Chinese Hot Pot at Home

Name: Chinese Hot Pot at Home
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 6
Ingredients: 8 cup Hot pot soup base or stock; 450 g Beef, thinly sliced; 300 g Pork shoulder or loin, thinly sliced; 250 g Pork belly, thinly sliced; 300 g Lamb shoulder or leg, thinly sliced; 300 g Boneless chicken breast or thighs, thinly sliced; 300 g Fish fillets, sliced; 300 g Shrimp; 200 g Scallops; 250 g Squid or cuttlefish, sliced; 200 g Beef balls; 200 g Pork balls; 200 g fish balls; 200 g Squid balls; 200 g Mixed seafood balls; 200 g Fish cakes; 200 g Fish tofu; 400 g Firm tofu; 300 g Frozen tofu; 200 g Soy puffs; 250 g Pressed tofu; 150 g Dried bean curd rolls; 200 g Fresh tofu sheets; 150 g mung bean vermicelli; 150 g Rice vermicelli; 300 g Thin fresh white noodles; 300 g Fresh spinach noodles; 400 g Shirataki noodles; 300 g Rice cakes; 450 g Frozen dumplings

Bring the fun of Chinese hot pot to your own table with a bubbling pot of flavorful broth, thin-sliced meats, seafood, vegetables, tofu, noodles, and custom dipping sauces. It is an interactive, crowd-pleasing meal that lets everyone cook what they love right at the table.

Servings6 Portions

Prep Time40 Mins

Cook Time30 Mins

Difficulty

Intermediate

Ingredients

Hot pot soup base or stock
8 cup
Beef, thinly sliced
450 g
Pork shoulder or loin, thinly sliced
300 g
Pork belly, thinly sliced
250 g
Lamb shoulder or leg, thinly sliced
300 g
Boneless chicken breast or thighs, thinly sliced
300 g
Fish fillets, sliced
300 g
Shrimp
300 g
Scallops
200 g
Squid or cuttlefish, sliced
250 g
Beef balls
200 g
Pork balls
200 g
fish balls
200 g
Squid balls
200 g
Mixed seafood balls
200 g
Fish cakes
200 g
Fish tofu
200 g
Firm tofu
400 g
Frozen tofu
300 g
Soy puffs
200 g
Pressed tofu
250 g
Dried bean curd rolls
150 g
Fresh tofu sheets
200 g
mung bean vermicelli
150 g
Rice vermicelli
150 g
Thin fresh white noodles
300 g
Fresh spinach noodles
300 g
Shirataki noodles
400 g
Rice cakes
300 g
Frozen dumplings
450 g
Bean threads
150 g
Baby bok choy
300 g
napa cabbage
400 g
Choy sum
300 g
spinach
200 g
Pea tips
200 g
Watercress
200 g
AA choy
250 g
Chrysanthemum leaves
200 g
Lotus root
250 g
potato
300 g
Sweet potato
300 g
Pumpkin or kabocha squash
300 g
Daikon radish
300 g
tomatoes
300 g
Corn
2 cobs
winter melon
300 g
Enoki mushrooms
200 g
Wood ear mushrooms
100 g
King mushrooms
200 g
shiitake mushrooms
200 g
Oyster mushrooms
200 g
Shimeji mushrooms
200 g
Chinese sesame paste
0.5 cup
Peanut butter or peanut sauce
0.3 cup
soy sauce
0.5 cup
Sha cha sauce
0.3 cup
sesame oil
3 tbsp
Sichuan peppercorn oil
2 tbsp
Chili oil or chili sauce
0.3 cup
Chili garlic sauce or sambal oelek
3 tbsp
Chinese black vinegar or rice vinegar
0.3 cup
white pepper
1 tsp
toasted sesame seeds
3 tbsp
Minced garlic
0.3 cup
Chopped scallions
0.5 cup
Chopped cilantro
0.5 cup
Fried shallots or garlic
0.5 cup

Step-by-Step Instructions

Set a wide, shallow hot pot or Dutch oven on a portable burner in the center of the table. Add the hot pot soup base or stock and bring it to a steady boil before serving.