Sichuan Hot Pot Recipe
Sichuan Hot Pot is a bold and spicy Chinese dish featuring a rich broth filled with Sichuan peppercorns, dried chilies, and aromatics. Perfect for a communal meal, this hot pot is ready in 1 hour and delivers a flavorful feast.
Equipment
- Hot pot or large pot
- Wooden spoon
- Ladle
- Small bowls for dipping sauces
Ingredients
For the Broth:
- 8 cups chicken or vegetable broth
- 6 dried red chilies adjust for spice level
- 2 tablespoons Sichuan peppercorns
- 3 cloves garlic sliced
- 1 thumb-sized piece of ginger sliced
- 2 tablespoons hot pot base or Doubanjiang fermented bean paste
- 1 tablespoon soy sauce
- 1 tablespoon rice wine
For Dipping Ingredients:
- 200 grams thinly sliced beef
- 200 grams shrimp peeled and deveined
- 100 grams tofu cubed
- 1 cup mushrooms shiitake or enoki
- 1 cup spinach
- 1 cup Napa cabbage
- 1 cup glass noodles
For Dipping Sauce:
- 1/4 cup sesame paste
- 2 tablespoons soy sauce
- 1 clove garlic minced
- 1 teaspoon sugar
- Chopped scallions for garnish
Instructions
Prepare the Broth:
- In a hot pot or large pot, combine the chicken broth, dried chilies, Sichuan peppercorns, garlic, ginger, hot pot base, soy sauce, and rice wine.
- Bring the broth to a boil, then reduce the heat and let it simmer for 20-25 minutes to allow the flavors to meld.
Prepare Dipping Ingredients:
- Arrange the sliced beef, shrimp, tofu, mushrooms, spinach, Napa cabbage, and glass noodles on serving platters.
Prepare the Dipping Sauce:
- In a small bowl, mix sesame paste, soy sauce, minced garlic, and sugar until smooth.
- Garnish with chopped scallions.
Serve the Hot Pot:
- Place the hot pot in the center of the table.
- Allow everyone to dip their ingredients into the simmering broth to cook, then dip into the prepared sauce before eating.
Notes
- Variation: Add ingredients like fish balls, lotus root slices, or quail eggs for more variety.
- Storage: Store any leftover broth in an airtight container in the refrigerator for up to 2 days.
- Serving Tip: Have different dipping sauces like chili oil, soy sauce, and hoisin sauce for variety.
