On the subject of Hot Pot in WGN’s Hong Kong Market feature, I thought

“why not do a post on how to have hot pot at home?”

It’s SOO easy and so much fun! And guess what? if it *somehow* doesn’t taste good, your guests can’t blame the chef – because after, they cooked the food themselves!!

Hot Pot is the Chinese term. The Japanese call their version Shabu Shabu. The Swiss, Fondue Chinoise. Essentially, it’s all the same thing.

Enjoy dinner with Chinese style plum juice, which I love (warning, it is a acquired taste), otherwise, ICE COLD BEER is fantastic with hot pot dinners!

What I like about hot pot is that even though you have to buy three KEY pieces of equipment,  - these items can be extremely handy. The first piece of equipment is gas powered portable stove. The burner is powered with butane gas which is easily found in Chinese supermarkets (I’ve never looked if Walmart of Target readily carry this) and I’ve seen it come in packs of three.  I always keep a few extra cans of gas around for emergencies.  My pantry is full of some staple canned goods in case the world is about to end – and guess what? I’ll have a method to heat up the food!  You’ll probably just need one can to get you through a hot pot dinner and I would use one burner per up to 6 people (otherwise it gets a little crowded and messy!).

 I have one like this:

The stove is super easy to use – Just snap in the can and flick it on just like you would with a full sized gas range.

Another optional piece of equipment is the 2 part stainless steel pot – the two sides is only necessary if you want two flavors of broth.  One broth is usually spicy and the other is plain, like canned chicken stock.  Just ask for help when you’re at the Chinese market – you’ll find Chong Qing style which is usually pretty spicy. 

This is the brand we used in the show and it was pretty good! HOT!

 Should you decide to get a pot, you can find it in the Chinese grocery store or find it online at eBay or Amazon.  Otherwise a standard pot with two short handles will absolutely suffice!

It typically looks like this:

Lastly, this wire slotted ladel will come especially handy especially if you chopstick skills happen to suck, or if you’re digging around for that oyster you put down in the boiling broth

This initial investment will run you about $40-$50 – but if you enjoy hot pot, it is worth your while to buy it!

There is no science to hot pot – anyone can do it and it’s tons of fun!

Key elements to sucessful hotpot:  FRESHNESS and VARIETY.

Here are the items I like to have:

Noodles: 

- Udon noodles (usually comes in a small plastic wrapped 4″x4″ package. I take it out and cut it into 4′s so that it can be put into the wire spoon.

- Chinese vermicelli / Mung bean noodles

Veggies:

- Baby bok choy, or watercress – both have really nice flavors to enhance the broth, shitake mushrooms, enoki mushrooms, medium firmness tofu, scallions cut in half with ends cut off

Seafood:

- Uncooked shrimp, fresh oysters (shucked), New Zealand mussels, sliced calamari rings

Meatballs:

- fish balls, cuttlefish balls, beef balls, pork balls

Dumplings:

- pork & leek dumplings, wontons, shrimp dumplings

Sliced Meat:

- Sirloin beef, chicken, pork, mutton(pork uterus, per the show [see previous post], is totally optional) In Chicago, the BEST place to get your sliced meats is at Hong Kong Market – they do the nicest job in slicing it! (it is frozen, so just gently thaw and replate it if you want a nice presentation). The other exception is Super H Mart or Mitsuwa, but you’ll pay a pretty penny for it.

For the more adventurous:

- Sliced pork liver, tripe

Begin:

Begin by mixing boiling the water on top of the burner and adding your favorite soup mixture. The easiest is just to use chicken broth and build up the flavors as you cook, beginning with the scallions and a variety of veggies.  Once the water is boiling, you’re ready to go! 

Typically, I save the noodles to eat last, afterall, why waste stomach space on carbs when there is all this fresh meat, seafood and vegetables?

The following sauces are great for dipping the cooked food:

Bean paste (savory)

Hoisin Sauce (sweet)

Chili Garlic Sauce (hot)

Super traditional Sauce – Raw egg

- a mixture of lightly beaten raw egg mixed with soy sauce and sesame oil.  Not my cup of tea (anymore due to concerns with salmonella)

Each person should have their own dipping plate, especially for those who enjoy double dipping.  Hot pot is usually enjoyed during flu season – let’s stay healthy people!

Near the end of your dinner, you’re going to have a beautiful aromatic broth to enjoy with a bowl of noodles!

Note: keep a teapot full of boiling water (or boiled, hot water) nearby so that you can fill up the hot pot broth when it evaporates.

Happy Hot Potting!  Let the winter begin!

- Vivian