Best Sichuan Spicy Hot Pot Recipes

SICHUAN SPICY HOT POT

Sichuan Spicy Hot Pot image

Found and completely ADORED from http://yireservation.com, this recipe is not mine. I have been looking for this recipe for years now and finally, it's here for your enjoyment. Re-posted so that the Food.com community can enjoy it and the nutrition facts would be available :)

Provided by Sweet Tortellini

Categories Clear Soup

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 20

Ingredients

2 lbs pork or 2 lbs chicken bones, -or-
chicken or beef bouillon
3 slices fresh ginger
2 scallions
3 bay leaves
1 gallon water
3 tablespoons szechuan spicy bean paste
5 dried chilies, soaked until soft
4 slices ginger
4 garlic cloves
1/2 cup cooking wine (medium sherry)
1 tablespoon rock sugar
3 star anise
1 tablespoon szechuan peppercorn
1 black cardamom pod
4 green cardamoms
2 sand ginger
1 piece cinnamon stick
3 slices dried licorice
1 tablespoon fennel seed

Steps:

Make the base stock by combining beef or pork bones or chicken skeleton with water, ginger, scallion, bay leaves. Bring to boil then simmer for 3 hours. Alternatively, season with the bouillon of your choice to skip the 3 hours of boiling bones.
To make the aged-spicy paste, chop the Szechuan Spicy Bean Paste, soaked dry chili, ginger, garlic, and black bean. Combine 4 tbsp of oil and all the chopped ingredients, cook in low heat for 10 minutes. Stir frequently. Add the rest of the dry spices and cooking wine and sugar to the paste. Continue to cook in low heat for another 30 minutes then turn off the heat.
Before serving the hot pot, combine the aged-spicy paste with base stock and bring to boil. Add additional ginger, dried chili, and salt to taste.
Enjoy the spicy goodness!

Nutrition Facts : Calories 1575.8, Fat 161.3, SaturatedFat 66.9, Cholesterol 224.7, Sodium 92.8, Carbohydrate 5.2, Fiber 1.6, Sugar 0.7, Protein 19.5

HOT AND SPICY SICHUAN CHICKEN

Hot and Spicy Sichuan Chicken image

This is a traditional Chinese dish, which is simple to make. Tender chunks of chicken are bathed in a rich, hot, and spicy sauce. Enjoy with freshly cooked white rice.

Provided by Jin

Categories World Cuisine Recipes Asian Chinese

Time 1h7m

Yield 4

Number Of Ingredients 10

Ingredients

½ (2 pound) whole chicken
1 (3/4 inch thick) slice fresh ginger, crushed
1 teaspoon Sichuan peppercorns
¼ cup soy sauce
¼ cup chile oil
2 tablespoons white sugar
¼ teaspoon monosodium glutamate (MSG)
¼ teaspoon Sichuan peppercorn oil
6 spring onions (white parts only), cut into 3/4-inch pieces
1 teaspoon toasted sesame seeds, or to taste

Steps:

Bring a large pot of water to a boil; add chicken and cook for 2 to 3 minutes. Drain and discard water.
Bring a large pot of fresh water to a boil; add chicken, ginger, and peppercorns. Add more water if needed to cover chicken completely. Cover and cook over high heat until chicken is no longer pink and juices run clear, 35 to 45 minutes. Drain and discard water.
Horizontally chop chicken into 3/4-inch pieces, cutting through the bone and skin. Vertically chop into 3/4-inch squares; transfer to a bowl.
Combine soy sauce, chile oil, sugar, MSG, and Sichuan peppercorn oil in a bowl to form a sauce; pour over chicken and toss well. Garnish with spring onions and sesame seeds.

Nutrition Facts : Calories 377.5 calories, Carbohydrate 9.8 g, Cholesterol 40.2 mg, Fat 32.7 g, Fiber 0.9 g, Protein 11.3 g, SaturatedFat 7.5 g, Sodium 972.8 mg, Sugar 7.1 g