Chinese Hot Pot
A bubbling spiced broth served at the table with thinly sliced beef, tofu, mushrooms, and leafy greens cooked by diners in the pot, China's most social dining experience.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice beef sirloin paper-thin. Cut tofu into 3cm cubes. Trim mushrooms; chop napa cabbage roughly. Soak rice noodles 10 minutes, drain. Mix dipping sauce ingredients in small bowls. Arrange all dipping ingredients on a large plate.
Bloom
Heat 1 tbsp neutral oil in a wide pot over medium heat. Stir-fry 2 tbsp doubanjiang 2 minutes until oil turns red. Add 3 crushed garlic cloves, 4 ginger slices, 1 star anise, and 4 dried chillies; toss 30 seconds until fragrant.
Simmer
Pour in 1 litre chicken stock. Add 1.5 tbsp light soy sauce and 1 tsp ground Sichuan pepper. Bring to a boil, reduce to a rolling simmer, and cook 10 minutes until broth is deeply flavored. Stir in 1 tsp sesame oil.
Plate
Bring the simmering pot to the table. Diners cook beef 20–30 seconds, tofu and vegetables 2–3 minutes, noodles 2–3 minutes in the broth. Dip cooked ingredients in sesame sauce. Keep broth at a rolling simmer throughout.
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