Best Supreme Hot Pot Recipes
HOT POT AT HOME
Hot pot is a tasty, festive and communal cooking and dining experience that involves little more than a table set with a portable butane stove, a pot of bubbling broth and platters of raw meat and/or seafood and vegetables. Various condiments and a dipping sauce or two are common, as well. In the spirit of hot pot, a winter staple in various Asian countries, our recipe is flexible. Feel free to sub out any of the components according to your taste. (See the end of the recipe for more suggestions.) You can also play with the broth. Our version is very simple, which lets the flavor of the proteins and vegetables shine, but kimchi, tomatoes, and chile peppers are just some of the possible additions. Please note that you don't need to purchase any of the special equipment listed to make this recipe. You can use two pots, your stovetop burners, and whatever cooking utensils you have.
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield 4 servings
Number Of Ingredients 33
Steps:
- For the pork broth: Fill a 7-quart Dutch oven with 12 cups cold water and bring to a boil. Meanwhile, soak the pork bones in cold water in a large bowl, to remove some of the blood, for about 20 minutes or until the water boils. Add the bones to the pot and boil until the water darkens and there's a lot of foam on the surface, about 8 minutes. Drain and rinse the bones and clean the pot of any residue.
- Return the pork bones to the pot and add the carrots, corn, daikon and 16 cups cold water. Bring to a boil over high heat and then reduce the heat and simmer, covered, until the broth is very milky, about 2 1/2 hours. Skim off any dark proteins and fat, then lightly season with salt.
- Transfer the pork broth, along with the bones and other solids, which will continue to flavor the broth, to an 11-inch hot pot pot with a divider. Add the chili oil to one side of the pot. Place the pot on a portable butane burner and bring to a boil over high heat.
- For the components: Meanwhile, arrange the beef, fish, cabbage, spinach, potatoes, pumpkin, eggs, fish tofu and udon noodles on plates or platters, as you like. Set out at least two pairs of chopsticks or tongs and small strainer baskets (these are useful when cooking more fragile ingredients, such as fish, tofu and the like). As for the chopsticks/tongs, let everyone know not to use the same pair for picking up raw and cooked meat and fish.
- For the condiments: Create a "dipping sauce station" with any of the condiments, along with a bunch of small plates and bowls. Each person can mix and match them as they like.
- Once the broth is boiling, start cooking! Let each person cook their own ingredients in the broth (the side with the chili oil is spicier), being mindful not to overcrowd the pot. If the broth reduces too much and you still have raw ingredients left, add some warm water to the pot and bring to a boil. If you like, you can eat the marrow from the pork bones.
- Proteins-Thinly sliced chicken, pork or lamb, mini-pork sausages, low-sodium luncheon meat cut into 1/2-inch-thick slices, shellfish, fish cakes, tofu
- Vegetables-sweet potato, kabocha squash, watercress, bok choy, corn on the cob, lotus root, kale, chile peppers, tomato, bean sprouts, enoki, shiitake or button mushrooms
- Noodles, etc.-ramen noodles, rice noodles, konjac noodle knots, dumplings, rice cakes, dried tofu sticks
- Stir together the Pork Broth, BBQ sauce, sesame paste, oyster sauce, soy sauce, hoisin sauce, sesame oil, sugar, garlic and scallions in a small bowl until combined.
CHINESE SEAFOOD HOT POT
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.
SUPREME HOT POT
This dish came to The Times in the late 1990s as part of a Chinese New Year story about the author Gish Jen. Growing up in Scarsdale, N.Y., she was "suspicious" of her mother's cooking. "I mean, I never ate the kind of Chinese food they serve in restaurants." But she came to love her mother's family-style Shanghai cooking. This dish is her mother's.
Provided by Molly O'Neill
Categories dinner, lunch, main course
Time 5h15m
Yield Twelve servings
Number Of Ingredients 29
Steps:
- To make the soup, place all the broth ingredients in a large pot, cover with cold water and simmer, skimming often, for 4 hours. Remove from heat. Strain the broth, discarding the vegetables and the chicken, and refrigerate. Remove the layer of fat that forms on the surface.
- To make the dumplings, process the shrimp in a food processor until it is a fine paste. Add the remaining ingredients and process briefly to combine.
- Transfer the mixture to a large bowl. Gather it together and throw it against the bowl about 10 times until the mass is firm. With damp hands, form the mixture into 20 balls.
- Place half of the chicken broth in a pot, bring to a simmer and gently add the shrimp dumplings. Allow the broth to reach a boil and continue simmering the dumplings for 3 minutes. Using a slotted spoon, gently remove them from the broth, place in a colander, cool completely under cold, running water and set aside. Strain the broth into a clean container and set aside.
- To make the pork rolls, lightly beat the eggs and place near the stove. Combine the remaining ingredients in a separate bowl and place near the stove along with a glass of ice water and a teaspoon and a tablespoon measure.
- Place a skillet over medium heat. Add 1 tablespoon of the oil and move the skillet around until the oil completely covers the bottom of it. When the oil is hot, drop a tablespoon of the egg mixture into the skillet. Immediately dip the teaspoon into the ice water, fill it with the pork mixture and place the mixture on one half of the small pancake. With a spatula, fold the other side over to create a miniature omelet. Flip to cook on the other side and immediately remove to a tray and set aside. Repeat until you have used up the pork mixture, adding oil as needed.
- To complete the hot pot, place the reserved chicken broth and the strained broth used for cooking the shrimp in a large pot, preferably one that can be used to serve from at the table. Bring to a simmer. Taste and adjust seasoning with salt and white pepper to taste. Add the mushrooms and simmer for 10 minutes. Add the fresh shrimp and cook for 3 minutes. Add the cabbage and cellophane noodles and continue cooking until the pot begins to simmer.
- Carefully add the shrimp dumplings and then the pork rolls in egg wrapper to the soup. Cover. Simmer for 3 minutes. Remove from heat and allow to sit for 10 minutes. Place the pot in the middle of the table and ladle into soup bowls.
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