Chongqing Hot Pot

Yield: 6 servings


  • 250 gm  (8 oz) boneless skinless chicken breast thinly sliced
  • 250 gm  (8 oz) beef tenderloin sliced very thin
  • 250 gm  (8 oz)  shrimp peeled, deveined
  • 30 gm (1 oz) assorted dried mushrooms soaked in hot water for 25 minutes
  • ¼ small napa cabbage head thinly sliced
  • 40 gm (1 ½ oz) bean thread noodles soaked in cold water to cover for 10 minutes, drained and cut into 4" lengths
  •  1 cup bean sprouts
  •  Chili oil (optional)
  •  Freshly-ground Sichuan pepper (optional)


  • 2 litres (2 qrts) water
  • 30 ml (2 tbsp) rice wine
  • 45 ml (3 tbsp) black bean-garlic sauce
  • 30 ml ( 2 tbsp) light soy sauce
  • 2 teaspoons salt
  • Hot bean sauce to taste (optional)


  1. Arrange the chicken, beef and shrimp on a serving platter. Drain the mushrooms and remove and discard the stems. Squeeze out the excess water and arrange on a platter with the cabbage, noodles and bean sprouts. Place the chili oil and Sichuan pepper in small dipping bowls.
  2. To prepare the hot pot, in a large fondue pot over high heat, bring the water to a boil. Reduce the heat to medium-high and add the rice wine, black bean-garlic sauce, soy sauce, salt and hot bean sauce. Simmer for 4 to 5 minutes, skimming off any froth that accumulates on the surface.
  3. Using pot holders, carefully place the fondue pot with the hot broth on the stand and keep warm according to the manufacturer's instructions.
  4. Instruct guests to skewer their own selection of meats and shrimp, 1 or 2 pieces at a time, onto fondue forks, then cook in the hot stock. Guests may want to dip the cooked food in the chili oil or Sichuan pepper before eating. (Be sure to remove the food from the hot fork before eating.) When all the meat and shrimp have been cooked and eaten, add the mushrooms, cabbage, noodles and bean sprouts to the stock and heat through. Ladle into bowls and eat as a soup.