Chinese Hot Pot Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
6 +
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Calories
408 kcal
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Course
Main Course, Soup
Chinese Hot Pot Recipe
Description
The Chinese Hot Pot recipe begins by preparing a flavorful broth from chicken stock, enhanced with rice vinegar for acidity, soy sauce for saltiness, sesame oil for nuttiness, and fresh ginger and garlic for aroma. Thin slices of chicken thigh are gently simmered in this broth until just cooked, preserving their tenderness. Bean thread noodles are also introduced, absorbing the broth's flavors. Alongside, fresh vegetables including green onions, mung bean sprouts, mushrooms, and baby bok choy are prepared separately.
At the table, diners assemble their bowls by adding fresh vegetables and chile-garlic sauce, then ladle the hot broth over these ingredients. The warmth of the broth slightly cooks the vegetables while maintaining their crispness. This approach allows for a personalized balance between fresh and cooked textures and flavors.
Preparing the broth a day ahead allows the flavors to meld more deeply. For serving, reheat gently and add chicken just before guests arrive. The recipe supports a communal dining style, making it suitable for shared meals where each person can customize their bowl.
Ingredients
- 6 cups chicken stock
- 6 cups water
- 1/2 cup rice vinegar
- 1/3 cup soy sauce
- 1 1/2 tablespoons sesame oil
- 3-5 lices ginger fresh
- 3-5 cloves garlic cracked
- 1 pound chicken thigh thinly sliced, boneless
- 5 ounces bean thread noodles or rice noodles
- 1 bunch green onions
- 1 1/2 cup mung bean sprouts
- 8 ounces mushroom any variety
- 4 baby bok choy
- chile-garlic sauce
Instructions
- In a large pot, bring the chicken stock, water, rice vinegar, soy sauce, sesame oil, ginger and garlic to a boil. Add the thinly sliced chicken and simmer for 5-7 minutes, until just cooked through. Add the noodles. Stir, then cover and remove from heat.
- Meanwhile, chop all the veggies and place in serving bowls. When ready to serve, allow each person to fill their bowls with fresh vegetables and a bit of chile sauce.
- Ladle the scalding hot soup over the veggies and let them sit for 5 minutes. Mix and enjoy!
Notes
- Prepare the broth a day in advance to deepen its flavors; refrigerate and reheat gently before serving.
- Use thinly sliced chicken thigh for quick, tender cooking in the simmering broth.
- Serve fresh vegetables alongside the hot broth to enable customized bowls with a mix of soft and crisp textures.
- Adding chile-garlic sauce individually allows diners to control the level of spiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6+
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 408kcal | 20% |
| Carbohydrates | 35g | 12% |
| Protein | 23g | 46% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 81mg | 27% |
| Sodium | 1190mg | 50% |
| Potassium | 610mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 3450IU | 69% |
| Vitamin C | 39.8mg | 44% |
| Calcium | 121mg | 12% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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