Sichuan Hot Pot
A bubbling cauldron of chile and Sichuan pepper broth, a table full of raw things to swish through it, and the joyful, numbing chaos of a proper Chengdu hot pot night.
The whole recipe in 60 seconds
Sichuan Hot Pot, in 5 ideas
- The tingle is the point. Sichuan peppercorns bring the numbing ma that balances the chiles' la, and together they are addictive.
- Bloom the spices in oil first. Raw doubanjiang and dry chiles dumped in water taste harsh; fried in fat they turn fragrant and deep.
- A divided pot is the peace treaty. Fiery broth on one side, gentle stock on the other, and everyone eats happily.
- Cook in order of delicacy. Greens and tofu anytime, seafood quick, and the thin meat slices last, so the broth stays sweet.
- The dipping sauce is personal architecture. Sesame oil and garlic is classic Chengdu, sesame paste is the northern way.
What you need
Ingredients
- 1/4 cup oil
- 3 tbsp doubanjiang (Sichuan chile bean paste)
- 12 dried red chiles
- 1 tbsp Sichuan peppercorns
- 4 slices ginger
- 3 garlic cloves, smashed
- 8 cups good chicken stock
- 1 lb beef or lamb, sliced paper thin
- 8 oz shrimp or fish balls
- 1 block tofu, cubed
- 8 cups mixed mushrooms, greens and lotus root
How to make it
Method
Heat the oil and fry the doubanjiang, chiles, peppercorns, ginger and garlic on low heat for 5 minutes, until the oil is red and deeply fragrant. This is the base.
Add the stock and simmer 20 minutes. Strain into a hot pot or wide pot set over a burner at the table. Set a second pot of plain stock alongside if you want the divided option.
Arrange the raw ingredients on platters: meats rolled and chilled for easy picking, tofu cubed, vegetables washed and bite sized.
Set out dipping sauces: small bowls of sesame oil with garlic and cilantro, or sesame paste thinned with soy and water.
Cook at the table: swish meat slices through the bubbling broth for 20 to 30 seconds, drag vegetables and tofu for 2 to 3 minutes, and fish balls until they float.
Dip, eat, repeat, skimming the broth now and then. Drink the broth at the end if you are brave; it will be the richest soup of your life.
Freeze the meat for 45 minutes before slicing: semi-frozen meat cuts into the paper thin, curl-able slices that cook in seconds.