The latest craze in the MK Test Kitchen is hot pots. We explore the vibrant, flavourful world of this cooking style, reviewing Asian-inspired dishes to learn about all their distinctive components. 

Did you know?

The Sichuan province in southwest China is where the Sichuan hot pot first originated. People used to congregate around a simmering pot to prepare different meats, vegetables and tofu in old community cooking customs — this is where the style gained its popularity. The broth gained recognition throughout time for its strong, hot spices, particularly Sichuan peppercorns, which add a distinctive numbing effect that balances out the heat from the dried chilies.  

The pot is hot  

It’s time to raid your local Asian supermarket and have fun exploring Asia with every sip of these hot pots.  

What is a hot pot?  

Hot pot is a steaming, communal feast where fresh ingredients are immersed, swirled and enjoyed fondue-style, but with much more punch. The origins of a hot pot can be traced back more than a millennium to the Jin Dynasty in China. Originally developed as a substantial wintertime meal, it has now spread throughout many Asian countries. It’s all about the simmering and sharing, creating a DIY foodie adventure for everyone at the table.  

Essential components of a hot pot 

1. Flavourful broth base. 
2. Raw, fresh ingredients such as veggies, thinly sliced meats, seafood, tofu and dumplings. 
3. Flavour-packed dipping sauce. 

 

Chinese Sichuan hot pot 

Serves 4-6  

For those who enjoy heat, the most powerful taste test is produced by a flavorful spiced hot pot that is loaded with chilies and Sichuan peppercorns. Pronounced “sech-waan”. 

Ingredients

For the hot pot base 

1 Tbsp canola oil
6cm ginger, peeled and sliced
5 bay leaves
8-10 cloves garlic, peeled and crushed
2 cinnamon sticks 
6-star anise 
6 cloves
1 Tbsp Sichuan peppercorns
10 whole dried chillies 
1 packet (100g) hot pot soup base 
3 cups chicken stock 3 cups water  

For the dipping sauce  

Handful coriander, chopped 
2 Tbsp chopped peanuts 
2 Tbsp soy sauce 
2 tsp sesame oil
2 tsp chilli paste
1 spring onion, finely sliced  

To serve 

100g baby corn
125g mangetout or sugar snaps
150g fish balls (or use raw fish cubes, if you like)
200g beef, thinly shaved
6 small pork bao
100g mung bean sprouts 
200g baby pak choi 
Sticky rice  

Method

1. In a wok, heat oil and fry ginger until golden, about 1-2 minutes. 
2. Add bay leaves, garlic, cinnamon sticks, star anise and cloves and fry until fragrant, about 2 minutes. 
3. Add Sichuan peppercorns, chillies and hot pot soup base then fry for another 2-3 minutes, stirring regularly. 
4. Add stock and water then bring to a boil for about 5 minutes. 
5. Mix together dipping sauce ingredients. 
6. To serve, place the pot base, on a low heat, over a burner in the middle of the table. Arrange the serving ingredients around the hot pot, so each person can cook the ingredients to their liking. Dip the cooked food into the dipping sauce, serve and enjoy with sticky rice. 

 

Vietnamese Lau  

Serves 4-6  

This fragrant hot pot, featuring lemongrass and herbs, is perfect for enjoying fresh Southeast Asian foods because it strikes a balance between sharpness and sweetness. 

Ingredients

For the hot pot base  

3 cups chicken stock 
3 cups water 
2 stalks lemongrass, crushed 
2 lime leaves 
5 cloves garlic, chopped 
1 onion, cut into 8 
2 tomatoes, cut into 6 
2 Tbsp tamarind paste
2 Tbsp fish sauce
1 Tbsp brown sugar  

For the spicy broth 

2 tsp chilli oil
2 Tbsp chilli paste
1-2 red chillies (optional)  

For the dipping sauce 

¼ cup hoisin sauce
2 Tbsp chilli paste
1 clove garlic, grated
3cm ginger, peeled and grated  

To serve 

2-3 carrots, peeled and sliced into matchsticks
150g shiitake mushrooms
200g lamb, thinly shaved
200g fish balls (or use raw fish cubes, if you like) 
300g vannamei prawns, cleaned 
Handful basil leaves
Handful coriander 1-2 limes, quartered  

Method

1. For the hot pot base, place all ingredients in a large pot on a medium-low heat and simmer for about 25 minutes. 
2. To make a spicy version, heat the chilli oil in a pan, fry chilli paste and fresh chilli for 30 seconds until fragrant and add to hot pot base (or use half the chilli paste if splitting the broth in two when using a traditional split pot). 
3. For the dipping sauce, combine all ingredients and place in small ramekins for dipping. 
4. To serve, place the pot base over a burner, on low heat, on your table and arrange the serving ingredients around the hot pot. Serve with fresh herbs and lime. 

Cook’s note  

Each person can use chopsticks and cook the ingredients to their liking, dipping the food into the dipping sauce, eating and enjoying as they go.  

