Hot Pot

Ingredients

• 1.5 liters (6 cups) chicken or vegetable broth 1.5 liters (6 cups) chicken or vegetable broth
• 200g (7 oz) thinly sliced beef 200g (7 oz) thinly sliced beef
• 200g (7 oz) thinly sliced lamb 200g (7 oz) thinly sliced lamb
• 200g (7 oz) fresh shrimp, peeled and deveined 200g (7 oz) fresh shrimp, peeled and deveined
• 200g (7 oz) fish fillets, cut into bite-sized pieces 200g (7 oz) fish fillets, cut into bite-sized pieces
• 200g (7 oz) tofu, cubed 200g (7 oz) tofu, cubed
• 200g (7 oz) Napa cabbage, sliced 200g (7 oz) Napa cabbage, sliced
• 200g (7 oz) mushrooms (such as shiitake or oyster), sliced 200g (7 oz) mushrooms (such as shiitake or oyster), sliced
• 200g (7 oz) bean sprouts 200g (7 oz) bean sprouts
• 200g (7 oz) glass noodles 200g (7 oz) glass noodles
• 4 green onions, sliced 4 green onions, sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Dipping sauces: soy sauce, sesame oil, chili oil, hoisin sauce Dipping sauces: soy sauce, sesame oil, chili oil, hoisin sauce

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 40g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat vegetable oil over medium heat. Add minced garlic and grated ginger, sauté for 1 minute.
2. 2.
   Pour the chicken or vegetable broth into the pot and bring it to a boil.
3. 3.
   Arrange the thinly sliced beef, lamb, shrimp, fish fillets, tofu, Napa cabbage, mushrooms, bean sprouts, and glass noodles on separate plates.
4. 4.
   Place the hot pot in the center of the dining table and set up a portable stove or electric hot pot cooker.
5. 5.
   Once the broth is boiling, each person can add their desired ingredients into the pot and cook them until tender.
6. 6.
   While the ingredients are cooking, prepare the dipping sauces by mixing soy sauce, sesame oil, chili oil, and hoisin sauce according to personal preference.
7. 7.
   Once the ingredients are cooked, use a slotted spoon or chopsticks to retrieve them from the pot and dip them into the desired sauces.
8. 8.
   Enjoy the hot pot with rice or noodles on the side.

Treat your ingredients with care...

• Beef — For a more tender texture, freeze the beef for 30 minutes before slicing.
• Shrimp — To prevent overcooking, add the shrimp to the hot pot towards the end of the cooking process.
• Tofu — Use firm tofu to ensure it holds its shape during cooking.
• Glass noodles — Soak the glass noodles in warm water for 10 minutes before adding them to the hot pot to ensure they cook evenly.
• Napa cabbage — Separate the leaves and add them to the hot pot individually for even cooking.

Tips & Tricks

• Customize your dipping sauces by adding minced garlic, chopped scallions, or a squeeze of lime juice.
• Experiment with different broth flavors such as spicy Sichuan or herbal mushroom.
• Don't overcrowd the hot pot with too many ingredients at once to ensure even cooking.
• Use a mesh strainer to easily retrieve smaller ingredients from the broth.
• Save the leftover broth for making flavorful soups or stews.

Serving advice

Serve the hot pot with steamed rice or noodles on the side to complete the meal. Provide individual bowls for each person to enjoy their customized dipping sauces.

Presentation advice

Present the hot pot by placing it in the center of the table, surrounded by the plates of raw ingredients. Garnish with sliced green onions and cilantro for a pop of color.