The Chinese Hot Pot meal is perfect for social gatherings. Choice of ingredients and broth are key to a delicious hot pot. An experience not to be missed!
The Chinese Hot Pot is a social kind of meal, often prepared for family gatherings. Many Chinese families in Malaysia opt to have this meal for their Chinese New Year reunion feast because it is a good and fun way for families to renew ties and bond during the festivities. Everyone at the table enjoys cooking and eating their food leisurely over stories and news on current life events. It is an experience not to be missed.
The Cooking Pot – Then and Now
In Malaysia, the Chinese Hot Pot is also known as the “steamboat”. I am not exactly sure where that name came from but there sure is a lot of steam coming out of the pot where the food is being cooked in boiling broth at the table. Perhaps it is due in part to the traditional vessel used which has a funnel in the center to allow the smoke from the burning charcoal at the base to emit. It does kind of remind one of a ship or boat’s funnel.
Today, that traditional steamboat vessel using charcoal as a heat source is no longer popular. Most people opt for the cleaner and more convenient Electric Steamboat Pot (affiliate link).
The success of a Chinese Hot Pot is in the choice of dipping ingredients and broth. All ingredients may be purchased or made ahead of time. The spread is dependent only on your budget.
The Broth
As for the broth, many variations exist. It can be mild, spicy, or herbal. The broth in this recipe is one I remember from childhood prepared by my Grand Aunt during a large family gathering. I added some goji berries to give it little specks of color. Except for the broth, no measurements of the other ingredients are given because you can prepare as much or as little as desired.
Meatballs are good choices for a hot pot. This time, I made fresh meatballs using extra lean minced beef. You can find the recipe here. Pork or chicken may be used in place of beef.
Meatballs
It is not always necessary to make everything from scratch. For convenience, you can buy prepackaged frozen meatballs at most Asian grocery stores. There is a wide selection there to choose from – fish, squid, shrimp, pork, and beef. Any one or a combination thereof will work. I chose shrimp paste balls.
Tofu and Noodles
It is always good to have some tofu in a hot pot to soak up the delicious flavor. I prefer deep fried tofu or firm white tofu which will not break up too easily in the broth.
When it comes to noodles, the possibilities are endless. You can use fresh, dried, wheat, rice, egg, or glass noodles. For this hot pot, I used reconstituted dried, broad, glass noodles. Soak for 30 minutes to soften.
Vegetables
For vegetables, choose green leafy ones like baby bok choy, gai lan (Chinese brocoli), chai sim (choy sum/yu chai/oilseed rape), and tang ho (garland chrysanthemum) to name a few. Shown here are baby bok choy. Since they are just about the right size, simply cut off the ends and give them a good wash.
Appliance Used for Serving Chinese Hot Pot
This post contains affiliate links. Please read my disclosure policy here.
• City ST Electric Hot Pot
• Sonya Electric Hot Pot with Divider
• Aroma Housewares 3-Quart/10-inch 3-in-1 Super Pot
The Chinese Hot Pot meal is perfect for social gatherings. Choice of ingredients and broth are key to a delicious hot pot. An experience not to be missed!
- 2 chicken carcasses
- 10 cups water (2.4 liters)
- 5 leaves Napa cabbage (sliced)
- 1 tbsp goji berries (rinse and soak for 10 minutes, then drained)
- Salt and pepper
- Thinly sliced beef / pork / chicken
- Fish / shrimps / squid / scallops
- Meatballs / fish sticks / fish cakes
- Dumplings / wontons
- Tofu / tofu skin / mushrooms / eggs
- Rice noodles / glass noodles / egg noodles
- Napa cabbage / baby bok choy / choy sum / gai lan / garland chrysanthemum
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Bring water in a large pot to a boil. Add chicken carcasses, salt, and pepper. Reduce heat to low and simmer for 1½ hours. Skim off scum appearing on the surface.
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Remove chicken carcasses with a slotted spoon. Add Napa cabbage and goji berries. Simmer for another 10 minutes until Napa cabbage is very soft. Turn off heat and transfer broth to an electric fondue pot or deep skillet until about half full. Do not over fill as food will be added to the broth at the table.
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Set a bowl, small wire strainer, and dipping sauces for each place setting. Arrange all other ingredients into different bowls around the electric pot at the table.
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Bring broth to a boil. Add small portions of desired ingredients into broth and simmer till cook.
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Dish into individual serving bowls with slotted spoon or small wire strainer. Dip cooked food into sauces and enjoy.
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When cooked food have been distributed, repeat until everyone has had their fill. Top up with more broth when necessary.
Low Key or Lavish
This hot pot was a relatively simple and low key one with just a few dipping ingredients (mostly prepackaged) for a weekend family meal. The soup did take 1½ hours to boil on the stove but I purposely kept the prep time to a minimum. You can certainly make it more lavish by adding fresh thinly sliced meats, seafood, dumplings, wontons, and the likes.
Dipping Ingredients Suggestions
If you prefer to make your own dipping ingredients, here are some suggestions. Please click on the picture to get to the recipe.
