Chinese Hot Pot (Da Bin Low)

Name: Chinese Hot Pot (Da Bin Low)
Total time: 1 h
Yield: 4 Servings
Ingredients: 5 cups beef broth; 5 tablespoons soy sauce, more to taste; 1 1/2 tablespoons fresh ginger, peeled and thinly sliced; 1/2 cup fresh spring onions, cut diagonally in small pieces, white and green parts; 1/4 cup Mirin sweet cooking wine; 2.5 pounds beef filet, or estimate 4-5 ounces per person; 4-6 cups broccoli; 4-5 cups shiitake mushrooms; 4-5 cups snap peas - entire pod will be served; optional: 4 shrimp (prawns) per person, tales and heads removed; optional: swiss chard, spinach, bok choy, napa cabbage; rice noodles, estimate 3 ounces per person; 2 small bottles Hoisin sauce; 2 small containers chili garlic sauce; 2 small bottles ginger garlic sauce; any Asian style dipping sauce that looks good to you; 1-2 fondue pots; 2 bottles of liquid fondue fuel (denatured alcohol); fondue forks (1 per person); soup spoons (Chinese soup spoons are nice); pair of chopsticks for each person; Bowls for rice - individual or two large for each side of the table; small or medium bowls for each person for the soup; optional: mini bowls for dipping sauces; optional: placemats that are Chinese or Japanese newspapers (free ones)

Any type of fondue, savory or sweet, is such a fun dish to serve. Over 10 years ago, I received two beautiful copper fondue pots and was eager to use them. But the idea of serving a traditional cheese or meat fondue was not appealing. Though both are delicious, the richness of ingredients is something I associate after a long day of exercise – preferably on a ski slope.

After looking through a few Asian cookbooks, I created my own version of the “Da Bin Low” or the Chinese hot pot tradition of cooking meat and vegetables in a broth at the table, and then finishing off the broth with tasty noodles. The “busy” part of the recipe is only the shopping for different ingredients and pouring and chopping them up a bit. After that your guests are really making their own dinner at the table.

For more than six people, it is best to use two fondue pots set on each side of the table. If you have any vegetarians in the mix, reserve one pot for cooking vegetables (substituting a good vegetable broth for beef broth) and the other for any meats.

Chinese Hot Pot (Da Bin Low)

Posted by Barbara

Ingredients

Recipe serves: 4-6

	broth
	5 cups beef broth
	5 tablespoons soy sauce, more to taste
	1 1/2 tablespoons fresh ginger, peeled and thinly sliced
	1/2 cup fresh spring onions, cut diagonally in small pieces, white and green parts
	1/4 cup Mirin sweet cooking wine
	meat & vegetables
	2.5 pounds beef filet, or estimate 4-5 ounces per person
	4-6 cups broccoli
	4-5 cups shiitake mushrooms
	4-5 cups snap peas - entire pod will be served
	optional: 4 shrimp (prawns) per person, tales and heads removed
	optional: swiss chard, spinach, bok choy, napa cabbage
	noodles
	rice noodles, estimate 3 ounces per person
	dipping sauces (store bought)
	2 small bottles Hoisin sauce
	2 small containers chili garlic sauce
	2 small bottles ginger garlic sauce
	any Asian style dipping sauce that looks good to you
	utensils
	1-2 fondue pots
	2 bottles of liquid fondue fuel (denatured alcohol)
	fondue forks (1 per person)
	soup spoons (Chinese soup spoons are nice)
	pair of chopsticks for each person
	Bowls for rice - individual or two large for each side of the table
	small or medium bowls for each person for the soup
	optional: mini bowls for dipping sauces
	optional: placemats that are Chinese or Japanese newspapers (free ones)

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thoughts&stories

Most fondue pots have a capacity of 1.5 quarts – about 6 cups. Therefore, plan on making about 5 cups of broth for each fondue pot. For the broth base, I use a good beef broth which you can find at most grocery stores or ask your local butcher.

