Best 4 Authentic Chinese Hot Pot Recipes

Savor the delectable flavors of Chinese Hot Pot, a quintessential dish that captures the essence of communal dining and culinary artistry. Originating from China's Sichuan province, this enticing dish has gained global recognition for its fiery broth, an aromatic blend of spices and peppers that ignites the senses. Indulge in a symphony of textures and tastes as you dip an array of fresh ingredients, from tender meats and crisp vegetables to silky tofu and flavorful mushrooms, into the bubbling broth. Customize your dining experience by selecting your desired spice level, ensuring an unforgettable culinary journey that caters to all palates. As you gather around the communal pot, let the vibrant colors and tantalizing aromas transport you to the heart of China, where the hot pot tradition reigns supreme.

**Recipes included in the article:**

1. **Traditional Sichuan Hot Pot:** Embark on an authentic hot pot experience with this classic recipe, featuring a fiery broth brimming with Sichuan peppers, chili oil, and an array of aromatic spices.

2. **Mild Hot Pot:** For those who prefer a milder heat level, this recipe offers a delightful balance of flavors, using a combination of chicken broth, ginger, and garlic to create a savory and comforting broth.

3. **Vegetarian Hot Pot:** Delight in a meat-free version of hot pot, showcasing a vibrant assortment of fresh vegetables, tofu, and mushrooms swimming in a flavorful vegetable broth.

4. **Seafood Hot Pot:** Dive into the depths of culinary bliss with this seafood-centric hot pot, featuring an enticing broth infused with the essence of the ocean, complemented by an array of succulent seafood delights.

5. **Mongolian Hot Pot:** Experience the unique flavors of Mongolian hot pot, characterized by its use of lamb, beef, and a mildly spiced broth infused with a blend of Mongolian spices.

Check out the recipes below so you can choose the best recipe for yourself!

CHINESE HOT POT

Chinese hot pot image

Chinese hot pot is a popular cooking style that involves everyone cooking their food in a shared pot of broth.

Provided by KP Kwan

Categories Festive delicacy

Time 3h30m

Number Of Ingredients 32

Ingredients

1 chicken carcass
1 kg pork bones
10 slices ginger
3 stalks scallions, cut into sections
1000ml soup stock A
2 pcs dong quai
2 red dates
10 pcs yu zhu
1 tbsp goji berries
1 clove garlic
1.5 tbsp salt
40 g dried chili, cut into short sections
Aromatics:
10g of ginger, cut into slices
4 cloves of garlic
1 stalk of scallion, cut into sections
2 stalks of coriander leaves, cut into sections
Spices:
1 star-anise
5cm cinnamon bark
1 Tsaoko
5 white cardamom
1 bay leaf
1/2 tsp cumin seeds
10 cloves
1.5 tsp green Szechuan peppercorns
Others:
25g chili bean paste
5g rock sugar
1 tbsp Shaoxing wine
5g salt
1000ml soup stock A

Steps:

Clean the chicken and pork bones under running water several times.
Place the bones in a pot of cold water and bring it to a boil.
After two to three minutes, discard the dirty water, and wash the bones.
Place the pork bones in a pot of cold water. Bring it to a boil.
Simmer the pork bones with the scallions and ginger at barely simmering temperature for two hours.
After two hours, add the chicken bones and simmer for another one hour.
Remove the bones. Pour the stock through a wire mesh strainer to remove any small bones and debris.
Add all the herbs in B to the stock (except goji berries) and let it simmer for an hour.
Add the goji berries before serve. Season with salt.
Soak the dry chilies with hot water for 30 minutes. Blend it to become a paste.
Prepare the spice blend by coarsely ground the spices with the grinder.
Heat the oil in a wok. Add the aromatics and fry over medium heat until fragrant. Remove the aromatics.
Add the chili paste into the oil over medium heat to stir fry until the water has evaporated and become fragrant.
Add the spices and the chili bean paste.
Add a handful of additional dried chili. (optional)
Add the rock sugar to balance the flavor and some rice wine.
Pour the homemade stock into the pot and mix well, then season with salt.
Bring it to a boil, and it's done.

Nutrition Facts : Calories 1059 calories, Carbohydrate 62 grams carbohydrates, Cholesterol 265 milligrams cholesterol, Fat 48 grams fat, Fiber 8 grams fiber, Protein 92 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 4634 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 27 grams unsaturated fat

CHINESE HOT POT

Chinese Hot Pot - delicious ingredients that vary from protein to vegetables are cooked in a hearty and simmering pot of soup stock, similar to fondue.

