Chinese Hot Pot (Huo Guo)

Ingredients

• Chicken or vegetable broth (8 cups)
• Soy sauce (1/4 cup)
• Sesame oil (2 tablespoons)
• Garlic (4 cloves, minced)
• Fresh ginger (2 inches, sliced)
• Scallions (4, chopped)
• Shrimp (1 pound, peeled and deveined)
• Thinly sliced pork (1 pound)
• Thinly sliced beef (1 pound)
• Baby bok choy (2 cups, halved)
• Carrots (2, sliced)
• Napa cabbage (2 cups, chopped)
• Firm tofu (1 block, cubed)
• Mushrooms (2 cups, sliced (shiitake or button))
• Dipping sauces (variety (e.g., spicy chili oil, peanut sauce, garlic soy sauce))

Instructions

1. In a large pot, bring the chicken or vegetable broth to a gentle simmer over medium heat.
2. Add the soy sauce, sesame oil, minced garlic, sliced ginger, and chopped scallions to the broth. Let it simmer for about 10 minutes, allowing the flavors to meld beautifully.
3. While the broth is simmering, prepare the ingredients: Arrange the shrimp, sliced pork, sliced beef, baby bok choy, carrots, napa cabbage, cubed tofu, and sliced mushrooms on a large platter or in separate bowls.
4. Set the pot of broth on a portable stove or hot plate placed in the center of the dining table, creating an inviting atmosphere for everyone to gather around.
5. Each person can add their desired ingredients to the pot to cook. Start with the mushrooms, tofu, napa cabbage, carrots, and bok choy as they take longer to cook.
6. Once the vegetables are tender, add the thinly sliced beef, pork, and shrimp. Cook until the proteins are fully cooked through, approximately 2-5 minutes depending on thickness.
7. Serve the hot pot with the prepared assortment of dipping sauces on the side for a personalized flavor experience.
8. To enjoy, use chopsticks or a slotted spoon to retrieve the cooked ingredients from the pot and dip them in the sauces before savoring the deliciousness.