The Art Of Sichuan Hot Pot: A Spicy Culinary Adventure

Sichuan hot pot is a popular dish in China, characterised by its spicy and numbing flavours, achieved through the use of chilli peppers and Sichuan peppercorns. The dish is typically enjoyed in a group setting, with diners cooking and eating from a simmering pot of spicy broth. While the availability of pre-packaged hot pot bases has increased, many people still prefer to prepare the meal from scratch, allowing for customisation of spice levels and the inclusion of various meats, seafood, vegetables and other ingredients. The process of making Sichuan hot pot can be time-consuming but is well worth the effort, providing a fun and interactive dining experience.

Making the soup base

Ingredients:

First, gather all the ingredients. The specific measurements of each ingredient may vary depending on the recipe and your personal preference, but the key ingredients for the soup base include:

• Dried Sichuan chillies
• Sichuan peppercorns (red and/or green)
• Aromatics: garlic, ginger, scallions, lemongrass
• Spices: cumin seeds, fennel seeds, cinnamon sticks, star anise, bay leaves, cloves, cardamom pods
• Oils: rapeseed oil, peanut oil, beef tallow
• Seasonings: doubanjiang (chilli bean paste), douchi (fermented black beans), rock sugar, Shaoxing cooking wine, mushroom or chicken bouillon, salt

Preparation:

• Prepare the dried chillies by soaking them in hot water for about 20 minutes and then blending them into a paste.
• Grind the whole spices and peppercorns in a spice grinder or mortar and pestle until they are coarsely ground.
• In a wok or a large pot, heat the oil and beef tallow over medium heat.
• Add the aromatics (finely chopped scallions, ginger, garlic, and lemongrass) to the oil and cook until fragrant, being careful not to let them burn.
• Add the chilli paste, doubanjiang, douchi, and chilli flakes to the aromatics and cook for a couple of minutes.
• Add the ground spices and their soaking liquid to the pot, along with the rock sugar, and let the mixture simmer for about 10-15 minutes.
• Pour in the stock (beef, pork, or chicken) and bring the soup to a boil. You can use boxed or homemade stock.
• Once it reaches a boil, reduce the heat and let the broth simmer for about 10 minutes.
• Turn off the heat and let the broth steep for at least 30 minutes to allow the flavours to develop. You can prepare the soup base ahead of time and store it in an airtight container in the fridge.

Final Steps:

• When you are ready to serve the hot pot, use a slotted spoon to remove any solid sediments from the broth.
• Add in the remaining whole peppercorns, dried chillies, scallion segments, and bouillon cube.
• Place the pot on a portable electric stove or burner in the centre of your dining table.
• While waiting for the broth to come to a gentle boil, your diners can prepare their dipping sauces. A simple combination of toasted sesame oil and finely grated garlic is a popular choice.
• Once the broth is boiling, reduce the heat to low or medium-low.
• Each person can then add their chosen ingredients to the broth and cook them until done to their liking. Meats and seafood cook quickly, so keep an eye on them to avoid overcooking.
• Use chopsticks or a slotted ladle to retrieve the cooked ingredients, then dip them in the sauce before eating.
• If the broth starts to run low, top it up with more stock or hot water.

Preparing the dipping sauce

• Chinese black vinegar or rice vinegar
• Sesame paste or peanut butter
• Chili oil or paste
• Soy sauce
• Chopped scallions
• Chopped garlic
• Chopped cilantro
• Oyster sauce
• Hoisin sauce
• Fish sauce
• XO sauce
• ShaCha/Chinese BBQ sauce
• Sesame oil
• Sichuan peppercorn powder
• Sugar
• MSG

Light Sesame Soy

This simple recipe combines light soy sauce, oyster sauce, minced garlic, chopped spring onion, and sesame seeds for a crunchy texture.

Chilli Oil Vinegar Dip

Chilli oil is the star of this recipe, providing a wonderful flavour and kick to the dip. Simply combine it with minced garlic, black vinegar, light soy sauce, and chopped spring onion.

Creamy Dashi Garlic

This creamy sauce includes peanut butter, minced garlic, and chopped coriander.

Honey Miso Dip

A perfect balance of sweet, salty, and savoury, this dip includes chopped spring onion and coriander.

Spicy Peanut Dip

This dip is great for meat and includes peanut butter, spicy bean paste, and chopped spring onion.

Classic Spicy and Sweet Chilli

Combine equal parts chilli paste and sweet chilli sauce, then add garlic and onion powder to taste. For extra heat, include some chilli flakes or dried chilli.

