Introduction:
Hot pot is a communal dish filled with a flavorful broth, fresh vegetables, and a variety of proteins. Using the Arteflame grill, you can prepare a unique version of hot pot where the ingredients are grilled to perfection before dipping them into a savory broth.
Ingredients
For the Broth:
- 6 cups chicken or vegetable stock
- 2 cloves garlic, smashed
- 1-inch piece of ginger, sliced
- 2 green onions, cut into large pieces
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp chili flakes (optional, for heat)
- Salt and pepper, to taste
For the Proteins:
- 1/2 pound thinly sliced beef (ribeye or sirloin)
- 1/2 pound thinly sliced pork loin
- 1/2 pound peeled and deveined shrimp
- 1/2 block firm tofu, sliced into cubes
For the Vegetables:
- 1 cup Napa cabbage, chopped
- 1/2 cup shiitake mushrooms, sliced
- 1/2 cup baby corn
- 1/2 cup bok choy, halved
- 1/2 cup carrots, thinly sliced
- 1/2 cup snow peas
- 1/2 cup enoki mushrooms (optional)
For the Dipping Sauce:
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp chili oil (optional)
- 1 tsp minced garlic
- 1 tsp rice vinegar
Instructions
Step 1: Prepare the Broth
- In a large pot, combine the chicken or vegetable stock, garlic, ginger, green onions, soy sauce, rice vinegar, sesame oil, and chili flakes.
- Put the pot on the grill as the grill heats up. Alternatively, simmer on a side burner or stovetop while you prepare the grill. Keep warm.
Step 2: Fire Up the Arteflame Grill
- Light the Arteflame grill using vegetable oil-soaked napkins under firewood. Allow the grill to heat for about 20 minutes.
- Grease the flat cooktop lightly with vegetable oil to prevent sticking.
Step 3: Grill the Proteins
- Place the beef, pork, and shrimp on the medium-heat zone of the grill.
- Cook for 1-2 minutes per side until seared and just cooked through. Move to a cooler zone to keep warm.
- Grill the tofu cubes on all sides until golden brown, about 2 minutes per side.
Step 4: Grill the Vegetables
- Place the cabbage, mushrooms, baby corn, bok choy, carrots, and snow peas on the flat cooktop.
- Grill for 2-3 minutes, turning occasionally, until lightly charred and tender. Move to the cooler zone.
Step 5: Assemble the Hot Pot
- Transfer the warm broth to a large, heatproof bowl or pot placed at the center of the table.
- Arrange the grilled proteins and vegetables around the hot pot for easy access.
Step 6: Serve with Dipping Sauce
- Mix soy sauce, sesame oil, chili oil, garlic, and rice vinegar in a small bowl to make the dipping sauce.
- Dip the grilled ingredients into the broth to warm and flavor them before enjoying with the dipping sauce.
Tips for Perfect Grilled Hot Pot
- Prep in Advance: Slice and arrange all ingredients before starting to grill.
- Heat Management: Use the high-heat center for quick searing and the cooler outer zones for keeping ingredients warm.
- Customizable: Offer a variety of proteins and vegetables for guests to choose from.
- Serve Fresh: Keep the broth warm and grill ingredients in small batches for freshness.
Variations
- Seafood Hot Pot: Include scallops, crab legs, and squid for a seafood feast.
- Spicy Broth: Add Szechuan peppercorns and chili paste for a fiery broth.
- Vegetarian Hot Pot: Use vegetable stock and tofu with a variety of vegetables.
- Herbal Broth: Add star anise, lemongrass, or cinnamon for a fragrant twist.
- Noodle Additions: Serve with cooked udon, rice noodles, or glass noodles.
Pairings
- Sides: Serve with steamed jasmine rice or dumplings.
- Drinks: Pair with green tea, a crisp lager, or sparkling water with lemon.
- Sauces: Offer additional chili oil, soy sauce, or hoisin sauce for dipping.
Conclusion
Arteflame Grilled Hot Pot is a unique and interactive dish that combines the smoky flavors of grilled ingredients with a warm, savory broth. Perfect for gatherings, this recipe lets everyone enjoy a personalized and flavorful dining experience.
