Chinese Hot Pot

Chinese hot pot turns dinner into an event: a bubbling cauldron of savory broth at the center of the table, with platters of thin-sliced beef, seafood, tofu and greens to swish and dip. Everyone cooks their own favorites and the evening stretches deliciously long.

Prep time

30 mins

Cook time

30 mins

Total time

1 hr

Servings

4 servings

Calories

550

Ingredients

• 2 litres chicken or pork bone stock
• 4 slices fresh ginger, 4 garlic cloves, 2 spring onions, 2 dried shiitake mushrooms, 1 tbsp salt and 1 tsp white pepper
• 300g thinly sliced beef or lamb
• 200g prawns, peeled
• 200g firm tofu, cubed
• 150g fish balls
• 200g napa cabbage
• 150g enoki mushrooms
• 1 bunch water spinach or bok choy
• 200g sweet potato vermicelli, soaked
• For the dipping sauce: 4 tbsp sesame paste, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp chilli oil, chopped coriander and spring onion

Instructions

1. Simmer the stock with the ginger, garlic, spring onions, dried shiitake, salt and white pepper for 20 minutes to build flavor.
2. Arrange the beef, prawns, tofu, fish balls and vegetables on platters around the table.
3. Mix the dipping sauce ingredients in small individual bowls for every guest.
4. Place a portable burner or electric hot pot in the center of the table and pour in the hot broth.
5. Bring to a lively simmer and let guests cook their own ingredients: beef for 30 seconds, prawns until pink, vegetables 2-3 minutes.
6. Cook the vermicelli in the broth near the end and share it out.
7. Top up with hot water or extra stock as the broth reduces, and finish by sipping the rich, flavored broth.

Pro tips

• Partially freeze the meat for 30 minutes to slice it paper-thin.
• A split pot lets you run a spicy and a mild broth side by side.
• Keep the broth at a gentle boil — a furious boil toughens delicate items.
• Skim foam regularly to keep the broth clear and clean-tasting.

Frequently asked questions