How to: Chinese Hot Pot at Home

Chinese hot pot, sometimes also called Chinese fondue, is becoming increasingly popular. In major cities, more and more restaurants are opening where you gather with a group around a large pot of bubbling broth. In that broth, you cook your favorite ingredients, which then absorb the flavor of the broth. Delicious and perfect if you enjoy an interactive dinner—you are constantly busy with chopsticks and dipping sauce.

Prefer to hot pot at home, but no idea where to start? We will guide you. With the right tools and ingredients, you can host a hot pot party at home in no time.

The setup If you want to get started at home, you first need a hot pot. You can choose between an electric fondue pot, or a fondue pot in combination with a gas stove. In the latter case, make sure you always have a full gas canister, which you click into the gas stove for a constant gas supply. This way, you keep the flame going the whole time. Besides the pot itself, it is also handy to purchase fondue strainers. These steel strainers make it very easy to fish things from the bottom of the pot.

In addition, you will of course need chopsticks for eating, and bowls to put your cooked food in. And do not forget the small bowl for dipping sauce—more on that later.

The broth

Perhaps the most important part: the broth. The flavor of the broth you use penetrates the ingredients you cook in it and is therefore decisive. There are many different cuisines in China, and thus many different types of broth. If you have a simple homemade chicken broth, you can add some goji berries for a subtle flavor. If you prefer something spicy, Sichuan broth might be more your style. We sell ready-made soup bases with various flavors in the store. From a simple basic broth, to kimchi (add some kimchi soup mix to the basic broth) kimchi or plain tomato.

Meat There are various types of meat you can cook in the hot pot. From paper-thin sliced rolls of beef, pork or lamb to various types of meatballs. The balls are made from very finely ground minced meat and therefore have a very compact texture. Be careful not to burn your tongue—the balls stay hot for a long time! The rolls only need a very short time in the broth; a few seconds is enough, until the meat is just cooked.

Fish

Also delicious are finely ground balls of fish, squid or vegetables with fish. We also sell a mix with different types, for those who cannot choose. Or buy raw shrimp and cook them whole in the broth. With or without shell—with shell is more work, but it has much more flavor and will also make the broth tastier. Surimi, a type of imitation crab, is also often eaten during fondue.

Mushrooms

Make sure to stock up on plenty of mushrooms. Favorites are enoki and wood ear mushrooms, but all types of mushrooms are delicious in hot pot. For example, buy shiitake, oyster mushrooms, beech mushrooms, or king oyster mushrooms. The larger the mushroom, the longer it needs in the broth. Enoki only need 30 seconds, while large shiitake may need a few minutes.

Tofu

Vegetarians can enjoy various types of tofu. Go for firm tofu, fried tofu or tofu puffs. Add the latter halfway through when the broth has more flavor and these balls can absorb plenty of broth. You can leave all of them in the broth for quite a while so they absorb plenty of flavor.

Vegetables

A Chinese meal is of course not complete without vegetables. Go for green vegetables that require a short cooking time. For example, baby bok choy, tong ho, choi sum, or spinach. Chinese cabbage or white cabbage is also delicious, especially if you keep the cabbage slightly crisp. Vegetables such as potato or daikon can be left in the broth for longer; especially with potato, the broth truly penetrates to the core. Delicious.

Noodles and dumplings

Then we arrive at the carbohydrates, and here you also have plenty of options. Our favorite is thin bean vermicelli, but Japanese udon noodles also work well. But if you have enough space in your freezer, we recommend frozen udon noodles—they are even tastier.Shirataki noodles are made from konjac root and are carbohydrate-free. They come rolled up in cute packages, and you only need to keep them in the broth for a few seconds to warm up. Rice cakes also only need a short time in the broth to absorb all the flavors. Want dumplings? Then choose small dumplings, which do not need as long.

Dips

The broth already adds flavor to the ingredients, but a dipping sauce never hurts. Give everyone a small bowl so they can make their own dipping sauce. As a base, sesame oil, soy sauce, black vinegar, or sa jia jiang (also known as Chinese barbeque sauce) is often used. Mix to your heart's content with garlic paste, chili oil, sesame paste, chili flakes, scallions, or cilantro. After you fish the ingredients from the soup, dip them in your personal dipping sauce for the ultimate hot pot experience. Enjoy your meal!