Enjoy…..and have a wonderful day! 😎
Biren, I love Chinese hot pot…! This looks great :)! The last time I ate chinese hot pot was almost a year ago.
You have to prepare this soon as it is so good for the cold weather. 🙂
Biren, what a coincidence! We had steamboat on Saturday evening. It was fantastic, relaxing and was really a great chance to chat and eat very very leisurely – we took over 2.5 ours with ours! I had everyone’s favourites that evening – shrimp & pork wontons, sliced beef in char siu sauce, chicken slices in shaoxing wine and oyster sauce, fish balls, eggs (pre-washed), young spinach leaves,romaine lettuce, napa cabbage, tofu puffs fileld with minced pork and of course, some prawns as well. The broth was so tasty at the end, and the meal was highly satisfying and warming.
Your hot pot sounds wonderful with all those goodies! This was a simple one I made with whatever I had in my freezer. I need to prepare this more often as the family loves it especially in this cold weather. Very satisfying and warming indeed!
We always have steamboat during Lunar Chinese New Year at my in-law’s and now even my parents settled for this bcoz it’s so much more easier than whipping up a big feast. 😉
Steamboat is a good choice for the CNY feast. It is definitely much easier to prepare as compared to all those fancy dishes.
Hi Biren, wow steam boat…. yum yum I love steam boat too. Yours look delicious and beautiful photos. Have a nice day.
Thanks Amelia! We love steamboat too! 🙂
Congrats on the pix 🙂 I love the idea of Hotpot as it bonds everyone in a gathering 🙂
Hotpot is a fun and delicious thing to do with everyone gathered at the table cooking, eating, and chatting. No one needs to slog in the kitchen. Even the cook can sit down to enjoy the food and company. 🙂
The time has come! I love Chinese hot pot! It’s one of the dish that I look forward to in winter (and we continue to eat till spring heheh). Your hot pot looks delicious Biren!
Biren, Raining season is almost here, the weather is cooler now and is good to prepare a hot pot for the whole family.
What a fun party idea. It’s so interactive!! I think this would be more fun that fondue! : )
What a great authentic recipe! The hot pot sounds like a fun and tasty idea!
Such a perfect, and comforting broth with the addition of beef, and seafood. I sure love the yummy dumplings as well, to be added in the hot pot. I think this would be nice for a casual gatherings with family, and/or friends. A nice and delicious meal for this time of the year!
Biren, your photos are amazing…so well organized!
Wish you and your family and blessed and a happy Diwali. Warm Regards Abraham & Susan
My parents used to do hotpot when the weather got cold and we ate so much we felt sick, but it was sooo yummy! I’m rather jealous that you have the oil tofu aswell because it’s hard to find here. Great photos 🙂
You are so right about over eating as it can easily happen because everything is so tasty. I am really glad that we can find those tofu puffs here as it is one of my favorite ingredients. 🙂
Love hotpot! Satay flavour would be my favourite.
My mother used to serve a beef and vegetable meal where she would put two electric fry pans on the table and we would all cook our own veggies and beef. We loved it. You are right, its a wonderful way to bring family together.
I do have one of those huge rectangular hot plates perfect for teppanyaki. I’ll have to set it up and do a post soon. We do enjoy cooking at the table especially during the weekends when there is more time to eat leisurely.
IT’s beem raining over here today and a bot pot would be all I need to keep me warm. I love hotpot and I don’t know why I haven’t made this for a long time. Thanks for reminding me that I should revisit my love for hot pot.
malou
I love hot pots! There is just something so comforting about a hearty bowl of soup with lots of goodies in it. Gorgeous picture Biren!
Everyone loves steamboat! We can have just about any favourite food cooked in the delicious sweet soup! I love putting in fried yam in the soup, nice! Lovely post, Biren!
Believe it or not I have not done this yet! It looks so good and your post is fabulous! I will definitely try this this holiday season when my family comes down to Florida for a visit!
Your Chinese hot pot looks delicious and it definitely looks like a meal that would gladden my heart. I like Asian food and so does my family. My kids often suggest going to Japanese, Chinese or Korean restaurants when we decide to eat out. Thank you for the recipe for the wontons and the Chinese dumplings as well. These will put smiles in my family’s faces.
I am glad to have found your blog! I love this Chinese hot pot! I think I am going to make some this winter!
Love love love hot pot! This is one of my absolute favorite meals and my kids love it too. People think that b/c you don’t need to cook anything, that this is so easy to prepare. I actually think it’s a lot of work b/c of all the washing of veggies and other ingredients. Not to mention all the dishes afterwards, but SO worth all the effort. Hubby and I like to sauté some green onions and add them with the oil into our sauce. Biren, you’re making me so hungry with this! Best thing of all with this meal, you get a nice flavorful soup at the end. Perfect for cold days :D.
This looks delicious!
I love your blog!
Greetings from Romania
That’s a really lovely and detailed recipe. It seems that the soup base is non-spicy. i love spicy one a little bit more that non-spicy. Thanks for sharing.