Sichuan Hot Pot

The Broth

20g ginger, finely chopped
4 garlic cloves, finely chopped
4 spring onions, finely chopped
2–3 tablespoons fermented black beans
1 tablespoon Sichuan peppercorns
3 tablespoons chilli bean paste (doubanjiang)
2 cinnamon sticks (or cassia bark)
8 dried red chillies
2 bay leaves
3 star anise
4 cloves
1 tablespoon Shaoxing rice wine
1 small piece rock sugar (or 1 tablespoon sugar)
1.5 litres chicken stock
3 tablespoons vegetable oil

For the Hot Pot

Thinly sliced beef
Thinly sliced chicken thigh
Raw prawns
Choy sum
Gai lan (Chinese broccoli)
Lotus root, sliced
Shimeji mushrooms
Enoki mushrooms
Dried bean curd skin (tofu skin)
Sweet potato noodles, soaked
Shrimp noodles, soaked

The Dipping Sauce

20g ginger, finely chopped
2 garlic cloves, finely chopped
2 spring onions, finely chopped
2 tablespoons chilli oil
2 tablespoons sesame paste (or smooth peanut butter)
3 tablespoons light soy sauce
1 tablespoon Chinkiang black vinegar
1 tablespoon Sha Cha BBQ sauce

PREPARATION

1. Pound together the ginger, garlic, spring onions, fermented black beans and Sichuan peppercorns into a coarse paste.

COOKING

1. Heat the vegetable oil in a wok and fry the paste over a medium heat until fragrant.
2. Add the chilli bean paste, cinnamon, dried chillies, bay leaves, star anise and cloves, then fry for 5–6 minutes until the oil turns deep red.
3. Deglaze the wok with a little chicken stock, scraping up any caramelised bits.
4. Add the rock sugar, remaining chicken stock and Shaoxing rice wine, then bring to a gentle boil.
5. Simmer the broth for 20–30 minutes to allow the flavours to develop fully.
6. Meanwhile, mix together all of the dipping sauce ingredients until smooth and set aside.
7. Arrange the sliced meats, seafood, vegetables, mushrooms, tofu skin and soaked noodles on serving platters.
8. Transfer the hot broth to a tabletop hot pot or portable burner and keep it gently simmering.
9. Cook the vegetables, mushrooms and noodles in the broth until tender but still with a little bite.
10. Add the beef, chicken and prawns, cooking each until fully cooked before removing.
11. Dip the cooked ingredients into the prepared sauce and enjoy the hot pot gradually with family and friends.

School of Wok Tips

• Fry the chilli bean paste thoroughly to create the rich red colour and deep flavour of an authentic Sichuan broth.
• Thinly sliced meats cook in seconds, making them perfect for hot pot.
• Use separate chopsticks for cooking and eating to keep everything hygienic.
• Everyone can customise their own dipping sauce, making each bite slightly different.

FAQs

What does mala mean?
Mala describes the signature Sichuan combination of spicy chilli heat (la) and the tingling, numbing sensation (ma) from Sichuan peppercorns.

Can I make the broth less spicy?
Yes, reduce the amount of dried chillies, chilli bean paste and Sichuan peppercorns to suit your taste.

What are the best ingredients for hot pot?
Thinly sliced beef, chicken, prawns, leafy greens, mushrooms, tofu skin and noodles are all excellent choices because they cook quickly in the simmering broth.