Asian Hot Pot Recipes
This style of hot pot originated in China but is popular in many Asian countries. It consists of cooking tidbits of savory food in simmering broth, similar to European broth fondue.
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One of my absolute favourite winter month indulgences is Mongolian hot pot, where everyone gathers around a big pot of boiling broth, cooking fresh meats and vegetables, then dipping them into a soy-vinegar based sauce. I used to go to restaurants to enjoy this, but it started becoming incredibly costly, about $35 per person. Now I can feed my whole family this meal with less than that cost.
I use my electric shabu shabu hot pot (acquired from Amazon) but you could also use something like a fondue pot. You can get real creative with what you use to dip in the broth - whatever floats your boat!
Prep Time: 1 hour for broth to set up
Cook Time: 1 hour of table enjoyment
Yield: 4-5 servings
- 1 chicken carcass
- 6 large garlic cloves
- 10 white or green cardamom pods
- 3 black cardamom pods
- 5 dried jujubes
- 3 leeks (green part only)
- 5 dried shiitake mushrooms
- 2 kombu sheets (dried kelp, 5" x 5" in size each)
- 1 large onion, peeled and sliced
- 1 Tbsp whole peppercorns
- 3 dried chile peppers
- 1 cube of fresh ginger, crushed or sliced (1" cube)
- 1 carrot, peeled
- salt to taste
- Foods to Dip
- 1/2 lb beef, thinly sliced
- 1/2 lb chicken, thinly sliced
- 1/4 lb shrimp, peeled and deveined
- 2 cups napa cabbage
- 2 cups winter melon
- 2 cups mushrooms, cubed
- chrysanthemum greens
- udon noodles
- fish cakes
- Dipping Sauce
- 1/4 cup soy sauce
- 2 Tbsp vinegar
- 1 Tbsp sugar
- 1 tsp hot chili oil
- Place chicken carcass, garlic cloves, cardamom pods, jujubes, leeks, dried shiitakes, kombu sheets, onion, peppercorns, chili peppers, carrot and ginger into a large pot and cover with water.
- Bring to a boil, reduce to a simmer, and allow to cook for about 1 hour. Add salt to taste.
- Chop all the meat and vegetables into bite sized pieces and place in a tray to set at the table.
- Strain the broth and transfer to your table's hot pot and bring back to a simmer.
- Start by adding things like the mushrooms to the hot pot as this will give the broth more depth in flavour. These will be part of what you dip in your sauce to eat, too!
- Add the rest of the noodles, meat and veg in little increments as not to overload the pot for even cooking. Fishcakes don't need much time at all. Keep an eye on the meats to make sure they are fully cooked before enjoying.
- We make our own dipping sauces at the table since we all have our own taste preferences, especially with heat. We use soy sauce, vinegar, a bit of sugar, and hot chili oil. Mix these all together in a small dish and dip the cooked meat, noodles and veg into it before enjoying.
- Make sure you get a good amount of the broth in your bowl, too. The flavours keep developing the more you dip things into it. It is so comforting and amazing. Have a big spoon handy and enjoy!
When going out to eat hot pot, it could easily be $15-30 per person, but you can easily prepare hot pot at home for less. What I love about hot pot is that it is very customizable to your liking.
You can add anything in the broth from meats, vegetables, seafood or noodles.