Hot and Sour Garlic

Mix a packet of McDonald's garlic chilli sauce with black/rice vinegar and light soy sauce.

When preparing your dipping sauce, feel free to experiment with different ingredients and adjust the measurements to your liking. You can also make multiple versions and try them all to discover your favourite combination.

Choosing the ingredients

Choosing the right ingredients is key to making a delicious Sichuan hot pot. The ingredients you choose will depend on your personal preference, the availability of ingredients, and the number of people you are serving. Here is a guide to help you select the perfect combination of ingredients for your hot pot.

Meats

Thinly sliced meats such as beef, lamb, and pork are commonly used in Sichuan hot pot. You can buy these meats pre-sliced from Asian markets, or you can freeze larger chunks of meat and slice them yourself using a sharp knife. If you are a hot pot enthusiast, investing in a home deli-meat slicer can be a great option.

Seafood

Seafood options include thinly sliced white fish, such as tilapia or sea bass, whole scallops, shrimp, squid, fish balls, crab sticks, and sliced fish fillets. You can also add assorted fish balls, which can be found pre-made at Asian grocery stores.

Vegetables

When selecting vegetables, opt for those that have a variety of textures. This will create a unique and interesting hot pot. Some recommended vegetables include bok choy, crown daisy leaves, winter melon, Napa cabbage, seaweed knots, daikon, turnip, lotus root, and potato. Cut the vegetables into sizable slices or chunks to make them easier to fish out of the pot.

Mushrooms

Shiitake, enoki, and portobello mushrooms are great choices for hot pot. Cut the mushrooms into bite-sized chunks before adding them to the pot.

Tofu and Eggs

Tofu skin, fried tofu puffs, and tofu puffs are all great additions to a Sichuan hot pot. You can also add cooked and peeled whole quail eggs for a unique flavour and texture.

Noodles

Choose non-starchy noodles such as sweet potato noodles. Avoid noodles that release a lot of starch, as they can make the broth cloudy and thick.

Dumplings

Mini dumplings from the freezer section can be added directly to the hot pot without thawing first.

Remember, the key to a successful Sichuan hot pot is to offer a variety of ingredients with different textures and flavours. By following this guide and adjusting the quantities based on the number of guests, you will be able to create a delicious and memorable hot pot experience.

Cooking and assembling the hot pot

The cooking process for a Sichuan hot pot is relatively simple. The key is to prepare all the ingredients in advance and assemble them when it's time to eat. Here are the steps to follow:

• Prepare the hot pot soup base: This can be done by cooking aromatics in oil, such as ginger, garlic, bay leaves, cinnamon stick, star anise, and cloves. Then, add Sichuan peppercorns, dried chillies, and a spicy hot pot soup base. Finally, add chicken or vegetable stock and bring it to a boil. You can also use pre-made hot pot soup bases or broth for convenience.
• Make your dipping sauce: Combine your choice of sauce ingredients. Some options include Chinese black vinegar, rice vinegar, sesame paste, peanut butter, chilli oil, soy sauce, cilantro, and scallions.
• Prepare the dunking ingredients: Select a variety of raw meats, seafood, vegetables, and other ingredients such as mushrooms, eggs, and tofu puffs. Cut them into thin slices or chunks so they cook quickly and are easier to retrieve from the pot.
• Assemble the hot pot: Place the prepared pot of broth on a portable electric stove or burner in the centre of the dining table. Turn the heat to high and wait for the broth to come to a gentle boil.
• Enjoy the hot pot: Each person can add their chosen dunking ingredients to the pot and cook them to their desired level of doneness. Use chopsticks or a slotted ladle to retrieve the cooked ingredients and dip them into the sauce before eating. If the broth starts to run low, top it up with more stock or hot water.

A Sichuan hot pot is a fun and interactive dining experience, perfect for gatherings with family and friends. It is a great way to enjoy a variety of flavours and textures, and the customisable nature of the dish allows everyone to create their own unique combinations.

Storing and reheating the soup base

The next day, you can divide the base into individual portions. To do this, simply slice the frozen mixture into four pieces. Then, place each piece into a separate ziplock bag and store it in the freezer. The soup base will keep well in the freezer for up to six months.

To use the soup base, simply add it to your hot pot and pour in some broth. You can use chicken or vegetable broth, depending on your preference. Heat the mixture over a medium-high flame, stirring continuously, until the soup base has dissolved. Once the soup is boiling, you're ready to cook and serve!

Frequently asked questions