Sichuan Hot Pot Recipes

HOW TO MAKE HOT POT BROTH

How to Make Hot Pot Broth image

How to make hot pot soup base at home, two versions included.

Provided by Elaine

Categories Chinese

Time 50m

Number Of Ingredients 19

Ingredients

1 to mato (cut into wedges)
1 long green onion (cut the white part into small sections)
1 small bunch of bean sprouts
2 celery sections (cut into 1 inch sections)
half of a corn (cut into 2-3 cm thick pieces)
3 shiitake mushrooms (remove the ends)
3 L light stock
2 tsp. salt
3 tbsp. beef tallow
2-3 slices of ginger
4 long green onion sections
5-8 garlic cloves
3 L light stock
3 tbsp. Doubanjiang
3 tbsp. chopped chili pepper (糍粑辣椒)
1 tsp. Sichuan peppercorn
1 star anise
12 to 25 dried chili peppers (depending on how hot you want the soup base to be.)
1 tbsp. light soy sauce

Steps:

In a large pot with water, add chicken, pig bones, white peppercorn, long green onion and ginger. Bring to a boiling and skim any floats on the surface. Slow down the fire and continue simmer for 1 hour.
In your serving pot, add tomatoes, 2-3 shiitake mushrooms, red dates, scallion sections, celery and 3 sections of corns. Season with 2 teaspoons of salt and load with 3 L light stock.
Soak 50g dried chili pepper in hot boiling water for 30 minutes, covered please. Then transfer out and finely mashed.
Melt a beef tallow in a pot, fry ginger, scallion and cloves until aromatic.
Place in all the seasonings including doubanjiang, chopped red peppers and other seasonings (or a store bough package). Fry over slowest fire for 1-2 minutes until the oil turn red. Pour in light stock prepared previously and light soy sauce. Simmer for 15 minutes over slowest fire.

SPICY SICHUAN HOT POT [MILD BROTH RECIPE INCLUDED]

Spicy Sichuan Hot Pot [Mild Broth Recipe Included] image

Spicy Sichuan Hot Pot is made with a delicious Chinese spicy broth that simmers away while your guests can cook their own thin slices of meats, vegetables, noodles and anything they desire. Fun interactive communal dinner idea!

Provided by HWC Magazine

Categories Mains

Time 40m

Number Of Ingredients 48

Ingredients

1 diakon radish (peeled and cut into wedges)
8 oz baby corns (or corn on the cobs husked and cut in half)
8 oz mushrooms (we used enoki - optional)
2 cups baby bok choy (washed and prepped - optional)
2 cups green vegetables (we used bok choy)
2 cups napa cabbage (cut into cubes - optional)
Lotus root (optional)
Butternut squash (optional)
1/2 pound shrimp (optional)
12 oz beef (thin sliced)
6 oz tofu (firm cut into cubes - optional)
fish balls (optional)
fish (thin slices (optional))
8 oz rice noodles (we used dried shrimp noodles - optional)
Homemade Chinese Dumplings (optional)
1 tbsp oil (light flavored)
2 tbsp Sichuan peppercorns (or to taste)
8 Sichuan dried peppers (chopped or to taste (can substitute with other mild dried chili peppers or fresh chopped chilis to taste))
3 whole star anise
2 inch ginger (knob peeled and sliced)
1/3 cup orange peel (cut off orange peel off one orange (just the orange and not the yellow pith))
10-12 cups Chicken broth
5 dried mushrooms (we used shiitake)
1 diakon radish (peeled and sliced)
8 oz baby corns (or corn on the cob cut in half)
1 tbsp chili bean sauce
2 tbsp soy sauce (or to taste)
1 tbsp garlic chili oil (or to taste (optional))
4 green onions (chopped)
10-12 cups chicken broth (gluten free)
1 diakon radish (peeled and sliced thinly)
6 Chinese red dates (dried whole)
1/3 cup goji berries (dried also known as wolf berries)
3 garlic (peeled and bashed)
1 inch ginger (knob peeled and sliced)
6 shiitake mushrooms (dried)
8 oz baby corns (or corn on the cob husked and cut in half)
3 star anise (whole)
2 tbsp sesame oil
4 spring onions (chopped)
salt and white pepper (to taste)
2 tbsp soy sauce (or to taste)
Chopped bird chilies and soy sauce (optional)
Chopped garlic fried golden brown (optional)
Chinese picked vegetables (serves as a palate cleanser - optional)
Crushed chili, soy sauce, black Chinese vinegar and coriander (optional)
Sesame oil, scallions, garlic, chili oil and black Chinese vinegar (optional)
Oyster sauce, sesame oil, soy sauce, garlic, scallions (optional)

Steps:

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

Nutrition Facts : ServingSize 8 g, Calories 255 kcal, Carbohydrate 16 g, Protein 20 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 102 mg, Sodium 1629 mg, Fiber 4 g, Sugar 4 g

SICHUAN HOT POT

Sichuan Hot Pot image

Sichuan Hot pot is a great meal to make, especially during colder months. Learn how to assemble a spicy soup base and authentic Chinese Sichuan hot pot at home!

