Chinese Hot Pot: Communal Food (Part 4)

It is enjoyable to have friends and family stay over for the Thanksgiving holidays. However, arranging other meals can get tiring after the frenzy of T-day cooking. Communal foods such as fondue, shabu shabu, and injera are stress-free options to feed visiting family. When friends introduced us to the Chinese hot pot last week, I realized that this is yet another communal meal that is easy to put together. There are no hard and fast rules on what to add to the broth or the type of ingredients required. Ingredients can be bought in advance, and the meal can be stretched depending on how many there are present. Your choice of hot pot ingredients becomes more diverse and interesting as more people join!

The Chinese hot pot is built around three soup bases: hot and spicy, white (fish stock), or a vegetarian option. The accompaniments can be ingredients from a regular supermarket such as mushrooms and cabbage or the more exotic lotus root, winter melon, and pre-cooked frozen fish egg balls and fish tofu from the Chinese supermarkets. Everyone can be involved with the meal — whether slicing meats and vegetables or preparing simple dipping sauces.

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For the Hot And Spicy Broth:

  • Boil a large pan filled water.
  • Add 2-3 bouillon cubes of fish, vegetable, or meat stock.
  • Add daikon (radish), mushrooms, garlic and ginger slivers to build up the broth flavors. Season with cinnamon, anise, and dried red chilies, and bring the broth to a boil.
  • Season with salt and pepper. Add a tablespoon of sesame oil.
  • Once thickened and flavorful, the broth is ready. Keep the broth simmering to dip the uncooked accompaniments.
  • Alternatively, follow the directions of a ready-made hot pot mix available from Chinese supermarkets.

Suggested Accompaniments:

Lettuce

Bok Choy

Chrysanthemum Leaves

Yam

Taro

Sirloin or Flank Beef

Lamb

Shrimp

White Fish Fillet

Sliced Squid

Tofu cubes

Slice all the chosen ingredients into thin strips or small chunks. Keep raw meats and fish on separate plates.

Dipping Sauce:

Mix together light soy sauce (2-3 tbsp), sesame oil (1 tsp), fresh ginger slices (3-4 slivers), and scallions (2, chopped). Season to taste.

When Ready to Serve:

  • Present everyone with plates, chopsticks, and a bowl of dipping sauce.
  • Place all the sliced accompaniments within easy access.
  • Keep the broth simmering: You can use an electric heating plate or have everyone gather around the stove.
  • Use slotted spoons, small strainers, or chopsticks to dip the uncooked ingredients into the broth.
  • Cook vegetables such as lotus root and taro (3-4 minutes), until soft; meat (1-2 minutes) until cooked through; and tofu and mushrooms (30 seconds), until just warm.

 

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Have a Happy Thanksgiving, and a restful weekend filled with communal meals!

 

 

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