Chinese Hot Pot Recipe Guide
A Chinese hot pot recipe guide on what tools you'll need and pot at home and ideas on what hot pot ingredients, sauces, and a homemade broth to use.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
- 1800 ml beef/chicken/vegetable broth ((approximately 7 1/2 cups))
- 4 clove garlic
- 3 slice ginger
- 1 onions
- 1/4 cup Shaoxing Cooking Wine ((or dry sherry))
- 4 bay leaves
- 1 star anise
- 2 tbsp soy sauce
- 1 tsp salt
- 1 pork hock ((cut into 2-3 inch chunks))
- 3/4 cup oil
- 3 tbsp dried chili peppers flakes
- handful of whole dried chili peppers
- 1-2 tsp cayenne powder ((optional))
- Meats & Seafood:
- Vegetables:
- Noodles, Tofu, Pre-Made Balls and Dumplings:
- Non-Traditional Ingredients:
- 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)
- Extra Flavor : (Chinese BBQ Sauce (Shacha/Satay Sauce) / Sesame oil)
- Texture : (Sesame Paste / Raw Egg / Green Onions / Sesame Seeds)
Instructions
- 1
In a large pot add all the ingredients under the 'Hot Pot Broth' (Foundation)
- 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!
- 4
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.
- 5
Rinse the pork hock to remove any bone shards
- 6
In a large pot add all the ingredients under the 'Hot Pot Broth' (Foundation)
- 7
Add the pork hock into the pot with the rest of the ingredients
- 8
Boil for 2 hours and 30 minutes
- 9
Skim off any floaty scum bits that floats on top of the broth.
- 10
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!
- 11
Set the pork hocks at the table and snack on them with the dipping sauces.
- 12
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.
- 13
In a frying pan, set the stove on low heat
- 14
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.
- 15
Turn off the heat
- 16
[Optional] Mix in cayenne powder if you like it spicier, since this is a mild spicy chili oil
- 17
[Optional] Soak whole dried chili peppers in the finished chili oil for additional spiciness
- 18
Set the oil aside until the hot pot broth is finished.
- 19
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!