HOT POT AT HOME
Hot pot is a tasty, festive and communal cooking and dining experience that involves little more than a table set with a portable butane stove, a pot of bubbling broth and platters of raw meat and/or seafood and vegetables. Various condiments and a dipping sauce or two are common, as well. In the spirit of hot pot, a winter staple in various Asian countries, our recipe is flexible. Feel free to sub out any of the components according to your taste. (See the end of the recipe for more suggestions.) You can also play with the broth. Our version is very simple, which lets the flavor of the proteins and vegetables shine, but kimchi, tomatoes, and chile peppers are just some of the possible additions. Please note that you don't need to purchase any of the special equipment listed to make this recipe. You can use two pots, your stovetop burners, and whatever cooking utensils you have.
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield 4 servings
Number Of Ingredients 33
Steps:
- For the pork broth: Fill a 7-quart Dutch oven with 12 cups cold water and bring to a boil. Meanwhile, soak the pork bones in cold water in a large bowl, to remove some of the blood, for about 20 minutes or until the water boils. Add the bones to the pot and boil until the water darkens and there's a lot of foam on the surface, about 8 minutes. Drain and rinse the bones and clean the pot of any residue.
- Return the pork bones to the pot and add the carrots, corn, daikon and 16 cups cold water. Bring to a boil over high heat and then reduce the heat and simmer, covered, until the broth is very milky, about 2 1/2 hours. Skim off any dark proteins and fat, then lightly season with salt.
- Transfer the pork broth, along with the bones and other solids, which will continue to flavor the broth, to an 11-inch hot pot pot with a divider. Add the chili oil to one side of the pot. Place the pot on a portable butane burner and bring to a boil over high heat.
- For the components: Meanwhile, arrange the beef, fish, cabbage, spinach, potatoes, pumpkin, eggs, fish tofu and udon noodles on plates or platters, as you like. Set out at least two pairs of chopsticks or tongs and small strainer baskets (these are useful when cooking more fragile ingredients, such as fish, tofu and the like). As for the chopsticks/tongs, let everyone know not to use the same pair for picking up raw and cooked meat and fish.
- For the condiments: Create a "dipping sauce station" with any of the condiments, along with a bunch of small plates and bowls. Each person can mix and match them as they like.
- Once the broth is boiling, start cooking! Let each person cook their own ingredients in the broth (the side with the chili oil is spicier), being mindful not to overcrowd the pot. If the broth reduces too much and you still have raw ingredients left, add some warm water to the pot and bring to a boil. If you like, you can eat the marrow from the pork bones.
- Proteins-Thinly sliced chicken, pork or lamb, mini-pork sausages, low-sodium luncheon meat cut into 1/2-inch-thick slices, shellfish, fish cakes, tofu
- Vegetables-sweet potato, kabocha squash, watercress, bok choy, corn on the cob, lotus root, kale, chile peppers, tomato, bean sprouts, enoki, shiitake or button mushrooms
- Noodles, etc.-ramen noodles, rice noodles, konjac noodle knots, dumplings, rice cakes, dried tofu sticks
- Stir together the Pork Broth, BBQ sauce, sesame paste, oyster sauce, soy sauce, hoisin sauce, sesame oil, sugar, garlic and scallions in a small bowl until combined.
MONGOLIAN FONDUE
Mealtime is so much fun and filled with laughter and conversation when fondue is on the menu. I created this recipe after tasting something similar in a restaurant. Family and friends request it often.
Provided by Taste of Home
Categories Appetizers Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a saucepan, combine the soy sauce, water, vinegar and 1/2 teaspoon garlic; bring to a boil. Remove from the heat. Cover and refrigerate for at least 1 hour., In a small saucepan, cook carrots in a small amount of water for 3 minutes or until crisp-tender; drain and pat dry. In a saucepan, bring the broth, ginger and remaining garlic to a boil. Transfer to a fondue pot and keep warm. Pat steak, turkey and shrimp dry with paper towels., Use fondue forks to cook beef to desired doneness. Cook turkey until juices run clear. Cook shrimp until pink. Cook vegetables until they reach desired doneness. Serve with hoisin sauce, mustard sauce and reserved garlic-soy sauce.
Nutrition Facts :
HOT POT WITH BEEF AND SHRIMP
Steps:
- Prep the steak, shrimp and veggies as listed. To make slicing the steak easier, pop it in the freezer for about 15 minutes. Once all your ingredients are prepped, bring the broth to a boil in a large pan or wok, that you have a lid for. Add the shallots and chilies, fish stock and oyster sauce, simmer for about 5 minutes, add the celery, mushroom and snow peas, cover and simmer about 4 minutes. Make sure the broth is simmering, add the noodles. Simmer about 3 minutes, covered. Add the steak, stir to combine simmer about 3 minutes. Add the bok choy and bean sprouts. Cover and simmer about 3 more minutes. Lastly, add the shrimp, cover simmer 2-3 more minutes until the shrimp are hot. Serve in big soup bowls, garnish with chopped cilantro and sliced green onions. I really liked this cooking method. No stir frying in hot oil! You could vary the ingredients to suit your taste - vegetables, tofu .the possible combinations are endless.
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- Get Your Gear In Order. Before you begin laying out your aesthetically pleasing hot pot spread, you need the right equipment. There is only one piece of gear we’d say is a must-buy for hot pot.
- Let’s Make Some Broths. “Broths are the building blocks of your hot pot,” Sze says. He's shared two recipes—a Mala Beef Broth inspired by Taiwanese beef noodle soup and an Herbal Mushroom Broth—meant to be served side by side in a divided pot for two different but complementary experiences.
- Now, The Fun Stuff: The Spread. The key to hot pot lies in the variety of your spread. You want a rich and salty moment to linger on your tastebuds, a fatty and chewy moment for body, a fresh and crunchy moment to reset your palate, and a starchy moment to bring it all together and finish out the meal.
- You’re Prepped and Ready—Now Here’s How to Do It. You’ve made it. Welcome to heaven’s gate, the magical moment before your hot pot extravaganza begins.
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