I LUV HOT POT RECIPES

Name: The Ultimate Guide to Hot Pot at Home
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Cuisine: Chinese
Ingredients: 2 lb beef flank; 1 lb chicken breast; 1 lb pork chop; 2 lb tilapia fish fillets; 1.5 lb shrimp; 1.5 lb squid; 1 lb firm tofu; 4 oz dried vermicelli noodles; 1 lb spinach; 1 lb Chinese broccoli; 0.5 lb seafood mushroom; 0.5 lb king oyster mushroom; 1.5 lb daikon; 0.25 tsp salt; white pepper; 1 tsp cornstarch; 2 tbsp water; 0.5 tsp baking soda; 0.5 tsp water; 0.5 tsp salt; 0.5 tsp baking soda; 2 tsp cornstarch; 1 tbsp water; 4 tbsp light soy sauce; 1 tbsp Shacha sauce; 1 tbsp olive oil; 0.5 tbsp sesame oil; 4 tbsp oyster sauce; 1 tsp salt; 1 tsp sugar

THE ULTIMATE GUIDE TO HOT POT AT HOME | MADE WITH LAU

The Ultimate Guide to Hot Pot at Home | Made With Lau image

Learn everything you need to host your own hot pot celebration in the comfort of your home!

Provided by Made With Lau

Total Time 90 minutes

Prep Time 90 minutes

Cook Time 0 minutes

Yield 12

Number Of Ingredients 46

Ingredients

2 lb beef flank
1 lb chicken breast
1 lb pork chop
2 lb tilapia fish fillets
1.5 lb shrimp
1.5 lb squid
1 lb firm tofu
4 oz dried vermicelli noodles
1 lb spinach
1 lb Chinese broccoli
0.5 lb seafood mushroom
0.5 lb king oyster mushroom
1.5 lb daikon
0.25 tsp salt
white pepper
1 tsp cornstarch
2 tbsp water
0.5 tsp baking soda
0.5 tsp water
0.5 tsp salt
0.5 tsp baking soda
2 tsp cornstarch
1 tbsp water
4 tbsp light soy sauce
1 tbsp Shacha sauce
1 tbsp olive oil
0.5 tbsp sesame oil
4 tbsp oyster sauce
1 tsp salt
1 tsp sugar
1 tsp chicken bouillon
0.5 tsp chili oil
4 tbsp boiled water
4 pieces cilantro
4 pieces green onion
ginger
dried mandarin orange peel
0.5 tsp white pepper
1 tsp chicken bouillon
1 tsp salt
1 tsp sugar
3 tbsp cornstarch
1 egg
5 tbsp water
1 tsp sesame oil
1 tsp olive oil

Steps:

Partially frozen is significantly easier to cut into thin slices, since it holds its shape when you cut it.
Wash and rinse your vegetables / mushrooms. If you're using tofu (make sure it's firm), then cut it into cubes.
Before my dad starts cutting meat (or anything), he usually puts a towel underneath the cutting board so it's more stable. Speaking from decades of experience, this helped him avoid many cuts (but not all) in the kitchen.
This is much clearer in the video, but here are my dad's steps to preparing fresh squid for hot pot:
We'll cut our about half of our tilapia fillets into ~1 cm slices, and marinate it with salt, cornstarch, water, and white pepper (to taste).
My dad's epic homemade fish balls deserve their own recipe page (will be live soon).
All we need to do is peel our daikon, cut it in half, and then cut it up into about 1 cm slices. We'll start boiling our hot pot broth with daikon, and then eat it at the end after it's soaked up all of the delicious flavors from the other foods.
For my dad's dipping sauce, we'll be mixing light soy sauce, Shacha sauce, olive oil, sesame oil, oyster sauce, salt, sugar, chicken bouillon, chili oil, and boiled water.

EASY CHINESE HOT POT RECIPE - HOMEMADE CHICKEN HOT POT

Easy Chinese Hot Pot Recipe - Homemade Chicken Hot Pot image

A simple take on the traditional Chinese Hot Pot prepared with a warm and spicy broth chock full of veggies, noodles, and chicken.

Provided by Katerina | Diethood

Categories Dinner

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 8

Number Of Ingredients 17

Ingredients

1/2 tablespoon sesame seed oil
1 yellow onion, thinly sliced
4 cloves garlic, minced
8 cups (2-32 ounce containers) Kitchen Basics® Unsalted Chicken Stock
2 tablespoons low sodium soy sauce
1 tablespoon light brown sugar
3 tablespoons Thai Kitchen® Red Curry Paste
1 teaspoon McCormick® Ground Ginger
1 teaspoon McCormick® Ground Turmeric
salt and fresh ground pepper, to taste
3 boneless, skinless chicken breasts, thinly sliced
14 ounces firm tofu, cubed
8 ounces green beans, trimmed and cut into 2-inch pieces
1 large red bell pepper, sliced
3 cups Chinese cabbage leaves, sliced 1-inch thick
1 bunch swiss chard, trimmed and sliced into 2-inch wide ribbons
8 ounces Chinese-style (lo mein) noodles, cooked

Steps:

FOR THE HOT POT
FOR THE DIPPERS

Nutrition Facts : ServingSize 1 cup, Calories 281 kcal, CarbohydrateContent 36 g, ProteinContent 22 g, FatContent 6 g, SaturatedFatContent 1 g, CholesterolContent 27 mg, SodiumContent 449 mg, FiberContent 4 g, SugarContent 6 g

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