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Lilly’s Table

 
 

© Lillys-Table.com Photo of Chinese Hot Pot
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Winter

Chinese Hot Pot

from Chinese Hot Pot Buffet, the Week of February 7, 2016.
View the next recipe for this meal.

A Chinese Hot Pot is a fun, interactive meal of cooking your dinner at the table. Start with a lovely broth, our Ginger-Garlic Broth recipe is especially nice for this. An actual hot pot device is available as well, but an electric wok, fondue or crockpot can be used on the highest settings instead. Use this recipe as a guideline to start. Allow yourself to be inspired by the meat & veggies depending on what you have available. Simply slice them thin so they cook up quickly. Shrimp and Chinese fish balls are also lovely additions, but not listed in this recipe. For a vegan option, use ‘no-chicken’ or vegetarian broth and increase the tofu amount or add some seitan or tempeh instead.

Ingredients

  • 8 ounces chicken, breast or thigh
  • 8 ounces flank steak, or tri-tip
  • 6 cups broth, or more, chicken, garlic-ginger or vegan
  • 2 carrots, peel
  • 1 lb broccoli, florets
  • 8 ounces shiitake mushroom, washed and dried
  • 1 bunch bok choy, baby size or baby tat soy
  • 1 head napa cabbage
  • 6 ounces tofu, extra-firm
  • 1 package rice noodles, or bean thread noodles
  • ¼ cup hoisin sauce
  • ¼ cup sesame oil
  • 2 tablespoons red chili sauce
  • 2 green onions

Serving Size: 4 People



 

Preparation Instructions

Start by placing the chicken & steak in the freezer uncovered for about 30 minutes. This will make them easier to thinly slice.

Place the broth in the hot pot or electric skillet set to high. Alternatively, place it in a pot over high heat and bring the broth up to a rapid boil to be transferred into a fondue or crock pot at the table.

Prepare each ingredient and arrange on plates or platters. Each piece should be thin for easy cooking, but big enough to pick up easily:
Thinly cut the carrots in long slices.
Break the broccoli into bite-sized pieces.
Leave the shiitake mushrooms whole or cut big ones in half.
Separate the tat soi or baby bok choy into individual leaves.
Wash the leaves of the napa cabbage, arrange individual leaves on the platter.
Slice the tofu into squares or cubes.
Place the dry rice/bean noodles on a platter as well.

Place the dipping sauces, hoisin or Asian barbeque sauce, sesame oil, and/or red chili paste, into individual bowls.

When everything is almost ready, remove the steak and chicken and very thinly slice. Arrange on a plate to get ready to dip in the broth.

If the broth is on the stove, pour it into the fondue pot or crockpot, set on high. Sprinkle in the green onions as a garnish and for extra flavor.

Serve everything raw at the table with the simmering broth in the center of the table ready for dipping. Give everyone a bowl with a fork or chopsticks for dipping.

At the end of dipping and cooking the ingredients, soak all the noodles and enjoy a bowl of flavor-rich broth with the cooked noodles.