Spicy Sichuan-Style Hot Pot Broth
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 meals ready in about 50 minutes pairs vegetable oil, Sichuan peppercorns, whole 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
Instructions
- 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.
- 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.
- Step 3: Stir in 2 tbsp doubanjiang, cooking for 1 minute until the paste darkens and releases its aroma.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Sichuan-Style Hot Pot Broth take to make?
Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spicy Sichuan-Style Hot Pot Broth?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.
Can I substitute ingredients in Spicy Sichuan-Style Hot Pot Broth?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spicy Sichuan-Style Hot Pot Broth for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spicy Sichuan-Style Hot Pot Broth?
Chinese quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
