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Loading...This bright, light Cantonese-style hot pot showcases pristine seafood in a clear, gently sweetened broth built on chicken stock, dried scallops, and goji berries. Unlike spicy mala pots, the broth stays delicate so the natural sweetness of shrimp, fish, and shellfish shines through. Diners cook ingredients at the table and dip each bite into a soy-sesame sauce.
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 14 gFat
- 2.5 gSaturated Fat
- 32 gCarbs
- 4 gFiber
- 6 gSugar
- 52 gProtein
- 1180 mgSodium
- 980 mgPotassium
- 220 mgCalcium
- 4 mgIron
- 28 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the broth base
- 6 cups low-sodium chicken stock
- 4 dried scallops
- 1 (1-inch) knob fresh ginger, smashed
- 3 scallions, white parts only, smashed
- 8 Chinese red dates (jujubes), pitted
- 1 tablespoon goji berries
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon white peppercorns
For the seafood platter
- 12 large head-on shrimp, deveined and shells split
- 8 sea scallops, side muscle removed
- 1 pound fresh mussels or Manila clams, scrubbed
- 1 pound skinless sea bass or cod fillet, sliced 1/4-inch thick
- 1 cleaned squid, body sliced into rings and tentacles left whole
- 1 (1 lb) live or frozen Dungeness crab, cleaned and cracked
For the vegetables and accompaniments
- 1/2 small Napa cabbage, cut into 2-inch pieces
- 4 baby bok choy, halved lengthwise
- 8 fresh shiitake mushrooms, stems trimmed and scored
- 4 ounces enoki mushrooms, trimmed
- 1/2 block firm tofu, sliced into 1/2-inch pieces
- 8 ounces thin wheat noodles or shungiku chrysanthemum leaves
For the dipping sauces
- 1/4 cup Chinese sesame paste, thinned with 2 tablespoons hot water
- 3 tablespoons soy sauce
- 1 tablespoon Chinkiang black vinegar
- 1 teaspoon sugar
- 1 scallion, finely chopped
- 1 tablespoon toasted sesame seeds
- 2 tablespoons homemade chili oil (optional)
Directions
- In a large clay or stainless hot pot, combine chicken stock, dried scallops, ginger, scallion whites, red dates, goji berries, Shaoxing wine, and white peppercorns. Bring to a gentle boil over medium heat and simmer 15 minutes to infuse the broth.
- While the broth simmers, arrange the prepared seafood, vegetables, tofu, and noodles on a large platter or individual plates for the table. Keep chilled until ready to cook.
- Prepare the dipping sauce by whisking the sesame paste, soy sauce, black vinegar, sugar, chopped scallion, and sesame seeds in a small bowl. Divide into individual dipping bowls and serve the chili oil alongside.
- Place the hot pot in the center of the table on a portable burner. Ladle the hot broth into the pot, leaving the aromatics behind, and keep at a low rolling simmer throughout the meal.
- Start by adding the crab and mussels to the simmering broth and cook 3-4 minutes until the mussel shells open. Next, add the shrimp, fish slices, and squid rings; cook 1-2 minutes until just opaque and curled.
- Add bok choy, Napa cabbage, mushrooms, and tofu to the pot and simmer 3-4 minutes until tender-crisp. Cook noodles separately in a small pot of boiling water if desired, then drain.
- Using chopsticks or a small strainer, fish out cooked items and dip into the sesame sauce before eating. Replenish the pot with broth as needed and continue until all seafood and vegetables are enjoyed.
- Finish the meal by ladling the enriched, flavorful broth into small bowls and sipping as a warming soup.
Cook’s Notes
- Buy the freshest seafood possible – Cantonese hot pot relies on clean flavors and any off-odors will dominate the broth.
- Slice fish against the grain into thin, even pieces so it cooks in under a minute without falling apart.
- Dried scallops add signature umami depth; if unavailable, substitute 2 extra red dates and a teaspoon of fish sauce.
- Reserve some uncooked shrimp to add at the very end – the shells enrich the broth with extra sweetness.
- Serve the broth last as a palate-cleansing soup to capture every drop of seafood essence.
