Traditional Hot Pot Recipe || Homemade Chinese Hotpot

Hot Pot recipe is considered one of the best, warm, comforting, and unique social meal to have with close-knit family or your all friends. At the start of the summer and winter season, one big treat that tends to pop into your minds is the great Chinese hot pot.

Moreover, Homemade Chinese Hotpot is also best and an interactive meal in which diners sit around a simmering pot of soup at the center of your table with a lot of raw ingredients including meat, seafood, vegetables, tofu, and starches in the thin slices or small pieces for fast cooking.

Top two Homemade Chinese Hotpot Recipes:

Ingredients:

• Six cups of chicken stock
• Six cups of water
• Half cup of rice vinegar
• 1/3 cup of the soy sauce
• One and a half tablespoons sesame oil
• 3-5 slices of fresh ginger
• 3-5 cloves of garlic, cracked
• One pound boneless chicken thighs thinly sliced
• almost five ounces of the bean thread noodles or simple rice noodles
• One bunch of fresh green onions
• just one and a half cup of the mung bean sprouts
• Eight ounces of mushrooms, any variety
• Four baby bok Choy and Chile-garlic sauce

Method #1:

Step #1

First of all, take a large pot, then add the chicken stock, water, rice vinegar, soy sauce, sesame oil, ginger, and garlic in it and bring to a boil.

Step #2

After that, you have to add the thinly sliced chicken and then simmer it for almost seven minutes, until just cooked through. just add the noodles. And then, stir it constantly then just cover it and remove it from heat.

Step #3

However, you have to chop all of your veggies and place them in the simple serving bowls. When this dish is fully ready to serve, allow every person to fill their bowls with fresh vegetables and a bit of Chile sauce. Ladle the scalding hot soup over the veggies and let them sit for almost five minutes. Mix it and enjoy!

Ingredients:

• To make the hot pot you have to need,
• Half tablespoon sesame seed oil
• One yellow onion, thinly sliced
• four cloves garlic, minced
• Eight8 cups Kitchen Basics
• two tablespoons low sodium soy sauce
• one tablespoon light brown sugar
• three tablespoons Thai Kitchen® Red Curry Paste
• one teaspoon McCormick® Ground Ginger
• one teaspoon McCormick® Ground Turmeric
• salt and freshly ground pepper, to taste

DIPPERS                           

• three boneless, skinless chicken breasts, thinly sliced
• fourteen ounces firm tofu, cubed
• eight ounces green beans, trimmed and cut into 2-inch pieces
• one large red bell pepper, sliced
• three cups Chinese cabbage leaves, sliced 1-inch thick
• one bunch swiss chard, trimmed and sliced into 2-inch wide ribbons
• eight ounces Chinese-style (lo mein) noodles, cooked

Method #2

For hotpot

Step #1

Firstly, you have to heat oil in a 6-quart stockpot or dutch oven over medium-high heat. Furthermore, add onion and cook for 3 minutes, or until tender.

Step #2

Stir in the minced garlic and continue to cook it for almost thirty seconds, or until fragrant. However, stir in chicken stock, soy sauce, brown sugar, curry paste, ginger, and turmeric, and bring all of this mixture to a boil.

Reduce heat to low along with covering it and simmer for twenty minutes.

FOR DIPPERS

Step #1

In the meantime, prepare your all dippers and then transfer them to small-sized serving bowls or even later.

Step #2

When it’s fully ready to serve, you have to transfer the dutch oven to the best portable hot plate set it on a table. Moreover, arrange the dippers around your Hot Pot and let everyone cook these dippers in the broth for almost three minutes or until desired doneness. Your best hotpot recipe Korean is ready to serve.