Nostalgic Sichuan Peppercorn Hot Pot Recipe

As entertaining as being an iPad baby can be, there's something special about the good old days when families sat down together for meals. Everybody gathered around the table, sharing laughs, stories, and, most importantly, delicious food. If you're yearning to recreate that warmth, this Sichuan peppercorn hot pot recipe is just the thing. It's hearty and perfect for bringing back those nostalgic moments. While this dish might take some time, the love you put into it will be worth every minute!

Continue reading to discover the history behind this dish and learn how to make it with Sichuan peppercorns!

Don't forget to check out Sichuan Mapo Tofu - perfect for those who crave that extra kick!

One for the Kings!

Hot pots have been a part of Chinese culture for centuries. The earliest versions of the hot pot were recorded as far back as during the Zhou Dynasty. That's around 1046 BCE!

Hot pots at that time were bronze tripods called "ran lu"(燃爐). These were personal pots for diners, featuring a small stove beneath a pot where charcoal burned, providing warmth and flavour.

Fast forward to the "Three Kingdoms period"(200–280 AD), where the hot pot evolved further with the introduction of copper pots. This period is widely acknowledged as the origin of the hot pot as we know it today.

By the time of the Qing dynasty, the hot pot had become a favourite among emperors, including the Qianlong Emperor, who had a particular fondness for it and would enjoy it at almost every meal. Even the Jiaqing Emperor celebrated his coronation with an extravagant banquet featuring a staggering 1,550 hot pots! Today, Chinese hot pots are often divided into "Southern style" and "Northern style," according to regional preferences. Southern styles tend to feature spicy broths, complex dipping sauces, and a variety of seafood, vegetables, and mushrooms. In contrast, Northern styles are simpler, focusing more on meat, especially mutton. They sure sound like my kind of people!

One of the most famous Southern variations is the Chongqing Hot Pot (重慶火鍋), known for its mala seasoning flavoured with chilli peppers and Sichuan peppercorns. Chongqing Hot Pots, also known as Sichuan Hot Pots, are renowned for their diverse selection of meats and ingredients, along with a wide range of sauces and condiments to enhance the flavours. Ready to dine like an emperor? Read on to learn how!

Have you Tried the “Flower” Pepper?

Sichuan peppercorns aren't your typical peppers. They're actually berries harvested from the prickly citrus ash tree. Instead of adding heat, these peppers bring a numbing sensation to your taste buds, all thanks to a compound called hydroxy-alpha sanshool. This compound creates tiny vibrations on your tongue and lips, giving off a sensation similar to certain fizzy drinks or even a small electric current!

Despite their small size, they are a crucial ingredient in chilli oils and five-spice powders.

However, their harvesting process is no walk in the park. These berries are hand-picked from thorny branches once a year in late summer, then laid out to dry naturally under the sun. After drying, they open up into their iconic floral shape, earning them the local nickname "flower pepper."

Sichuan peppercorns’ utility goes beyond just food! They have been used in traditional medicine for their anti-inflammatory and pain-relieving properties. In fact, some rare varieties were even given as fertility gifts to ancient emperors and their concubines. Talk about being salacious!

These tiny berries are the heroes behind that famous málà flavour profile. They might be small, but they sure do make a big impact!

A Taste of China

Want a taste of these wildly interesting Sichuan peppercorns in India? Look no further than Chilzo! We have promised to bring you food from around the world, and we always stand by our word.

Straight from the heart of the red dragon itself, our Sichuan peppercorns are the result of meticulous labour and loads of love.

Freshly harvested and carefully dried, these peppercorns will guarantee you the finest and most authentic Chinese cuisine experience without ever leaving your home!

Grab yourself a handful of these peppercorns, whip up a batch of this Sichuan peppercorn hot pot recipe and prepare to be amazed!

Prep Time: About 15-20 mins
Cook Time: About 30-40 mins
Total Time: 45-60 mins

Onto the Recipe!

• 8 cups chicken or vegetable broth
• 2 tbsp Chilzo’s Sichuan peppercorns
• 4-6 dried red chillies (adjust to taste)
• 4 slices ginger
• 4 cloves garlic, smashed
• 2 stalks green onions, cut into 2-inch pieces
• 2 tbsp doubanjiang (Sichuan broad bean paste)
• 2 tbsp soy sauce
• 1 tbsp Chinese cooking wine (Optional)
• 1 tsp sugar (optional)
• Salt to taste

• Assorted thinly sliced meats (mutton, lamb, pork)
• Assorted seafood (shrimp, fish balls, squid)
• Assorted vegetables (napa cabbage, spinach, mushrooms, tofu)
• Noodles
• Dipping sauces (sesame sauce, soy sauce, Chilzo’s chilli oil)

1. Alright, fold up your sleeves because it's go time! Throw everything but the kitchen sink (well, maybe just the broth, Sichuan peppercorns, dried red chillies, ginger, garlic, and green onions) into a big pot. Bring it to a boil, then let it simmer and mingle for 20-30 minutes to really get those flavours going.
2. Bid adieu to the solids and let the liquid gold shine! Strain the broth and return it to the pot.
3. To the broth, add in the doubanjiang, soy sauce, Chinese cooking wine, and a pinch of sugar if you're feeling sweet. Taste test and spice it up to your liking!
4. Roll out the red carpet, folks! Arrange the sliced-up meats, seafood, veggies, and noodles on plates of a platter like the VIPs they are.
5. Bring out the star of the show – your hot pot! Place it smack dab in the centre of the table, and don't forget to light up the portable burner underneath.
6. Once your broth is happily simmering, everyone can dive in and start cooking their chosen goodies. Remember, patience is key – cooking times vary depending on what's in the pot!
7. Grab your chopsticks to fish out the perfectly cooked treasures. Dip 'em into your favourite sauces and enjoy!

8. Note* Refill with more broth and fresh ingredients as needed, and keep those taste buds tingling.

Spice things up or cool 'em down to your liking.

You're now the master of the ultimate Sichuan hot pot extravaganza. Happy eating!