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, green vegetables, noodles and anything they desire. Fun interactive communal dinner idea! (We even included a mild broth for those that do not like it spicy.)
History of the Spicy Sichuan Hot Pot
It is said that Spicy Sichuan Hot Pot originated from Mongolia where the Mongol warriors used their helmets to cook food when they moved from one place to another. Ingenious!!! The cooking method was then spread to China, and wider to other countries.
As the hot-pot dish spread to other parts of the country, it picked up local ingredients and embellishments. In the Southern part of China, seafood and vegetables are the main ingredients for hot-pot. In the winter seasons, the people liked to eat food that instantly warms their bodies and lifts their spirits.
In China hot-pot is called Huǒ Guō 火锅 , which literally translates to Fire Pot. It is sometimes also referred to as Chinese Fondue or Steamboat. Many different cultures in Asia have a different type of hot-pot. For example, in Japan have a version called Shabu Shabu, Thailand has Suki hotpot, Malaysia and Singapore have a steamboat and Vietnam has a hotpot called ẩu canh chua. This is just to name a few, but there are many more types of hotpots from other countries and regions.
All of these types of hot pots have different ingredients, dipping sauces, vegetables, fish, dumplings and meats that are cooked. However, the one common theme of all hot pots is that is a beautiful way for families and friends to sit around a steaming pot of yummy pot of goodness; cooking, chatting and enjoying their time together. This is a fun weekend meal for the family.( Please note to be careful and supervise young children) However, it is very romantic to share your hot-pot with your significant other. You can cook for each other, feed each other and if you decide to enjoy a spicy broth you can really heat up your night.
How to set up for a hot pot feast?
A hot-pot meal features a pot on a portable burner that is used to simmer seasoned broth in the center of the table. Raw vegetables, sliced meats, seafood and noodles are prepared and set around the pot. Each of the dinner guests is required to be their own cook. Meats and vegetables are placed individually into the hot broth by using chopstick until the desired doneness. The cooked foods are then placed into their own bowl and guests can dip them in the prepared sauce before eating. If you would like to try some similar nourishing recipes that you cook at the table be sure to try our Sukiyaki Beef Udon and our Simple Spicy Thai Hot Pot.
Mild and Spicy Hotpot
Hot pot is a heart healthy meal as it consists mainly of vegetables, lean meats and fish. This week it has been very damp and cool in Hong Kong and I wanted something to heat our family up from the inside out. There are so many potential flavorings that can be added to the broth but we decided on making two different kinds. We made both a mild chicken and Chinese herb broth and also a “numb and spicy,” (“ma la,” 麻辣) broth to make everyone in our family happy. Here is everything you need to know to enjoy a fun evening with family and friends around a Chinese Hot Pot.
Spicy Sichuan Hot Pot is Tongue Numbing
Made with Sichuan chili peppers, chili oil, chili bean sauce and Sichuan peppercorns along with some aromatics for a clean out your sinuses kind of enjoyment. LOL
Hot Pot Soup Base (Mild and Flavorful)
Delicate broth with ginger, goji berries, mushrooms, sesame oil, star anise and loads of vegetables for a delicious and heart warming experience.
Dipping Sauces and Condiments for Hot Pot
- Chopped bird chilies and soy sauce for dipping (Place in small dish and serve on side for dipping)
- Chopped garlic fried golden brown (place in small dish and serve on side as a condiment)
- Chinese picked vegetables (place in small dish and serve on side as small palate cleanser)
More Delicious Soups and Hot Pots Recipes
Spicy Sichuan Hot Pot
Ingredient Ideas to cook in Hot Pot
- 1 diakon radish
peeled and cut into wedges
- 4 corn on cob
husks removed and cut in half
- 8 oz mushrooms
we used enoki - optional
- 2 cups baby bok choy
washed and prepped - optional
- 2 cups spinach
- 2 cups napa cabbage
cut into cubes - optional
- fish balls
- 12 ox beef
- 1 pound white fish
fillets, bones and skin removed and sliced thin
- 6 ox tofu
firm cut into cubes - optional
- 8 oz rice noodles pre-soaked in warm water until pliable or can use dried shrimp noodles - optional
Spicy Sichuan Broth (For those that like it really spicy)
- 8 cup Chicken broth
- 2 tbsp Sichuan peppercorns
or to taste
- 8 Sichuan dried peppers chopped or to taste
- 3 whole star anise
- 1 tbsp chili bean sauce
- 1 tbsp chili oil
or to taste
- 2 inch ginger
knob peeled and sliced
- 1/3 cup orange zest cut off zest off one orange
- 5 dried mushrooms we used shiitake
- 4 spring onions
Mild Hot Pot Broth (Optional for those that do not like spicy foods)
- 8 cups chicken broth gluten free
- 1 diakon radish peeled and chopped
- 1/3 cup goji berries
also known as wolf berries
- 3 garlic peeled and bashed
- 3 star anise whole
- 2 tbsp sesame oil -
- 4 spring onions chopped
- salt and white pepper
Dipping Sauce Ideas
- Chopped bird chilies and soy sauce optional
- Chopped garlic fried golden brown optional
- Chinese picked vegetables serves as a palate cleanser - optional
- Determine if your guests would like the hot and spicy or mild broth (I made one of each)
- If you decide to make one spicy and one mild, get out 2 large cooking pots and place both on the stove burners. In one pot, place all of the ingredients for the Hot Pot Soup Base Spicy, stir, put lid on and bring to boil. In the other pot, place all of the ingredients for the Hot Pot Soup Base Mild, stir, put lid on and bring to boil. Then reduce heat to simmer. (If you decide to make only one type of broth this whole procedure can be done at the dining room table in the electric or gas hot-pot and you can skip step number 6)
- Place the chopped diakon radish and the cut corn into the boiling Hot Pot soup stocks. Cook about 30 minutes or until the diakon radish is fork tender and the flavors have a chance to mingle.
- Plate up all of your uncooked thinly slices meats, fish on to separate serving plates. Also plate up all of your raw vegetables and other items such as noodles to prepare for the guests to cook at the dining room table.
- Prepare your dipping sauces and condiments and place on dining room table.
- Transfer your Hot Pot Soup Base Spicy or mild version from your pot on the stove to your hot pot at the dining room table. (Be careful- very hot) Turn on your electric or gas hot-pot and return temperature up to a slight boil. (If you decide to make only one type of broth this whole procedure can be done at the dining room table on the electric or gas hot-pot)
- Make sure the hot-pot broth is boiling and with your cooking chopsticks start with either your meats or fish and dip into hot broth and swish back and forth until cooked. Then start adding some vegetables and have each person cook and grab from the hot-pot their finished cooked product.
- Provide small bowls for the cooked delights and enjoy dipping your cooked meats, fish and vegetables in the dipping sauces and condiments.
- When all of the guests have finished cooking the meat, fish, vegetables, add the noodles as the last step and cook until al dente. (I like to save a few mushrooms as this really makes the broth really savory.)
- Enjoy a wonderful heart healthy bowl of hot pot with family and friends.