Chinese Hot Pot

Chinese Hot Pot refers to several East Asian varieties of stew, consisting of a simmering metal pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. Typical hot pot dishes include thinly sliced meat, leafy vegetables, mushrooms, wontons, egg dumplings, and seafood. Vegetables, fish and meat should be fresh. The cooked food is usually eaten with a dipping sauce.

Frozen meat is sliced deli-thin to prepare it for hot pot cooking. Slicing frozen meat this way causes it to roll up during cooking, and it is often presented as such. Meats used include lamb, beef, chicken, duck, mutton, and others.

Meat or vegetables are loaded individually into the hot cooking broth by chopsticks, and cooking time can take from 1 minute to 15, depending on the type of food. Meat should be cooked at the very least 20 seconds. Other hot pot dishes include leafy vegetables, mushrooms, seafood, and noodles. It can be eaten bland to very spicy, depending on how much spice has been put in the stew.

Common ingredients
Basic stock is often made using:
Water
Salt
Soup base
Meats and protein vary, and can include:
Thinly sliced beef, pork, chicken, lamb, goat
Fish
Prawns
Scallops
Cockles
Clams
Mussels
Beef balls
Fish balls
Shrimp balls
Fish slices
Offal, ear, and other delicacies
Squid
Crab
Lobster
Octopus
Geoduck
Cuttlefish
Sea cucumber
Sea asparagus
Tofu, Tofu skin
Egg dumplings (dàn jiǎo)
Poached eggs
Kamaboko and crab stick
Mantis shrimp
Starches include:
Niangao
Chinese noodles
Udon
Cellophane noodles
Vegetables include (but are not limited to):
Bok choy
Choy sum
Napa cabbage
Spinach
Bean sprouts
Green beans
Fat Choi
Garland chrysanthemum (tong ho)
Snake beans
Mung bean
Daikon
Shallots
Varieties of mushrooms, straw mushroom, enoki mushrooms, Shiitake, Chinese black mushrooms, golden mushrooms
Ginger
Thinly sliced potatoes
Taro
Tomato
Pumpkin
Watercress
Condiments:
Hoisin sauce
Soy sauce
Vinegar (white or black)
Coriander / Cilantro (or xiāng cài)
Garlic
Scallion
Sesame oil
White pepper
Sa cha sauce
Chili
Sesame butter
Chive flower paste (韭菜花酱)
Pickled tofu (腐乳)
Satay or Peanut butter sauce, made by mixing peanut butter with water to a thick consistency (or hua sheng ru fu)
Raw egg


This dinner is limited to 10 people.
Everyone who RSVP's for this should bring a few different items to try in the pots, including sauces. Please post what you will be bringing so there is no duplication.

Also, if you have a fondue pot, I recommend bring this also so we can multiple pots going at the same time.

Our host lives in Woodburn, OR. Please take this under consideration when RSVPing. As I mentioned this is limited to 10 people so please be sure when you RSVP that you can attend.

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  • A former member
    A former member

    Very nice evening! Thanks, Chris and Abby, for all your hard work!

    August 22, 2012

  • A former member
    A former member

    Excellent event! terrific contributions, broths, eating arrangemetns and companions. Even the weather cooperated. Thanks!

    August 19, 2012

  • A former member
    A former member

    Wonderful people, wonderful food...

    August 19, 2012

  • A former member
    A former member

    Great food and great conversation! Thanks, Chris (and Abbey)

    August 19, 2012

  • A former member
    A former member

    As per our conversation today, Christine, I will bring thin sliced beef (if I can get it) and/or shrimp. Am also planning on bringing my fondue dish.

    August 17, 2012

  • A former member
    A former member

    Do you need a giant 10 gallon pot? Or is that too big?

    August 17, 2012

  • A former member
    A former member

    I bought lots of different mushrooms, some daikon, green beans, 1 block of tofu, bean sprouts, taro, watercress and okonomi sauce to bring.

    August 17, 2012

  • A former member
    A former member

    I've decided to bring full size bok choi rather than the baby bok choi. I'll also bring some napa cabbage.

    August 16, 2012

  • A former member
    A former member

    I'll also bring the single burner hot plate and/or large lidded pot, if they are wanted.

    August 8, 2012

    • A former member
      A former member

      Thanks for the suggestion. H-Mart is terrific but far from where I live, beyond N.W. Portland. I was planning on thin slicing semi-frozen pork at home, and my near-by Winco has baby bok choy.

      August 8, 2012

    • A former member
      A former member

      For the tea drinkers, I could bring loose Te Kuan Yin (oolong) to brew. Perhaps people prefer wine.

      August 8, 2012

  • A former member
    A former member

    I'm planning to bring thin sliced pork and baby bok choy as well as (1 each) tongs, ladle, perforated scoop.

    August 8, 2012

  • A former member
    A former member

    I have 4 fondue pots, but they look way small for keeping a broth at cooking temperature for any but a very few items (especially given the tiny flame underneath). However, I have a single burner hot plate and a 1 1/2 gal. lidded pot 10 1/2" across that together, I think, would cook suitably for half the group. Does anyone else have a hotplate and large pot? What is the dining set up? A single long table (4 people on each side and one on each end) with two cookers would put each set of 5 people within easy reach of one of the pots.)

    August 6, 2012

16 went

  • Jennifer
    Organizer
    Event Host
  • A former member
  • A former member
    +1 guest
  • A former member
    +1 guest
  • A former member
    +1 guest
  • A former member
  • A former member

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