Chinese Hot Pot (The Best Hot Pot Recipe!) - Rasa Malaysia (2024)

FAQs

What is the best meat for hot pot? ›

The best meat for hot pot is thinly sliced fatty meat. Since the meat cooks so quickly, a fatty cut will keep it from overcooking. The good news is that these are usually the cheap cuts such as brisket, rib eye or beef belly. With pork, you want the fattier cuts as well.

There are many types of hot pot across China, but at its most basic, Chinese Hot Pot is an interactive meal in which diners sit around a simmering pot of soup at the center of the table with various raw ingredients—meat, seafood, vegetables, tofu, and starches—in thin slices or small pieces for quick cooking.

Though all noodles are good noodles, I've recently started using mostly rice or bean-based varieties because they don't cloud the broth with starch or stick to the bottom of the pot (a pain during post-meal cleaning). My favorites include mung bean glass noodles, vermicelli, pho noodles, and egg noodles.

We'll start boiling our hot pot broth with daikon, and then eat it at the end after it's soaked up all of the delicious flavors from the other foods.

Fat and marbling is key for hot pot meat. For beef, use sliced ribeye steak, brisket, or beef belly for that balance of lean and fat. Leaner cuts like sirloin or eye of round can also work, although diners should take extra care not to overcook them. For pork, use thinly sliced pork belly, shoulder, or loin.

Ingredients For Hot Pot Broth:

Chicken broth – We like to use chicken broth for it's light taste. You can also add beef or pork bone broth for extra creaminess. Shiitake mushrooms – I buy dried shiitake mushrooms and store them in my pantry and use them for broths and soups.

Traditional Chinese hot pot generally comes already loaded with meat, seafood, and vegetables, but with shabu shabu you'll be given plates of meat, vegetables and other items (dumplings and udon, for example) to cook in the broth.

“Hotpot can be a healthy meal, but it depends on the soup, the ingredients chosen, how much is eaten, and what it's accompanied with,” said Anna Lim, the lead clinical dietitian at Pulse TCM. It can easily become a meal heavy on calories, fat and sodium if you aren't careful.

What makes this hotpot different from the Chinese hotpot mainly is its use of more Japanese ingredients and different sauces. Second, Shabu Shabu is also 'Taiwanese hotpot', since hot pot is also commonly referred to as Shabu Shabu in Taiwan because of the Japanese influence.

Use long chopsticks or a hotpot strainer to remove your choice of cooked food from the hotpot broth. Lower the food into your dish of sauce and then eat it. If you're eating tofu or a ball, let it cool off a little and use caution since it will have absorbed a lot of hot broth.

What fish for Chinese hotpot? ›

Sea Bass, Cod, Hake, Halibut, Dover Sole, Monkfish, Sea Bream, Lemon Sole.

You can drink the broth throughout your meal or save it until the end when it's soaked up all the lovely flavours from your ingredients. Remember, it's a communal meal, so don't be greedy! Share out the food and enjoy the experience together.

Hot Pot Ingredient List. Hearty and leafy, look for greens that retain texture after cooking like bok choy, watercress, snow pea leaves, Napa cabbage, Chinese spinach, gai lan and green onions. Look for daikon, carrots, small potatoes and either cut into cubes or thinly sliced.

Thinly sliced cuts of ribeye, sirloin, or flank beef work best for hot pot as they cook quickly. These are typically sold in Asian grocery stores in the frozen section intended for hot pot. If you're unable to find pre-sliced beef, partially freeze a beef steak and carefully slice thinly using a sharp knife.

Best Cuts for Your Pressure Cooker/Instant Pot

You can cook any cut in a multi-cooker, but we recommend those from the chuck and round.

Typically thinly sliced beef, pork, and chicken are very popular. There are a variety of cuts that you can get thinly sliced in trays at your Asian grocery store – go wild and buy a bunch. Some of our favorites are: rib eye, pork belly, pork jowl, lamb shoulder, and pork shoulder.

Various meats, such as beef, pork, chicken, and turkey, are used. It is produced primarily as a source of affordable meat. Its precooked state and long shelf life make it suitable for emergency food supplies, camping and military uses.