.) Set on low sauté setting. Stir in lime juice. Allow guests to cook steak in broth, about 2 to 3 minutes or until desired doneness. Customize individual bowls and serve as directed.

    What Vegetables are Good for Hot Pot?

    The sky is really the limit here. Just think about veggies that go with Asian flavors and you pretty much have your recipe for deliciousness.

        •    Greens like spinach, baby bok choy, morning glory, kale, watercress, and always chopped Napa cabbage
        •    Mushrooms of any and every variety like shiitake, oyster, brown, enoki
        •    Bean sprouts
        •    Onions like green onion, sliced red or sweet yellows
        •    Bell peppers or spicy peppers
        •    Asparagus
        •    Snap peas
        •    Green beans
        •    Baby corn
        •    Tomatoes
        •    Carrots
        •    Small baby potatoes
        •    Garnishes like Thai basil, cilantro, mint and sliced limes

    This great family recipe is thanks to Foodiecrush Recipes at https://www.foodiecrush.com/how-to-make-easy-asian-hot-pot/

    Chinese Hot Pot – Perfect for Social Gatherings

    The Chinese Hot Pot is a social kind of meal, often prepared for family gatherings. Many Chinese families in Malaysia opt to have this meal for their Chinese New Year reunion feast because it is a good and fun way for families to renew ties and bond during the festivities. Everyone at the table enjoys cooking and eating their food leisurely over stories and news on current life events. It is an experience not to be missed.

    Meatballs are good choices for a hot pot. You can find the recipe here. Pork or chicken may be used in place of beef.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 2 hours
        •    Yield: Serves 4



        •   2 chicken carcasses
    10 cups water (2.4 liters)
    5 leaves Napa cabbage (sliced)
    1 tbsp goji berries (rinse and soak for 10 minutes, then drained)
    Salt and pepper

    Choice or Combination of:

        •   Thinly sliced beef / pork / chicken
    Fish / shrimps / squid / scallops
    Meatballs / fish sticks / fish cakes
    Dumplings / wontons
    Tofu / tofu skin / mushrooms / eggs
    Rice noodles / glass noodles / egg noodles
    Napa cabbage / baby bok choy / choy sum / gai lan / garland chrysanthemum

    Condiments and Dipping Sauces:
        •   Soy sauce
        •   Garlic chili sauce
        •   Seafood sauce
        •   Sesame oil


    1. Bring water in a large pot to a boil. Add chicken carcasses, salt, and pepper. Reduce heat to low and simmer for 1½ hours. Skim off scum appearing on the surface.
    2. Remove chicken carcasses with a slotted spoon. Add Napa cabbage and goji berries. Simmer for another 10 minutes until Napa cabbage is very soft. Turn off heat and transfer broth to an electric fondue pot or deep skillet until about half full. Do not over fill as food will be added to the broth at the table.
    3. Set a bowl, small wire strainer, and dipping sauces for each place setting. Arrange all other ingredients into different bowls around the electric pot at the table.
    4. Bring broth to a boil. Add small portions of desired ingredients into broth and simmer till cook.
    5. Dish into individual serving bowls with slotted spoon or small wire strainer. Dip cooked food into sauces and enjoy.
    6. When cooked food have been distributed, repeat until everyone has had their fill. Top up with more broth when necessary.
    NOTES: Noodles are normally added towards the end when the broth is most flavorful after cooking all the other ingredients.

    This great family recipe is thanks to Rotin Rice Recipes at https://www.rotinrice.com/chinese-hot-pot/

    Chinese-Style Hot Pot With Rich Broth, Shrimp Balls, and Dipping Sauces

    Chinese hot pot is truly communal: Not only do you sit down to eat with all your companions, you cook the food together in the same pot of broth. This recipe will get you started, with one pot of simmering broth, tasty homemade shrimp balls, two flavorful dipping sauces, and lots of ideas for what else to cook in the pot.

