Camille Styles

How to Throw a Hot Pot Dinner Party

January 17th, 2018

The end of January may not be the most expected time to throw a dinner party, but I think it’s actually perfect. Hear me out. The holidays are over (pressure’s off!), it’s too cold to really want to go out, but everyone’s going stir-crazy from being at home so many nights in a row. Trust me when I say that your friends will be deliriously happy when an email lands in their inbox inviting them to dinner at your place… especially if you’re making these Asian-inspired hot pots.

In December, McCormick unveiled their 2018 Flavor Forecast encouraging foodies to taste tomorrow’s favorite flavors – including hot pot! The key to a great hot pot is all in the broth, and I teamed up with our friends at McCormick to infuse this one with so much flavor to make it taste restaurant-level. Then, I invited a few friends to don their coziest socks and gather around the coffee table for an evening of communal cooking, conversation – and so much good eating.

*photos by ashleigh amoroso

Asian Hot Pot with Chicken, Veggies, & Tangy Chili Sauce

hot to throw a hot pot dinner party

Serves 10


for the broth:


  • 1 pound boneless, skinless chicken breast, very thinly sliced


  • cooked noodles of your choice
  • sliced mushrooms
  • baby bok choy, coarsely chopped
  • mung bean sprouts
  • red bell pepper, sliced
  • shredded red cabbage
  • cilantro
  • lime wedges

tangy chili dipping sauce:


  1. For the broth, heat oil in 6-quart stockpot or donabe over medium-high heat. Add onion; cook and stir until tender, about 3 minutes.
  2. Stir in stock, curry paste, soy sauce, brown sugar, garlic powder and ginger. Bring to boil. Reduce heat to low; cover and simmer 20 minutes. Stir lime juice into broth just before serving.
  3. Meanwhile, for the Tangy Chili Sauce, mix all ingredients in small bowl. Cover and refrigerate until ready to serve.
  4. Place sliced chicken on a plate. Place noodles in individual serving bowls, and garnishes on a platter for guests to top.
  5. When ready to serve, cook the chicken in broth about 3 minutes or until desired doneness. Scoop chicken and broth over noodles in each bowl, then let each guest customize their own bowl with Tangy Chili Sauce and garnishes.


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Show Comments +

  1. I don’t know why I hadn’t thought of doing this at home before! I’ve done a (very expensive) version of it at the Melting Pot and it’s a ton of fun. Plus, it’s so much easier to get a party together if you have a cool idea to lure them in with. 😉

    Lindsey | This Miss Cooks

  2. What a fun idea! Lots of hot pot restaurants have opened up recently in my area. Love the idea of doing it at home.

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