Recipe: Chinese Hotpot (Huo Guo)

Chinese Hotpot (Huo Guo)

Serves 6

Ingredients

Method

6 cu chicken or vegetable stock

2 cu water

3 slices ginger

1 star anise

3 cloves garlic, peeled and smashed

1 tbsp Sichuan peppercorns

2 whole scallions, cut into thirds

1 piece dried kelp (optional)

Salt to taste

2 tbsp sesame oil

2 tbsp soy sauce

1 tbsp minced garlic

1 tbsp chopped cilantro

1 tbsp chili oil

1 tbsp hoisin sauce

2 tbsp peanut butter

200 g thinly sliced beef

200 g thinly sliced lamb

200 g shrimp, peeled and deveined

2 cu Napa cabbage, chopped

1 cu mushrooms, sliced

1 block tofu, cut into cubes

1 bunch spinach, washed

200 g glass noodles

5 pieces fish balls (optional)

Prepare the broth by combining chicken or vegetable stock, water, ginger, star anise, garlic, Sichuan peppercorns, scallions, kelp (if using), and a pinch of salt in a large pot. Bring to a boil, then reduce to a simmer, cover, and let it simmer for 30 minutes.

While the broth simmers, prepare the dipping sauces by mixing each of the ingredients in separate small bowls. Set aside for serving.

Arrange the sliced meats, shrimp, vegetables, tofu, noodles, and fish balls on a large platter or in individual bowls.

Once the broth is aromatic and infused with the spices, remove and discard the large solids like ginger, scallions, and star anise.

Place the hotpot burner at the center of your dining table and carefully transfer the hot broth to the pot stationed over the burner. Keep the broth simmering throughout the meal.

Diners can now begin cooking their chosen ingredients in the broth. Meat usually takes about 1-2 minutes to cook, while vegetables and noodles may vary.

Use the prepared sauces for dipping the cooked ingredients to enhance flavors.

Enjoy the warmth and variety of the homemade Chinese hotpot experience with friends and family.