Home Cooking

Chinese Hot Pot

Chinese hot pot!


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Home Cooking Chinese Hot Pot

Chinese hot pot!

TorontoJo | | Jan 8, 2011 06:24 AM

I just wanted to share these photos of the Chinese hot pot dinner I just had with a bunch of chowhound friends. Growing up, my family had hot pot on Christmas day, without fail. Since leaving home, my only hot pot fix was going back to my mom's place in Chicago. I don't know why it's taken me so many years to have hot pot at my own home, but this was the year. So I went out and bought the biggest electric skillet I could find and invited my chowbuds. Everyone brought an ingredient (or two or three!) and I supplied the pork broth (made from 5 pounds of pork bones, some green onions and a bit of ginger), sauces and other condiments. And being hounds, of course, my friends source some fantastic stuff from local butchers and markets.

We had:

- two types of pork loin (Berkshire and Tamworth?)
- sirloin steak
- ribeye steak
- organic shrimp
- "regular" shrimp
- fried tofu
- kamaboku

- gai lan
- baby bok choi
- napa cabbage
- green onions
- king oyster mushrooms
- enoki mushrooms
- some other, unidentified asian mushroom

- my mom's hot pot sauce (Chinese BBQ - sa cha jiang - mixed soy sauce and sugar)
- a Taiwanese spicy hot pot sauce from a jar
- Chinese mustard sauce
- a basic soy/black vinegar/sesame oil/honey mix

Add ons (mostly for the soup at the end of the meal):
- minced garlic
- minced ginger
- chopped chiles
- chopped scallions
- raw eggs

To drink, we had 3 different types of sake. The junmai was the clear winner with the meal itself, while the daiginjo was perfect for after-dinner sipping. It was such an easy and fun dinner and was perfect on a snowy night in Toronto. I can't recommend sharing this type of meal enough -- warms the body and soul!

Oops, sorry for the sideways images. I have no idea how to rotate them on Chowhound.

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