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Looking for a fun and interactive meal? Try my Chinese hot pot recipe! With a delicious broth filled with a variety of meats, seafood, and vegetables, this comforting dish, with just 4 simple steps, is perfect for enjoying with family and friends during celebrations or cozy dinners at home.
The Best Chinese Hot Pot Recipe
There are many types of hot pot in Asia, each with unique flavors and ingredients. In China and Southeast Asia, we have Chinese hot pot, known for its different broths and dipping sauces. In Japan, there are yosenabe, a mix of meats and vegetables, and shabu shabu, where thin meat slices are quickly cooked in a tasty broth.
Every Chinese New Year’s Eve, my family and I gather around the dining table to enjoy a scrumptious, hearty, and homey meal of Chinese hot pot. It’s more than just a meal; it’s a cherished tradition that brings us together. The hot pot symbolizes unity and togetherness as we cook and share a variety of meats, seafood, and vegetables. Each ingredient in the hot pot signifies abundance and prosperity for the year ahead, making this shared experience even more meaningful during this festive season.
I’ve put together an easy Chinese hot pot recipe that’s perfect for beginners. With just 4 simple steps and easy-to-find ingredients, it’s designed to keep things simple while still capturing the delicious flavors of traditional hot pot broth.
Looking for other hearty soups without having to make a big pot? Check out my Hot and Sour Soup, Egg Drop Soup and West Lake Beef Soup recipes!
Why You’ll Love This Recipe
- Quick and easy. With just 4 simple steps, a delicious broth, and your choice of ingredients, this hot pot recipe is a straightforward and stress-free meal to prepare.
- Variety. Hot pot offers a wide array of ingredients to choose from, ensuring endless possibilities.
- Tasty and fresh. Ingredients are cooked right at your table, ensuring a delicious meal that’s enjoyed right away!
- Versatility. Hot pot isn’t just for Chinese New Year and during cold weather—it’s perfect year-round, offering warmth and comfort whenever you crave it.
Hot Pot Recipe Ingredients
- Chicken stock cubes – Creates a quick and hassle free savory base. You may also use can chicken broth, or make your own stock from scratch!
- Chicken meat – Adds a mild, savory flavor to the broth.
- Seafood – Adds a savory seafood flavor to the hot pot broth.
- Napa cabbage and bok choy – Absorbs the flavors of the broth while adding a crisp, slightly sweet taste.
- Fish balls – Adds a a chewy and bouncy texture. If you prefer homemade fish balls, check out my How to Make Fish Balls recipe.
- Mushroom – Adds a savory and earthy flavor to the broth.
See the recipe card for full information on ingredients.
How To Make Chinese Hot Pot
Step 1. Arrange the fresh ingredients on plates, grouping similar kinds together. Heat cooking oil in a skillet. Once hot, fry minced garlic until it turns light brown (avoid frying until medium brown). Turn off the heat and transfer the garlic oil to a small bowl. Allow it to cool before use.
Step 2. Add chicken stock cubes, water, and ground white pepper to a pot. Bring the broth to a boil.
Step 3. Add the Napa cabbage first and cook for 1 minute.
Step 4. Add each ingredient to the pot in batches: fish balls, chicken, tofu, mushrooms, shrimp, salmon, scallops, and baby bok choy. Cook in 2 to 3 batches. Once the soup boils, drizzle garlic oil on top and stir. Serve the cooked ingredients with some soup in bowls immediately with condiments. Continue cooking the remaining ingredients in the soup until everything is used up.
Cooking Tips For Home Cooks
- To assemble the fresh ingredients, simply cut and slice them, then arrange them on a plate.
- All family members should gather around the dining table with the hot pot in the center. Fresh ingredients will be placed alongside the hot pot, and everyone will be given a bowl and a pair of chopsticks to enjoy the meal.
- Start with ingredients that take longer to cook, like root vegetables or tougher cuts of meat, before adding quicker-cooking items like seafood or leafy greens.
- Cook your ingredients in small batches to keep the broth at the perfect temperature and avoid overcrowding the pot.
- As the soup continues to simmer in the pot, the flavor develops and it becomes tastier as the meal proceeds. I love adding garlic oil to the hot pot, which adds an earthy nuance to the dish.
- For the dipping sauce, you can just use soy sauce. If you like a bit of heat, you can add cut chilies or chili oil to the soy sauce.
Frequently Asked Questions
Yes, you can use an Instant Pot instead of a normal pot for hot pot. Use the Saute mode to keep the broth simmering and cook the ingredients thoroughly.
Yes, you can. Hot pot is highly customizable. You can choose from a variety of meats such as beef, lamb, pork (in this recipe I used chicken), seafood (fish, squid), and other vegetables.
Yes, it’s safe as long as the broth is kept simmering to cook everything well. Make sure each piece is fully cooked before eating.
Use chopsticks or a small strainer to take out the cooked ingredients from the broth. Dip them in the dipping sauce before eating. You can also sip the delicious broth directly from the pot.
