Best 3 Hot Pot At Home Recipes

Hot pot, a beloved communal dining experience, offers a unique and interactive way to savor a variety of delicious ingredients. With its origins in ancient China, hot pot has evolved into a global culinary delight, enjoyed by people of all ages and backgrounds. In this comprehensive guide, we will embark on a culinary journey, exploring the secrets of crafting the perfect hot pot at home. From selecting the freshest ingredients to mastering the art of creating a flavorful broth, we will guide you through every step of the process, ensuring that your hot pot gathering is a memorable and delectable occasion. Whether you're a seasoned hot pot enthusiast or a newcomer to this culinary adventure, this article will provide you with the knowledge and inspiration to create an extraordinary hot pot experience in the comfort of your own home.

Here are our top 3 tried and tested recipes!

CHINESE HOT POT AT HOME

Chinese Hot Pot at Home image

Chinese hot pot is a warm, comforting, and social meal to have with close-knit family or friends. Learn how to make hot pot at home!

Provided by Sarah

Categories Main Course

Time 40m

Number Of Ingredients 68

Ingredients

Hot pot soup base (with water) or stock
baby bok choy ((thoroughly washed))
napa cabbage ((washed, cut into 1-2 inch pieces))
choy sum ((thoroughly washed))
spinach ((thoroughly washed))
pea tips ((thoroughly washed))
watercress ((thoroughly washed))
AA Choy/Cai ((washed, trimmed))
Chrysanthemum Leaves ((washed, trimmed))
lotus root ((cut into 1/4 inch thick half moons))
potato ((cut into 1/4 inch thick half moons))
sweet potato ((cut into 1/4 inch thick half moons))
pumpkin/kabocha squash ((cut into 1/4 inch thick half moons))
daikon radish ((cut into 1-inch chunks))
tomatoes ((sliced into wedges))
corn ((whole ears, cut into 1-inch pieces))
winter melon ((cut into 1-inch chunks))
Enoki mushrooms ((slice 1/2-1 inch of the base off, and separate the bundle of enoki's into smaller more manageable bundles)
Wood ears ((soak to reconstitute, rinse any dirt or sand off, and remove any woody ends))
King mushrooms ((trim the ends, thinly slice))
Shiitake mushrooms ((trim woody stems, slice, and add to the pot early))
Oyster mushrooms ((thoroughly cleaned))
Shimeji mushrooms ((separated into individual pieces))
Beef ((brisket, short rib, ribeye, sirloin, flank steak, thinly sliced against the grain))
Pork shoulder or loin ((thinly sliced))
Pork belly ((thinly sliced))
Lamb shoulder or leg ((thinly sliced))
Boneless chicken breast or thighs ((thinly sliced))
Fish fillets ((such as tilapia, bass, fluke/flounder, thinly sliced))
Shrimp
Scallops
Squid or cuttlefish
Beef balls
Pork balls
Fish balls
Squid balls
Mixed seafood balls
Fish cakes
Fish tofu
Mung bean vermicelli ((soak in warm water for 10 minutes))
Rice vermicelli ((boil to par-cook, rinse in cold water, drain))
Thin fresh white noodles
Fresh spinach noodles
Shirataki noodles ((add directly to boiling broth, cooks in seconds))
Rice cakes ((the thin ovals are best; the thick Korean-style rice cake logs take too long to cook) )
Frozen dumplings ((smaller is better; cook time 7-10 minutes))
Bean threads ((AKA dried bean curd sticks; soak in warm water for 3-4 hours, cut into 2-inch pieces))
Soy puffs ((left whole or cut in half))
Frozen tofu ((cut into 1-inch pieces))
Firm tofu ((cut into 1-inch pieces))
Dried bean curd rolls
Fresh tofu sheets/skin
Pressed tofu
Chinese sesame paste or sauce
Peanut butter or peanut sauce
Soy sauce
Sha Cha sauce
Sesame oil
Sichuan peppercorn oil
Chili oil/sauce
Chili garlic sauce/sambal oelek
Chinese black vinegar/rice vinegar
White pepper
Toasted sesame seeds
Minced garlic
Chopped scallions
Chopped cilantro
Fried shallots or garlic

Steps:

Place boiling soup base or stock in a wide, shallow pot the center of the table on a portable electric burner.
Place individual plates of raw ingredients on the table, along with dipping sauce ingredients.
Have each diner mix their own dipping sauce while the pot of soup comes to a boil. Once boiling, begin adding ingredients to the pot. Be sure to cook ingredients through before consuming, and allow the pot to boil for at least 30 seconds to 1 minute after adding any raw meat or seafood.

THE ULTIMATE GUIDE TO HOT POT AT HOME

The Ultimate Guide to Hot Pot at Home image

Learn everything you need to host your own hot pot celebration in the comfort of your home!

