Hotpot
By now, you’ve probably noticed my obsession with hotpot (thanks to Haidilao Huǒguō), and I’ve finally found the perfect way to recreate it at home! Hotpot, also known as steamboat or shabu-shabu depending on regional variations, is a beloved dish across Asia. Hotpot is a versatile dish, perfect for cozy winter gatherings but equally enjoyable year-round. The secret is in the spicy sesame dipping sauce—it’s rich, hearty, and exactly what you need to warm up on a cold day. It’s easily customizable—guests can pick and choose their ingredients, making it ideal for vegetarians, meat lovers, and spice enthusiasts alike.
For the best experience, I recommend using an induction or portable stove!
Chicken and Mushroom Base:
- 1 Whole Chicken
- 1 Bunch Spring Onions
- 50g Ginger
- 6 Cloves Of Garlic
- 10 Dried Shiitake Mushrooms
- 15 Birdseye Chillis
- 1 Corn On The Cob
- 1 Tsp White Pepper
- 1 Tsp Msg
- 1 Tsp Salt
Dipping Sauce (combine)
- 3 Tbsp Tahini
- ½ Bunch Spring Onions, finely chopped
- 5 Tbsp Soy Sauce
- 7 Thai Red Chillis, finely chopped
- 7 Cloves Of Garlic, finely chopped
- 20g Ginger, finely chopped
- 2 Tbsp Black Vinegar
- 1 Tbsp Chilli Oil (Optional)
- ½ Tsp Msg
Toppings (Personal Preference)
- Wood Ear Mushrooms
- 4 Bok Choy
- Thinly Sliced Pork / Lamb / Beef (aprox 150g per person)
- Enoki Mushrooms
- Fried Tofu
- Nappa Cabbage
- Fried Fish Slices
- Shittake Mushrooms
- Dumplings (smaller ones are better because they cook faster!)
- Steamed Rice
- Crispy Seaweed
Step 1
Remove the skin from the chicken and cook it down with the spring onions, ginger, and garlic to render the fat.
Step 2
Add the whole chicken along with the remaining ingredients, then fill the pot with water. Let it simmer for an hour, strain the broth, and it’s ready to use for hot pot!
