ReceptnaptárSichuan hot pot
Sichuan hot pot is a shared meal cooked at the table: everyone cooks their own morsels in a hot broth tingling with Sichuan pepper. A social, leisurely meal, perfect for cold evenings.
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Method
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- Fry the garlic, ginger and dried chillies in the oil for 2 minutes, until fragrant.
- Add the bean-chilli paste, Sichuan pepper, cinnamon and cloves, and fry for a further 2 minutes.
- Pour in the stock, bring to the boil, then simmer over low heat for 15-20 minutes so the flavours combine.
- Place the pot on the table over a portable burner or hotplate, keeping it hot.
- Everyone adds their own portions of prepared meat, tofu, mushroom and vegetables to the hot broth, and takes them out once cooked.
- At the end, glass noodles can also be cooked in the remaining broth and eaten too.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Sichuan pepper gives the characteristic, slightly tingling, numbing sensation on the tongue - don't leave it out, as this is what sets it apart from ordinary spicy dishes.
- Meat is easier to slice thinly if partially frozen first, which also helps it cook quickly in the hot broth.
- Anyone who doesn't like it spicy can keep a separate, milder broth on the table, in the same pot divided in two.
- Don't throw away the leftover broth - it makes an excellent base for a quick noodle dish the next day.
Frequently asked questions
What is doubanjiang?
A fermented bean and chilli paste, a staple of Sichuan cuisine. Available in Asian shops; if unavailable, a strong chilli paste mixed with a little miso can substitute.
How do I cook this at home without a tabletop burner?
The ingredients can also be cooked in batches in a pan on the stove and served immediately - less of a shared occasion, but the flavour is the same.
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