Soups & Sauces » Chinese Hot Pot
Print RecipeIngredients
Broth
- 2 quarts chicken, pork or vegetable broth (prepared or canned)
- 4 trimmed whole green onion stalks
- 4 ginger slices, about ¼" thick
- 4 garlic cloves
Dipping Sauce
- ½ cup soy sauce
- 1 tbsp sesame seed oil
- 1 tbsp vinegar
- pinch or ¼ tsp sugar
- 1 tbsp chopped green onion
Allow ½ lb meat, seafood and/or vegetables for each person
- Meat: Thinly sliced, less than ⅛", beef, pork, chicken etc., available in Asian markets or slice meat in partially frozen stage
- Seafood: Scallops, firm fish fillet slices, bite-size pieces of octopus, peeled medium shrimp
- Vegetables: Baby bok choy leaves, Napa cabbage chunks, variety of fresh mushrooms, fried bean curd, etc.
- Starches: Cellophane noodles or rice noodles (or rice cakes soaked in warm water for 20 minutes)
How-to
- Prepare dipping sauce according to taste
- Arrange meat, seafood, vegetable, starch foods in trays for easy reach and cooking
- Use portion of broth to fill the pot half full, When broth starts boiling, begin dropping meat or seafood items into the broth in small quantities. Adjust heat to maintain the broth in a continuous gentle boil. Ladle cooked food to individual soup bowl. Optional: Dip into sauce before eating
- Add broth (or water) if liquid level becomes low
- Vegetables and starches can be added after enough meats and seafood start to enrich and intensify the soup flavor
Serving Suggestions
- Serve green tea or oolong tea along the meal.
- Hot pot can be accompanied by steamed buns, dinner rolls, etc.
- Pairing beverages: dry Riesling or light beer
In-May Liu
In-May Liu was born in Shanghai and moved to Taiwan when she was 5 and educated through college there. Before coming to the United States to study Food Science and Nutrition, she had never cooked anything and had just observed her mother in the kitchen. Since her mother had become vegetarian, In-May's role in the kitchen was to be food taster before the dishes went out to the table. While her daughters were young, In-May put her nutritional knowledge and love for cooking together and started teaching Chinese cooking for 7 years. At that time popular Chinese foods were sweet sour pork, egg rolls and chop suey. In-May is proud to say that way back then (30 some years ago), she was already introducing her students to hot sour soup, Shanghaiese spring rolls, braised pork chops and steamed fish. Besides love of cooking, In-May was also fortunate to grow up in a tea-loving family. Her memory of her father is sipping his steaming cup of green tea every morning in total contentment. In-May now shares her knowledge of cultural and health aspects of Chinese tea through tasting and demonstrations in school and churches. For more about In-May's tea classes, visit her website at www.joysoftea.com, and follow her adventures on her blog.
Hot pot is a popular way of cooking in Chinese homes, especially around Chinese New Year time. In-May Liu's favorite childhood memories are frequently linked to family members sitting around the hot pot table, the house filled with the delicious aroma of the broth and foggy windows covered by the warm steam.
In-May Liu 5 stars based on 1 reviews
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