Chinese hot pot is a broth set on a table meant for sharing, and is a social dining experience where people huddle around a simmering pot of broth with a variety of proteins, veggies, spices and a string of incredibly diverse dipping sauces. In short, you make a personalized dipping sauce, dunk some ingredients into the broth and scoop it out into your bowl. Much like cheese fondue, hot pot is a buffet of mix-and-match ingredients perfect for customized social gatherings.

Depending on the region of China, the broth and chosen protein will vary, with Northern China favouring lamb, and Cantonese hot pot commonly filled with fresh seafood. To make at home, you don’t need to choose a region. It just involves a bit of preparation.

Hot Pot Tips and Tricks

Equipment 101: To keep the broth simmering on the table, you need a portable burner. Whether you choose a butane burner or portable induction stove, look for butane burners in camping stores or online, and be sure to purchase the fuel every few hot pot dinners.

The Right Pot: The ideal pot has a divider in the centre to allow for two different broths (cool, right?) and is often called a shabu-shabu hot pot with divider. I have a wide, shallow pot with a fitted lid that accommodates a selection of protein, vegetables and broth while cooking quickly.

Tool Time: You’ll need chopsticks or forks/small tongs for dipping in the pot and eating. Strainers, spoons and small plates or shallow bowls for eating, and small bowls for dipping sauces. Remember, you are dipping into a communal pot, so you will need separate tools to dip the ingredients, retrieve and eat. No one likes double dippers!

Spice is Nice: Decide on the type of broth you will serve, whether you make your own from scratch or purchase the many flavoured packages offered in Asian grocery stores. Choose from a basic chicken broth with mild flavouring agents i.e. onion, ginger, daikon, or a tomato-based, mushroom-based or spicy broth (it’s called Hot Pot for a reason!).

Ingredient Buffet: The choice of ingredients fit for a hot pot is too long to list, and with no hard and fast rules, it’s a mix-and-match game. You want a little bit of everything, and balance is critical when it comes to vegetables. You want texture, satiating veggies and complementary choices for the remaining ingredients.

Hot Pot Ingredient List

Greens
Hearty and leafy, look for greens that retain texture after cooking like bok choy, watercress, snow pea leaves, Napa cabbage, Chinese spinach, gai lan and green onions.

Root Vegetables
Look for daikon, carrots, small potatoes and either cut into cubes or thinly sliced. For larger pieces, let them simmer in the broth to flavour it, and thinly slice for a slight crunch.

Mushrooms
More than an umami-rich flavour agent, reach for enokis, small cremini or shimeji mushrooms for quick cooking and sliced king oysters for a meaty choice. Add the small mushrooms the last minute of cooking; they’re ready as soon as they start to wilt, and king oysters can handle a longer cooking time.

Tomatoes
Tomatoes are a staple in many Asian soups and stews. Cut tomatoes into quarters and simmer until softened for the acidity to balance the spice.

Squash
Kabocha squash is my first choice for its bright hue, rich texture and sweetness to balance the stew. Winter melon, also known as bitter melon, is wildly popular in Asia for soups and stews with a mild flavour and absorbs the characteristics of the other ingredients. The skin and seeds must be removed, and while the flesh is firm, it can become mush if overcooked.

Other Vegetables:
Broccoli, cauliflower, carrots, zucchini, bean sprouts, corn, green beans.

Dipping Sauces
Often, the hot pot is not the source of big flavours; it’s the personalized dipping sauce that sings and heightens the experience. You drop your protein and vegetables into the broth, or allow them to cook for a few minutes, scoop them out onto a plate or bowl, then sink the protein/veggie into the dipping sauce before eating. Choices of sauces include: Soy sauce, fish sauce, oyster sauce, Chinese black vinegar, Hoisin sauce, Chinese chili oil and Chinese sesame paste.

Soup Base
The broth is the foundation of any hot pot, and you can make your own with prepared chicken, beef or vegetable broth, then layer with flavour agents such as fresh or dried chilies, fish sauce, Chinese rice wine, garlic, soy sauce and vinegar. The easy solution is to venture out into your local Asian market and look for the many Hot Pot Soup Bases. You will be spoiled for choice: Tomato Broth, Mushroom Broth, Sichuan Pepper Broth, Mild Broth, Spicy Broth, Vegetable Broth.

For a homemade spicy broth, fry dried whole chilies in vegetable oil until they turn red. Scrape into the hot pot with prepared chicken broth with star anise, sliced ginger and chunks of green onions.

Protein
Just about any protein will be utterly delicious in a hot pot. Buy thinly sliced lamb, beef or pork belly (often found frozen in Asian grocery stores) for pure ease of enjoyment. Dip a slice of your chosen protein a few times in the hot pot and, it’s done in about 30 seconds. For chicken, look for chicken cutlets and thinly slice into strips.

Seafood
Shellfish additions are as endless as the sea and promise to add even more flavour to the pot. The current favourite is shrimp, and don’t be afraid to leave the shell and head on. Scallops come in all sizes, oysters should be shucked and can be purchased frozen, shucked. Mussels are sustainable, and you need only to remove the beards and cleaned, clams need a good scrubbing too, and the littlenecks are best for hot pot for their quick cooking time, and they take up little room.

Fish Balls and Fish Cakes
Fish of all varieties when thinly sliced are great in a hot pot. Place salmon, halibut, and bass in the strainer during the cooking process to catch all the flaky pieces.

Fish balls are pressed fish paste, cuttlefish, shrimp and lobster and can be round, square, oval and even come in a variety of colours from white to brown to pink. Look for them in the freezer section of any Asian grocery store, when they’re already cooked and frozen and need a minute or two in the hot pot to thaw. When they float to the surface, they’re ready for dipping.

Tofu
Medium-firm or firm will work, the soft or silken variety won’t survive the jostling dippers from all angles. Fried tofu is pre-cooked and needs only warming.

Noodles
Traditionally, rice noodles are an excellent choice for its quick and clean cooking. Wheat noodles will thicken the broth and leave a cloudy soup.

From a party of two to an elaborate gathering, hot pot is a warming, fun and creative dinner idea, and the most deliciously entertaining.

We’ve also rounded up last-minute party appetizers that are beyond easy. You should also try your hand at this easy, cheesy fondue board for entertaining.