Sichuan Hot Pot

Method7 steps · about 1 hr 10 min

1. 1

   Step 1: Choose the foods you want to cook: thinly shaved beef or lamb, thinly sliced chicken, purchased fish balls, thin white-fish slices, tofu sheets, sliced firm tofu, fried tofu puffs, straw or shiitake mushrooms, prepared wood ear mushrooms, fresh or mung-bean glass noodles, purchased frozen dumplings or wontons, Chinese rice cakes, bok choy or choy sum, lettuce and napa cabbage. Wash and cut vegetables and prepare mushrooms and noodles according to their type and package directions; use wood ears already prepared for cooking. Keep raw meats and fish cold and separate from ready foods until their small cooking batches are needed; keep frozen products as their package directs. Set out an electric hot plate, a stable wide hot-pot vessel at least 6 inches deep with room for the broth and additions, clean serving bowls and wire skimmers. Keep raw-food utensils separate from eating and cooked-food utensils. Check the ready soup-base packet instructions and prepare the measured soup aromatics before heating.

   Uses Thinly shaved beef or lamb · Sliced chicken · Assorted fish balls (you can buy these pre-made at Asian grocery stores) · Thinly sliced fish fillets (tender white fish like tilapia or sea bass work well for this) · Tofu sheets · Firm tofu (sliced) · Soy puffs (fried tofu puffs) · Straw mushrooms

   
2. 2

   Step 2: In a wok over medium heat, heat all 2 tbsp oil with the 6 slices ginger. Cook about 1 minute, until the ginger begins to caramelize without burning.

   Caramelize the ginger · 1 minUses 2 tablespoons oil · 6 slices ginger

   
3. 3

   Step 3: Add all 3–5 bay leaves, 10 peeled garlic cloves, 1 cinnamon stick, 5 star anise and 10 whole cloves to the ginger and oil from step 2. Cook for about 2 more minutes, until very fragrant.

   Fragrant whole spices · 2 minUses Ginger and oil in the wok · 3-5 bay leaves · 10 cloves garlic (peeled) · 1 cinnamon stick · 5 star anise · 10 cloves

   
4. 4

   Step 4: Add all 1 tbsp Sichuan peppercorns, 12 whole dried red chilies and the 1 package ready spicy hot-pot soup base to the fragrant wok from step 3. Cook for about 2 more minutes, stirring so the mixture does not burn.

   Fry the spicy soup base · 2 minUses Fragrant ginger, garlic and whole spices in oil · 1 tablespoon Sichuan peppercorns · 12 whole dried red chilies · 1 package ready spicy hot pot soup base

   
5. 5

   Step 5: Add 12–15 cups ready chicken stock to the spicy mixture from step 4, within the chosen soup-base packet’s dilution instructions. Bring to a boil and complete any heating required by the packet. Carefully transfer to the prepared hot-pot vessel from step 1; it must safely hold the broth with room for foods and gentle boiling.

   Uses Fried spicy soup base and aromatics · 12–15 cups ready chicken stock

6. 6

   Step 6: Make individual dipping sauces using any combination you like of soy sauce, sacha sauce, chili oil or paste, Chinese black vinegar or rice vinegar, sesame paste or peanut butter, sesame oil, sesame seeds, chopped peanuts, cilantro, scallions and garlic. Quantities depend on taste. Keep each person’s sauce bowl separate from raw-food utensils.

   Uses Soy sauce · Sacha sauce · Chili oil or paste · Chinese black vinegar (or rice vinegar) · Sesame paste (or peanut butter) · Sesame oil · Sesame seeds · Chopped peanuts

7. 7

   Step 7: Place the broth from step 5 on the electric hot plate and bring it to a steady low boil or simmer before adding food. Cook small batches of the prepared choices from step 1, returning the broth to a simmer after each addition. Keep raw-food and eating utensils separate and lift only fully cooked food with a clean skimmer. Cook chicken to at least 74°C; cook thin whole beef or lamb slices to at least 63°C and rest them off the heat for 3 minutes before eating; cook fish to at least 63°C, opaque and flaking readily. Cook fish balls and frozen dumplings or wontons fully according to their package instructions and filling: ground-meat centers must reach 71°C, or 74°C for poultry. Cook vegetables and mushrooms thoroughly, and noodles and rice cakes until cooked and tender according to their product directions. Dip the cooked food into the individual sauces from step 6. Add boiling water as needed as broth evaporates, keeping a simmer and safe pot level. Serve separately prepared cooked rice if desired.

   Uses Boiling spicy hot-pot broth · Only the chosen small cooking batches; raw and ready supplies kept separate · Chosen sauces served with cooked food; individual amounts are unspecified · Boiling water for topping up evaporated broth, as needed · Ready cooked rice, optional, for serving