ChilliPepperPete’s – Sichuan Hot Pot Recipe

by ChilliPepperPete on April 13, 2011 · 1 comment

in Recipes

The most famous of dishes from Sichuan province is the hot pot which can be made from anything really but uses a lot of chillis and sechuan pepper. Heres a basic recipe for the hotpot and a list of ingredients that can be dropped in and retrieved when cooked through. its a bit like a fondu but completely different.

The idea of course is for a cooking ring and saucepan in the middle of the table.

The amounts of chillis and sechuan pepper used depend on personal taste so I have generalised here.

Sechuan Hot Pot

This is kept simmering while various things are dropped in to cook and then lifted out and eaten. You can drop anything you like in. It is best thinly sliced if meat to make sure its cooked through. Chicken, beef pork or lamb work well but tofu, mushrooms and other vegetables are good, fish and seafood can work really well if fish stock is used. A range of dips and sauces can add a lot of fun to the meal.

Ingredients

  • 40g Fermented beans from chinese supplier
  • 90ml Wine
  • 40g Fresh Ginger
  • 150ml Sunflower or Peanut Oil
  • 200g Beef dripping (But Butter or Marg works)
  • 10g Facing Heaven Chillies
  • 3 Lts Stock Beef, Chicken or Veg
  • 15g Sugar
  • 5g Sechuan pepper if you have it.regular peper is not the same but will do.

Cooking Directions

  1. Mash the beans with some of the wine until a smooth paste.
  2. Wash and cut ginger into thin slivers.
  3. Cut chillis in half.
  4. Heat oil in pan or wok and add facing heaven chillis until crisp. Dont burn them! Remove and set aside.
  5. Drop in butter or dripping into the pan and melt gently.
  6. Add the bean paste and stir for a minute or so. Remove pan from heat if too hot.
  7. Add ginger and pour 1/2 the stock in. The rest of the stock is for topping up as you eat.
  8. Bring to boil and add the rest of the wine and salt and chillis and simmer for 10mins.

This is kept simmering while various things are dropped in to cook and then lifted out and eaten.

You can drop anything you like in. It is best thinly sliced if meat to make sure its cooked through. chicken, beef pork or lamb work well but tofu, mushrooms and other vegetables are good. fish and seafood can work really well if fish stock is used.

A range of dips and sauces can add a lot of fun to the meal.

It seems complicated but is really easy cooking and very communal.

The Facing Heaven chillis have a citrus zing to them and are medium hot so a lot of them can be used without major burning. They are my favourite chilli of all time and work well in all sorts of dishes but Sechuan cooking is very distinctive and fun. Food is the centre of the Sechuan universe with dishes going in and out of fashion all the time and is nothing like the Chinese food we are more used to. Fortunately there are more Sechuan restaurants popping up with at least 3 in Brighton that I know of and loads in Chinatown in London.

There is a good cookery book by Fushia Dunlop called “sichuan cookery” which we use a lot and the above is an ammended version of one of her resipes. She has a fantastic restaurant in Chinatown if your ever up that way.

 

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