De Hot Pot is a communal Chinese cooking experience where diners simmer a bubbling pot of seasoned broth at the table and cook their own selection of thinly sliced meats, fresh vegetables, tofu, and noodles. It works because the broth does the heavy lifting—infusing everything you dip into it with deep, savory flavor—while the hands-on cooking makes the meal interactive, social, and endlessly customizable. This guide gives you a complete, genuinely useful hot pot menu with a master broth, a balanced list of dippers, and a simple dipping sauce, so you can recreate the restaurant experience in your own kitchen.

Ingredients

For the Broth (makes about 8 cups / 2 L)

8 cups (2 L) low-sodium chicken or vegetable broth
4 slices fresh ginger (about 1/4 inch / 6 mm thick)
4 cloves garlic, smashed
2 scallions, cut into 2-inch (5 cm) pieces
1 tablespoon (15 ml) soy sauce
1 tablespoon (15 ml) Shaoxing wine or dry sherry (optional)
1 teaspoon (5 g) sugar
1 star anise (optional)
1 small dried red chili (optional, for heat)

For the Dippers (choose a mix of 8–10 items)

8 oz (225 g) beef sirloin or ribeye, thinly sliced (ask your butcher or freeze for 30 minutes before slicing)
8 oz (225 g) boneless, skinless chicken breast, thinly sliced
8 oz (225 g) firm tofu, cut into 1-inch (2.5 cm) cubes
4 oz (115 g) shiitake mushrooms, stems removed, caps sliced
4 oz (115 g) enoki mushrooms, trimmed
1 head napa cabbage, cut into 2-inch (5 cm) ribbons
2 baby bok choy, halved lengthwise
4 oz (115 g) snow peas
1 large carrot, peeled and sliced into thin rounds
4 oz (115 g) udon noodles or 8 oz (225 g) fresh ramen noodles
2 large eggs (optional, for poaching in the broth at the end)

For the Dipping Sauce (makes about 1 cup / 240 ml)

1/4 cup (60 ml) soy sauce
2 tablespoons (30 ml) rice vinegar
1 tablespoon (15 ml) sesame oil
1 teaspoon (5 g) sugar
1 clove garlic, minced
1 teaspoon (5 g) toasted sesame seeds
1 scallion, thinly sliced
1 tablespoon (15 g) chili crisp or sriracha (optional, for heat)

Instructions

Make the broth: In a large pot (6-quart / 6 L or larger), combine the broth, ginger, garlic, scallions, soy sauce, Shaoxing wine (if using), sugar, star anise (if using), and dried chili (if using). Bring to a boil over high heat, then reduce to a simmer. Cover and let simmer gently for 15 minutes to meld the flavors.
Prepare the dippers: While the broth simmers, arrange all your prepared ingredients on large platters or in shallow bowls. Keep raw meats separate from vegetables and cooked items to avoid cross-contamination. Set out small individual bowls for each person’s dipping sauce.
Make the dipping sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, garlic, sesame seeds, scallion, and chili crisp (if using). Divide among 4 small bowls.
Set up the table: Transfer the hot broth to a portable electric hot pot or a wide, deep saucepan placed on a portable burner at the table. Keep the broth at a gentle rolling simmer. If using a regular stove, you can cook in the kitchen and transfer cooked items to the table, but the portable setup is the traditional experience.
Cook the meat: Using chopsticks or a small wire strainer, add a few slices of beef or chicken to the simmering broth. Cook until no longer pink. For beef slices, this takes about 30–60 seconds; for chicken, about 2–3 minutes. The chicken must reach a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer. Remove and dip in your sauce.
Cook the vegetables and tofu: Add mushrooms, cabbage, bok choy, snow peas, and carrot to the broth. They will cook in 2–4 minutes. Tofu needs about 3–4 minutes to heat through. Remove with a strainer and enjoy.
Cook the noodles: Add noodles to the broth and cook according to package directions—usually 2–4 minutes for udon or fresh ramen. Stir gently to separate. Remove and serve.
Finish with eggs (optional): When most of the food is eaten, crack the eggs directly into the simmering broth. Poach for 3–4 minutes until the whites are set and the yolks are still soft. Ladle the egg and broth into bowls as a final course.
Keep the broth alive: As the broth level drops, add more hot water or extra broth from the pot you used to make it. Skim off any foam or scum that rises to the surface.

