Chinese Hot Pot
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4 people
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Calories
480 kcal
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Course
Main Course
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Cuisine
Chinese
Chinese Hot Pot
Description
This hot pot recipe prepares a clear broth from chicken stock cubes and water, seasoned simply with ground white pepper. Minced garlic is fried in neutral oil until lightly browned to create a garlic oil that is drizzled onto the hot pot to add savory aroma and an earthy note. The cooking process involves adding vegetables such as Napa cabbage first, then batches of ingredients including fish balls, chicken, tofu, mushrooms, shrimp, salmon, scallops, and baby bok choy to the boiling broth.
The ingredient-by-ingredient cooking allows control over doneness and preserves the freshness and texture of each item. The communal style of eating encourages each person to cook their chosen ingredients in the simmering broth, enjoying them with a simple soy sauce dipping condiment which can be enhanced with chili if preferred.
Arranging fresh ingredients on plates beforehand allows easy access during dining and suits the interactive nature of hot pot meals. The broth gains flavor as ingredients are cooked throughout the meal, becoming richer as it continues to simmer.
Using the garlic oil is key for a distinctive flavor, providing a gentle earthiness. Cooking the items in smaller batches prevents overcrowding and maintains consistent broth temperature.
Ingredients
Garlic Oil:
- 1 head garlic peeled and minced
- 5 tablespoons neutral cooking oil generic cooking oil
Broth:
- 2 cubes (20g) chicken stock
- 3 cups water
- 5 dashes ground white pepper
Condiment:
- soy sauce
- Chili pepper optional
Instructions
- Arrange the fresh ingredients on plates, grouping similar kinds together. Heat cooking oil in a skillet. Once hot, fry minced garlic until it turns light brown (avoid frying until medium brown). Turn off the heat and transfer the garlic oil to a small bowl. Allow it to cool before use.
- Add chicken stock cubes, water, and ground white pepper to a pot. Bring the broth to a boil.
- Add the Napa cabbage first and cook for 1 minute.
- Add each ingredient to the pot in batches: fish balls, chicken, tofu, mushrooms, shrimp, salmon, scallops, and baby bok choy. Cook in 2 to 3 batches. Once the soup boils, drizzle garlic oil on top and stir. Serve the cooked ingredients with some soup in bowls immediately with condiments. Continue cooking the remaining ingredients in the soup until everything is used up.
Notes
- Arrange fresh ingredients prepared by slicing and cutting on plates for easy access during the meal.
- Start cooking longer-cooking items like root vegetables or tougher meats before adding quicker-cooking seafood or leafy greens.
- Cook ingredients in small batches to maintain broth temperature and avoid overcrowding.
- As the meal progresses, the broth's flavor develops and intensifies from the cooked ingredients.
- Use the garlic oil as a finishing touch to add an earthy nuance to the hot pot broth.
- Serve with soy sauce for dipping; add chopped chilies or chili oil if a spicy flavor is desired.
- The hot pot is meant for communal dining, with diners cooking and eating as the broth simmers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Serving | 4people | |
| Calories | 480kcal | 24% |
| Carbohydrates | 7g | 2% |
| Protein | 46g | 92% |
| Fat | 29g | 45% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 143mg | 48% |
| Sodium | 523mg | 22% |
| Potassium | 1067mg | 23% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1511IU | 30% |
| Vitamin C | 24mg | 27% |
| Calcium | 148mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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