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    Recipes — hot pot meat

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    British 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


        •   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)


    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

    Easy Lamb Hotpot Recipe

    A true northern favourite, the lamb hotpot – or Lancashire hotpot – takes the humble stew and spruces it up one step further with sliced potatoes. Discover the regional staple and try your own lamb hotpot recipe for the perfect one pot dish.

    How to make Lamb Hotpot: Often made with mince, chops, or diced stewing lamb – the key to a perfect traditional lamb hotpot recipe is the meat rather than the cut. Once you’ve chosen your preference, it’s about bringing all the ingredients together for a warming meal to remember.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 1 hour & 45 minutes
        •    Yield: Serves 4


        •   1 kg Diced Stewing Lamb
        •   2 Lamb Kidneys (sliced)
        •   1 tbsp Vegetable Oil
        •   1 tbsp Plain Flour
        •   2 tsp Worcestershire Sauce
        •   1 Medium Onion (sliced)
        •   1 Carrot (sliced)
        •   1 Celery
        •   1 Turnip
        •   3 Medium Potatoes (sliced)
        •   500ml Lamb Stock
        •   1 sprig of Chopped Parsley
        •   Pinch of Salt & Pepper


    1. Heat the oven to 160 degrees.
    2. Start by adding vegetable oil to a pan, and sealing the diced lamb. Sprinkle with flour to brown. Next, repeat with the kidneys. Once done, set both the lamb and kidneys aside.
    3. Peel and slice your onion, carrot, celery and turnip, and brown in a pan.
    4. Then add your Worcestershire sauce and lamb stock and stir, bringing to the boil.
    5. Now stir in your meat and remove from the heat.
    6. Transfer your meat into a casserole dish, and layer with your sliced potatoes. This is where you can choose to make multiple layers, or simply top your whole mixture with sliced potatoes.
    7. Put your lamb hotpot into the oven for 1hr 45 minutes, topping with butter 15 minutes before the end to brown the potatoes.
    8. Once done, remove your lamb hotpot from the oven, serve up and enjoy.

    This great family recipe is thanks to SPAR Recipes at https://www.spar.co.uk/recipes/lamb-hotpot

    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/

    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 Hot Pot (by Julie Chen)

    This Asian-inspired beef and vegetable main dish recipe is the perfect dinner for a cold, winter night. Great for entertaining.


        •  8 ounces fresh or frozen, peeled, deveined shrimp
    8 ounces fresh or frozen sole, cut into 2-inch pieces
        •  8 ounces boneless beef top loin steak
    3 cups shredded Napa cabbage
    1 cup sliced fresh shiitake mushrooms
    1 cup fresh bean sprouts, trimmed
    2 medium carrots, thinly bias-sliced
    8 ounce can sliced bamboo shoots, drained
    8 cups water
    1 teaspoon salt
    2 tablespoons sliced green onions
    1  1 inch piece fresh ginger peeled and thinly sliced
    4 ounces rice stick noodles

    Dipping Sauce:

        •  1/2 cup reduced sodium soy sauce
    1/4 cup snipped fresh cilantro
    1/4 cup sliced green onions
    1 tablespoon toasted sesame oil
    1 small fresh jalapeno pepper, seeded and finely chopped (optional)
    2 teaspoons sugar
    2 teaspoons rice vinegar
    2 teaspoons grated fresh ginger
    2 cloves garlic


    1. Prepare Dipping Sauce. Meanwhile, thaw shrimp and sole, if frozen. If desired, brown steak on both sides in a lightly oiled large skillet over medium-high heat. Transfer beef to a cutting board. Thinly slice beef into bite-size strips. Arrange beef and seafood on a platter; set aside.
    2. Arrange cabbage, mushrooms, bean sprouts, carrots, and bamboo shoots on a separate platter; set aside.
    3. In a large saucepan bring water and salt to boiling. Pour into a firepot, electric wok, or electric skillet. Light burner under pot or turn on wok or skillet to medium heat.
    4. To serve, give each person a bowl and a small wire strainer, chopsticks, or a slotted spoon. Dip meat, fish, and shrimp into simmering water until done. Allow 30 to 60 seconds for beef or until desired doneness and 1 to 2 minutes for fish (should flake easily) and shrimp (should turn opaque). Remove from water and place in bowls. Add vegetables to pot. Cook 1 to 2 minutes or until crisp-tender. Remove from water and add to bowls. When all meat, fish, shrimp, and vegetables are cooked, add green onions, ginger, and noodles to broth. Cook 3 minutes or until noodles are tender. Remove and discard ginger pieces. Pour broth and noodles over meat and vegetables in bowls. Stir Dipping Sauce into each bowl to taste. Makes 6 to 8 servings.

    Method for Dipping Sauce: In a small bowl stir together soy sauce; cilantro; green onions; toasted sesame oil; jalapeno pepper (optional); sugar; rice vinegar; ginger; and garlic. Allow to stand, covered, 1 hour before serving. Makes about 3/4 cup.

    This great family recipe is thanks to Better Homes & Gardens Recipes at https://www.bhg.com/recipe/beef/chinese-hot-pot-julie-chen/