Tips

Slice meat thinly: Partially freeze the meat for 30 minutes before slicing. This makes it easy to cut into paper-thin slices that cook in seconds. If you can’t slice it thin, cut into small, bite-sized strips.
Substitute hard-to-find items: If enoki or shiitake mushrooms are unavailable, use button mushrooms or oyster mushrooms. Napa cabbage can be swapped for regular green cabbage. Shaoxing wine can be replaced with dry sherry or omitted entirely.
Don’t overcrowd the pot: Add only a few items at a time. Overcrowding drops the broth temperature, which makes food cook unevenly and can leave meat undercooked.
Use separate utensils for raw meat: Always use dedicated chopsticks or tongs to handle raw meat, and never touch cooked food with the same utensil without washing it first. This prevents cross-contamination.

Serving Suggestions

Serve the hot pot as the centerpiece of the meal with a bowl of steamed jasmine rice on the side for those who want extra carbs. Offer extra soy sauce, chili oil, and vinegar at the table so guests can adjust their dipping sauce. A light, crisp beer or jasmine tea pairs well with the rich broth. Finish the meal with a simple dessert like fresh fruit or a scoop of ginger ice cream to cool the palate.

Variations

Spicy Sichuan Ma La: Add 2 tablespoons (30 g) of Sichuan doubanjiang (fermented broad bean paste) and 1 tablespoon (8 g) of Sichuan peppercorns to the broth for a numbing, spicy kick. Reduce the regular broth to 6 cups (1.5 L) to keep the flavor concentrated.
Tomato-based broth: Replace 4 cups (1 L) of the broth with 2 cups (480 ml) of crushed tomatoes and 1 cup (240 ml) of tomato puree. Add a tablespoon of ketchup for sweetness. This is a milder, fruitier option that pairs well with seafood.
Seafood hot pot: Swap the beef and chicken for 8 oz (225 g) of raw shrimp (peeled and deveined), 8 oz (225 g) of white fish fillets (like cod or tilapia) cut into 1-inch (2.5 cm) chunks, and 8 oz (225 g) of cleaned squid rings. Cook fish until it reaches 145°F (63°C) and shrimp until pink and opaque. Add a few slices of lime to the broth for brightness.
Vegetarian hot pot: Use vegetable broth and add extra tofu, tempeh, and a wider variety of mushrooms like king oyster and shiitake. Add a sheet of dried kelp (kombu) to the broth for umami.

Storage and Reheating

Refrigerate any leftover cooked meat, vegetables, and tofu separately from the broth within 2 hours of cooking. The broth can be strained and stored in an airtight container in the refrigerator for up to 3 days. Cooked dippers will keep for 3–4 days refrigerated. To reheat, bring the broth to a rolling boil on the stove, then add the leftover cooked items and heat until steaming hot, at least 165°F (74°C) for any meat or poultry. Do not refreeze raw meat that has been thawed and partially cooked. Noodles are best eaten fresh; if you have leftovers, store them separately and add them to the reheated broth just until warmed through to avoid mushiness.

Frequently Asked Questions

What is the best cut of beef for hot pot? Ribeye or sirloin are ideal because they have enough marbling to stay tender when cooked quickly. Flank steak or brisket also work if sliced very thin. Avoid lean cuts like round steak, which can become tough.

Can I use a regular pot instead of a hot pot cooker? Yes. A wide, heavy-bottomed saucepan or Dutch oven on a portable induction burner or butane stove works well. The key is to maintain a gentle simmer, not a rolling boil, so the food cooks evenly without toughening.

How do I know when the chicken is fully cooked? Use an instant-read food thermometer. Insert it into the thickest part of the slice; it must read 165°F (74°C). Since the slices are thin, this usually happens quickly, but never rely on color alone.

Can I make the broth ahead of time? Absolutely. Prepare the broth up to 2 days in advance and refrigerate it in a sealed container. Skim any solidified fat from the top before reheating. The broth can also be frozen for up to 3 months.

What if I don’t have Shaoxing wine? Dry sherry is the closest substitute. If you prefer to avoid alcohol, simply omit it—the broth will still be flavorful, just slightly less complex. You can also add a splash of rice vinegar for a touch of acidity.

Is it safe to cook raw meat in the broth at the table? Yes, as long as the broth is kept at a rolling simmer (around 200°F / 93°C) and the meat is cooked until it reaches the safe minimum internal temperature. Use a thermometer to verify, and never let the broth cool below a simmer while raw food is in it.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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De Hot Pot Menu: Build Your Own Feast at Home