🍲 Chinese Hot Pot

Name: Chinese Hot Pot
Total time: 40 min
Yield: 4
Cuisine: China · Sichuan and Chongqing
Ingredients: 1.5 litres beef or vegetable broth; 3–6 dried chilies; 3 slices ginger and 3 garlic cloves; 400 g beef, very thinly sliced; 300 g firm tofu, in cubes; 250 g mixed mushrooms; 300 g leafy greens such as napa cabbage or spinach; Salt to taste

Origin: China · Sichuan and Chongqing

800kcal

per serving · 400 g

200kcal

per 100 g

60 gProtein15 g / 100 g

44 gFat11 g / 100 g

24 gCarbs6 g / 100 g

Hot pot is a communal meal in which a pot of simmering broth sits in the middle of the table and diners cook their own ingredients in it. This version uses thinly sliced beef, tofu, mushrooms and leafy vegetables in a chili-spiced broth. Everything cooks in seconds to minutes, so the meal is slow, social and varied, with the broth growing richer as it goes.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb6 g carbs per 100 g

✓

High protein15 g protein per 100 g — 30% of the calories

Not vegetarianbecause of: beef

Not veganbecause of: beef

Allergens

Contains (in a typical recipe):

⚠ Soy

What it is made of

beeftofumushroomsvegetableschili pepperbroth

Recipe

4 servings40 min

Ingredients

1.5 litres beef or vegetable broth
3–6 dried chilies
3 slices ginger and 3 garlic cloves
400 g beef, very thinly sliced
300 g firm tofu, in cubes
250 g mixed mushrooms
300 g leafy greens such as napa cabbage or spinach
Salt to taste

Method

Bring the broth to a simmer with the chilies, ginger and garlic for 15 minutes; season with salt.
Arrange the beef, tofu, mushrooms and greens on platters.
Set the pot on a portable burner in the centre of the table and keep it at a gentle simmer.
Let everyone cook ingredients in the broth: beef 20–30 seconds, mushrooms and tofu a few minutes, greens until just wilted.
Lift out with a slotted spoon and eat at once; sip the broth at the end.

How to make it lighter

Choose lean cuts of beef and load up on mushrooms and greens.
Skip oily chili oil layers on the broth surface; dried chilies give heat with little fat.
Dipping sauces add up quickly; use a light one, such as vinegar with garlic and herbs.

History

Cooking at the table in a shared pot has a long history in China, with many regional styles. The fiery, chili-laden version is most closely associated with Sichuan and Chongqing, and hot pot restaurants are now popular across China and in Chinese communities worldwide.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →