Recipe Ingredients
Hot Pot
Dipping Sauce
8 tablespoons Taiwanese BBQ sauce (or other BBQ sauce)
4 tablespoons soy sauce
6 teaspoons sesame oil
4 teaspoons rice wine vinegar
1 green onion, chopped
2 tablespoons coriander, chopped
Hot Pot Broth
4 cups of chicken stock
4 cups water
2 green onions, sliced into 5cm lengths
5 cloves garlic, sliced
2.5cm ginger, sliced
Hot Pot Dipping ingredients
400g raw prawns, shelled
Store-bought dumplings
400g chuck or rib-eye steak, thinly sliced
1 packet of fish balls
1 packet of tofu puffs
¼ Cabbage, cut into 2.5cm wide strips
1 lotus root (or frozen packet of lotus roots sliced)
2 corn cobs cut into 4 pieces each
2 carrots, sliced
2 choy sum, bok choy or pak choy, leaves separated
Equipment you need
Small bowl
Stirring implements
Portable Hotplate
Tongs
Large Pot or 2 Medium Pots
4 serving bowls
4 plates to hold dipping ingredients
chop sticks
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Recipe adapted from recipe at https://www.justonecookbook.com/taiwanese-hot-pot-and-homemade-meatballs/#wprm-recipe-container-60546
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Eastern Asian Recipes | Asian Food
Hot pot is made from a clear stock and is served with fresh vegetables and thinly sliced cuts of meat. You cook as you eat with a big pot of broth in the centre of the table, with people dipping in their meats and vegetables to cook them. It is normally a family affair.
Hot Pot was thought to be introduced to China by the Mongol warriors, more than 1000 years ago. Since then it has spread throughout China and to other Asian countries including Japan, Thailand, Taiwan, Korea. Each country now has its own versions. In Taiwan it is a popular family reunion meal as well as a meal for celebrating the Mid-Autumn Moon Festival.