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Chinese Hot Pot
- Active Time 15m
- Total Time 3h 15m
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
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 reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
473 calories; 7g total fat; 243mg cholesterol; 354mg sodium; 23g carbohydrates; 3g fiber; 77g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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