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Chinese Hot Pot

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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  3 Hours 15 Minutes
  Serves 8
Chinese New Year would not be a celebration without the Chinese Hot Pot, a traditional fondue served during this holiday. Plates filled with any combination of meat and seafood are placed around a communal pot filled with ginger-infused chicken stock. Set atop an electric hot plate or over hot coals, the stock simmers, while you cook your own ingredients in it. Dried shiitake mushrooms, and fresh vegetables such as bok choy, or spinach are added to the stock and eaten with a light, complementing serving of cellophane noodles.
One 3-pound chicken, breast meat thinly sliced across the grain, bones and legs reserved
1 large yellow onion
4 scallions, trimmed, halved crosswise
3 ounces fresh ginger, thinly sliced
12 dried shiitake mushrooms, soaked 30 minutes, drained, stemmed
Coarse sea salt and ground black pepper

1 pound beef eye of round, thinly sliced across the grain
1 pound uncooked medium-size shrimp, peeled, deveined
1 pound fresh flounder filet, thinly sliced crosswise across the grain
3 ounces dried cellophane noodles, soaked for 30 minutes, drained

2 pounds fresh baby bok choy, trimmed, leaves separated; or shredded Napa cabbage
Chinese soy sauce
oyster sauce
hoisin sauce
Oriental sesame oil
Chinese chili paste with garlic
Chinese Hot Pot Recipe at
Combine 5 quarts cold water, reserved chicken bones and legs, onion, scallions and ginger in a stockpot. Bring to a boil over high heat. Add mushrooms. Season with salt and pepper. Gently simmer uncovered and undisturbed until the broth has reduced by about 2 quarts, about 3 hours. Strain the broth into a wok, clay pot, or a wider more shallow pot. Return the mushrooms to the broth. Add some bok choy, spinach or cabbage.

Divide beef, chicken, fish, and shrimp among 4 or 8 plates. Cook noodles in large pot of boiling water until transparent, about 2 minutes. Drain and divide among 8 bowls and distribute among guests.

Place an electric plate in the center of your dining table and preheat to medium-low heat. Place pot of broth on top. Encourage your guests to cook their own pieces of beef, chicken, fish and shrimp in the simmering broth. The cooked vegetables should be eaten as well, with remaining raw vegetables added to the simmering broth as you go along. Serve soy sauce, oyster sauce, hoisin sauce, sesame oil, and/or chili-garlic paste for dipping.

NOTE: You can also add 1 pound of thinly sliced squid, or 1 pound of thinly sliced pork if you like.

Recipe created exclusively for by Corinne Trang.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 473
Fat. Total: 7g
Fiber: 3g
Carbohydrates, Total: 23g
Sodium: 354mg
% Cal. from Fat: 13%
Cholesterol: 243mg
Protein: 77g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Paula Reviewed: 03/17/2012
What a fun meal!
I first had this 20 years ago at a small dinner party of 6. The hostess had the fondu pot filled with hot chicken broth. We were all encouraged to "throw" what ever we wanted into the pot. Then we dipped it out with small, individual wire bakets into our little Chinese bowls - she served hot rice and noodles. It was a fun meal and tasted great!This is the closest I have seen to that meal. Hint: slice the chicken and beef very thin so it will cook fast. Shrimp? "That was my shrimp" LOL!
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