Entree: China – Central Culinary Region – 四川火锅 ➤ Sìchuān huǒguō (Communal spicy simmering broth served with assorted raw meats, vegetables, and dipping sauces)
Serving Size: 4
Approximate Time
Prep
30 min
Cook
30 min
Total
1 hr
Ingredients
- 10 cups (2.4 L) low-sodium chicken stock
- 6 tbsp (90 ml) vegetable oil
- 4 tbsp (60 g) beef tallow or lard
- 3 tbsp (48 g) doubanjiang (Sichuan broad bean chili paste)
- 2 tbsp (30 ml) chili oil
- 2 oz (60 g) dried red chilies
- 2 tbsp (18 g) Sichuan peppercorns
- 4 cloves (12 g) garlic, smashed
- 2-inch (5 cm) piece (30 g) ginger, sliced
- 4 scallions, white parts separated, approx. 2 oz (60 g)
- 2 whole star anise (approx. 8 g)
- 2 bay leaves (approx. 2 g)
- 1 cinnamon stick (approx. 2 g)
- 1 tbsp (15 ml) Shaoxing wine (Chinese rice wine)
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 1 tsp (5 g) sugar
- 1 lb (454 g) thinly sliced beef brisket, hot-pot style
- 1 lb (454 g) thinly sliced lamb leg, hot-pot style
- 12 oz (340 g) pork belly, thinly sliced
- 12 oz (340 g) raw shrimp, peeled and deveined
- 1 lb (454 g) firm white fish fillet (e.g., cod), cut into bite-sized pieces
- 8 oz (225 g) firm tofu, cut into 1-inch (2.5 cm) cubes
- 1 small napa cabbage, leaves separated, approx. 1 lb (450 g)
- 8 oz (225 g) enoki mushrooms, trimmed
- 8 oz (225 g) shiitake mushrooms, stems removed
- 1 cup (150 g) lotus root, thinly sliced
- 1 cup (130 g) bean sprouts
- 4 oz (115 g) Chinese spinach or baby spinach
- 8 oz (225 g) glass noodles (cellophane noodles), soaked per package directions
- 4 scallions, green parts sliced for serving, approx. 2 oz (60 g)
- 1/2 cup (120 g) sesame paste (tahin-like Chinese sesame paste) for dipping
- 2 tbsp (30 ml) soy sauce for dipping
- 2 tbsp (30 ml) sesame oil for dipping
- 2 tbsp (30 ml) minced garlic for dipping
- 1/4 cup (60 ml) chopped cilantro for dipping
Instructions
1. Prepare the mala broth: in a large pot, heat vegetable oil and beef tallow over medium heat until shimmering. Add doubanjiang and cook 1–2 minutes until fragrant.
2. Add dried chilies, Sichuan peppercorns, smashed garlic, sliced ginger, white parts of scallions, star anise, bay leaves, and cinnamon stick; stir briefly to bloom the spices.
3. Pour in chicken stock and Shaoxing wine, then add light and dark soy sauces and sugar. Bring to a boil, reduce to a gentle simmer and cook uncovered for 20–30 minutes to let flavors meld. Taste and adjust salt or soy sauce.
4. Meanwhile arrange proteins, tofu, vegetables, and noodles on platters for the table. Prepare dipping sauces by combining sesame paste, soy sauce, sesame oil, minced garlic, and chopped cilantro in small bowls; thin with warm broth if desired.
5. Transfer the hot broth to a tabletop hot pot or keep the pot on low heat on the stove. Bring to a sustained simmer.
6. Cook ingredients at the table by dipping thin-sliced meats for 10–30 seconds until cooked through, seafood until opaque, vegetables until tender, and noodles according to package time. Use slotted spoons or wire baskets to retrieve cooked items.
7. Finish each bite with your preferred dipping sauce and garnish with sliced green scallions. Replenish broth with extra stock if needed and enjoy communally.
