Spicy Hotpot Recipes

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.

SIMPLE SPICY THAI HOT POT

Steps:

• Heat up hot pot device, portable burner with pot or can also heat up burner on stove top for individual soup bowls. Add olive oil, garlic, ginger, turmeric and red curry paste and cook until aromatic and the oils from curry paste start to separate, about 2 minutes. Add Pacific Foods Organic Chicken Bone Broth, fish sauce and sugar or sugar alternative stir and allow soup to simmer over low heat for 15-20 minutes.
• While your broth is simmering, prepare your hot pot additions. Soak your rice noodles in tepid water for about 15 minutes. Peel and devein your shrimp. Drain and cut up your tofu into cubes. Wash your baby bok choy and separate from stalk. Prepare your vegetables. Slice your mushrooms. (Feel free to use any proteins, vegetable or even dumplings or eggs. Make sure you slice any beef, pork or chicken super thin so they cook quickly.) Gather up your cooking utensils such as cooking thongs, cooking chopsticks, slotted spoons for your guests. Place all your prepared hot pot ingredients in small bowls and dishes around the table so that guests can help themselves.
• Make your Hot Pot Dipping Sauce (optional) - In a small bowl mix Sriracha sauce, Tamari (soy) sauce, lime juice, sesame oil, garlic and pinch of sugar. Stir well and set on the kitchen serving table with your other hot pot ingredients.
• Hot Pot - Communal Feast Option. Confirm that the hot pot is set to medium heat and a light boil. Invite guests to cook the firmer vegetable first in the hot pot, followed by shrimp, tofu, leafy vegetables. These items only need 1-2 minutes to cook in the hot pot and then they can be removed and eaten. Enjoy with a little of the Thai Hot Pot dipping sauce if desired. You will most likely will need to add another 8 ounces of the Pacific Food Organic Chicken Bone broth to the hot pot as some of the broth will evaporate during the cooking process. When everyone has had their fill of vegetables and protein, cook the noodles for the group. They should only take a couple of minutes, if you have pre-soaked them. If you have not pre-soaked your pad Thai rice noodles, follow the direction on the noodle package for cooking times. Serve cooked noodles into separate bowls with a ladle of that delicious broth, a spritz of lime and top with cilantro, green onions and chilis if desired. If you like it extra spicy, add a little drizzle of the Thai Hot Pot Dipping Sauce. Enjoy!
• Individual Bowl Option: Turn your stove top burner to medium heat and confirm you have a light boil. Add your shitake mushrooms first to the prepared Thai Broth and let cook for 3 minutes. Add your shrimp, tofu, baby bok choy, pre- soaked pad Thai Noodles and cook for about 2-3 minutes. Place your raw spinach on the bottom of each of your serving bowl (no need to cook as when the hot broth is poured over it will cook right in the bowl) Place a scoop of noodles, ladle of Thai broth, cooked shrimp, tofu, mushrooms and baby bok choy in the bowl. Drizzle with a little squeeze of fresh lime juice. Garnish with cilantro, green onions and a little of the Thai Hot Pot Sauce, if desired. Enjoy!

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).

SPICED MUSHROOM & LENTIL HOTPOT

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat half the oil in a medium saucepan. Fry the onion for 3 mins, then add the mushrooms. Cook for another 3 mins, then increase the heat and add the garlic, ground cumin and paprika, and cook for 1 min. Remove from the heat and add the lentils, soy sauce, balsamic vinegar and 100ml water. Season, then tip the mixture into a casserole dish.
• Rinse the saucepan and return to the hob. Add a kettle full of boiled water and bring back to the boil over a high heat. Add the potato slices, cook for 3 mins, then drain. Arrange on top of the lentils, then brush with the remaining oil. Roast in the oven for 25 mins until the potatoes are golden, then scatter over the thyme before serving.

SPICY HOT POT

Steps:

• Prepare all raw materials
• Take out the chicken wings in advance
• Marinate the chicken wings 1 hour in advance. Marinating ingredients: green onion, ginger, garlic, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce. No need to add salt, the saltiness of light soy sauce and oyster sauce is enough
• Wash the fungus and remove the root
• The lotus root slices are peeled and sliced, and the larger slices are cut in half
• Peel the green bamboo shoots and cut into strips
• Broccoli and cauliflower break into small flowers
• Tofu skin cut into strips
• Shiitake mushrooms cut into 4 petals
• Remove the roots of enoki mushroom and wash
• Coriander cut into sections
• Blanched fungus
• Blanching broccoli and cauliflower
• Marinated chicken wings fried
• Deep-fry the chicken wings and remove them
• Prawns are fried
• Fry the prawns and fish out
• Fried lotus root slices
• Shiitake mushrooms over fried
• Remove when deep-fried shiitake mushrooms to slightly yellow
• After preparing all the ingredients, prepare the sauté pan, because there is a lot of oil in the bottom material, and the ingredients have been oiled, so there is no need to put too much oil in the stir-fry.
• After pouring the oil in the wok to heat up, put the peppercorns in it and sauté
• Add the spicy and spicy sauce to the bottom of the pot and fry to get the fragrance, add ginger and garlic, stir fry, add light soy sauce and a little sugar
• Pour all the prepared ingredients into the pot
• Stir-fry on medium heat, until the ingredients are not blanched and deep-fried.
• Add lantern pepper
• Put the coriander in the pan to enhance the flavor and color
• Just install it

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 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.

SPICY WINTER HOTPOT

Steps:

• Heat the oil in a large pan and sautee the onion and garlic until soft and add the aubergine and oregano
• Stir around for a few minutes and then add all the other vegetables
• Pour in the marinade and add about 300mls water
• Bring to a boil and simmer for 20-30 minutes until the vegetables are tender
• Add the hot sauce and enjoy!