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Sichuan Two-Flavor Hot Pot
1h 30min
6 servings
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This authentic Sichuan Two-Flavor Hot Pot features a dramatic divided pot with fiery, numbing red broth on one side and a delicate, savory mushroom broth on the other. Perfect for gatherings, this interactive dining experience allows guests to cook their choice of meats, seafood, vegetables, and noodles in either broth according to their spice preference. The contrasting flavors—one boldly spiced with Sichuan peppercorns and chilies, the other rich with umami from assorted mushrooms—create a memorable meal that balances heat with harmony.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
4 g
4 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Fish
Soy
Ingredients
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Steps
Read instructions and get ready to cook
Soak Dried Mushrooms
Place dried shiitake and porcini mushrooms in separate bowls of warm water. Soak for 20 minutes until soft.
Prepare Fresh Ingredients
Slice fresh mushrooms, thinly slice ginger, mince garlic, and chop green onions (separating white and green parts).
Toast Sichuan Peppercorns
In a dry pan over medium heat, toast Sichuan peppercorns until fragrant, about 1-2 minutes. Remove from heat.
Grind Spices
Grind toasted Sichuan peppercorns in a spice grinder or mortar and pestle until coarsely ground.
Prepare Spicy Base
In a large pot, heat vegetable oil over medium heat. Add white parts of green onions, half the ginger, half the garlic, and dried chilies.
Add Spicy Bean Paste
Add doubanjiang to the pot and stir-fry for 1-2 minutes until oil turns red.
Add Spices to Spicy Broth
Add ground Sichuan peppercorns, star anise, cinnamon stick, and bay leaves to the pot.
Add Liquid to Spicy Side
Pour 4 cups of chicken broth into the pot and bring to a boil. Reduce heat and simmer for 15 minutes.
Season Spicy Broth
Add 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, and sugar to the spicy broth. Simmer for 5 more minutes.
Prepare Mushroom Broth Base
In another pot, add remaining ginger, garlic, and green onion whites.
Add Soaked Mushrooms
Drain the soaked dried mushrooms, reserving the soaking liquid. Add the mushrooms to the pot.
Add Kombu
Add the piece of kombu to the mushroom pot.
Add Liquid to Mushroom Side
Pour remaining 4 cups of chicken broth and 1 cup of the reserved mushroom soaking liquid (strained) into the pot.
Season Mushroom Broth
Add remaining soy sauce, Shaoxing wine, salt, and white pepper to the mushroom broth.
Simmer Mushroom Broth
Bring mushroom broth to a boil, then reduce heat and simmer for 15 minutes.
Add Fresh Mushrooms
Add sliced fresh mushrooms to the mushroom broth and simmer for 5 more minutes.
Finish Mushroom Broth
Remove from heat and add half the sesame oil to the mushroom broth.
Finish Spicy Broth
Remove from heat and add remaining sesame oil to the spicy broth.
Transfer to Hot Pot
Pour the spicy broth into one side of a divided hot pot and the mushroom broth into the other side.
Garnish
Sprinkle chopped green parts of green onions over both broths.
Serve
Place the hot pot on a portable burner in the center of the table. Serve with a variety of raw ingredients for diners to cook in the broth of their choice.
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