Chinese
Hot Pot
Communal hot pot built around simmering broth, thin meats, seafood, vegetables, noodles, and deeply personal dipping sauces.
6 servings · 75 minutes prep · 45 minutes cook
Ingredients
Broth
- 8 cups chicken stock
- 6 pieces, thinly sliced
- 6 whole scallions
- 4 whole shiitake mushrooms
- 2 tbsp goji berries
- 2 tsp kosher salt
For Cooking
- 2 lb thinly sliced fatty beef
- 1 lb shrimp, peeled
- 1 lb fish balls
- 1 lb firm tofu, sliced
- 1 lb napa cabbage, cut into 2-inch pieces
- 12 oz enoki mushrooms, trimmed and separated
- 8 oz mung bean noodles, soaked
- 1 lb leafy greens, washed and cut into manageable pieces
Directions
Method
- In a large stockpot, combine the chicken stock, 6 pieces of ginger, scallions, shiitake mushrooms, goji berries, and salt. Simmer gently for 30 minutes.
- Strain the broth if you want a clear pot, or leave the aromatics in for a rustic table broth. Transfer the hot broth to a tabletop hot-pot vessel and keep it at a steady simmer.
- Arrange the thinly sliced fatty beef, shrimp, fish balls, firm tofu, napa cabbage, enoki mushrooms, mung bean noodles, and leafy greens on separate platters, keeping raw meat and seafood apart from vegetables and tofu.
- Cook ingredients in small batches at the table, using separate utensils for raw food and cooked food. Swish the beef until no raw surface remains; cook the shrimp and fish balls to {{temperature:145°F}}, the shrimp fully opaque and the fish balls hot through. Warm the tofu gently and keep the vegetables crisp-tender.
- Let the broth return to a full simmer after every raw-meat or seafood addition. Skim as needed and add boiling water or hot unsalted stock if it reduces too much. Serve cooked items immediately with dipping sauces, and add the noodles near the end.
