Ultimate Chinese Hotpot at Home
This interactive dining experience brings together a medley of fresh ingredients, simmering in a fragrant broth of your choice. From succulent meats to an array of vibrant vegetables, there's something for everyone at the hotpot table.
Servings 4
Equipment
Ingredients
Broth Base
- Clear vegetable broth
- Spicy Sichuan broth
- Miso broth
- Tom Yum broth
Meats
- Beef slices
- Lamb slices
- Chicken or duck
- Pork belly/pork shoulder/pork loin
Seafood
- Shrimp
- Fish fillet
- Fish balls
Mushrooms
- Shiitake mushrooms
- Enoki mushrooms
- King oyster mushrooms
Vegetables
- Napa cabbage
- Bok choy
- Lotus root
- Daikon radish
Tofu and Bean Curd
- Soft tofu
- Fried tofu Puffs/fried tofu rolls
Noodles and Starches
- Udon noodles
- Glass noodles
- Rice cakes
- Konjac noodles
- Frozen dumplings
Dipping Sauces Ingredients
- Light soy sauce
- Peanut sauce
- Sesame paste
- Sha cha sauce
- Sesame oil
- Black vinegar
- Chili oil
- Chopped scallions
- Finely minced garlic
Instructions
- Prep all ingredients. Place ingredients in separate plates according to category so that meats, seafood, and vegetables are not touching.
- Prepare your dipping sauce. The mix is up to your preferences and each person should make their own individual dipping sauce.
- Place pot on burner and add different broths to each side of the pot. Allow broth to get to a boil.
- Add ingredients to the pot. Ensure that each ingredient is cooked thoroughly before removing. Don't add all ingredients at once to avoid overcrowding. Ingredients that may require longer cooking times such as frozen fishballs or daikon should be added earlier to allow ingredients to cook through.
- If broth is running low, boil a pot of water and added boiled water into the pot.
- Once the meal gets close to the last few ingredients, lower heat to medium low.
Notes
Prep and cook time depends on the ingredients chosen.