Recipes — 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/

This is the dish you can make when you invite the parents around to show them you really can make it on your own, and that you don’t need your mother to wash your socks anymore! Chicken thighs are a good, cost-effective cut of meat and will hold really well in the freezer, so pick up a few packs.

Prep Time

    •    Total time: 55 minutes
    •    Yield: Serves 4

Ingredients

    •   1 tablespoon olive oil
    •   8 chicken thighs
    •   2 red onions, sliced into thick slices
    •   5 carrots, cut into rough chunks
    •   3 celery sticks, cut into rough slices
    •   400g tin chopped tomatoes
    •   600ml chicken stock
    •   2 teaspoons English mustard
    •   1 teaspoons dried oregano
    •   Sea salt and ground black pepper

Method

1. Heat the oil in a large, high-sided pot until it’s really hot. Add the chicken and brown on both sides. Remove from the pan and set aside on a plate. There should be enough oil and fat left in the pan, but if not just add another little drop.
2. Add the red onions and fry until soft. Add the carrots and celery and cook for three to four minutes, stirring every now and then.
3. Pour in the chopped tomatoes and chicken stock and stir though with the mustard and oregano. Add in the browned chicken and season with sea salt and ground black pepper. Bring to the boil, then reduce the heat and place the lid on and simmer gently for 45-55 minutes, stirring occasionally.
4. Serve in deep bowls with some thick, crusty bread to soak up the juices.

This great family recipe is thanks to Donal Skehan Recipes at http://www.donalskehan.com/2010/09/tasty-chicken-hotpot/

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/

This rich and earthy chicken soup packs a proper punch – it's seriously good

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 1 hour
    •    Yield: Serves 4

Ingredients

    •   150g shiitake mushrooms
    •   2 large carrots
    •   1 bunch of spring onions
    •   350g firm silken tofu
    •   4 free-range chicken thighs , skin on, bone in
    •   1 litre organic chicken stock
    •   1 teaspoon low-salt soy sauce
    •   2 teaspoons Korean chilli paste , or hot chilli sauce
    •   200g kimchee , (find it in Asian supermarkets)
    •   250g wholewheat noodles
    •   2 teaspoons sesame oil
    •   2 teaspoons sesame seeds
    •   1 lime

Method

1. Wipe the mushrooms clean, trim the stalks, halve any larger mushrooms, then dry char in a large non-stick casserole pan on a medium heat for 5 minutes, or until dark golden and beautifully nutty, turning halfway.
2. Meanwhile, peel the carrots and finely slice into rounds at an angle. Trim and roughly slice the spring onions. Drain the tofu and chop into eight chunks.
3. Pull the skin off the chicken thighs and discard. Use the heel of a large knife to cut each thigh through the bone into three pieces by carefully and firmly tapping the knife with a rolling pin – this will add more flavour to the broth.
4. Remove the mushrooms to a plate, and add the chicken and carrots to the pan. Cook for 10 minutes, stirring regularly.
5. Pour in the stock, bring to the boil, then simmer for 20 minutes.
6. Stir in the spring onions, mushrooms, tofu, soy sauce and chilli paste and simmer for a final 20 minutes.
7. Chop the kimchee and stir through just before serving (this means it isn’t over-exposed to heat, so will retain more of its nutritional benefit).
8. While the soup is simmering, cook the noodles according to the packet instructions, then drain. Toss with the sesame oil and seeds, and divide between your bowls.
9. Taste the broth, season to perfection, then squeeze in lime juice to add contrast. Divide between your hot noodle bowls, and enjoy.

This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/soup-recipes/korean-chicken-hotpot/

This hearty stew uses British seasonal root vegetables and is so versatile

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 1 hour & 20 minutes
    •    Yield: Serves 4

Ingredients

    •   4 carrots
    •   2 parsnips
    •   2 potatoes
    •   1/2 small swede
    •   1 1/2 tbsp Co-op plain flour
    •   Freshly ground black pepper
    •   4 Co-op chicken thighs
    •   1 tbsp Co-op olive oil
    •   30g Co-op unsalted butter
    •   1 onion, peeled and finely chopped
    •   2 cloves garlic, peeled and chopped
    •   800ml chicken stock
    •   Handful fresh thyme, or 1tsp dried
    •   2 bay leaves (optional)

Method

1. Preheat the oven to 170°C/fan 140°C /Gas 3
2. Peel the carrots, parsnips, potatoes and swede and cut into 1½ inch chunks
3. Put the flour and black pepper into a bowl and toss the chicken thighs until coated
4. Heat the oil and butter in a flameproof casserole dish and fry the chicken until golden
5. Remove from the pan and set aside
6. Add the onion and fry for 5 mins until starting to soften
7. Add the garlic, vegetables, stock, herbs and chicken and stir
8. Cover and place in the oven for 1 hour 15 mins

This great family recipe is thanks to COOP Recipes at https://www.coop.co.uk/recipes/british-chicken-hotpot