Provided by Made With Lau

Categories dinner

Time 1h30m

Yield 12

Number Of Ingredients 46

Ingredients

2 lb beef flank
1 lb chicken breast
1 lb pork chop
2 lb tilapia fish fillets
1.5 lb shrimp
1.5 lb squid
1 lb firm tofu
4 oz dried vermicelli noodles
1 lb spinach
1 lb Chinese broccoli
0.5 lb seafood mushroom
0.5 lb king oyster mushroom
1.5 lb daikon
0.25 tsp salt
white pepper
1 tsp cornstarch
2 tbsp water
0.5 tsp baking soda
0.5 tsp water
0.5 tsp salt
0.5 tsp baking soda
2 tsp cornstarch
1 tbsp water
4 tbsp light soy sauce
1 tbsp Shacha sauce
1 tbsp olive oil
0.5 tbsp sesame oil
4 tbsp oyster sauce
1 tsp salt
1 tsp sugar
1 tsp chicken bouillon
0.5 tsp chili oil
4 tbsp boiled water
4 pieces cilantro
4 pieces green onion
ginger
dried mandarin orange peel
0.5 tsp white pepper
1 tsp chicken bouillon
1 tsp salt
1 tsp sugar
3 tbsp cornstarch
1 egg
5 tbsp water
1 tsp sesame oil
1 tsp olive oil

Steps:

Partially frozen is significantly easier to cut into thin slices, since it holds its shape when you cut it.
Wash and rinse your vegetables / mushrooms. If you're using tofu (make sure it's firm), then cut it into cubes.
Before my dad starts cutting meat (or anything), he usually puts a towel underneath the cutting board so it's more stable. Speaking from decades of experience, this helped him avoid many cuts (but not all) in the kitchen.
This is much clearer in the video, but here are my dad's steps to preparing fresh squid for hot pot:
We'll cut our about half of our tilapia fillets into ~1 cm slices, and marinate it with salt, cornstarch, water, and white pepper (to taste).
My dad's epic homemade fish balls deserve their own recipe page (will be live soon).
All we need to do is peel our daikon, cut it in half, and then cut it up into about 1 cm slices. We'll start boiling our hot pot broth with daikon, and then eat it at the end after it's soaked up all of the delicious flavors from the other foods.
For my dad's dipping sauce, we'll be mixing light soy sauce, Shacha sauce, olive oil, sesame oil, oyster sauce, salt, sugar, chicken bouillon, chili oil, and boiled water.

LANCASHIRE HOTPOT

Lancashire hotpot image

This famous lamb stew topped with sliced potatoes should be on the menu at every British pub

Provided by James Martin

Categories Dinner, Main course

Time 2h

Number Of Ingredients 10

Ingredients

100g dripping or butter
900g stewing lamb, cut into large chunks
3 lamb kidneys, sliced, fat removed
2 medium onions, chopped
4 carrots, peeled and sliced
25g plain flour
2 tsp Worcestershire sauce
500ml lamb or chicken stock
2 bay leaves
900g potato, peeled and sliced

Steps:

Heat oven to 160C/fan 140C/gas 3.
Heat a little of the 100g dripping or butter in a large shallow casserole dish and brown 900g stewing lamb chunks in batches, lift to a plate, then repeat with 3 trimmed and sliced lamb kidneys.
Fry 2 chopped onions and 4 peeled and sliced carrots in the pan with a little more dripping until golden.
Sprinkle over 25g plain flour, allow to cook for a couple of mins, shake over 2 tsp Worcestershire sauce, pour in 500ml lamb or chicken stock, then bring to the boil.
Stir in the stewing lamb and kidneys and 2 bay leaves, then turn off the heat.
Arrange 900g peeled and sliced potatoes on top of the meat, then drizzle with a little more dripping.
Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.
Remove the lid, brush the potatoes with a little more dripping, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 mins until brown.

Nutrition Facts : Calories 993 calories, Fat 56 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 70 grams protein, Sodium 1.43 milligram of sodium

Tips:

Choose the right pot: A large, heavy-bottomed pot is best for hot pot. This will help to distribute the heat evenly and prevent the food from sticking.
Prepare your ingredients in advance: Cut your vegetables, meat, and seafood into bite-sized pieces. This will make it easier to cook the food quickly and evenly.
Use a variety of ingredients: The best hot pot recipes include a variety of ingredients, such as vegetables, meat, seafood, and noodles. This will give you a variety of flavors and textures to enjoy.
Don't overcrowd the pot: When adding ingredients to the pot, don't overcrowd it. This will prevent the food from cooking evenly.
Cook the food in stages: Cook the ingredients in stages, starting with the vegetables. This will help to prevent the food from overcooking.
Use a dipping sauce: A dipping sauce is a great way to add flavor to your hot pot. You can choose from a variety of dipping sauces, such as soy sauce, sesame sauce, or chili sauce.

Conclusion:

Hot pot is a delicious and easy-to-make meal that is perfect for a party or a weeknight dinner. With a little planning, you can create a hot pot feast that everyone will enjoy. Here are some additional tips for making the most of your hot pot experience:

Serve hot pot with a variety of sides: Rice, noodles, and vegetables are all great sides for hot pot. You can also serve it with a salad or soup.
Make it a social event: Hot pot is a great way to gather friends and family around the table. Encourage everyone to bring their favorite ingredients and share them with the group.
Have fun! Hot pot is a delicious and fun way to enjoy a meal. So relax, enjoy the company of your friends and family, and savor the flavors of this delicious dish.