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Chinese Hot Pot


4 servings


50 mins


Chinese Hot Pot - delicious ingredients that vary from protein to vegetables are cooked in a hearty and simmering pot of soup stock, similar to fondue.


– 4 oz. napa cabbage, sliced – ▢12 oz. fish balls – ▢6 oz. chicken meat, sliced – ▢4 oz. tofu – ▢4 oz. shiitake mushrooms, sliced – ▢4 oz. white mushrooms, sliced – ▢6 oz. shrimp, shelled and deveined – ▢4 oz. salmon fillet, cut into pieces – ▢4 oz. scallops – ▢4 oz. baby bok choy, sliced Garlic Oil: – ▢1 head garlic (peeled and minced) – ▢5 tablespoons cooking oil Broth: – ▢1 box (32 oz. / 1000 g Kitchen Basics® Original Chicken Stock) – ▢3 cups water – ▢5 dashes ground white pepper Condiment: – ▢soy sauce – ▢Cut chilies (optional)

Step 1

– Arrange the fresh ingredients on plates. Arrange the similar kinds of ingredients on the same plate. See picture above.

Step 2

– Add the cooking oil in a skillet. When it's heated, make the Garlic Oil by frying the minced garlic until they turn light brown (do not fry until medium brown). Turn off the heat and transfer the garlic oil to a small bowl. Let cool.

Step 3

– Turn on the Instant Pot and set it to Saute mode, for 30 minutes. Add the Kitchen Basics® Original Chicken Stock, water and McCormick Ground White Pepper. Bring the broth to boil.

Step 4

– Add the napa cabbage first and cook for 1 minute.

Step 5

– Add each ingredient into the Instant Pot in the following order, in batches: fish balls, chicken, tofu, mushrooms, shrimp, salmon, scallops and baby bok choy. Do not use up all the ingredients. The ingredients should be cooked in the hot pot in 2 to 3 bathes.

Step 6

– When the soup comes to a boil, add some garlic oil on top. Stir to mix well. Ladle the ingredients and some soup into serving bowls and serve immediately with the Condiment. After you finish the first round, continue to cook the remaining ingredients in the soup until all ingredients are used up.

Thick Brush Stroke



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