Provided by Judy

Categories Soups and Stocks

Time 1h10m

Number Of Ingredients 39

Ingredients

2 tablespoons oil
6 slices ginger
3-5 bay leaves
10 cloves garlic ((peeled))
1 cinnamon stick
5 star anise
10 cloves
1 tablespoon Sichuan peppercorns
12 whole dried red chilies
1 package spicy hot pot soup base
12-15 cups chicken stock
Soy sauce
Sacha sauce
Chili oil or paste
Chinese black vinegar ((or rice vinegar))
Sesame paste ((or peanut butter))
Sesame oil
Sesame seeds
Chopped peanuts
Chopped cilantro
Chopped scallions
Chopped garlic
Thinly shaved beef or lamb
Sliced chicken
Assorted fish balls ((you can buy these pre-made at Asian grocery stores))
Thinly sliced fish fillets ((tender white fish like tilapia or sea bass work well for this))
Tofu sheets
Firm tofu ((sliced))
Soy puffs ((fried tofu puffs))
Straw mushrooms
Shiitake mushrooms
Wood ear mushrooms
Fresh noodles
Glass noodles ((mung bean vermicelli))
Prepared frozen dumplings or wontons
Chinese rice cakes
Bok choy ((or choy sum))
Green leaf lettuce
Napa cabbage

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.

CHINESE HOT POT AT HOME

Chinese Hot Pot at Home image

Chinese hot pot is a warm, comforting, and social meal to have with close-knit family or friends. Learn how to make hot pot at home!

Provided by Sarah

Categories Main Course

Time 40m

Number Of Ingredients 68

Ingredients

Hot pot soup base (with water) or stock
baby bok choy ((thoroughly washed))
napa cabbage ((washed, cut into 1-2 inch pieces))
choy sum ((thoroughly washed))
spinach ((thoroughly washed))
pea tips ((thoroughly washed))
watercress ((thoroughly washed))
AA Choy/Cai ((washed, trimmed))
Chrysanthemum Leaves ((washed, trimmed))
lotus root ((cut into 1/4 inch thick half moons))
potato ((cut into 1/4 inch thick half moons))
sweet potato ((cut into 1/4 inch thick half moons))
pumpkin/kabocha squash ((cut into 1/4 inch thick half moons))
daikon radish ((cut into 1-inch chunks))
tomatoes ((sliced into wedges))
corn ((whole ears, cut into 1-inch pieces))
winter melon ((cut into 1-inch chunks))
Enoki mushrooms ((slice 1/2-1 inch of the base off, and separate the bundle of enoki's into smaller more manageable bundles)
Wood ears ((soak to reconstitute, rinse any dirt or sand off, and remove any woody ends))
King mushrooms ((trim the ends, thinly slice))
Shiitake mushrooms ((trim woody stems, slice, and add to the pot early))
Oyster mushrooms ((thoroughly cleaned))
Shimeji mushrooms ((separated into individual pieces))
Beef ((brisket, short rib, ribeye, sirloin, flank steak, thinly sliced against the grain))
Pork shoulder or loin ((thinly sliced))
Pork belly ((thinly sliced))
Lamb shoulder or leg ((thinly sliced))
Boneless chicken breast or thighs ((thinly sliced))
Fish fillets ((such as tilapia, bass, fluke/flounder, thinly sliced))
Shrimp
Scallops
Squid or cuttlefish
Beef balls
Pork balls
Fish balls
Squid balls
Mixed seafood balls
Fish cakes
Fish tofu
Mung bean vermicelli ((soak in warm water for 10 minutes))
Rice vermicelli ((boil to par-cook, rinse in cold water, drain))
Thin fresh white noodles
Fresh spinach noodles
Shirataki noodles ((add directly to boiling broth, cooks in seconds))
Rice cakes ((the thin ovals are best; the thick Korean-style rice cake logs take too long to cook) )
Frozen dumplings ((smaller is better; cook time 7-10 minutes))
Bean threads ((AKA dried bean curd sticks; soak in warm water for 3-4 hours, cut into 2-inch pieces))
Soy puffs ((left whole or cut in half))
Frozen tofu ((cut into 1-inch pieces))
Firm tofu ((cut into 1-inch pieces))
Dried bean curd rolls
Fresh tofu sheets/skin
Pressed tofu
Chinese sesame paste or sauce
Peanut butter or peanut sauce
Soy sauce
Sha Cha sauce
Sesame oil
Sichuan peppercorn oil
Chili oil/sauce
Chili garlic sauce/sambal oelek
Chinese black vinegar/rice vinegar
White pepper
Toasted sesame seeds
Minced garlic
Chopped scallions
Chopped cilantro
Fried shallots or garlic

Steps:

Place boiling soup base or stock in a wide, shallow pot the center of the table on a portable electric burner.
Place individual plates of raw ingredients on the table, along with dipping sauce ingredients.
Have each diner mix their own dipping sauce while the pot of soup comes to a boil. Once boiling, begin adding ingredients to the pot. Be sure to cook ingredients through before consuming, and allow the pot to boil for at least 30 seconds to 1 minute after adding any raw meat or seafood.

HOT AND SPICY SICHUAN CHICKEN

Hot and Spicy Sichuan Chicken image

This is a traditional Chinese dish, which is simple to make. Tender chunks of chicken are bathed in a rich, hot, and spicy sauce. Enjoy with freshly cooked white rice.

Provided by Jin

Categories World Cuisine Recipes Asian Chinese

Time 1h7m

Yield 4

Number Of Ingredients 10

Ingredients

½ (2 pound) whole chicken
1 (3/4 inch thick) slice fresh ginger, crushed
1 teaspoon Sichuan peppercorns
¼ cup soy sauce
¼ cup chile oil
2 tablespoons white sugar
¼ teaspoon monosodium glutamate (MSG)
¼ teaspoon Sichuan peppercorn oil
6 spring onions (white parts only), cut into 3/4-inch pieces
1 teaspoon toasted sesame seeds, or to taste

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.

Nutrition Facts : Calories 377.5 calories, Carbohydrate 9.8 g, Cholesterol 40.2 mg, Fat 32.7 g, Fiber 0.9 g, Protein 11.3 g, SaturatedFat 7.5 g, Sodium 972.8 mg, Sugar 7.1 g

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