Chinese Hot Pot
365kcal49g protein16.9g fat7.5g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains soy, shellfish · sometimes contains gluten, dairy, egg, peanut, tree nut, sesame, fish — check the label
Restrictions
Containssoy · shellfishIt is in an ingredient you cannot leave out.
Sometimes contains — check the labelgluten (napa cabbage, noodles) · dairy (napa cabbage, noodles) · egg (napa cabbage, noodles) · peanut (napa cabbage, noodles) · tree nut (napa cabbage, noodles) · sesame (napa cabbage, noodles) · fish (napa cabbage, noodles)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Diets
No pork · checkNo alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 2 l | chicken or beef stock |
| 30 g | ginger (sliced) |
| 6 unit | scallions |
| 500 g | thinly sliced beef |
| 400 g | shrimp |
| 400 g | firm tofu |
| 500 g | mushrooms |
| 700 g | napa cabbage |
| 400 g | noodles |
Steps
- simmer15 minbroth aromatic and actively simmeringBring the stock to a simmer with ginger and scallions and season it to taste. The broth will become richer as ingredients cook, so start flavorful but not aggressively salty.
- prep20 minraw and ready-to-eat foods separatedArrange thin beef, shrimp, tofu, mushrooms, cabbage and noodles on separate platters, keeping raw proteins safely separated from foods that could be eaten without further cooking. Thin, even pieces make tableside cooking predictable.
- simmer20 minsteady tableside simmerTransfer the broth to a safe tableside burner and cook ingredients in small batches, allowing the broth to return to a simmer between additions. Thin beef needs only moments, while dense vegetables and noodles need longer; do not treat every ingredient as having one universal cook time.
- top5 minindividual bowlsMove cooked ingredients into individual bowls with a little broth and preferred dipping sauce. Use dedicated utensils for handling raw meat and clean serving utensils for retrieving cooked food so communal service does not create cross-contamination.