For your meat and vegetables, use the ones I have listed here, or add others based on the season – or preferences. You just want to cut the vegetables in sizes that make them easy to cook in the broth.

Since I have been preparing hot pot for years and love it, I have bought quite a bit of Asian style plates, bowls, and utensils at a local restaurant supply store. I set the table with square green plates, use chopstick holders, small miso soup bowls, Chinese soup spoons, etc. to make the meal feel really different.

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Posted by Barbara

time
1 hour
serves
4
skill level
Easy

Ingredients

broth
5 cups beef broth
5 tablespoons soy sauce, more to taste
1 1/2 tablespoons fresh ginger, peeled and thinly sliced
1/2 cup fresh spring onions, cut diagonally in small pieces, white and green parts
1/4 cup Mirin sweet cooking wine
meat & vegetables
2.5 pounds beef filet, or estimate 4-5 ounces per person
4-6 cups broccoli
4-5 cups shiitake mushrooms
4-5 cups snap peas - entire pod will be served
optional: 4 shrimp (prawns) per person, tales and heads removed
optional: swiss chard, spinach, bok choy, napa cabbage
noodles
rice noodles, estimate 3 ounces per person
dipping sauces (store bought)
2 small bottles Hoisin sauce
2 small containers chili garlic sauce
2 small bottles ginger garlic sauce
any Asian style dipping sauce that looks good to you
utensils
1-2 fondue pots
2 bottles of liquid fondue fuel (denatured alcohol)
fondue forks (1 per person)
soup spoons (Chinese soup spoons are nice)
pair of chopsticks for each person
Bowls for rice - individual or two large for each side of the table
small or medium bowls for each person for the soup
optional: mini bowls for dipping sauces
optional: placemats that are Chinese or Japanese newspapers (free ones)

Directions

1 Done	broth In a medium sauce pan over medium-low heat, add broth, ginger, soy sauce and Mirin. Mix and bring to a boil, about 5 minutes.
2 Done	Taste and adjust to preference, add the scallions and cook for another 30 minutes on a low simmer. Remove from heat until ready to serve.
3 Done	You can prepare up to 5-6 hours in advance, and then bring to a boil before placing in fondue pot.
4 Done	meat & vegetables Slice the beef filet, against the grain, in about ¼ inch pieces. Distribute evenly on 2-4 plates depending on the number of people. I usually do one plate of meat in between two people to share. Add any other proteins, I use prawns.
5 Done	Wash mushrooms well and slice into quarters or thick slices - remember they need to cook in the broth. Evenly distribute on 2-4 plates depending on guest - I normally plate the mushrooms and broccoli together on same plate.
6 Done	Wash and cut broccoli into florets, do the same with any other vegetables - cut in shapes that will minimize cooking time. Set vegetables out on table.
7 Done	noodles Bring water to a boil in a large sauce pan. Add rice noodles and cook according to package. Set aside until after everyone has finished the meat and vegetables.
8 Done	Drain and set aside until after all guest have finished eating meat and vegetables.
9 Done	dips & sauces Either place dipping sauces in very small bowls in front of each guest, or as I do - buy 3-4 small bottles of each sauce, put on medium size plates (makes it look nice) and place on table for 2-3 guests to share.
10 Done	Find sauces that look good to you and balance out flavors - some people do not love garlic and / or spice.
11 Done	serving Bring broth to a boil and then simmer until pouring into the fondue pot.
12 Done	Place denatured alcohol in the containers of your fondue pots. I always place a sturdy placemat under each fondue pot to avoid heat/spillage...and one of the Chinese newspapers collect at the local market.
13 Done	Light flame and adjust.
14 Done	Transfer soup into the pot of fondue maker and bring to the table.
15 Done	Encourage guests to take the meat and vegetables onto the fondue fork, skewing meat and vegetable together, and lowering pieces into the broth until cooked.
16 Done	Add your pre-cooked rice noodle to the fondue pot when everyone has finished eating meats & vegetables. Ladle into soup bowls and serve with soup spoons.
17 Done	You may need to add more alcohol during the meal, so have it ready.