Chengdu Chef's Hot Pot
Chengdu — Mother recipe · en it
Experience the heat and culinary passion of Chengdu with this traditional Chengdu chef's hot pot.
⏱️ 15 min prep + 45 min cottura · 4 porzioni · media
Ingredients
- 2 liters of chicken broth
- 100 grams of Sichuan chili peppers
- 500 grams of beef
- 300 grams of chicken
- 200 grams of onion
- 200 grams of Chinese cabbage
- 100 grams of shiitake mushrooms
- 500 grams of choice vegetables
- 3 scallions, sliced
- 2 red peppers, sliced
- 1 teaspoon of Sichuan peppercorns
- 1 teaspoon of salt
Method
- In a pot, bring the chicken broth to a boil with the halved Sichuan chili peppers.
- Slice the beef and chicken into convenient-sized pieces.
- Add the beef and chicken to the broth, cover, and simmer over medium heat for 15 minutes.
- Slice the onion, Chinese cabbage, and mushrooms into small pieces.
- Add the vegetables to the broth with the beef and chicken, cover, and simmer for another 15 minutes.
- Add the choice vegetables, sliced scallions, and red peppers.
- Simmer for another 10 minutes, then add the Sichuan peppercorns and salt.
- Serve the hot broth in a traditional chef's hot pot and enjoy your Chengdu chef's hot pot!
The story
The Chengdu chef's hot pot originated in the heart of Chengdu, where local chefs compete to prepare the best hot pot broth.
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