Sichuan Hot Pot: A Beginner's Guide To This Spicy Feast

Sichuan hot pot is a popular dining experience that originated in China. It involves a communal pot of simmering broth placed in the centre of a table, with raw ingredients such as meat, seafood, tofu, mushrooms, leafy greens, and dumplings cooked in the broth by the diners themselves. The broth is typically spicy, infused with Sichuan peppercorns and chilli peppers, but non-spicy options are also available. A unique feature of the Sichuan hot pot is the use of dipping sauces, which adds an extra layer of flavour to the cooked ingredients. The social and interactive nature of the meal, along with the customisability of ingredients and sauces, makes it a fun and engaging dining experience.

Choose your broth: there are typically two types, spicy and non-spicy

Choosing the broth is the first step in enjoying a hot pot meal. The broth is the foundation of the meal and sets the tone for the flavours to come. There are typically two types of broth: spicy and non-spicy.

The spicy broth is infused with tongue-numbing Sichuan peppercorns and chillies, creating a rich, muddy red, and eye-wateringly spicy broth that will clear your sinuses. The non-spicy broth is mild and savoury, allowing the flavours of the ingredients to shine through without the heat. Some restaurants offer a split pot, allowing you to enjoy both types of broth in one sitting.

When choosing your broth, consider the ingredients you plan to cook in it. Spicy broth pairs well with meats and vegetables that can stand up to the heat, such as beef, lamb, and heartier greens. Non-spicy broth is a better choice for more delicate ingredients like seafood and tofu, which can be overwhelmed by a spicy broth. It's also a good idea to think about your dining companions and their spice tolerance. If you have a mix of spice lovers and spice avoiders, a split pot can be a great option to ensure everyone can enjoy the hot pot experience.

Making your own Sichuan hot pot broth at home is also an option. To make a spicy broth, you'll need ingredients like Sichuan peppercorns, dried chillies, garlic, ginger, cinnamon, and chicken stock. For a non-spicy broth, you can use a vegetable or mushroom broth, or even just boiling water. You can also add slices of ginger or a few spices to a plain broth for a more subtle kick.

Select your ingredients: thinly sliced meats, seafood, tofu, mushrooms, leafy greens, and dumplings

Select your ingredients

The fun part about hot pot is that you get to choose from a wide variety of ingredients to cook in the broth. The ingredients typically include thinly sliced meats, seafood, tofu, mushrooms, leafy greens, and dumplings. Here are some tips and suggestions to help you select the perfect combination of ingredients for your Sichuan hot pot:

Meats

When it comes to meats, opt for thinly sliced options such as beef, lamb, or pork. These cook quickly in the broth and are easy to eat. You can also choose from a variety of offal options, such as chicken hearts, gizzards, and beef tripe, if you're feeling adventurous. If you're not comfortable slicing the meat yourself, you can ask your butcher to slice it thinly for you or even buy pre-sliced meats from Asian markets.

Seafood

For seafood lovers, hot pot offers a range of options. Go for thinly sliced white fish, whole scallops, shrimp, or a variety of Asian fish balls that can be found in large Asian markets. These seafood options are delicate and will cook quickly in the broth, so keep a close eye on them to avoid overcooking.

Tofu

Tofu is a versatile ingredient that can add a creamy texture to your hot pot. Look for fried tofu puffs, also known as soy puffs, or dried tofu "skin" that has been pre-soaked in hot water. These options provide a contrast in texture and are perfect for soaking up the flavours of the broth.

Mushrooms

A variety of mushrooms can be added to your hot pot, including shiitake, enoki, portobello, or wood ear mushrooms. Mushrooms have different cooking times, so be sure to keep an eye on them and adjust your cooking time accordingly.

Leafy Greens

Don't forget to add some leafy greens to your hot pot! Choy sum, bok choy, spinach, baby bok choy, and Chinese lettuces are all excellent choices. These vegetables add a fresh flavour and a healthy boost to your meal.

Dumplings

Dumplings are a must-have ingredient for your hot pot. Look for prepared frozen dumplings or wontons in the freezer section of your grocery store. You can add them directly to the hot pot without thawing them first. Mini dumplings are also a great option and can be cooked in a ladle or strainer within the broth.

