Sichuan Maocai
A customizable hot pot–style broth loaded with mixed proteins, vegetables, and numbing Sichuan peppercorns. Cook everything tableside or simmer in the pot, then dip into sesame sauce.
- Total time
- 45 min
- Servings
- 4
- Calories
- 420
- Protein
- 42g
Ingredients
- 6 cups chicken stock
- 3 whole dried chilies (3–4 long ones, seeds removed)
- 1 tbsp Sichuan peppercorns
- 2 tbsp ginger, sliced
- 4 whole garlic cloves, smashed
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 lb mixed proteins (thinly sliced chicken breast, beef sirloin, shrimp, silken tofu)
- 4 cups mixed vegetables (napa cabbage, bok choy, mushrooms, spinach, thinly sliced)
- 3 tbsp sesame paste
- 2 tbsp rice vinegar
- 1 tbsp chili oil
- 2 tbsp scallions, chopped
Instructions
- 1
Heat sesame oil in a large pot over medium-high heat.
- 2
Toast Sichuan peppercorns and dried chilies for 2 minutes until fragrant.
- 3
Add smashed garlic and sliced ginger. Cook 1 minute, stirring constantly.
- 4
Pour in stock and soy sauce. Bring to a boil, then reduce to a simmer.
- 5
Simmer uncovered for 15 minutes so flavors infuse.
- 6
Mix sesame paste, rice vinegar, and chili oil in a small bowl. Set out as a dipping sauce.
- 7
Increase heat to a rolling simmer. Add proteins in batches: beef 1–2 min, chicken 3–4 min, shrimp 2 min.
- 8
When proteins are nearly cooked, add all vegetables. Simmer 2–3 minutes until just tender.
- 9
Taste and adjust soy sauce or chili oil. Ladle broth and ingredients into bowls.
- 10
Top with scallions. Dip each bite into sesame sauce before eating.
Tools you’ll need
- large pot (5+ quarts)
- small mixing bowl
- wooden spoon
- slotted spoon
- ladle
- cutting board
- sharp knife
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