Recipe: Chinese Hot Pot

Posted by MNAngler On March - 28 - 2010

We interrupt our regularly scheduled blog subject to bring you a special post. The State of Minnesota insists we let the fish use their heart shaped beds and metaphorical mirrors on the ceilings these next few months so that the proverbial fish stork can bring new fish babies to the lakes. In the meantime, I’ll be informing you of stories like yesterday’s post as I find them, but today I thought I would come out of left field and post something completely unexpected. Sorry if I’m disappointing all you anglers out there, but hopefully you’ll still find this post interesting.

Last weekend my family invited some friends over for our annual traditional Chinese hot pot meal. It’s kind of a Chinese fondue where you cook your food in boiling hot broth. The broth can be anything you like. We used homemeade turkey stock (made the same way as homemade chicken stock, but with–you guessed it–turkey). We also made a spicy version that added a nice kick.

You start with raw meat and seafood, arrange them prettily on plates, and put the turkey stock into electric pots. Since most of the raw food is unseasoned, we had several different sauces on hand to allow our guests to season to taste. Sometimes experimenting with sauces is as much fun as the hot pot itself.

But before I get into details of the meal, we first have to start with appetizers. My wife cooked dumplings, Chinese barbeque spare ribs, and stir fried some shrimp that we put in a traditional steamed bread with a sweet chili sauce and lettuce.

After the appetizers, we were ready for the main event. As described above, the table is full of raw food that you cook in boiling broth. Below are some pictures of our plates. We had fifteen different kinds of meat and seafood. Hover over the pictures for descriptions of what was on each plate. Click on any picture to enlarge.

We always add something unusual to the mix and this year we had beef liver and beef tripe.

For sauces, we had regular soy sauce, my absolute favorite brand of chili paste (with garlic), a plum sauce, a homemade peanut sauce, and a homemade spicy vinegar sauce (I can post the recipes for these homemade sauces if there is interest). Sorry, I forgot to take pictures of those as I was too busy eating.

From the picture below, you’ll notice that there are two sets of chopsticks. The wooden ones are for raw food and the plastic ones are for cooked food. It’s important that you use separate utensils because of handling raw food like chicken. You use the wooden chopsticks to pick up a piece of food, put in the wire basket, and put in the pot to cook. The seafood generally doesn’t take but 20 seconds where the meat can take several minutes. You can also just put a bunch of different varieties of food into the pot and just use the wire basket to scoop them out. Sometimes it’s an adventure just seeing if you can find your food, or what you scoop out unexpectedly.

About halfway through the meal, you usually scoop all the food out and cook some vegetables. We did baby bok choy and romaine lettuce (sorry, forgot pictures again). At the end of the meal, you cook noodles. The broth that was used to cook all the meat can then be used as broth for the noodles. We did cellophane noodles.

The evening was topped off with fresh orange slices.

Everyone was very full by the end of the night. But nothing beats a great meal with great company.

Hot Pot on FoodistaHot Pot

9 Responses to “Recipe: Chinese Hot Pot”

  1. [...] This post was mentioned on Twitter by Recipes and Cuisine. Recipes and Cuisine said: [Recipes Cuisine] Recipe: Chinese Hot Pot « Journal of a Minnesota Angler [...]

  2. Optimista says:

    This looks SO DAMN GOOD!!!!

    I think you should start a food blog, too…

    P.S. Love that photo interface – very nice!

    • MNAngler says:

      I’ve thought about a food blog with all the recipes I’ve been posting lately. But I don’t know that I would have enough to write about to keep it up.

  3. Michelle says:

    Thanks for this! My husband visited China/Hong Kong a couple times and kept talking about their hot pots. So now I can surprise him with our own little dinner party!

    • MNAngler says:

      My pleasure, Michelle! Email me if you want any of the recipes or techniques. And please be sure to let me know how it goes!

  4. BigSkyAngler says:

    You’re making me very hungry. I wouldn’t say this is too off topic. You do have fish balls in there after all… Mmmm…Fish Balls.

    Could do without the tripe though. Did you eat any of it?

    • MNAngler says:

      Good point. We talked about fish fillets as well, but thought they would break up too much in the broth once cooked.

      When I say we usually add something unusual to the mix, I mean it’s unusual to our guests. My family is familiar with tripe from dim sum. We love it. It’s best with chili paste.

      We did, however, consider beef “organs,” which my family is not familiar with. Maybe next year.

  5. [...] This post was mentioned on Twitter by Recipes and Cuisine, Andy Dinsmore. Andy Dinsmore said: Recipe: Chinese Hot Pot « Journal of a Minnesota Angler [...]

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