Spicy Sichuan-Style Hot Pot Broth

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

A fiery, flavorful broth infused with Sichuan peppercorns and dried chili peppers, perfect for cooking thin slices of meat and fresh vegetables at the table. This Chinese-inspired quick recipe, ready in about 50 minutes, pairs vegetable oil, Sichuan peppercorns, dried red chili peppers 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.

Ingredients

• 3 tbsp vegetable oil
• 1 tbsp Sichuan peppercorns
• 8 whole dried red chili peppers
• 2 inch piece, sliced ginger
• 6 cloves, smashed garlic cloves
• 4, cut into 2-inch pieces scallions
• 2 tbsp doubanjiang (fermented chili bean paste)
• 8 cups chicken broth
• 2 tbsp soy sauce
• 1 tsp rock sugar
• 2 whole star anise
• 1 whole cinnamon stick

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large pot over medium heat until shimmering. Add 1 tbsp Sichuan peppercorns and 8 dried red chili peppers, frying for 2 minutes until fragrant and the oil turns red.
2. Step 2: Add 2-inch sliced ginger, 6 smashed garlic cloves, and 4 scallions cut into 2-inch pieces. Sauté for 3 minutes until aromatic.
3. Step 3: Stir in 2 tbsp doubanjiang, cooking for 1 minute until the paste darkens and releases its aroma.
4. Step 4: Pour in 8 cups chicken broth, add 2 tbsp soy sauce, 1 tsp rock sugar, 2 star anise, and 1 cinnamon stick. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes to develop deep flavors.