Chinese Hot Pot Recipe Guide

Ingredients

• 1800 ml (approximately 7½ cups)beef, chicken or vegetable broth
• 4 clovesgarlic
• 3 slicesginger
• 1onion
• 60 ml (¼ cup)Shaoxing cooking wine or dry sherry
• 4bay leaves
• 1star anise
• 30 ml (2 tablespoons)soy sauce
• 1 teaspoonsalt
• 1pork hock, cut into 5–7.5 cm (2–3 inch) chunks
• 180 ml (¾ cup)oil
• 3 tablespoonsdried chilli flakes
• A handfulwhole dried chillies
• 1–2 teaspoons (optional)cayenne pepper
• To tastemeat and seafood for the hot pot
• To tastevegetables for the hot pot
• To tastenoodles, tofu, ready-made balls and dumplings
• To tastenon-traditional hot pot ingredients
• To tastesoy sauce, fish sauce or oyster sauce
• To tasterice vinegar, Chinese black vinegar, red wine vinegar or lime juice
• To tastehoisin sauce, maple syrup or honey
• To tastedried chilli flakes, sriracha, Chinese chilli oil, sambal oelek or cayenne pepper
• To tasteChinese barbecue sauce (shacha or satay sauce) or sesame oil
• To tastesesame paste, raw egg, spring onions or sesame seeds

Instructions

1. 1

   Simmer the broth

   For the foundation broth, put the broth, garlic, ginger, onion, cooking wine, bay leaves, star anise, soy sauce and salt in a large pot. Cover and boil over medium heat for 1 hour.

2. 2

   Strain the broth

   Remove the spices, onion, garlic and ginger. Transfer the broth to a hot pot, or keep it in its cooking pot, and set it on a portable induction stove for serving.

3. 3

   Adjust the level

   If the broth has reduced too much to dunk and cook food, add 240 ml (1 cup) of water before starting the hot pot.

4. 4

   Rinse the hock

   For the optional silky broth, rinse the pork hock to remove any bone fragments.

5. 5

   Add the hock

   Put all the foundation broth ingredients in a large pot and add the pork hock.

6. 6

   Cook until silky

   Boil for 2 hours and 30 minutes, skimming off any scum that floats on the surface.

7. 7

   Finish the broth

   Remove the spices, onion, garlic, ginger and pork hock. Transfer the broth to a hot pot, or use the cooking pot, and set it on a portable induction stove. Serve the pork hocks at the table with the dipping sauces.

8. 8

   Top up broth

   If the broth has reduced too much to dunk and cook food, add 240 ml (1 cup) of water before starting the hot pot.

9. 9

   Toast the chilli

   For the optional spicy broth, warm the oil and dried chilli flakes in a frying pan over low heat for 1–2 minutes, until fragrant.

10. 10

    Customise the oil

    Turn off the heat. If you want more spice, stir in the optional cayenne pepper. For extra heat, soak the whole dried chillies in the finished chilli oil.

11. 11

    Add chilli oil

    Set the oil aside until the broth is ready. When you are ready to eat, pour the chilli oil into the hot pot broth and place the pot on a portable induction stove.

What is Chinese hot pot?

Chinese hot pot is a communal meal in which diners cook ingredients in a pot of simmering broth at the table. The broth, dipping sauces and choice of ingredients vary between regions and households.

This version starts with a straightforward aromatic broth, with a longer-cooked pork-hock option for a silkier result. A separate chilli oil lets you add heat when serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1477 calories, 74g protein, 205g carbs, 40g fat.

The supplied nutrition figures are per serving: carbohydrates are likely to come mainly from noodles, vegetables and dumplings, while fat comes from the oil and any fatty meat. Protein can come from meat, seafood, tofu and the pork hock; include vegetables alongside protein-rich choices to balance the plate.

Choose your broth base

Broth: Beef, chicken or vegetable broth can all form the base, so choose one that suits the ingredients you plan to cook. Garlic, ginger, onion, bay, star anise, soy and cooking wine add fragrance and savouriness.

Pork hock: The hock is an optional addition for the longer-cooked version. The method removes it from the finished broth and serves it separately.

The longer simmer

Foundation broth: Cover the pot and simmer for 1 hour over medium heat, then remove the aromatics before serving. Keep enough liquid in the pot for dipping and cooking.

Silky broth: The pork-hock version takes 2 hours and 30 minutes. Skim any scum from the surface as it cooks, then remove the hock and aromatics when the broth is ready.

Make the chilli oil carefully

Low heat: Warm the oil and chilli flakes gently for 1–2 minutes, stopping when they smell fragrant. The recipe specifies low heat to toast the flakes without scorching them.

Adjust the heat: Cayenne is optional, and whole dried chillies can steep in the oil for extra spice. Add the finished oil to the broth when you are ready to eat.

Set up the table

Hot pot: Serve the strained broth in a pot on a portable induction stove, keeping it hot at the table. If it has reduced too far, the method suggests adding 240 ml (1 cup) of water first.

Dipping sauces: The guide suggests balancing salty, sour, sweet, spicy, extra-flavour and texture elements. Use the listed condiments to make a sauce to your taste.

Plan what to cook

Ingredients: The guide offers broad categories rather than specific quantities for meats, seafood, vegetables, noodles, tofu, dumplings and other additions. Choose a selection that suits your table and cook it in the simmering broth.

Serving: Keep sauces and the cooked pork hock, if using, within reach. Noodles and vegetables can make the meal more substantial, while the broth is the cooking base.

Recipe notes & tips

• Choose one broth base—beef, chicken or vegetable—and keep the aromatics in the pot during its simmer.
• Remove the bay leaves, star anise and other aromatics before serving the broth.
• Keep an eye on the liquid level so there is enough broth to cook and dunk ingredients.
• Toast the chilli flakes over low heat and stop as soon as the oil smells fragrant.
• Add the chilli oil to the broth at the table so you can control how spicy it becomes.
• Mix dipping sauces to suit your ingredients, using the suggested salty, sour, sweet, spicy and textural options.

Variations

• Vegetable base: Use vegetable broth for a meat-free starting broth.
• Silky broth: Add the pork hock and simmer the broth for 2 hours and 30 minutes.
• Milder chilli oil: Leave out the cayenne and whole dried chillies.
• Hotter chilli oil: Add cayenne and steep whole dried chillies in the oil.
• Sauce balance: Combine a salty sauce with vinegar or lime, then add a little sweet or spicy condiment to taste.

Common mistakes to avoid

• Too little broth: Add 240 ml (1 cup) of water if the liquid has reduced too far for dipping and cooking.
• Scorched chilli flakes: Keep the pan over low heat and take it off the heat once fragrant.
• Skipping the skim: Lift scum from the surface while the pork-hock broth simmers.
• Leaving aromatics in: Remove the spices, onion, garlic and ginger before serving the foundation broth.
• Adding chilli oil too soon: Keep it aside until the broth is finished and you are ready to eat.

How to store

Cool leftover broth promptly and refrigerate it in a covered container; use within 3 days. Reheat in a saucepan until steaming, and add water if it has reduced or thickened during storage.

Frequently asked questions