Chinese New Year Hot Pot Carry Out Recipe

Make the base broth

In a large stockpot (6-8 quart), combine chicken stock and pork bone stock. Add sliced ginger, smashed garlic, and Shaoxing wine. Bring to a gentle simmer over medium heat.

Skim any foam or impurities that rise to the surface. Reduce heat to low and simmer 15 minutes to allow flavors to infuse.

Stir in light soy sauce, oyster sauce, rock sugar, salt, and white pepper. Taste and adjust seasoning; keep broth hot but not rapidly boiling while you prepare other components.

Prepare all proteins so they are bite-size and ready to cook: thinly sliced short ribs/brisket, thin pork belly, bite-size chicken thigh pieces, peeled shrimp, fish chunks, and cubed firm tofu. Keep proteins chilled until assembly.

If you prefer, lightly season the beef and pork with 1/2 tsp salt and 1/4 tsp white pepper each. Toss shrimp with a pinch of salt and 1 tsp Shaoxing wine to remove any fishiness.

Pat scallops and crab meat dry. If using imitation crab, separate sticks. Keep chilled until ready to add to the hot pot to avoid overcooking.

Rinse and trim all vegetables. Cut Napa cabbage into 2-inch pieces, halve baby bok choy, trim and separate enoki bundles, halve shiitake caps, slice carrot diagonally, and drain water chestnuts.

Blanch hardy vegetables briefly (Napa cabbage, Chinese broccoli) in boiling water for 30–45 seconds then refresh in cold water only if making ahead for carry out; otherwise keep raw and add to hot pot at service so they retain texture.

Soak glass noodles for about 10 minutes until pliable, then drain. If using rice cakes, separate pieces and soak in warm water briefly to soften if they are firm.

Assemble for carry out

Select a large heatproof takeout container (or multiple containers) that will hold broth and ingredients separately if required by local regulations. For best results, pack broth in a sealed container and proteins/vegetables in separate containers or compartments to prevent sogginess during transport.

Layer ingredients in the carryout containers in the order you'd like them cooked/served: firm vegetables and root vegetables (carrots, water chestnuts), tofu and rice cakes, mushrooms, leafy greens, proteins (chicken, pork, beef), and delicate seafood last (shrimp, fish, scallops, crab). Place glass noodles in a separate pouch or container to be added near the end of cooking.

If you plan to serve immediately at the destination: reheat the broth to a gentle boil and assemble everything into a wide, shallow hot pot or portable induction cooker. Add oil (1–2 tbs) to a small pan and quickly sear pork belly or short rib slices for extra flavor before adding to the simmering broth (optional).

To slightly thicken the broth and give it a glossy finish, stir the prepared cornstarch slurry, then slowly whisk in about 1–2 tbs into the simmering broth until slightly thickened. Do not over-thicken; the broth should still be sip-able.

Finish broth with sesame oil (2 tsp) and additional light soy to taste if needed.

Divide scallions, cilantro, toasted sesame seeds, chili oil, and fermented bean curd sauce or hoisin into small dipping containers. Provide fresh sliced chili on the side for guests who want extra heat. Place lime/lemon wedges in a sealed pouch.

Provide simple serving instructions for carry-out recipients: bring broth to a simmer, add items in recommended order (firmer items first, delicate seafood last), cook proteins until just done (shrimp pink and opaque, fish flaky, thin beef/pork slices 10–30 seconds in boiling broth), add noodles last and serve immediately with condiments.

Estimated cooking guide: root vegetables and tofu 5–8 minutes; mushrooms 2–4 minutes; leafy greens 30–60 seconds; firm fish 2–3 minutes; shrimp 1–2 minutes; thinly sliced beef/pork 10–30 seconds.