Provided by Rasa Malaysia

Categories Chinese Recipes

Time 50m

Number Of Ingredients 17

Ingredients

4 oz. (115 g) napa cabbage, sliced
12 oz. (340 g) fish balls
6 oz. (170 g) chicken meat, sliced
4 oz. (115 g) tofu
4 oz. (115 g) shiitake mushrooms , sliced
4 oz. (115 g) white mushrooms, sliced
6 oz. (170 g) shrimp, shelled and deveined
4 oz. (115 g) salmon fillet, cut into pieces
4 oz. (115 g) scallops
4 oz. (115 g) baby bok choy, sliced
1 head garlic, peeled and minced
5 tablespoons cooking oil
1 box (32 oz. / 1000 g) Kitchen Basics® Original Chicken Stock
3 cups water
5 dashes ground white pepper
soy sauce
Cut chilies, optional

Steps:

Arrange the fresh ingredients on plates. Arrange the similar kinds of ingredients on the same plate. See picture above.
Add the cooking oil in a skillet. When it's heated, make the Garlic Oil by frying the minced garlic until they turn light brown (do not fry until medium brown). Turn off the heat and transfer the garlic oil to a small bowl. Let cool.
Turn on the Instant Pot and set it to Saute mode, for 30 minutes. Add the Kitchen Basics® Original Chicken Stock, water and McCormick Ground White Pepper. Bring the broth to boil.
Add the napa cabbage first and cook for 1 minute.
Add each ingredient into the Instant Pot in the following order, in batches: fish balls, chicken, tofu, mushrooms, shrimp, salmon, scallops and baby bok choy. Do not use up all the ingredients. The ingredients should be cooked in the hot pot in 2 to 3 bathes.
When the soup comes to a boil, add some garlic oil on top. Stir to mix well. Ladle the ingredients and some soup into serving bowls and serve immediately with the Condiment. After you finish the first round, continue to cook the remaining ingredients in the soup until all ingredients are used up.

Nutrition Facts : Calories 401 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 161 milligrams cholesterol, Fat 28 grams fat, Fiber 2 grams fiber, Protein 30 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 4 people, Sodium 520 milligrams sodium, Sugar 2 grams sugar

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.

CHINESE SEAFOOD HOT POT

Chinese Seafood Hot Pot image

Provided by Food Network

Categories main-dish

Time 1h34m

Yield 6 servings

Number Of Ingredients 24

Ingredients

6 green onions, chopped finely
10 cups rich seafood or chicken stock*
1 tablespoon ginger, minced
1 tablespoon garlic, minced
4 ounces dried bean thread noodles, soaked and cut into bite-size pieces
1 pound leafy greens, such as spinach/bok choy/ Napa cabbage, chopped into bite-size pieces
8 sea scallops, sliced
4 small squid, cut into rings
1 (16 ounce) package soft tofu, drained and cut into 1-inch cubes
12 shrimp, peeled, deveined and butterflied
8 shucked oysters
Garlic Mustard, recipe follows
Ginger Soy Sauce, recipe follows
3 tablespoons garlic, minced
2 tablespoons sugar
1/4 cup water
3/4 cup dried mustard powder
2 tablespoons sesame oil
3/4 teaspoon cooking oil
2/3 cup rice wine vinegar
1/4 cup ginger, minced
2 tablespoons honey
1 teaspoon sesame oil
3/4 cup soy sauce

Steps:

Place the stock, ginger, garlic and green onions in a large pot; bring to a boil. Reduce the heat, cover, and simmer for 30 minutes. Soak the noodles in warm water until softened; drain. Cut into bite-size lengths. Cut the greens into bite-size pieces. Cut the scallops into thin slices. Cut the squid into rings. Cut the tofu into cubes. Arrange the noodles, seafood, vegetables and tofu on a large platter. Cover and chill until ready to cook. Reheat the broth to simmering. Set a Mongolian hot pot or electric wok in the center of a table. Pour the broth into the pot and adjust heat to a gentle simmer. The guests use chopsticks or Chinese wire strainers to cook the seafood, vegetables and tofu slices in the boiling water and then dip into the sauce of their choice. Any remaining greens can be added at the end with the noodles to make the soup.
Place garlic in a mortar. Mash with the heel of a cleaver or pestle. Add sugar and stir until it dissolves. Add water, mustard powder, oils and vinegar stirring between each addition.
In a small mixing bowl combine ginger and honey and stir until combined. Add the sesame oil and soy sauce, stirring between each addition.

Tips:

Choose the right type of hot pot: There are two main types of hot pots: electric and gas. Electric hot pots are easier to use and maintain, while gas hot pots provide more heat control.
Use a variety of fresh ingredients: The key to a great hot pot is using fresh, high-quality ingredients. This includes a variety of meats, seafood, vegetables, and noodles.
Prepare your ingredients in advance: Before you start cooking, take the time to prepare your ingredients. This means washing and cutting your vegetables, slicing your meat and seafood, and cooking your noodles.
Use a flavorful broth: The broth is the foundation of your hot pot, so it's important to make sure it's flavorful. You can use a variety of broths, such as chicken broth, beef broth, or vegetable broth. You can also add spices, herbs, and vegetables to your broth to give it more flavor.
Cook your food slowly: Hot pot is a slow-cooking process, so be patient. Don't overcrowd your hot pot, and cook your food in batches if necessary.
Serve your hot pot with a variety of dipping sauces: Dipping sauces are a great way to add flavor to your hot pot. You can use a variety of sauces, such as soy sauce, sesame sauce, or chili sauce.

Conclusion:

Hot pot is a delicious and versatile dish that can be enjoyed by people of all ages. With a little planning and preparation, you can easily make a delicious hot pot at home. So next time you're looking for a fun and easy meal, give hot pot a try.