Considered the stew of East Asian cuisines, hot pot consists of a metal pot with low boiling chicken stock, surrounded with fresh ingredients ready to be cooked. Typical ingredients are tofu, thinly sliced meat, leafy vegetables, mushrooms, wontons, seafood, and meatballs. Hot pot gives the chef an unlimited access to different flavors, as almost any ingredient that can be boiled and eaten can change the flavor of the hotpot soup. There are also a variety of sauces that can be used for dip, and styles vary with country to country. A very simple idea, but extremely satsifying especially for cold days as the ingredients stay hot while eaten. As an afterthought, noodles can be added to the soup as it now consists of a multitude of delicious flavors from all the different ingredients. Serve the noodles with some hot pot ingredients, chopped onions and parsley to enjoy noodles with an explosion of flavor!
Ingredients (serves 8-10)
|
VEGETABLES, MEATS, SEAFOOD
Napa cabbage Water crest Spinach Enoki mushrooms Shiitake mushrooms Konnyaku Fish balls Meat balls Imitation crab Beef rib eye (sliced thin) Lamb (sliced thin) Tofu (medium firm) Shrimp |
DIPPING SAUCE
Garlic (minced) Cilantro (minced) Soy Sauce Chinese BBQ sauce Sesame oil Chili oil BROTH
"Little Lamb" Hot pot sauce Green Onions (4 chopped in half) Garlic Cloves (about 10) |
Directions
|
|
There's going to be a lot of washing to prepare the ingredients. First cut the very tips of the napa cabbage and the very bottom base as both likes to collect dirt from the grocery store. Then rip off the individual leaves of the napa cabbage and wash everything very well. After washed, line a few leaves up and cut in four pieces like the picture shows until all the leaves are cut evenly.
Water crest should also be cut at the very bottom stem and washed thoroughly.
Same with spinach, cut the very bottom part of the stems, and wash as best you can.
Tip: I like to take some extra veggie bags from the grocery store for this reason. I store the washed veggies in separate bags.
|
|
Typically you will find these meats in an Asian market. Thinly pre-sliced meat. I like lamb and beef rib-eye but you can use whatever! I do not rinse the meat.
|
|
Fishballs and meatballs I like to wash and store in a ziplock bag.
|
|
Shiitake mushrooms should be washed well first, then stem cut off and sliced in half into bite size pieces.
|
|
Tip: To easily wash these, just use scissors to cut the bottom part of the bag, discard the bottom, and then you can just rinse the enoki and squeeze out the water a few times inside the bag.
|
|
Tofu should also be just rinsed with water, and then cut in equal bite-sized cubes. Avoid soft tofu as they are more difficult to pick up from the hotpot once cooked.
|
|
Konnyaku on the left should also be quickly rinsed. Imitation sticks do not need to be washed.
Various ways to present all the ingredients.
|
|
I like to have them all in the same plate, makes it easier. The surplus of ingredients (and you will have a surplus), should be kept in the fridge.
|
|
My favorite hotpot flavoring is "Little Lamb" hot pot spicy. This is a mongolian flavor and is the best! Follow the instructions of the packaging on how to prepare for the broth. I do not use all the flavoring it comes with at once, and slowly add them in over a few days of eating.
|
|
For the Chinese dipping sauce, I use minced up garlic, cilantro, Chinese bbq sauce, about equal parts of each, and mix it well together. I usually make a lot, about a cup full, and store in the fridge. When ready to eat, I take about a table spoon of the mixture, add some soy sauce and just a bit of chili sauce and sesame oil.
You need a hotpot! Any will do, as long as it can heat up the broth on the table.
Place all the plates around the hotpot and turn it on. I use about 20% of the "Little Lamb" hotpot flavor packages to start and slowly add them over time with more water when the broth starts getting low.
Once the broth starts boiling, you can start putting in some of the ingredients. I usually start with the mushrooms and meats and save the veggies for later. The meats and mushrooms will create more flavor. But I'll also put in the meatballs and fishballs as those take a little longer to cook. Last, tofu can be put in because they will not overcook. Be careful with the meats as they will cook fast and can be eaten within a minute! This is the best thing to eat on a cold day and will last you a long time, not to mention healthy from all the fresh ingredients.
