Executive Chef Kenny Leung emphasized the importance of avoiding salt in hot pot broth, explaining that it detracts from the natural flavors achieved during boiling.
Leung insists that at his restaurant, YAO, the broth is kept salt-free and flavors are enhanced through the use of dipping sauces, allowing for a richer taste experience.
For a homemade hot pot, incorporating garlic, ginger, and scallions into your broth, along with spices like Sichuan peppercorns, provides complex flavors without the need for added salt.
Kat Lieu outlines that using a vegetable base, chicken, or dashi broth as foundations for hot pot can help create a dynamic and flavorful experience.
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