Sichuan mala hot pot
A tongue-tingling, communal Sichuan hot pot with a spicy mala broth and a platter of thin meats, tofu and vegetables.
This is a proper Sichuan mala hot pot — loud, numbing and brilliant for a crowd. You make a punchy, chilli‑and‑bean‑paste broth at the stove, then move it to the table for communal cooking.
Perfect for a relaxed evening with friends: everyone cooks their own morsels and dips them in a sesame‑chilli sauce. The trick is razor‑thin meat and a well‑cooked doubanjiang base — get those right and you’re essentially there.
Ingredients
- 1 1/2 l chicken stock
- 100 ml vegetable oil
- 60 g doubanjiang — fermented broad‑bean chilli paste
- 20 g dried red chillies
- 15 g Sichuan peppercorns
- 40 g fresh ginger — sliced
- 6 garlic — cloves, crushed
- 4 spring onions — white and green parts separated; slice whites, keep greens for garnish
- 30 ml light soy sauce
- 30 ml Shaoxing wine
- 5 g caster sugar
- 400 g beef rump — freeze 30 minutes before slicing so you can cut very thin slices
- 200 g pork belly, thinly sliced
- 300 g firm tofu — cut into 2 cm cubes
- 200 g enoki mushrooms — trim bases
- 150 g chestnut mushrooms — halved
- 3 pak choi — halved lengthways
- 40 g dried shiitake mushrooms — soak in warm water 30 minutes
- 150 g rice vermicelli
- 40 g sesame paste — for dipping sauce
- 30 ml toasted sesame oil
- 50 ml chilli oil — store‑bought or homemade
- 1 bunch fresh coriander — roughly chopped for dipping sauce
- 10 g toasted sesame seeds — for garnish
- 5 g sea salt — adjust to taste
Equipment
- portable hob or electric hot pot
- large heavy‑bottomed pan or wok
- slotted spoon or wire skimmer
- small frying pan for toasting spices
Instructions
Soak the dried shiitake mushrooms in a bowl of warm water for 30 minutes until plump, then squeeze out excess water and reserve the soaking liquid.
Put the beef rump in the freezer for 30 minutes to firm. This makes it possible to slice extremely thin discs for hot pot.
While the shiitake soaks and the beef firms, prepare the other ingredients: crush the garlic, slice the fresh ginger, separate spring onion whites and greens, halve chestnut mushrooms and pak choi, trim enoki, cut tofu into cubes and lay out the pork belly, rice vermicelli and fresh coriander on a large platter.
In a dry frying pan over a medium heat, toast the Sichuan peppercorns and dried red chillies for about 2–3 minutes until fragrant and slightly darker — shake the pan often to stop burning. Remove and set aside.
Heat the vegetable oil in a large heavy‑bottomed pan or wok over a medium–high heat. Add the toasted spices, then add the doubanjiang, sliced ginger and crushed garlic. Fry, stirring, for 6–8 minutes until the oil turns deep red and very aromatic.
Carefully pour in the chicken stock, the reserved shiitake soaking liquid (leave any grit behind), light soy sauce, Shaoxing wine, caster sugar and the spring onion whites. Bring to a gentle simmer, then reduce the heat and simmer for 20 minutes to allow the flavours to marry.
While the broth simmers, make a simple dipping sauce: in a small bowl whisk the sesame paste with a little hot water to loosen, then add toasted sesame oil, a splash of light soy sauce, a spoonful of chilli oil, the chopped spring onion greens, crushed garlic and roughly chopped fresh coriander. Finish with toasted sesame seeds.
Check the broth, skim any scum or excess oil if you prefer a clearer soup, then season with sea salt to taste. Keep the pan at a steady simmer and transfer to a portable hob or electric hot pot at the table, or keep on the hob if you prefer communal cooking in the kitchen.
Slice the beef rump as thinly as possible across the grain (it should take seconds to cook in the hot broth). Arrange the beef, pork belly, tofu, enoki, chestnut mushrooms, pak choi, reconstituted shiitake and rice vermicelli on serving plates ready for the table.
To eat: cook items in the simmering broth to your liking — beef: 5–8 seconds; pork belly: 10–20 seconds; mushrooms and pak choi: 1–3 minutes; tofu: 2–4 minutes; rice vermicelli: 3–5 minutes. Fish or delicate items may need only a few seconds. Use a slotted spoon or wire strainer to fish items out and dip into your sesame‑chilli sauce.
Finish each bowl with a few spoonfuls of broth, a sprinkle of toasted sesame seeds and extra chopped fresh coriander if you like.
Tips
- If your butcher can slice the beef very thin, great; otherwise freeze the joint for about 30 minutes so it firms and you can cut paper‑thin slices at home.
- Toast the Sichuan peppercorns briefly but carefully — burnt peppercorns taste harsh. Use a dry pan and shake constantly.
- Skim excess oil from the surface if the broth feels greasy. Save some oil in a small jug for extra heat at the table.
- Prepare dipping sauce components beforehand and keep chilled; whisk with hot water to loosen the sesame paste just before serving.
- Leftover broth keeps well in the fridge for 2 days and makes a fantastic base for noodles or a milder soup the next day.
Substitutions
chicken stock → vegetable stock, same quantity
Stays closebeef rump → thinly sliced lamb leg, same quantity
Noticeably differentlight soy sauce → tamari (gluten‑free), same quantity
Stays closesesame paste → smooth peanut butter, same quantity (not nut‑free)
Noticeably different
Nutrition
Per serving · estimated
- 1000
- Calories
- 41 g
- Protein
- 35 g
- Carbs
- 77 g
- Fat
- 6 g
- Fibre
- 4 g
- Sugar
- 900 mg
- Sodium
FAQ
Can I make the broth milder?
Yes — reduce doubanjiang and dried chillies by half and add extra chicken stock. You can also ladle off more oil from the top before serving.
How thin should I slice the beef?
As thin as you can — about 1–2 mm. It should take only a few seconds in the simmering broth to turn pale and remain tender.
Can I prepare this ahead?
Yes. Make the broth and dipping sauce a day ahead and refrigerate. Reheat the broth gently and skim before transferring to the table.
What if I don’t have a portable hob?
You can keep the broth simmering on the kitchen hob and everyone can cook at the stove, or use an electric hot pot if you have one.
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