Hot pot is a culinary Chinese tradition that can be interpreted in an infinite number of ways. In our family, we tend to keep things simple and spicy. Every year, instead of anticipating Christmas morning with an overstuffed turkey and the requisite side dishes, we usher in the holidays with a festive Christmas eve meal of hot pot.

Heaping platters of finely sliced raw meats — including lamb, chicken, beef, or pork — are placed alongside plates of raw seafood like shrimp or fish. The tissue-thin slivers of raw meat — the thinner the cut, the faster (and better) it cooks — are poached in a tiny mesh basket that is carefully lowered into a hot pot full of bubbling water.  A variety of other aromatics, including snow peas, rice noodles, sprouts, mushrooms, lettuce and spinach, also flavor the broth. Finally, the cooked meats and vegetables are doused in our homemade savory peanut-sesame dipping sauce, and carefully tucked into a pita-like toasted Chinese bread.

At our house, the piping-hot bites are punctuated with ceramic cups filled with dangerously potent Chinese sorghum whisky. At the close of the meal, the reduced hot pot broth is ladled out like soup and slurped down with plenty of hot sauce. I’d choose it over a plate of dried-out turkey any day.


3 responses to “EVE OF HOT POT

  1. wow. looks awesome.

  2. Pingback: CALIFORNIA DREAMING | popcorn plays

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s