Steamboat (Hot Pot)

About this recipe: My family usually has steamboat at Chinese New Year because it is a quick and easy way to feed a large crowd: after all the cutting and prep work, your guests do all the cooking. How easy is that! It's up to you what ingredients and how much of each you'd like to prepare.

Pat Central Region, Singapore

Ingredients

Serves: 8 

  • 5 litres meat or seafood stock
  • 500g steak, sliced
  • 500g pork fillet, sliced
  • 500g chicken thighs, sliced
  • 1 dozen fishballs, halved
  • 1 dozen sotong balls, halved
  • 500g tanghoon, egg noodles or beehoon
  • 500g prawns
  • 1 large bunch spinach
  • 1 large white cabbage, chopped
  • 5 pieces fried tofu, cubed
  • 5 pieces soft tofu, cubed
  • 500g button mushrooms
  • 5 eggs
  • 2 onions, sliced
  • 1 bunch spring onions, chopped
  • 2 dozen quails eggs
  • rice to serve
  • Condiments
  • Chilli sauce
  • Soya sauce
  • Sweet bean sauce

Directions

Prep:1hr  ›  Ready in:1hr 

  1. Set the table so that the steamboat is in the middle of the table. Each place setting should have a pair of chopsticks, a bowl for soup, a bowl for rice, a soup spoon, and dipping dishes for condiments. Arrange skimmers and soup ladles around the table for scooping up cooked ingredients.
  2. Arrange uncooked ingredients around the table, dividing the meats, seafood and vegetables, etc. onto separate platters.
  3. Pour stock into the steamboat and bring to a boil. When the stock is boiling, each guest can add whatever ingredients he or she wants into the pot.
  4. When the ingredients are cooked, guests can scoop them into individual bowls with some soup and dip into condiments of their choice.
  5. The more ingredients are cooked in the soup, the more flavorful it becomes. Refill with more stock as the level runs low.

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