Sichuan Yuan Yang Hotpot offers a delightful duality with a fiery Sichuan spicy broth and a fragrant tom yum-inspired lime and coriander soup, perfect for diverse palates.
Sichuan Yuan Yang Hotpot
Sichuan Yuan Yang Hotpot offers a delightful duality with a fiery Sichuan spicy broth and a fragrant tom yum-inspired lime and coriander soup, perfect for diverse palates.
Ingredients
- 1.5 liters chicken broth for tom yum
- 1 tablespoon red curry paste for tom yum
- 3 stalks lemongrass bruised and sliced
- 5 slices galangal fresh
- 4 leaves kaffir lime leaves torn
- 0.25 cup lime juice freshly squeezed
- 0.25 cup fish sauce for tom yum
- 0.5 cup fresh coriander chopped
- 1.5 liters chicken or beef broth for Sichuan
- 0.5 cup Sichuan peppercorns whole
- 0.5 cup dried red chilies whole
- 6 cloves garlic minced
- 1 inch ginger sliced
- 2 tablespoons doubanjiang Sichuan chili bean paste
- 2 tablespoons chili oil for Sichuan
- 1 tablespoon sugar for Sichuan
- 1 tablespoon soy sauce for Sichuan
- 500 grams thinly sliced beef for dipping
- 250 grams shrimp peeled and deveined
- 200 grams tofu firm
- 200 grams enoki mushrooms trimmed
- 1 bunch baby bok choy washed
- 0.5 cup vermicelli noodles rehydrated
Instructions
- Prepare the Tom Yum Broth: In one half of a divided hotpot, combine chicken broth, red curry paste, bruised lemongrass, galangal, and kaffir lime leaves. Bring to a simmer and cook for 15-20 minutes to infuse flavors.
- Strain the tom yum broth to remove solids (optional, but recommended for a 'thin' soup). Return liquid to the pot. Stir in lime juice, fish sauce, and fresh coriander. Keep warm over low heat.
- Prepare the Sichuan Broth: In the other half of the hotpot, combine chicken or beef broth, Sichuan peppercorns, dried red chilies, minced garlic, sliced ginger, doubanjiang, chili oil, sugar, and soy sauce. Bring to a simmer.
- Cook the Sichuan broth for at least 30 minutes, allowing the flavors to meld and the spice to develop. Skim any foam that rises to the surface. Keep warm over low heat.
- Arrange Dipping Ingredients: Artfully arrange all thinly sliced meats, seafood, tofu, mushrooms, greens, and noodles on platters around the hotpot. Provide individual dipping bowls and chopsticks.
- Dine Hotpot Style: Guests use chopsticks to dip ingredients into their preferred broth, cooking them briefly until done. Enjoy with various dipping sauces. Replenish broth as needed during the meal.
Notes
For the Sichuan broth, adjust chili and peppercorns to your spice preference. For a richer tom yum, add a splash of coconut milk. Serve with a variety of dipping sauces like sesame paste, soy sauce with garlic, or chili oil. Common dippers include thinly sliced beef, lamb, pork, shrimp, fish balls, tofu, mushrooms, and various leafy greens.