You can dilute the broth with water if it becomes too salty during cooking.
Strain and store leftover broth in the fridge for a few days. Keep leftover ingredients in separate airtight containers.
This hot pot recipe has 480 calories per serving.
What To Serve With This Recipe
This hot pot recipe is best served as the main dish. For a wholesome festive feast with your family and friends, I recommend the following recipes:
Other Recipes You Might Like
- Shanghai-Style Borscht Soup (Luo Song Tang)
- Chinese Chicken Noodle Soup
- Chicken Wonton Soup
- Ginger and Clam Soup
Chinese Hot Pot
Ingredients
- 4 oz (125g) napa cabbage, sliced
- 12 oz (350g) fish balls
- 6 oz (175g) chicken meat, sliced
- 4 oz (125g) tofu
- 4 oz (125g) shiitake mushrooms, sliced
- 4 oz (125g) white mushrooms, sliced
- 6 oz (175g) shrimp, shelled and deveined
- 4 oz (125g) salmon fillet, cut into pieces
- 4 oz (125g) scallops
- 4 oz (125g) baby bok choy, sliced
Garlic Oil:
- 1 head garlic, peeled and minced
- 5 tablespoons cooking oil
Broth:
- 2 cubes (20g) chicken stock
- 3 cups water
- 5 dashes ground white pepper
Condiment:
- soy sauce
- chili pepper, optional
Instructions
- Arrange the fresh ingredients on plates, grouping similar kinds together. Heat cooking oil in a skillet. Once hot, fry minced garlic until it turns light brown (avoid frying until medium brown). Turn off the heat and transfer the garlic oil to a small bowl. Allow it to cool before use.
- Add chicken stock cubes, water, and ground white pepper to a pot. Bring the broth to a boil.
- Add the Napa cabbage first and cook for 1 minute.
- Add each ingredient to the pot in batches: fish balls, chicken, tofu, mushrooms, shrimp, salmon, scallops, and baby bok choy. Cook in 2 to 3 batches. Once the soup boils, drizzle garlic oil on top and stir. Serve the cooked ingredients with some soup in bowls immediately with condiments. Continue cooking the remaining ingredients in the soup until everything is used up.
Notes
- To assemble the fresh ingredients, simply cut and slice them, then arrange them on a plate.
- All family members should gather around the dining table with the hot pot in the center. Fresh ingredients will be placed alongside the hot pot, and everyone will be given a bowl and a pair of chopsticks to enjoy the meal.
- Start with ingredients that take longer to cook, like root vegetables or tougher cuts of meat, before adding quicker-cooking items like seafood or leafy greens.
- Cook your ingredients in small batches to keep the broth at the perfect temperature and avoid overcrowding the pot.
- As the soup continues to simmer in the pot, the flavor develops and it becomes tastier as the meal proceeds. I love adding garlic oil to the hot pot, which adds an earthy nuance to the dish.
- For the dipping sauce, you can just use soy sauce. If you like a bit of heat, you can add cut chilies or chili oil to the soy sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
this recipe is used in an instant pot….would that be the same as a pressure cooker? I would like to try out new recipes and use my pressure cooker more.
It all depends if your pressure cooker can be used to boil soup, with the cover open. Instant Pot has a Saute function.
yes I believe I can saute, boil, with lid off. I don’t use the pressure cooker that often
Yes, that’s how you do it. Lid off. No need pressure cooking.
thanks rasa for the info
I’m so used to this style of dining. I like it’s slower version of it, Shabu shabu. More indivdualized but still collects everyone together. Thanks for the recipe
Hi Michele, once you get into hot pot, you will love all kinds of hot pot.
Hi Bee,
Thanks for featuring an Asian instant pot recipe.
Can please share more Malaysian style food instant pot recipes like beef rendang, tau yu bak, bak kut teh, etc?
Hi Chef Bob, my recipe is here: https://rasamalaysia.com/chinese-hot-pot/2/. Click on the red “GET RECIPE HERE” and the recipe is listed by ingredients needed and the method.
I learned so much in using hot pot recipes. Look forward in trying every one as well as bring on new recipes.
Thanks Marlene, yes, try this Chinese hot pot, it’s amazing.
Wow thanks I’ve got to try this one.thanks again.
Please do, hot pot is so good!
Yummy
Thanks Arthur.
Sounds like a hearty and delicious pot of great soup. Could also chuck in some “tung hoon”. Might try that tonight in my claypot.
Hi James, yes, glass noodles would be awesome!
How can this be made in a crock pot, or a regular pot?
Hi Sharon, yes you can in a regular pot on a stove top but not crock pot.
Thanks for doing an Instant Pot recipe, Bee !! Are there many Asian recipes that work in the Instant Pot? If there are, please show more Instant Pot recipes for those of us tiring of chili, stew, & hot wings !!
Hi Mark, I am going to make new Asian recipes for the Instant Pot. Please follow this category: https://rasamalaysia.com/recipes/instant-pot-recipes/