Hot Pot and Sauces

Hot Pot and Sauces

Hot pot is fun and delicious. I love the versatility of the broth, the array of vegetables, the paper-thin variety of proteins, extras like wide noodles or dumplings, and the sauces. You get your own set of dipping sauces for each steaming bite. Originating in Asia, the broth varies from country, region, and local specialty as do the platter of items to quickly cook in the simmering pot. I have had this dish many ways and with varying groups of people, but I find my favorite way is to catch up with a friend over a hot pot for 2. For the broth, you want a pot that is a few inches deep. The one I use is great because it’s just the right depth and can work on both gas and induction stove (see link in notes below). Even a large fondue pot can work. I recommend keeping a quart of water handy in case your broth starts simmering away during your leisurely meal so you can top up as needed. You will also need a gas or electric/induction burner as the centerpiece

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