The City Magazine Since 1975

Hot Pot

February 2019
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For the spicy Sichuan broth:

3 qts. water
1/4 cup dried green Sichuan peppercorns
2 Tbs. whole cumin seeds
2 Tbs. whole coriander
2 Tbs.
togarashi chili powder
1/2 cup
Lao Gan Ma chili crisp
2 oz. fresh ginger, peeled and chopped into large chunks
3 garlic cloves
2 Tbs. Chinese fermented black beans

For the clear broth:

3 qts. water
3 Tbs. goji berries
4 Chinese dried red dates
3 oz. ginger, peeled and chopped into large chunks
2 green onions, cut in half lengthwise

For the dipping sauce:

2 cups Chinese sesame paste
1/4 cup Chinese black rice vinegar
2 Tbs. Chinese fermented bean curd (tofu)
1 Tbs. sugar
1/2 cup warm water
1 bunch cilantro, stems and leaves roughly chopped
1 cup thinly sliced green onions, green and white parts

Lao Gan Ma chili crisp for garnishing (as spicy as you like)


Combine the ingredients for each broth in a separate side of a divided hot pot, or in two separate pots. Bring the broths to a boil over medium heat, then reduce the heat to low. Cover your pots with lids and simmer the broths for about five minutes. Because this is a short-timed stock, it’s best to make it the day you’re going to eat it.

For the dipping sauce, when you open the jar of Chinese sesame paste, there will be a layer of oil floating on top. Stir it well to incorporate the oil into the paste.

Combine the sesame paste, vinegar, bean curd, and sugar in a medium mixing bowl. Using a wooden spoon, mix everything together to combine and lightly loosen up the sesame paste. Slowly stir in the warm water a little at a time, mixing to smooth out the paste (you might not need all the water). The dipping sauce should be the consistency of pancake batter.

Divide the sauce into four small serving bowls to use for dipping, garnish with a healthy amount of chopped cilantro, some green onions, and as much chili crisp as everyone would like.