Get familiar with lemongrass and tamarind  

Like nature’s fragrant incense, lemongrass is bright, lemony and herbaceous. It adds a new zest to food and is frequently added to soups, teas and curries. In contrast, tamarind is a fruit that combines sweetness and sourness. Its tangy pulp gives sauces, chutneys and beverages a rich, tangy flavour that makes everything a bit more lively! 

 

Japanese Shabu-Shabu  

Serves 4

  

This sophisticated hot pot highlights delicate, fresh ocean aromas with thinly sliced beef, swished in a light kombu broth. 

Ingredients

5-6 cups water 
10cm piece kombu seaweed 
¼ cup bonito flakes 
3 carrots, sliced into matchsticks 
1 baby cabbage, halved and cut into 3 cm chunks 
100g shiitake mushrooms
100g enoki mushrooms
300g shimeji mushrooms 
400g pork leg or shoulder, thinly shaved 
200g firm tofu, cubed 
200g udon or wheat noodles of your choice  

For the dipping sauces  

¼ cup soy sauce 
2 tsp sesame oil 
2 spring onions, sliced 
3 Tbsp ponzu or lime juice 
2 tsp chilli flakes 

Method

1. Place the water, kombu and bonito flakes in a large pot and allow to soak for 30 minutes. 
2. For the dipping sauces, combine soy sauce, sesame oil and spring onion. Divide into two dipping bowls, then add ponzu and chilli flakes to one of the bowls. 
3. Bring the broth to a gentle simmer on a medium heat, removing kombu and bonito flakes before the broth starts to boil. 
4. Add the veggies and tofu to the pot and allow to simmer for about 8-10 minutes. Remove the veggies once they are cooked to your liking — the cabbage will be ready before the carrots and mushrooms. 
5. Use chopsticks and ‘swish’ meat for a few minutes in the simmering broth to your preferred temperature. The meat cooks within 30 seconds as it is sliced very thinly. 
6. Dip the veggies and meat in the dipping sauces and enjoy. 
7. For the udon noodle course, skim the broth from any impurities. 
8. Add the noodles to the broth and cook for about 1-2 minutes. 
9. Serve the noodles with broth. Dilute the individual bowls of ponzu sauce with the broth and serve the noodles in each bowl. 

 

Get familiar with kombu and bonito flakes  

Bonito flakes are dried, smoked and fermented tuna flakes – think of it as a seasoning. While bonito adds subtle, smoky whispers to a meal, kombu (dried, aged kelp) comes in with a big bellowing flavour of umami that adds a strong depth to broths. These two (both available at Asian supermarkets) are the creative team behind the flavourful Bashi (broth) from Japan! 

One-pot wonders  

Stepping away from the traditional hot pots and welcoming two easy, one-pot hot pot dishes to warm the soul.  

Thai Tom Yu  

Serves 4  

Our version of Tom-Yumminess is sweet, sour, spicy and aromatic, complete with a burst of lime, chilies and galangal for a very zesty experience. 

Ingredients

6 cups water 
2-3 Tbsp chilli paste
¼ cup fish sauce
2 Tbsp brown sugar
2 Tbsp lime juice
5cm galangal or ginger, sliced
3 shallots or small red onions, roughly chopped 
6 lime leaves, finely shredded
3 stalks lemongrass
800g prawns, cleaned and deveined
Sticky rice, to serve  

Method

1. Heat water and chilli paste in a pot and bring to a boil. 
2. Add fish sauce, sugar, lime juice, galangal, shallots, lime leaves and lemongrass. Simmer for 10-15 minutes. 
3. Add prawns and cook for another 2-3 minutes or until cooked. 
4. Serve with sticky rice. 

 

Coconut chicken hot pot  

Serves 4  

The combination of delicate chicken and creamy coconut milk creates a rich, mellow soup that is hearty and complex. 

Ingredients

1 Tbsp chilli oil + extra for finishing 
1 shallot or small red onion, roughly chopped 
5cm galangal or ginger, sliced 
1 red pepper, deseeded and sliced 
2 stalks lemongrass, crushed 
6 lime leaves 
6 Thai green chillies, crushed
3 cans (400ml each) coconut milk
½ cup water
200g cherry tomatoes, halved
4 skinless chicken breast fillets, sliced 
½ packet (125g) large rice noodles, cooked
3 Tbsp fish sauce
1 Tbsp brown sugar 
3 Tbsp lime juice
2 baby spring onions, sliced in 2cm pieces, for serving  

Method

1. Heat oil on a medium heat in a wok or pot. 
2. Fry shallot, galangal, red pepper and lemongrass for 3-5 minutes. 
3. Add lime leaves and chilli and fry for another minute. 
4. Add coconut milk and water, then simmer for about 15 minutes. 
5. Add tomatoes and chicken, and simmer for another 15 minutes or until chicken is cooked. 
6. Drain the noodles and add into the pot for the last 5 minutes of cooking time along with the fish sauce, sugar and lime juice.
7. Finish the hot pot with spring onion and enjoy. 

 

By: Lichelle May
Photography by: Zhann Solomons