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The basic equipment is of course a hotpot. There are basically three different types to choose from – the old school traditional charcoal hotpots, the new electrical hotpot or the one with gas canister. I opt for the latter because I have a phobia of tripping over wires and spilling all the hot soup and ingredients over. You can also opt for a hotpot with a divider if you wish to have two different soup bases.

1 crab
6 prawns
1 dozen mussels
2 calamari tube (sliced)
1 dozen scallops
1 red chili
3 cloves of garlic (crushed)
A bunch of coriander
A few handfuls of spinach and mustard greens
1 Chinese cabbage (Wong bok)
½ a bunch of celery (with leaves)
1 onion (sliced)
1 carrot (sliced)
Mushrooms – shitake, enoki and button
6 cups of vegetable stock

Vermicelli noodles (optional)
1 ear of Sweet corn (sliced)

  • Heat the stock in the steamboat or wok that will be used to cook the hot pot ingredients.

  • Prepare all meat, mushrooms and vegetables, remember to cut them small to reduce the cooking time and arrange on the table.

  • Each person adds what he or she wishes to the pot, wait for it to cook and share. The stock will continue to reduce down becoming a delicious soup. Keep some extra warm sock to top up the pot when needed.

    ** Vegetarian choices include tofu and egg.


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