Mama Fong’s hot pot

Ingredients

• 1 or 2large pots
• 6“fish nets” or wire mesh baskets
• 6medium bowls
• 1.36 kg (3 lb)Chinese leaf
• 340–454 g (¾–1 lb)chrysanthemum leaves, rinsed
• 227 g (½ lb)dandelion leaves, rinsed
• 227 g (½ lb)lotus root, rinsed
• 142 g (5 oz)enoki mushrooms, rinsed and roots trimmed
• 1.36 kg (3 lb)precooked Woon Chewy Noodles
• or your preferred quantityyour favourite long noodles
• 340–454 g (¾–1 lb)salmon fillet
• 142 g (5 oz)fried or regular fish balls, halved
• 142 g (5 oz)Vietnamese meatballs, halved
• 227 g (½ lb)firm tofu, cut into 1.3 cm (½-inch) cubes
• 454 g (1 lb)shop-bought rib-eye rolls
• 1.9 L (2 US qt)chicken or vegetable stock
• 454 g (1 lb)pork belly, thinly sliced
• 454 g (1 lb)chicken, thinly sliced
• 1 x 454 g (16 oz) packegg dumplings
• 113 g (4 oz)fish cake roll, sliced
• 113 g (4 oz)cellophane or bean thread noodles
• 454 g (1 lb)whole prawns

Instructions

1. 1

   Prepare the cabbage

   Cut the Chinese leaf lengthways into quarters, then roughly chop each quarter into pieces about 2.5 cm (1 inch) across, discarding the ends. For a particularly large head, cut it into eighths before chopping. Rinse and drain, then arrange in one large bowl or two smaller ones.

2. 2

   Trim the greens

   Separate the chrysanthemum leaves and thinner stems, discarding the ends and thicker stems. Rinse and drain the leaves, then place them in one large or two medium bowls.

3. 3

   Plate dandelion leaves

   Trim the dandelion leaves, rinse and drain them, then arrange in a medium bowl.

4. 4

   Slice lotus root

   Trim the ends of the rinsed lotus root, peel it and cut it into thin rounds about 3 mm (⅛ inch) thick. Arrange the slices in a spiral on a small round plate.

5. 5

   Prepare enoki mushrooms

   Rinse the enoki mushrooms and trim off their roots. Place them in a small bowl.

6. 6

   Cook the noodles

   Bring a large pot of water to the boil, add the noodles and cook for 1½ minutes, stirring so they stay separate. Drain, rinse under cold water to halt the cooking, drain again and arrange in one large or two medium bowls.

7. 7

   Slice the salmon

   Cut the salmon into pieces 2.5–3.8 cm (1–1½ inches) wide and about 6 mm (¼ inch) thick. Arrange them in a spiral on a plate.

8. 8

   Arrange the proteins

   Put the fish balls, meatballs and tofu into small bowls. Arrange the rib-eye rolls in a stacked pyramid on a small platter, choosing a dish that suits the amount.

9. 9

   Start the broth

   In your Perfect Pot, combine broth and water in a 3:1 ratio and set it over medium-high heat on the hob. Add about one-quarter of the Chinese leaf and bring the liquid to the boil. Once boiling, move the pot to the butane burner.

10. 10

    Maintain the simmer

    Set the butane burner to high to keep the pot boiling. The broth temperature will fall as ingredients go in, so watch it throughout the meal and adjust the heat as needed. The liquid level will gradually drop; top it up with more boiling water when necessary.

11. 11

    Cook at the table

    Invite everyone to add their chosen ingredients to their baskets. Cooking times vary: add noodles first and give them about 1 minute to warm through; vegetables, tofu and salmon take about 30 seconds; meat and lotus root usually need about 1 minute. Check each item as you go, using your judgement to decide when it is cooked.

What is hot pot?

Hot pot is a communal meal in which diners cook ingredients in a shared pot of simmering broth at the table. It is associated with Chinese food traditions, with many regional and family versions built around a bubbling broth and a selection of fresh and prepared ingredients.

This version brings together Chinese leaf, greens, noodles, seafood, meat and dumplings. The variety makes the meal feel abundant, while cooking small batches at the table keeps each ingredient freshly prepared.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1320 calories, 91g protein, 112g carbs, 58g fat.

