- Food and Cooking
How To Use A Fire Pot - Hot Pot
Create great communal dishes for a picnic this summer
The Asian fire pot is a leisurely and interactive way to eat. Made from metal or ceramic, circular in shape and supported by a base. On the outside is a trough, a chimney raises up in the middle and hot coals are placed inside the chimney base area.
The trough holds a stock and it is kept simmering by the hot coals. Thinly sliced ingredients are placed into the pot and are cooked at the table.
Some people place the meat and vegetables into the stock and cook it to taste, others slap the meat on the chimney first, watching it sizzle and peel off dropping into the trough to further cook.
Surprise and delight
This type of cuisine is also referred to as "steamboat".
Plates of prepared vegetables, fish and meats thinly sliced into strips to cut down on the cooking time.
The solid ingredient is up to individual tastes and this could be a vegetarian dish, fish dish or a mixture including meat.
Cooking fish, meats or vegetables in stock enriches the flavour creating a tasty broth/soup so once the solid ingredients are cooked add noodles or rice ladling into bowls, the meats and vegetables once cooked can also be dipped into hot mustard, sweat and sour, curry, peanut, chilli and barbeque sauces.
Some food examples to be thinly sliced and arranged on platters
The fire pot should be based on a heat resistant surface, protective mat, clay tile or fill a metal tray with a few cups of water so that the table will not be damaged.
Now for the Stock
The stock is prepared before adding to the fire pot. Heat a chicken, vegetable or fish stock adding the selected herbs and spices.
1/2 cup rice wine
1/2 cup soy sauce
1 knob ginger root, finely shredded
2 cloves garlic, finely minced
1/4 cup black bean sauce
2 tablespoons oyster sauce
3 Szechuan peppers, finely diced
One spring union finely diced
Bring to a simmer and pour into the fire pot trough. If taking on a picnic allow to cool and place it in a plastic container for transporting.
- Stock (chicken beef or pork) as above
- 1 Lbs. - 0.45kgs - boneless skinless chicken breast thinly sliced
- 8 thin sliced pork steaks
- 1 Lbs. - 0.45kgs - beef tenderloin thinly sliced
- 1 Lbs. - 0.45kgs - shrimp peeled deveined thickly sliced
- 10 mushrooms thickly sliced
- 2 Chinese cabbage thinly shredded
- 2 spring onions thinly sliced
- 1 cup bean sprouts
- 4 portions of noodles (see packet directions)
- Place the ingredients onto individual serving plates or a large platter so that the diners can ladle, skewer or fork their chosen food into the simmering stock or pressing against the chimney and then into the stock, once cooked they can coat with a choice of dipping sauce.
- Finally add bean sprouts, cabbage, spring onions, mushrooms, and noodles to the stock tenderising as it simmers and serve into bowls.