Recipes - Chinese

Mala Sichuan Spicy Hot Pot
Mala Hot Pot


This extra spicy Sichuan-style hot pot is perfect for those who can handle some heat. Get the recipe for Mala Sichuan Spicy Hot Pot. Recipe by Asian Inspirations.
Cooking Time: 60mins - 120mins
Serves:3 to 4
Total time: 60mins - 120mins
Course: Lunch
Cook Method: Boil
Cuisine: Chinese









Ingredients:

10 tbsp unsalted butter
1 cup Shaoxing wine
½ Pixian chilli bean paste (Píxiàn dòubànjiàng)
2 tbsp minced ginger
1 stalk spring onion (finely chopped)
3 tbsp minced garlic
12 pcs dried chilies (cut into half)
5 tsp Sichuan peppercorns
15g rock sugar
1.5lt chicken stock
8 small dried Shiitake Mushrooms
12 pcs dried chillies

Dried Spices Ingredients
1/2 stick cinnamon stick
5 slices Chinese Licorice Root (gan cao)
10 pcs star anise
2 tbsp fennel seed (tian hui xiang)
2 pieces galangal
2 pods black cardamom (cao guo)
15 pods green cardamom (xiao dou kou)
8 bay leaves
10 whole cloves
2 tbsp grounded cumin

Fresh Ingredients
500g prawns (cleaned, shells on and trimmed)
500g beef (thinly sliced)
500g lamb (thinly sliced)
10 crab sticks
10 beef balls
½ pack firm tofu (cut into bite size pieces)
2 large king oyster mushrooms (sliced)
1 pack Enoki Mushrooms (washed, ends trimmed off)
5 napa cabbage leaves (washed, cut into 3-4cm pieces)
½ leek (thinly sliced)
½ bunch Shungiku/Kikuna leaves or garland chrysanthemum leaves (washed and ends trimmed)
½ white radish (peeled, cut into 2cm slices)
300g dried wide sweet potato noodles




Steps:
  1. Gather all dried spices ingredients and cook with butter on low heat in a pan for 15 minutes, stirring occasionally. Cover with lid and allow to cook for another 15 minutes. Strain butter into a mixing bowl and set aside.
  2. Return the strained spices back to the pan. Add in Shaoxing wine and bring to boil over medium heat, then cover with lid and turn heat down to low and allow to simmer for 15 minutes. to the saucepan and add the wine. Turn heat off and set the pan aside, leaving the spices and wine in the pan.
  3. In a separate pan, heat the strained spiced butter, add in minced ginger. Saute for about 5 minutes before adding in the chopped spring onions and minced garlic. Saute until fragrant then add in the cut dried chillies and Sichuan peppercorns. Allow to cook for a couple of minutes and add the chilli bean paste. Allow to cook over low heat for approximately 10 minutes. Then gently strain the pan of Shaoxing wine into this chilli bean pot and discard the cooked dried spices. Add the rock sugar and allow the pot to cook for a further 30 minutes. The Sichuan spicy hot pot paste is completed here.
  4. Prepare all of the fresh ingredients and plate them around the dining table.
  5. Prepare the an electric hot pot or a hot pot over induction cook top, and place in the middle of the dining table. Turn heat on and add in the chicken stock. Scoop out half of the prepared Sichuan spicy hot pot paste and add to the chicken stock. Then add in the dried shitake mushrooms and dried chillies. Cover with lid and allow to boil. Once boiling, turn heat down, remove lid and add in any of the fresh ingredients, in batches. Cover the pot again with lid and bring it to a boil again. The ingredients should be cooked now and ready to be served. Add water when required as the hot pot will evaporate from cooking overtime.

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Mala Sichuan Spicy Hot Pot

Mala Sichuan Spicy Hot Pot

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This extra spicy Sichuan-style hot pot is perfect for those who can handle some heat. Get the recipe for Mala Sichuan Spicy Hot Pot. Recipe by Asian Inspirations.

Cooking Time: 60mins - 120mins
Serves: 3 to 4
Total time: 60mins - 120mins
Course: Lunch
Cook Method: Boil
Cuisine: Chinese
Ingredients

10 tbsp unsalted butter
1 cup Shaoxing wine
½ Pixian chilli bean paste (Píxiàn dòubànjiàng)
2 tbsp minced ginger
1 stalk spring onion (finely chopped)
3 tbsp minced garlic
12 pcs dried chilies (cut into half)
5 tsp Sichuan peppercorns
15g rock sugar
1.5lt chicken stock
8 small dried Shiitake Mushrooms
12 pcs dried chillies

Dried Spices Ingredients
1/2 stick cinnamon stick
5 slices Chinese Licorice Root (gan cao)
10 pcs star anise
2 tbsp fennel seed (tian hui xiang)
2 pieces galangal
2 pods black cardamom (cao guo)
15 pods green cardamom (xiao dou kou)
8 bay leaves
10 whole cloves
2 tbsp grounded cumin

Fresh Ingredients
500g prawns (cleaned, shells on and trimmed)
500g beef (thinly sliced)
500g lamb (thinly sliced)
10 crab sticks
10 beef balls
½ pack firm tofu (cut into bite size pieces)
2 large king oyster mushrooms (sliced)
1 pack Enoki Mushrooms (washed, ends trimmed off)
5 napa cabbage leaves (washed, cut into 3-4cm pieces)
½ leek (thinly sliced)
½ bunch Shungiku/Kikuna leaves or garland chrysanthemum leaves (washed and ends trimmed)
½ white radish (peeled, cut into 2cm slices)
300g dried wide sweet potato noodles

Instructions
  1. Gather all dried spices ingredients and cook with butter on low heat in a pan for 15 minutes, stirring occasionally. Cover with lid and allow to cook for another 15 minutes. Strain butter into a mixing bowl and set aside.
  2. Return the strained spices back to the pan. Add in Shaoxing wine and bring to boil over medium heat, then cover with lid and turn heat down to low and allow to simmer for 15 minutes. to the saucepan and add the wine. Turn heat off and set the pan aside, leaving the spices and wine in the pan.
  3. In a separate pan, heat the strained spiced butter, add in minced ginger. Saute for about 5 minutes before adding in the chopped spring onions and minced garlic. Saute until fragrant then add in the cut dried chillies and Sichuan peppercorns. Allow to cook for a couple of minutes and add the chilli bean paste. Allow to cook over low heat for approximately 10 minutes. Then gently strain the pan of Shaoxing wine into this chilli bean pot and discard the cooked dried spices. Add the rock sugar and allow the pot to cook for a further 30 minutes. The Sichuan spicy hot pot paste is completed here.
  4. Prepare all of the fresh ingredients and plate them around the dining table.
  5. Prepare the an electric hot pot or a hot pot over induction cook top, and place in the middle of the dining table. Turn heat on and add in the chicken stock. Scoop out half of the prepared Sichuan spicy hot pot paste and add to the chicken stock. Then add in the dried shitake mushrooms and dried chillies. Cover with lid and allow to boil. Once boiling, turn heat down, remove lid and add in any of the fresh ingredients, in batches. Cover the pot again with lid and bring it to a boil again. The ingredients should be cooked now and ready to be served. Add water when required as the hot pot will evaporate from cooking overtime.

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