At-home hot pot is a fun and simple meal that gets the whole family involved.
Ingredients
2 pounds flank steak
1 pound boneless, skinless chicken breasts
1 pound thick-cut pork chops
1 tablespoon water
2 teaspoons cornstarch
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1 pound cleaned squid
1/2 teaspoon baking soda
1/2 teaspoon water
1 pound tilapia fillets
2 tablespoons water
1 teaspoon cornstarch
1/2 teaspoon kosher salt
Pinch of ground white pepper
1/2 cup regular or light soy sauce, such as Pearl River Bridge
1/2 cup just-boiled water
1/2 cup oyster sauce
2 tablespoons shacha sauce, such as Bullhead
2 tablespoons vegetable or olive oil
1 tablespoon toasted sesame oil
2 teaspoons kosher salt
2 teaspoons granulated sugar
2 teaspoons chicken bouillon powder, such as Lee Kum Kee
1 teaspoon chili oil or chili crisp, such as Lao Gan Ma
1 (about 1-pound) package firm tofu
1 pound spinach
1 pound Chinese broccoli
7 to 8 ounces enoki or seafood mushrooms
8 ounces king oyster mushrooms
1 1/2 pounds daikon radish
4 to 8 ounces dried bean thread or cellophane noodles
1 1/2 pounds uncooked peeled or shell-on large shrimp (31 to 35 count)
fish balls paste (or form the paste into balls)
Salted chicken stock or broth (enough to fill the hot pot vessels)
Instructions
Freeze 2 pounds flank steak, 1 pound boneless, skinless chicken breast, and 1 pound boneless pork chops until firm but not rock hard, partially frozen, and easily sliceable, 1 1/2 to 2 hours.
Cut the flank steak crosswise into 2- to 3-inch-long pieces. Cut each piece across the grain at a slight angle into very thin slices. Cut the chicken crosswise at a slight angle into very thin slices. Refrigerate both until ready for hot pot.
Cut the pork chops crosswise at a slight angle into very thin slices. Place 1 tablespoon water, 2 teaspoons cornstarch, 1/2 teaspoon kosher salt, and 1/2 teaspoon baking soda in a medium bowl and stir to combine. Add the pork chops and toss to coat. Refrigerate until ready to hot pot.
Cut the bodies of 1 pound cleaned squid open so that they lie flat. Position so the inside of the body is facing up. Using a knife, score the bodies with parallel cuts spaced about 1-inch apart (do not cut through the squid), scoring in two directions to create a crosshatch pattern. Cut the bodies into roughly 2-inch triangles. (Here’s a step-by-step video.)
Stir 1/2 teaspoon baking soda and 1/2 teaspoon water together in a medium bowl. Add the squid bodies and tentacles and toss to coat. Refrigerate until ready to hot pot.
Cut 1 pound tilapia fillets crosswise into 1/3-inch slices. Place 2 tablespoons water, 1 teaspoon cornstarch, 1/2 teaspoon kosher salt, and a pinch white pepper in a medium bowl and stir to combine. Add the fish and toss to coat. Refrigerate until ready to hot pot.
Stir 1/2 cup light soy sauce, 1/2 cup just-boiled water, 1/2 cup oyster sauce, 2 tablespoons shacha sauce, 2 tablespoons vegetable or olive oil, 1 tablespoon toasted sesame oil, 2 teaspoons kosher salt, 2 teaspoons granulated sugar, 2 teaspoons chicken bouillon granules, and 1 teaspoon chili oil together in a medium bowl until the sugar, salt, and bouillon are dissolved. Taste and season with more chili oil if desired.
Prepare the following, placing each ingredient in a separate bowl as you complete it: Drain and cut 1 block firm tofu into 1-inch cubes. Trim 1 pound spinach. Trim 1 pound Chinese broccoli and cut crosswise into 3- to 4-inch pieces. Trim 7 to 8 ounces seafood mushrooms. Trim 8 ounces king oyster mushrooms, quarter lengthwise, then cut into thirds crosswise. Place 4 to 8 ounces dried bean thread noodles in a large bowl, cover with cool water, and let sit 20 minutes; drain and return to the bowl.
Peel 1 1/2 pounds daikon radish. Quarter lengthwise, then cut crosswise into 1/3-inch half-moons.
Set out all the meats, seafood, vegetables, tofu, noodles, fish paste or balls, and dipping sauce.
Fill the hot pot with chicken stock and bring to a boil. Add the daikon (eat it at the end after it's soaked up all of the delicious flavors from the other foods) and start cooking!