When selecting your ingredients, consider the cooking times required for each item. Thinly sliced meats and seafood will cook quickly, while denser items like root vegetables and dumplings may take longer. It's also important to choose a variety of textures and flavours to create a well-rounded and exciting hot pot experience.

Dipping sauces: customise your own or try traditional sauces like sesame sauce, soy sauce, and chilli oil

Dipping sauces are an integral part of the hot pot experience. You can either customise your own or try traditional sauces like sesame sauce, soy sauce, and chilli oil.

If you want to make your own, you can mix and match different condiments to create a unique flavour profile. Common ingredients to use include minced cilantro, oyster sauce, sesame oil, black vinegar, and garlic.

If you're looking for guidance on which sauces to pair together, here are some traditional combinations that are popular in China:

• Crushed chilli, dark soy sauce, vinegar, and coriander.
• Sesame oil, scallions, garlic, chilli oil, and vinegar.
• Oyster sauce, sesame oil, soy sauce, garlic, scallions, and sesame seeds.
• Worcester sauce, sesame oil, crushed peanuts, and BBQ sauce.

Additionally, a simple combination of soy sauce, sesame oil, and chilli oil or chilli flakes can be a great option.

For those who prefer a ready-made sauce, there are also plenty of options available for purchase. However, it is recommended to have some sesame oil, soy sauce, fresh garlic, and cilantro on hand to enhance the flavour and make them less strong.

Some popular ready-made sauces include:

• Chilli & Garlic Sauce by Lee Kum Kee: Mix with sesame oil and soy sauce to taste, and add lemon juice and fresh cilantro for a unique twist.
• Laoganma Spicy Chili Oil: Combine with soy sauce and sesame oil to reduce its intensity and create a smoother texture.
• Haidilao and Wangzhihe brands: These pre-made sesame sauces are smooth and tasty, but may be harder to find outside of China or large Chinatown supermarkets.

Remember, there are no rules when it comes to hot pot dipping sauces. Feel free to experiment and find the combinations that suit your taste buds!

Cooking and enjoying: use chopsticks or a strainer to cook your ingredients, then transfer to a bowl and dip into your sauce

Once your broth is bubbling away, it's time to start cooking your ingredients. Use chopsticks or a strainer to add your chosen ingredients to the broth and let them cook to your liking. Meat typically cooks quickly, so thinly sliced pieces of meat will only need to be in the broth for 10 seconds to a couple of minutes. Vegetables like yams and dumplings will need to cook for longer. Meatballs are usually done when they float to the top of the broth.

Once your ingredients are cooked, use your chopsticks or a strainer to transfer them to a bowl. Be careful not to splash the hot broth. Then, dip your cooked ingredients into your chosen sauce and enjoy! Remember to pace yourself—it's easy to get carried away with the variety of ingredients on offer, but you don't want to end up with piles of uncooked food going to waste.

Etiquette: don't overfill the pot, use separate utensils for raw and cooked food, and be mindful of cooking times

When it comes to hot pot etiquette, there are a few key things to remember to ensure you don't ruin the experience for yourself and your fellow diners. Firstly, don't overfill the pot. It can be tempting to add all your chosen ingredients to the broth at once, but this will only slow down the cooking process. Instead, add them gradually, allowing the broth to maintain its temperature and cook the food efficiently. This also ensures there is enough space in the pot to easily retrieve the cooked food.

Secondly, always use separate utensils for handling raw and cooked food. This is a basic food safety measure to prevent cross-contamination. Use the provided utensils, such as tongs or chopsticks, for adding raw ingredients to the pot, and a separate set of chopsticks for eating. Some restaurants may even provide handheld baskets or designated long cooking chopsticks to further minimise the risk of contamination.

Lastly, be mindful of cooking times. Different foods require different cooking durations, and it's important to keep track of what you've added to the pot and for how long it's been cooking. Thinly sliced meats, for example, will cook much faster than denser items like root vegetables or dumplings. Overcooking certain ingredients, like thin slices of meat, can render them tough and unappetising. On the other hand, undercooking items may pose a food safety risk. It's a good idea to add denser, slower-cooking items first and then add quicker-cooking ingredients as you go, removing them from the broth as they finish cooking.

Frequently asked questions