Home Cooked - Chinese hot pot!
When Covid hit the US many families were put to the test. There were serious health risks and concerns and suddenly that meant not being around the giant standing room wait list at our favorite Hot Pot places in crowded Chinatown in Chicago. What to do! Then it dawned on us…hot pot is done at home in East Asian by families all the time. We love it so much, why not do it ourselves! So we ordered the gear online and went shopping at H-Mart downtown. It took a few tries…
Here are all of the things we purchased to make this happen:
Soup Mix
Spicy
Plain
Hot Pot supplies - HMart
Broth
Spicy - For every session use ¾ of each of the ingredients included in the package
Plain - For every session use ½ of each of the in the package
Add extra garlic cloves and ginger to each side and bay leaves but leave in the pot.
If feeling extra spicy, you can add extra peppers for the hot side?
Proteins
Shabu Shabu beef
Shabu Shabu pork
Baby octopus
Shrimp
Firm tofu - cubed
Fish balls
Veggies/starch
Enoki mushrooms
Wood Ear Mushrooms
Shiitake Mushrooms
Lotus root
Baby bok choy
Corn - probably best to cook this first
Any other Asian greens
Potatoes - sliced
Fresh noodles
LITTLE SHEEP Hot Pot Soup Base (Hot), 235g (Pack Of 5)
https://docs.google.com/document/d/1-QG44x-36ufKeFximDjdc372MBQ4ekeciL9FMHDdDGw/edit
Sonya Shabu Shabu Hot Pot Electric Mongolian Hot Pot W/DIVIDER:
6PCS Hot Pot Strainer Scoops:
https://www.amazon.com/dp/B01MS2RHPM?ref=ppx_pop_mob_ap_share
Brief History of Chinese Hot Pot
Hot pot (火锅 huǒ guō, meaning "fire pot") has been enjoyed in China for over 1,000 years, with origins tracing back to the Mongolian steppes during the Jin and Yuan dynasties. It evolved regionally—Sichuan hot pot became known for its fiery spices, while northern styles focused on lamb and warming broths. Hot pot is both a communal meal and a ritual of nourishment, where thinly sliced meats, vegetables, tofu, and herbs are cooked at the table in simmering broth.
TCM Insights on Hot Pot
In Traditional Chinese Medicine, hot pot is considered a warming, Yang-invigorating meal, especially beneficial in cold weather or for people with Yang deficiency.
Benefits:
Warming spices and broths (like ginger, garlic, Sichuan pepper, or lamb) dispel Cold and Damp, supporting digestion and circulation.
The variety of ingredients lets you balance Yin and Yang, Qi and Blood, and support different organs.
Cooking food fresh in broth is gentle on digestion and helps preserve nutrients.
Cautions:
Too spicy or too oily can lead to internal heat or Damp-Heat, especially in those prone to inflammation, acne, or digestive issues.
Cold drinks with hot pot (common in restaurants) contradict the warming effect and may weaken Spleen Yang.
Balance is key: Combine spicy meats with cooling veggies or herbal broths to harmonize.
