Chinese · Chongqing, Sichuan
Sichuan Hot Pot
Sichuan hot pot (mala huo guo) is a communal cooking experience — a divided pot of bone-based broth in two styles (mala red broth and clear mild broth) maintained at a rolling boil, into which diners cook thin slices of beef, lamb, vegetables, tofu, and various offal. The experience is as much social ritual as it is food. The dipping sauce (sesame paste with fermented tofu, soy, and green onion) is made per person at the table.
‹Swipe for the next dish›
I
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
200 g
Sichuan peppercorns (huajiao)
divided
Not yet stocked in British Columbia
15 g
dried red chilies (chilhuacle or similar)
seeded
Your own market
60 ml
vegetable oil
Your own market
6
garlic cloves
smashed
Your own market
30 g
4
scallions
white parts only, cut into 3 cm lengths
Not yet stocked in British Columbia
1
star anise
Your own market
2
bay leaves
Not yet stocked in British Columbia
5 g
cumin seeds
Not yet stocked in British Columbia
1.5 L
high-quality chicken or pork stock
brought to a boil
Not yet stocked in British Columbia
100 ml
Sichuan chili oil (doubanjiang base)
Not yet stocked in British Columbia
30 ml
soy sauce
15 ml
rice vinegar
Your own market
10 g
caster sugar
Your own market
8 g
sea salt
Your own market
400 g
protein variety (beef
lamb, pork belly, shrimp): thinly sliced
Not yet stocked in British Columbia
300 g
leafy greens (bok choy
spinach): separated into leaves
Not yet stocked in British Columbia
150 g
mushrooms (shiitake
oyster): sliced
Your own market
200 g
napa cabbage: cut into 3 cm pieces
Not yet stocked in British Columbia
100 g
silken tofu: cubed
Not yet stocked in British Columbia
Each tap is counted, so the stockist sees the demand Provenance sends them.
II
The Method
1
Toast 100 g Sichuan peppercorns in a dry wok over medium heat for 3 minutes until fragrant; grind coarsely and set aside.
2
Toast dried chilies and cumin seeds in the same dry wok for 1 minute until darkened; set aside.
3
Heat 60 ml vegetable oil in a large hot pot or shallow braiser over medium heat; add garlic, ginger, scallion whites, star anise, and bay leaves; stir-fry for 2 minutes until deeply fragrant.
4
Add toasted chilies and cumin; stir for 30 seconds, then deglaze with soy sauce and rice vinegar.
5
Pour in boiling stock and Sichuan chili oil; bring to a rolling boil, add sugar and salt, adjust heat to maintain an active simmer.
6
Arrange all proteins, vegetables, and tofu around the hot pot in separate clusters; place a small strainer at each place setting.
7
Diners cook their chosen ingredients in the broth (10–30 seconds for protein slices, 2–3 minutes for vegetables), dip in a sauce of ground Sichuan pepper, sesame oil, soy, and cilantro.
8
Top broth with remaining whole Sichuan peppercorns and finish with a drizzle of chili oil just before serving.
IV
Sensory Tests
◇Where it lives or dies. The moment where Sichuan hot pot lives or dies is the personal dipping sauce construction — each diner should be provided with the ingredients to build their own sauce. The ratio of sesame paste to chilli oil is personal; some want heat, some want the sesame to balance the broth's heat. The sauce makes every bite different.
Pillars V — VII
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Cross-cuisine parallels, what to pour, and the dish's origin and lineage — on every recipe.
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