Sichuan Spicy Hot Pot Recipes

SPICY SICHUAN HOT POT [MILD BROTH RECIPE INCLUDED]

Steps:

• Determine if your guests would like the hot and spicy or mild broth (I made one of each).

SICHUAN HOT POT

Steps:

• For the soup base:
• In a wok over medium heat, add the oil and the ginger. Cook the ginger for about a minute until caramelized, making sure it doesn't burn. Add the bay leaves, whole garlic cloves, cinnamon stick, star anise, and cloves. Cook for another 2 minutes, until very fragrant.
• Add the Sichuan peppercorns, dried chilies (whole), and the spicy hot pot soup base. Cook for another 2 minutes, and then add the chicken stock. Bring to a boil and transfer to the pot you'll be using for your hot pot meal. You want the pot to be relatively wide and at least 6 inches deep.
• To make the dipping sauce, simply combine whatever mix of ingredients you like.
• To assemble the hotpot, simply plug in your hot plate, place the prepared pot of broth on top, and bring to a low boil or simmer. Place all of your prepared ingredients around it, have everyone mix up their own dipping sauces, and dive in. Each person just takes whatever they want, adds it to the pot, waits for it to cook, and then dips it into their sauce. As the water evaporates as you're cooking, add boiling water to the pot as needed. You can also serve rice with hot pot (we do), but it's not mandatory.

SICHUAN SPICY HOT POT

Steps:

• Make the base stock by combining beef or pork bones or chicken skeleton with water, ginger, scallion, bay leaves. Bring to boil then simmer for 3 hours. Alternatively, season with the bouillon of your choice to skip the 3 hours of boiling bones.
• To make the aged-spicy paste, chop the Szechuan Spicy Bean Paste, soaked dry chili, ginger, garlic, and black bean. Combine 4 tbsp of oil and all the chopped ingredients, cook in low heat for 10 minutes. Stir frequently. Add the rest of the dry spices and cooking wine and sugar to the paste. Continue to cook in low heat for another 30 minutes then turn off the heat.
• Before serving the hot pot, combine the aged-spicy paste with base stock and bring to boil. Add additional ginger, dried chili, and salt to taste.
• Enjoy the spicy goodness!

SPICY HOTPOT

Steps:

• For the soup base:
• Heat a 3 1/2 pint capacity wok over a high heat, and add the groundnut oil. Stir-fry the chiles and Sichuan peppercorns until fragrant. Add the chile bean sauce, and chile sauce, then pour in the stock. Add the star anise, mushrooms, orange peel, chile oil, and ginger, and bring everything to a boil. Then, reduce the heat to medium-low, and simmer for 20 minutes. Ten minutes before serving, stir in the chiles.
• For the hotpot:
• Whilst the stock is simmering, divide all the fish balls, spring onions, cabbage, deep-fried tofu, and fresh tofu on 4 serving plates, cover with plastic wrap, and chill them in the refrigerator.
• For the soy dipping sauce:
• Combine the black vinegar, soy sauce, and chiles in a bowl, and set the sauce aside.
• For the special dipping sauce:
• Let each guest prepare their own Taiwanese dipping sauce at the table. In a small bowl, stir to combine, the egg yolk, satay sauce, cilantro, and spring onions.*
• For the assembly:
• To serve, arrange all the ingredients on the table. Transfer the soup base to an electric wok or fondue pot, and set it up in the center of the table. Let the guests help themselves, and cook the raw ingredients in the spicy broth. Serve with both dipping sauces.

HOT AND SPICY SICHUAN CHICKEN

Steps:

• Bring a large pot of water to a boil; add chicken and cook for 2 to 3 minutes. Drain and discard water.
• Bring a large pot of fresh water to a boil; add chicken, ginger, and peppercorns. Add more water if needed to cover chicken completely. Cover and cook over high heat until chicken is no longer pink and juices run clear, 35 to 45 minutes. Drain and discard water.
• Horizontally chop chicken into 3/4-inch pieces, cutting through the bone and skin. Vertically chop into 3/4-inch squares; transfer to a bowl.
• Combine soy sauce, chile oil, sugar, MSG, and Sichuan peppercorn oil in a bowl to form a sauce; pour over chicken and toss well. Garnish with spring onions and sesame seeds.

SPICY HOTPOT BROTH (SICHUAN) -- HONG TANG LU

Steps:

• Make a paste out of the black beans and 1 Tbsp Shaoxing rice wine, using either a mortar and pestle or a food processor.
• Wash the ginger and cut it into slices about the thickness of a coin.
• Using a scissors, snip the chiles into 1 inch sections and remove the seeds.
• Heat 3 tbs of the oil in a wok over a medium flame so it's hot but not smoking.
• Stir fry the chiles to flavor the oil; you want the oil to sizzle around the chiles, making them crisp and fragrant, but NOT burning; using a slotted spoon remove them and set aside.
• Rinse out and dry the wok, the put on a simmer/low heat.
• Add the rest of the oil and the beef drippings.
• Once the drippings have melted completely, turn up the heat to medium.
• When the oils just begin to smoke (around 250-300 degreesF), add the chile bean paste and stir fry until the oil is rich and fragrant (60-90 seconds).
• The paste should NOT burn; if necessary either move the wok off the heat or turn the heat down to let the paste sizzle in the oil.
• When the oil has reddened, add the black bean mash and the ginger.
• Stir fry until they also are fragrant.
• Add about 1 1/2 quarts of the beef stock and bring to a boil.
• When the liquid reaches a boil, add the rock sugar, the rest of the Shaoxing wine, and (optional) the glutinous rice wine.
• Salt to taste.
• Add the chiles and the Sichuan pepper (adjust the quantity depending on how "hot and numbing" you want it) leave the broth to simmer for 15-20 minutes.
• You are now ready to use this to dip ingredients to cook.
• =============== NOTE ================.
• You will add the rest of the chicken stock to top up the hotpot as the meal progresses.