Sichuan hot pot is a tantalizing culinary experience that combines fiery spices, numbing Sichuan peppercorns, and an array of fresh ingredients for a communal dining adventure. This spicy Sichuan hot pot recipe brings the authentic flavors of Chengdu to your table, allowing you to create a customizable feast that’s perfect for gathering friends and family.
less than 30 mins
10 to 30 mins
Serves 4–6
Dairy-free
By Ching-He Huang
From Saturday Kitchen
This Sichuan hot pot recipe has been assigned a Nutri-Score of D. While it offers a variety of ingredients, including vegetables and lean proteins, the high sodium content from the soy sauce and chili bean paste, as well as the presence of oils and fatty meats, contribute to a less favorable nutritional profile. However, the dish can be customized to include more vegetables and leaner protein options to improve its overall healthiness.
Equipment
- Large Pot … check on Amazon
- Food Processor … find it here
- Slotted Spoon … see the 4* range
- Mixing Bowls … view on Amazon
- Sharp Knife … check availability
- Cutting Board … top rated options
- Ladle … explore on Amazon
- Small Bowls … check latest prices
£6.00 (£2.00 / count) (available from £6.00 (£2.00 / count))
£22.79 (£3.80 / count) (available from £21.85 (£3.64 / count))
Ingredients
For Ching’s special hotpot dipping sauce
- garlic clove 1, finely chopped
- red chilli 1, seeds removed and finely chopped
- spring onion 1, trimmed and sliced into 5mm/¼in thick rounds
- light soy sauce 3 tbsp
- mirin 4 tbsp
- rice vinegar 3 tbsp
- crispy chilli oil 1 tbsp
- smooth peanut butter 1 tbsp
- toasted sesame oil 1 tbsp
- white sesame seeds 1 tbsp, toasted
- fresh coriander 1 tbsp, finely chopped
For Ching’s traditional Taiwanese dipping sauce
- free-range egg yolk 1 (optional)
- satay sauce 1 tbsp
- light soy sauce 1 tbsp
- spring onion 1 tbsp, finely chopped
- fresh coriander 1 tbsp, finely chopped
For the fish balls
- squid 150g/5½oz, cleaned and roughly chopped
- haddock fillets 150g/5½oz, roughly chopped
- sea salt pinch
- ground white pepper pinch
- shaoxing rice wine 1 tsp (or dry sherry)
- cornflour 1 tbsp
- free-range egg white 1
- oyster sauce 1 tsp
- fresh coriander 1 tbsp, finely chopped
For the base
- groundnut oil 2 tbsp
- dried sichuan chillies 3–4
- whole sichuan peppercorns 30–50g/1–1¾oz
- chilli bean sauce 1 tbsp (or miso mixed with chilli sauce)
- chilli sauce 1 tbsp
- vegetable stock or chicken stock 2–2.5 litres/3½–4½ pints
- large dried chinese mushrooms 6–8
- star anise 1
- cinnamon stick 1
- dried tangerine peel small handful (optional)
- chilli oil 100ml/3½fl oz
- fresh root ginger 5cm/2in, peeled and sliced into rounds
- red chillies 2, seeds removed and sliced
- carrot 1 large, peeled and sliced into 1cm/½in thick rounds
- chinese cabbage 1 small, leaves separated and cut into bite-sized pieces
- fried tofu small handful, cut into 2.5cm/1in chunks
Method
Method
Prepare the Dipping Sauces
- Mix all ingredients for Ching’s special hotpot dipping sauce in a bowl. Set aside to allow flavours to meld. This sauce adds depth and complexity to your Sichuan hot pot experience.
- In a separate bowl, combine components for the traditional Taiwanese dipping sauce. The contrast between these two sauces offers diners a variety of flavour profiles to complement the hot pot ingredients.
Create the Fish Balls
- Process squid and haddock with seasonings in a food processor until light and airy. This technique ensures a bouncy texture characteristic of authentic fish balls.
- Incorporate coriander into the fish mixture. The herb adds a fresh note that balances the rich flavours of the hot pot.
Prepare the Sichuan Hot Pot Base
- Heat groundnut oil in a large pot over high heat. The high temperature is crucial for releasing the aromatics’ flavours quickly.
- Add dried Sichuan chillies and peppercorns, stir-frying for about 30 seconds until fragrant. This step infuses the oil with the signature numbing and spicy flavours of Sichuan cuisine.
- Introduce chilli bean sauce and chilli sauce, frying briefly to release aromas. These pastes form the flavour foundation of your broth.
- Pour in stock and add dried mushrooms, star anise, cinnamon, tangerine peel (if using), chilli oil, and ginger. Bring to a boil, then reduce heat and simmer for at least 10 minutes. This simmering period allows the spices and aromatics to permeate the broth, creating a rich, layered taste.
Prepare and Cook Ingredients
- While the broth simmers, arrange plates of raw ingredients for serving. Group items by cooking time: quick-cooking (thin meat slices, leafy greens), medium (vegetables, tofu), and longer-cooking (fish balls, denser vegetables). This organization ensures efficient cooking at the table.
- Add carrot, Chinese cabbage, and tofu to the simmering broth. These initial ingredients build flavour in the broth and provide immediate options for eating.
- Form fish balls by spooning the mixture into the hot broth. Cook for 3-5 minutes until they float to the surface. The hot broth cooks the fish balls while infusing them with flavour.
Serve and Enjoy the Sichuan Hot Pot
- Place the pot in the centre of the table on a portable burner to maintain temperature. Arrange raw ingredients and dipping sauces around the pot. This communal setup is key to the traditional hot pot experience.
