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  • Hot Pot (Taiwanese Style) | How to guide 101

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I absolutely love, love, love Hot Pot.  I grew up eating hot pot around special occasions or holidays like Chinese New Year, but now I eat hot pot at least once a week during the fall and winter months.  Yes, it's that good! 

Taiwanese Hot Pot is made with a clear chicken stock and served with various types of fresh vegetables and thinly sliced meats. The great thing about Hot Pot, is there's usually something for everyone and it's fun because you get to cook your own food as you go.  This makes it a great social event and gathering time too.

I think one of the best parts about eating hot pot is being able to drink the soup at the end.  The soup develops a rich taste from the meats and a sweet taste from the seafood and veggies, and since it's a clear broth, the soup is a pleasure to drink.


In this video tutorial, I'll go over the basic How To's of how to make Taiwanese Hot Pot at home.  This includes the equipment, prepping the soup base, the ingredients, and even how to make the sauces!



Ingredients:

My Recommendations ~ you pick your favorites!

Meats:
  • sliced beef
  • sliced pork
  • sliced chicken
  • sliced lamb

Veggies:
  • nappa cabbage
  • watercress
  • crown daisy
  • leeks
  • enoki mushrooms

Other Ingredients:
  • pork/fish/beef balls
  • tofu
  • taro cubes
  • yam noodles 
  • shrimp (recommend getting ones with the head-on to make the soup stock sweeter)
  • noodles

Garnishes:
  • yellow onion, chopped
  • green onion, chopped
  • sliced chillies
  • cilantro
  • sea salt

Sauce:
  • Bullhead Barbecue Sauce (Asian BBQ sauce)
  • 1 raw egg

Ready in Total Time:   25 min.

Prep Time = 15 min.
Cook Time = 10 min.*




Soup Base (Clear broth)

  • chicken stock (1 part chicken stock to 3 parts water)
  • 3 cloves of garlic, peeled but whole
  • 2 pieces of ginger, sliced
  • 2 pieces of dried chili peppers
  • onions (yellow/white) - outer layers
  • nappa cabbage - outer layers
  • cilantro





Preparation:


For the full preparation method and instructions, watch my YouTube video tutorial here. 

* Cook time for the soup base should be about 10 minutes (which is usually the time it takes to bring it to a rolling boil)

Note:  In this video I'm using a Zojirushi d'Expert Electric Skillet.  I have 2 of these at home and they work great.  A portable gas burner is also an option, but I prefer not having to change the butane gas cans and am OK with an electric cord plug in.  


pork & beef (sliced meats)
time to eat!
cooking the meat


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