Sichuan-Style Spicy Hot Pot Broth

By AislePrompt Editorial · Published 2026-07-22 · Updated 2026-07-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A bold and aromatic spicy broth infused with Sichuan peppercorns, dried chilies, and fragrant aromatics perfect for hot pot dining. This Chinese-inspired soup recipe, ready in about 40 minutes, pairs vegetable oil, ginger, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 6 Chinese cuisine 90 cal/serving

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Ingredients

3 tbsp vegetable oil
2 inch piece, sliced thin ginger
5, smashed garlic cloves
1 tbsp Sichuan peppercorns
10 whole, halved and seeds removed dried red chilies
3 tbsp doubanjiang (fermented chili bean paste)
6 cups chicken broth
2 tbsp soy sauce
1 tsp rock sugar
3, cut into 2-inch pieces scallions

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large pot over medium heat until shimmering. Add 2 inch sliced ginger, 5 smashed garlic cloves, 1 tbsp Sichuan peppercorns, and 10 halved dried red chilies, frying gently for 2-3 minutes until fragrant and the oil is red-tinted.
Step 2: Stir in 3 tbsp doubanjiang and cook for another 1 minute until the paste releases its aroma.
Step 3: Pour in 6 cups chicken broth along with 2 tbsp soy sauce and 1 tsp rock sugar. Bring the mixture to a rolling boil.
Step 4: Add 3 scallions cut into 2-inch pieces and reduce heat to low; simmer for 20 minutes to develop deep spicy flavors.
Step 5: Strain the broth through a fine sieve to remove solids and use immediately as a hot pot base or for cooking meats and vegetables.