Chinese hot pot

Ingredients

• 480 ml (2 cups)chicken stock
• 480 ml (2 cups)water
• 37.5 ml (2½ tablespoons)rice vinegar
• 30 ml (2 tablespoons)soy sauce
• 7.5 ml (½ tablespoon)sesame oil
• 2garlic cloves, chopped
• 2 slicesginger
• 151 g (⅓ pound)fatty beef or ribeye, thinly sliced; or another thinly sliced protein
• 28 g (1 ounce)bean thread noodles or rice noodles
• 55 g (½ cup)mung bean sprouts
• ⅓ bunchspring onions, chopped
• 85 g (3 ounces)mushrooms, your favourite types, chopped
• 2baby pak choi, chopped
• To tastechilli garlic sauce or your favourite Chinese dipping sauces

Instructions

1. 1

   Boil the broth

   Add the chicken stock, water, rice vinegar, soy sauce, sesame oil, garlic and ginger to a hot pot. Bring the broth to the boil.

2. 2

   Arrange the ingredients

   Put the raw beef and the vegetables in separate bowls. Place the chilli garlic sauce in a small dipping dish.

3. 3

   Cook and dip

   Use chopsticks or long forks to dip the raw ingredients into the hot broth for 1–5 minutes, or until cooked through. Dip them in the chilli garlic sauce before eating.

What is Chinese hot pot?

Hot pot is a Chinese communal meal built around a pot of broth, with diners cooking small portions of ingredients at the table. The ingredients and broth vary between regions and households, and the meal is often enjoyed at an unhurried pace.

This version keeps the broth straightforward, using chicken stock, soy, vinegar, garlic and ginger. Thinly sliced beef, noodles and vegetables cook directly in it, while chilli garlic sauce adds a punchy dip.

Nutrition and macros by portion

The nutrition label shows one serving as written: 325 calories, 21g protein, 20g carbs, 17g fat.

The noodles contribute most of the carbohydrates, while the beef provides much of the protein and fat; sesame oil adds a smaller amount of fat. Stock, soy sauce and dipping sauce can make the meal salty, so balance a serving with extra vegetables and go lightly on the sauce.

Build a balanced broth

Stock and water: the stock brings savoury depth, while water keeps the broth from becoming too concentrated as ingredients cook in it.

Seasonings: soy sauce adds saltiness, rice vinegar gives a tart edge and sesame oil contributes a toasted aroma. Garlic and ginger round out the flavour as the broth heats.

Choose and prepare the ingredients

Beef: fatty beef or ribeye is suggested because the thin slices cook quickly in hot broth. Keep the slices separate and raw until they are ready to be cooked.

Vegetables: chop the mushrooms and pak choi, and keep the sprouts and spring onions ready to serve. Keeping ingredients in separate bowls makes it easier for everyone to choose what to cook.

Cook in small batches

Thin slices: dip the beef into the hot broth and watch for it to cook through; the stated cooking time is 1–5 minutes, depending on the ingredient and its thickness.

Vegetables and noodles: add modest amounts at a time so they are easy to retrieve with chopsticks or long forks. The recipe gives the same 1–5 minute range for cooking the raw ingredients, so check each piece rather than relying on the clock alone.

Watch the texture

Beef: separate the slices as they enter the broth so they cook evenly, and remove them once cooked through.

Vegetables: take them out when tender but still holding their shape. Noodles can soften quickly, so check them during cooking and lift them out when ready.

Make it a shared meal

Set out the pot with the bowls of raw beef and vegetables, plus small dishes of dipping sauce. Diners can cook their own ingredients in the broth as they eat.

Serve with extra rice or other accompaniments if desired; these are not included in the ingredient list. Use chopsticks or long forks to handle the food, and keep raw beef utensils separate from those used for eating.

Recipe notes & tips

• Slice the beef thinly so it cooks quickly in the broth.
• Arrange the raw ingredients in separate bowls before bringing the pot to the table.
• Keep the broth at a steady boil before dipping ingredients into it.
• Cook small batches at a time so ingredients are easy to handle and retrieve.
• Use a clean utensil for raw beef and a separate one for eating.
• Serve the chilli garlic sauce on the side so everyone can choose how much to use.

Variations

• Swap the protein: use another thinly sliced protein in place of the beef.
• Change the noodles: choose bean thread noodles or rice noodles.
• Mix the mushrooms: use a combination of your favourite mushroom types.
• Adjust the heat: offer a different Chinese dipping sauce alongside or instead of chilli garlic sauce.
• Add more greens: increase the pak choi or mung bean sprouts for a vegetable-heavy bowl.

Common mistakes to avoid

• Beef slices stuck together: separate them as you dip them so they cook evenly.
• Crowded pot: cook a few pieces at a time to keep them easy to retrieve.
• Overcooked vegetables: check them while they cook and lift them out once tender.
• Noodles left too long: keep an eye on them and remove them as soon as they soften.
• Raw and cooked utensils mixed: keep separate utensils for handling raw beef and eating.
• Broth too salty: taste it before serving and dilute it with water if needed.

How to store

Refrigerate leftover cooked ingredients and broth promptly in separate airtight containers and use within 3 days. Reheat the broth until steaming hot, then heat the cooked ingredients in it; avoid saving ingredients that have been sitting out with raw beef.

Frequently asked questions