Thank you, McCormick®, for sponsoring this post! All opinions are always 100% my own.
Easy Chinese Hot Pot Recipe – A simple take on the traditional Chinese Hot Pot prepared with a warm and spicy broth chock full of veggies, noodles, and chicken.
Spicy and smoky Hot Pot 👆 this picture sums up my life right now. Easy Chinese Hot Pot is SO perfect for a gathering on a chilly winter evening. It is a delicious, easy fondue-type soup made with some fun and unique ingredients you’ll absolutely love, especially if you’re a fan of Asian cuisine.
Full disclosure: I am very excited to tell you that I will be working with McCormick® in 2018 on some delicious McCormick Flavor Forecast® 2018 sponsored posts! The McCormick Flavor Forecast® identifies top trends and ingredients shaping the future of flavors. This year features a global signature trend around Hot Pots.
In keeping up with said trend, this recipe miracle came to me after a fun conversation about their wonderful spices and products including, McCormick® Ground Ginger, McCormick® Ground Turmeric, and Kitchen Basics® Chicken Stock.
What does one do with those three ingredients + Thai Kitchen® Red Curry Paste? Well, this is how I make the recipe magic happen!
I find a few ingredients, go through my pantry, find several more, recall what my readers like, and bada bing bada boom! Easy Chinese Hot Pot at your dinner table.
As we enter the New Year, and leave behind all the Holiday cooking, baking, and planning, it is time to relax, reflect, and continue to gather with loved ones around easy and effortless home cooked meals. A steamy pot of deeply flavored broth is a fun way to start.
Chinese Hot Pot can be made in about 30 minutes, and one of my favorite things about this particular Hot Pot is that it’s lighter and healthier.
The sodium content in a typical Hot Pot meal is very high. However, this recipe is prepared with Kitchen Basics® Unsalted Chicken Stock, as well as low-sodium soy sauce and lean protein, and it is as healthy as you could want while you still get to enjoy the exotic flavors of East Asian cuisine.
HOW TO MAKE CHINESE HOT POT
- We are going to start the process with cooking some onions and garlic in sesame seed oil.
- Couple containers of Kitchen Basics® Unsalted Chicken Stock will follow, and a stir of McCormick’s spices plus red curry paste will seal the flavorful deal of the Hot Pot.
- While the soup is cooking, we are going to work on gathering, slicing, and chopping some veggies, tofu, and chicken.
- In the meantime, we are also going to prepare lo mein noodles, and finally set up our dinner table with the enticing range of fresh ingredients placed around the Hot Pot.
- Once everyone is gathered around the table, allow each person to cook their protein and veggies inside the steamy broth and layer their cooked food over a bowl of noodles topped with a ladle-full of the warm soup.
CRAVING MORE? SIGN UP FOR THE DIETHOOD NEWSLETTER FOR FRESH NEW RECIPES DELIVERED TO YOUR INBOX!
FOLLOW DIETHOOD ON FACEBOOK, TWITTER, PINTEREST AND INSTAGRAM FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.
TOOLS AND INGREDIENTS USED IN THIS RECIPE
WATCH HOW TO MAKE CHINESE HOT POT
A simple take on the traditional Chinese Hot Pot prepared with a warm and spicy broth chock full of veggies, noodles, and chicken.
- 1/2 tablespoon sesame seed oil
- 1 yellow onion, thinly sliced
- 4 cloves garlic, minced
- 8 cups (2-32 ounce containers) Kitchen Basics® Unsalted Chicken Stock
- 2 tablespoons low sodium soy sauce
- 1 tablespoon light brown sugar
- 3 tablespoons Thai Kitchen® Red Curry Paste
- 1 teaspoon McCormick® Ground Ginger
- 1 teaspoon McCormick® Ground Turmeric
- salt and fresh ground pepper, to taste
- 3 boneless, skinless chicken breasts, thinly sliced
- 14 ounces firm tofu, cubed
- 8 ounces green beans, trimmed and cut into 2-inch pieces
- 1 large red bell pepper, sliced
- 3 cups Chinese cabbage leaves, sliced 1-inch thick
- 1 bunch swiss chard, trimmed and sliced into 2-inch wide ribbons
- 8 ounces Chinese-style (lo mein) noodles, cooked
Heat oil in 6-quart stockpot or dutch oven over medium-high heat.
Add onion and cook for 3 minutes, or until tender.
Stir in the minced garlic and continue to cook for 30 seconds, or until fragrant.
Stir in chicken stock, soy sauce, brown sugar, curry paste, ginger and turmeric and bring mixture to a boil.
Reduce heat to low; cover and simmer for 20 minutes.
In the meantime, prepared your dippers and transfer them to small serving bowls or plates.
When ready to serve, transfer dutch oven to a portable hot plate set on a table OR transfer the broth to a PREHEATED slow cooker.
Arrange the dippers around the Hot Pot and let everyone cook the dippers in the broth for about 2 to 3 minutes or until desired doneness.
Place some cooked lo mein noodles in individual bowls, then ladle broth, chicken and veggies over noodles.
WW FREESTYLE SMART POINTS: 6