Laughing Monkey Hotpot Recipe

Prep aromatics

Peel and thinly slice the ginger. Smash the garlic cloves with the flat side of a knife; leave them lightly crushed. Peel the shallots and halve them.

Heat 2 tablespoons vegetable oil in a large stockpot over medium heat until shimmering.

Add ginger, smashed garlic, and shallots; sauté 2–3 minutes until fragrant and edges begin to brown.

Add Sichuan peppercorns and dried red chilies; fry 30–45 seconds to bloom their aroma (be careful not to burn).

Pour in chicken stock and 2 cups water. Stir in light soy sauce, rice wine, rock sugar, and 1 teaspoon salt. Bring to a gentle boil, then reduce heat and simmer, uncovered, 20 minutes to let flavors meld.

Taste and adjust seasoning with salt or soy. Keep the broth hot on a low simmer while you prepare the rest.

While the broth simmers, combine red chili paste, fermented bean paste (doubanjiang), sesame paste, dark soy sauce, and chicken bouillon powder in a small bowl. Whisk until smooth. This is the Laughing Monkey Paste — it provides body, umami and a playful kick.

Spoon 2–4 tablespoons of the paste into the simmering broth and stir to incorporate. Taste and add more if you prefer bolder flavor. Keep remaining paste on the side for diners to add to individual bowls or for topping.

If using a communal hotpot setup: arrange the thinly sliced beef on a platter so diners can cook slices briefly in the simmering broth (8–12 seconds for rare, longer if desired).

Add shrimp to the hot broth whole; cook 2–3 minutes until pink and opaque. Remove with a slotted spoon when done.

Gently slide tofu cubes into the simmering broth and simmer 3–5 minutes to heat through and absorb flavor. Remove with a slotted spoon when ready.

Add hardy vegetables first: corn rounds and lotus root (if using). Simmer 6–8 minutes until tender.

Add napa cabbage, bok choy, and shiitake mushrooms; simmer 3–5 minutes until vegetables are just tender-crisp.

Add enoki mushrooms in a small bundle near the end and cook 1–2 minutes—they require very little time.

If using glass noodles: soak per package instructions before serving. When ready to eat, place portions of soaked glass noodles into the simmering broth for 1–2 minutes until heated and translucent.

Keep steamed rice warm for serving alongside the hotpot.

Set up bowls of condiments: sliced scallions, chopped cilantro, toasted sesame seeds, chili oil, black vinegar, soy sauce, and crushed peanuts. Let each diner assemble their dipping sauce: a typical mix is 1 tablespoon soy sauce, 1 teaspoon black vinegar, 1 teaspoon chili oil, a pinch of sesame seeds and chopped scallion (adjust to taste).

Ladle hot broth into individual bowls. Diners cook proteins/vegetables in the communal pot or in individual mini burners if available, then dip finished bites into their prepared sauce.

Garnish served bowls with a squeeze of lime, a scattering of cilantro and a sprinkle of toasted sesame seeds for brightness.

Keep broth at a gentle simmer; top up with hot water or additional stock as needed to maintain level during the meal.