- Provide each diner with a small bowl, chopsticks, and a ladle or slotted spoon. These tools allow diners to cook and retrieve their chosen ingredients easily.
- Instruct diners to cook their chosen ingredients in the spicy broth. Use slotted spoons or small wire baskets to remove cooked items. This method prevents overcooking and allows for personalized cooking times.
- Encourage diners to dip cooked ingredients in the prepared sauces before eating. This step adds an extra layer of flavour to each bite.
- Maintain the broth at a gentle simmer throughout the meal, adding more stock if the liquid level gets too low. Skim any foam that forms on the surface for a clearer broth. These steps ensure food safety and maintain the quality of the broth throughout the meal.
- Towards the end of the meal, add noodles to the broth if desired. Allow them to cook and absorb the now intensely flavoured liquid. This traditional end to a hot pot meal utilizes the rich, developed broth.
Suggested Wine Pairing
Majestic: Kung Fu Girl Riesling
This off-dry Riesling from Washington State offers a perfect balance of sweetness and acidity to complement the spicy Sichuan hot pot. Its notes of peach, apricot, and lime zest provide a refreshing contrast to the numbing heat of Sichuan peppercorns.
Tesco: Finest Premier Cru Chablis
A crisp, unoaked Chablis with its mineral-driven profile and citrus notes can cut through the richness of the hot pot while not overpowering the delicate flavours of seafood and vegetables.
Sainsbury’s: Taste the Difference Gewürztraminer
This aromatic white wine from Alsace features lychee, rose petal, and spice notes that pair beautifully with the complex flavours of Sichuan cuisine. Its slight sweetness helps temper the heat of the dish.
What can you serve with this
- Steamed rice is a classic accompaniment, offering a neutral base to balance the spicy broth.
- Cold cucumber salad provides a refreshing contrast to the hot and numbing flavours of the Sichuan hot pot.
- Pickled vegetables, such as radishes or mustard greens, add a tangy crunch that complements the rich broth.
- Sesame pancakes or scallion pancakes are perfect for soaking up the flavourful soup.
- Chilled tofu with century eggs offers a cool, silky texture that contrasts nicely with the hot ingredients.
Nutri-score Health Check
This Sichuan hot pot recipe has been assigned a Nutri-Score of D. The calculation takes into account several factors:
- High sodium content from soy sauce, chilli bean paste, and other seasonings
- Presence of oils (groundnut oil, chilli oil) which contribute to saturated fat content
- Inclusion of various vegetables and lean proteins (fish, tofu) which provide beneficial nutrients
- Optional high-fat ingredients like beef or pork slices
While the dish offers a variety of vegetables and proteins, the high sodium and oil content result in a less favorable score. To improve the healthiness, consider:
- Reducing sodium by using low-sodium soy sauce and stock
- Increasing the proportion of vegetables to meat
- Opting for leaner protein choices
- Moderating the use of oils in the broth and dipping sauces
Remember, this score has been automatically calculated from the ingredients in the recipe and is only a guide. The actual nutritional value can vary based on portion sizes and specific ingredients used.
Recipe FAQ
- What is Sichuan hot pot?
Sichuan hot pot is a communal dish featuring a spicy, flavourful broth in which diners cook a variety of raw ingredients at the table. - Can I make this hot pot less spicy?
Yes, you can reduce the amount of chilli and Sichuan peppercorns used in the broth. Alternatively, prepare a split pot with one side spicy and the other mild. - What are some vegetarian options for this hot pot?
Tofu, mushrooms, leafy greens, and various vegetables like carrots, broccoli, and corn are excellent vegetarian choices. - How long does it take to cook different ingredients in the hot pot?
Cooking times vary: thin meat slices take 30 seconds to 1 minute, vegetables 2-3 minutes, and denser items like fish balls 3-5 minutes. - Can I prepare the broth in advance?
Yes, the broth base can be prepared up to 2 days in advance and refrigerated. Reheat before serving. - What’s the best way to arrange ingredients for serving?
Arrange raw ingredients on separate plates by type (meats, seafood, vegetables, etc.) for easy access and to prevent cross-contamination. - Is it safe to eat the leftovers?
Yes, but ensure that any leftover broth is brought to a full boil before consuming. Use within 2 days and store properly refrigerated. - Can I use a regular pot if I don’t have a special hot pot?
Yes, any large pot or deep pan can work. Electric hot pots are convenient but not necessary. - What’s the purpose of the dipping sauces?
Dipping sauces add extra flavour to the cooked ingredients and can be customized to individual preferences. - How do I prevent overcooking delicate ingredients like seafood?
Use a slotted spoon or small wire basket to quickly remove delicate items from the broth once they’re cooked. - Can I add noodles to the hot pot?
Absolutely! Udon, rice noodles, or glass noodles are popular additions. Add them towards the end of the meal to soak up the flavourful broth. - What’s the significance of Sichuan peppercorns in this dish?
Sichuan peppercorns provide the characteristic numbing sensation (málà) that’s essential to authentic Sichuan cuisine. - How can I make this hot pot more budget-friendly?
Focus on vegetables and less expensive proteins like chicken or pork. You can also reduce the variety of ingredients while maintaining the flavourful broth. - Is it possible to make a non-spicy version of Sichuan hot pot?
While spiciness is a key feature of Sichuan hot pot, you can create a milder version by omitting the chilli components and focusing on aromatics like ginger, garlic, and Chinese five-spice. - How do I store and reheat leftover hot pot broth?
Store cooled broth in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before use, bringing it to a full boil for food safety.