The noodles and dumplings supply much of the carbohydrate, while pork belly and rib-eye contribute a substantial share of the fat and chicken, seafood, tofu and meatballs provide protein. Balance a serving by filling more of the bowl with leafy vegetables and taking a moderate portion of the richer meats and noodles.

Set up before heating

Separate bowls: Wash, trim and portion the ingredients before the broth goes on the heat. Keeping each type of food in its own dish makes it easier for guests to choose and keeps the table organised.

Table equipment: The recipe calls for mesh baskets, bowls and one or two large pots. Set out the baskets and serving dishes within reach of the burner before the meal begins.

Prepare the vegetables

Chinese leaf: The chopped leaves go into the broth early, helping to get the pot started. Keep the rest ready to add in batches as the meal progresses.

Leafy greens: Chrysanthemum and dandelion leaves are quick-cooking, so rinse and drain them well and add only a small amount at a time.

Lotus root: Thin, even rounds are easier to cook through quickly. The spiral arrangement also makes the slices easy to pick up from the serving plate.

Keep the broth steady

Starting temperature: Bring the broth and water to the boil on the hob before transferring the pot to the burner. A strong simmer helps the liquid recover after chilled ingredients are added.

Heat and level: The temperature falls as food goes in, so adjust the burner to keep the broth bubbling without letting it boil over. Top up with boiling water as the liquid level drops.

Use the timings as a guide

Quick-cooking items: The method allows about 30 seconds for vegetables, tofu and salmon, and about 1 minute for noodles to warm through. These are short estimates, so check the food rather than relying on the clock alone.

Meat and root vegetables: Meat and lotus root generally take about 1 minute according to the recipe, but thickness and the strength of the simmer affect the time. Cook meat thoroughly before eating.

Noodles and table order

Pre-cook the noodles: The precooked noodles are boiled briefly, cooled under running water and drained before serving. This prevents them from continuing to cook while you prepare the other ingredients.

Add in batches: Starting with noodles and then adding small portions lets everyone cook at a comfortable pace. Avoid filling a basket so tightly that the broth cannot circulate around the food.

What to serve alongside

Keep the table simple: The hot pot already includes noodles, vegetables, seafood, meat and dumplings, so it can serve as the main meal. A bowl of plain rice or extra greens can round it out if your guests want more.

Sauces: The recipe does not specify a dipping sauce, but you can offer preferred ready-made sauces separately so diners can season their own portions.

Recipe notes & tips

• Prepare and arrange all the ingredients before bringing the pot to the table.
• Add food in small batches so the broth can return to a simmer quickly.
• Use a separate basket for each diner to make it easy to identify their food.
• Keep boiling water nearby for topping up the broth.
• Check that meat is cooked through before serving it.
• Use tongs or serving chopsticks to handle raw ingredients, separate from ready-to-eat food.

Variations

• Use vegetable stock: Choose it instead of chicken stock for a meat-free broth base.
• Swap the noodles: Use another favourite long noodle in place of the Woon Chewy Noodles.
• Add leafy greens: Include extra quick-cooking greens alongside the chrysanthemum and dandelion leaves.
• Change the seafood: Replace the salmon with another thinly sliced fish that suits hot pot cooking.
• Make it less rich: Serve smaller amounts of pork belly and rib-eye, with more vegetables and tofu.
• Offer dipping sauces: Put out favourite sauces separately so diners can season their own cooked ingredients.

Common mistakes to avoid

• Adding too much at once: The broth temperature drops sharply; cook smaller batches.
• Letting the pot cool: The liquid may stop bubbling after ingredients go in; adjust the burner and wait for it to recover.
• Running low on broth: The level falls during the meal; top up with boiling water.
• Overcooking the greens: They cook quickly; add modest handfuls and check them after about 30 seconds.
• Crowding a basket: Food cooks less evenly when packed tightly; leave room for broth to circulate.
• Guessing at meat doneness: Slices vary in thickness; check that each piece is cooked through before eating.

How to store

Refrigerate cooked leftovers in covered containers within 2 hours, keeping them for up to 3–4 days. Reheat thoroughly until steaming hot; discard any food that has been left out for more than 2 hours, and avoid saving broth or ingredients that have been sitting at the table for the whole meal.

Frequently asked questions