    Prep Time

        •    Active Time: 1 hour and 30 minutes
        •    Yield: Serves 4-6


    For the Shrimp Balls:

        •   1 pound (450g) shrimp, shelled and deveined
        •   1 egg white, beaten with a fork until frothy
        •   1 scallion, white and light-green parts only, chopped
        •   1/4 teaspoon ground white pepper
        •   1/4 teaspoon kosher salt
        •   4 teaspoons cornstarch
        •   1 teaspoon (5ml) Shaoxing wine
        •   1 teaspoon (5ml) vegetable or canola oil

    For the Ginger-Scallion Sauce:

        •   1/4 cup (60ml) peanut oil or extra-virgin olive oil
        •   1/2 cup minced ginger
        •   2 cups chopped scallions
        •   1 teaspoon kosher salt
        •   1/4 teaspoon ground white pepper
        •   1 tablespoon (15ml) toasted sesame oil

    For the Scallion and Hot Pepper Sauce:

        •   2 chili peppers, julienned
        •   6 scallions, julienned
        •   Half a bunch of cilantro, leaves and tender stems only, cut into 1-inch pieces
        •   4 thin slices ginger, julienned
        •   2 tablespoons (30ml) peanut oil or extra-virgin olive oil
        •   2 tablespoons (30ml) soy sauce
        •   1 tablespoon (15ml) rice vinegar
        •   1 teaspoon (5ml) hot chili oil

    For the Broth:

        •   6 cups (1.4L) water or chicken stock
        •   1/2 cup (120ml) BullHead Barbecue Sauce
        •   1/4 cup (60ml) Asian fish sauce
        •   2 teaspoons sugar
        •   Kosher salt
        •   Juice from 1 to 2 limes, to taste


    1. For the Shrimp Balls: Pat shrimp dry with paper towels and transfer to a food processor. Pulse 20 times, stopping to scrape down the sides every few pulses for even mincing. Transfer minced shrimp to a large bowl
    2. Add egg white, scallion, white pepper, salt, cornstarch, and Shaoxing wine to the shrimp. With chopsticks or a fork, mix in a circular motion until combined. Using wet hands, form shrimp paste into 2-inch balls and set on a parchment-lined baking sheet. Refrigerate until ready to cook in hot pot.
    3. For the Ginger-Scallion Sauce: In a small saucepan, heat oil over medium heat for 1 minute. Add ginger and cook for 1 minute, then stir in scallions. Continue stirring and cook until scallions begin to wilt, about 2 minutes. Turn off heat and add salt, white pepper, and sesame oil. Serve right away or at room temperature. Sauce can be refrigerated overnight; let it come up to room temperature before serving.
    4. For the Scallion and Hot Pepper Sauce: Combine chili, scallion, cilantro, and ginger in a bowl. In a small saucepan, heat peanut or olive oil over medium heat for 30 seconds. Drizzle hot oil all over scallions, chili, ginger, and cilantro.
    5. Stir in soy sauce, vinegar, and hot chili oil. Let stand at room temperature until vegetables are slightly wilted, at least 15 minutes. Serve at room temperature.
    6. For the Broth: Bring water or stock to a boil in the hot pot. Stir in BullHead sauce, fish sauce, and sugar. Season with salt. Add lime juice to taste.
    7. For Serving: Keep broth in hot pot at a simmer. Arrange various raw ingredients for dipping (including shrimp balls, if using; thinly sliced meats; fresh seafood; mushrooms and other vegetables; and noodles) on plates. Arrange plates on table around hot pot. Dip ingredients into simmering broth until just cooked, then dip into one of the dipping sauces and enjoy.

    This great family recipe is thanks to Serious Eats Recipes at https://www.seriouseats.com/recipes/2015/02/chinese-style-hot-pot-shrimp-ball-dipping-sauce-recipe.html

      Chinese Hot Pot Recipe Guide

      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 2-4


      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 2-3 inch chunks)

      (Optional) Spicy Hot Pot Broth:

          •   3/4 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 : 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


      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!


      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.


      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!


          •   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

          •   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.

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