Recipe for Sichuan Hot Pot Broth
PHOTO BY CHANGE C.C ON PEXELS
Sichuan hot pot is famous for its bold flavors and spicy kick. To make an authentic broth, you’ll need a mix of Sichuan peppercorns, dried chilies, garlic, and a rich stock that brings everything together.
This recipe will guide you through creating a delicious base for your hot pot that will leave your taste buds craving more. Get ready to spice up your next meal!
Origin
Sichuan hot pot has deep roots in Chinese culinary history. It hails from the Sichuan province, known for its bold flavors and use of spices.
Originally, it emerged among laborers in the area. They used inexpensive cuts of meat and local ingredients, cooking them in a communal pot. Something like this:
The signature numbing heat comes from Sichuan peppercorns, combined with generous amounts of chili oil.
How to Make Sichuan Hot Pot Broth at Home
To create a delicious Sichuan hot pot broth, you’ll need some key ingredients.
- Broth Base: 4 cups chicken or vegetable stock
- Spices: 2 tablespoons Sichuan peppercorns, 2 tablespoons dried red chilies
- Aromatics: 1 onion (sliced), 3 cloves garlic (minced), 1 thumb-sized ginger (sliced)
- Seasoning: 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon chili oil
Start by heating a pot over medium heat. Add the sliced onion, garlic, and ginger. Sauté until fragrant.
Next, toss in the Sichuan peppercorns and dried chilies. Pour in your broth base and add the soy sauce, rice vinegar, and chili oil. Bring it to a gentle simmer.
Let the broth cook for about 20-30 minutes. Taste and adjust the seasoning if needed; add more chili oil for extra heat.
Your broth is ready!
Doubanjiang
Doubanjiang is a key ingredient in Sichuan cuisine. This fermented broad bean paste adds depth and a signature spiciness to your hot pot broth.
It’s made from broad beans, soybeans, rice, and spices. When using doubanjiang, start with 1-2 tablespoons in your broth. Adjust based on your heat preference.
Learn more about this ingredient here: