Chongqing-style Spicy Dry Pot
Chongqing-style Spicy Dry Pot is a popular Sichuanese dish that combines a variety of meats, vegetables, and spices, all cooked in a spicy broth. It is served in a large pot and is meant to be shared among a group. The dish typically includes ingredients such as Sichuan peppercorns, chili peppers, garlic, ginger, and various vegetables such as mushrooms, potatoes, and bamboo shoots. Meats such as chicken, beef, or pork are also commonly used. The dish is known for its fiery flavor and numbing heat and is a must-try for those who love spicy cuisine.
Ingredients
- 1 lb boneless chicken thighs, cut into cubes
- 1 cup sliced potatoes
- 1 cup sliced lotus root
- 1 cup sliced wood ear mushrooms
- 1 cup sliced green bell peppers
- 1 cup sliced red bell peppers
- 1 cup sliced onion
- 1 cup sliced celery
- 1 cup sliced bamboo shoots
- 1 cup bean sprouts
- 2 tbsp vegetable oil
- 2 tbsp Sichuan peppercorn
- 1 tbsp cumin seeds
- 1 tbsp chili flakes
- 1 tbsp chopped garlic
- 1 tbsp chopped ginger
- 1 tbsp hot bean paste
- 2 tbsp soy sauce
- 2 tbsp Shaoxing wine
- 1/2 tsp salt
About the recipe
Cook Time: 40 minutes
Portions: 4 servings
Difficulty: Medium