Chinese Hot Pot

Hot Pot 2 ai

Going back before the Tang Dynasty (618-907 CE), the idea of cooking in this manner was already common. Basically it is a lovely hot broth of soup in the center of you table with many dishes of sliced meats, fish and vegetables; these are cut in small morsels ready to be chosen and cooked in the hot broth; dipping sauces can also be available.
During the reign of Emperor Kangxi, the Hot Pot was featured in their royal cuisine. Today, you too can eat like royalty. With your Wok turned Hot Pot everything is cooked to your desire! Just remember the key to this type of cooking depends on having a full flavored broth and the freshest meats, seafood and vegetables possible.

1 qt chicken broth or other flavorful stock
1 qt hot water
1 green onion, sliced into thirds
1 clove garlic, sliced
2 slices of fresh ginger
Vegetables: bok choy, daikon, nappa cabbage, carrots, bean sprouts, snow peas, mushrooms, tomatoes or any vegetables to your liking. Cut all into bite-sized pieces.
Other add-ins: dumplings, wontons, pot stickers, thinly sliced ginger, fresh herbs such as spicy basil and cilantro.
Meats: shrimp, chicken and beef, sliced thin. (By partially freezing the meat will make it easier to cut into thin slices.)

Place the broth, water, green onion, garlic and ginger in the wok. Bring to a low boil and let simmer for 15 minutes. While using chopsticks, wire strainers or slotted spoons, add the firmer vegetables first, followed by those ingredients that take less cooking time. Enjoy with or without a dipping sauce.


Over to You
What’s your version of a Chinese hot pot? Share and inspire us!

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