Jon and I love a really good sichuan hot pot and by that, I really mean a hot pot that is adequately spicy but not too spicy, doesn’t numb the tongue so much and has a soup that is tasty and has depth. For our National Day family get together, Jon decided to take on a culinary challenge and cook the sichuan hot pot from scratch!
Jon and I started loving sichuan hot pot during our uni days in the US. There are tons of really good hot pot places all around. Hot pot gives you that comforting and soothing feeling, especially during a cold winter. Then, we realized that our love of sichuan hot pot went more than just warming us up during winter as we started to look for good sichuan hot pot places here in Singapore. We would usually have hot pot after work, sitting out in the humid weather, sweating and dipping all our meats and vegetables into the hot pot, only to finish sweaty and satisfied.
In order to find the right recipe, Jon did quite a bit of research by looking into various websites and comparing the different ingredients each recipe had. He finally decided to settle on this recipe from Yi Reservation. I’m sure you could get the ingredients at many places but we found it convenient to get it from Yue Hwa. The service can be quite bad at Yue Hwa and one of the store staff actually told Jon that they didn’t have some of the ingredients when they actually did so make sure you look for a kind soul!
The recipe was a breeze to follow and Jon was done in no time! The only thing I would suggest is to watch the saltiness level. Hot pot tends to be more salty as you start putting your ingredients in as the soup absorbs all the wonderful flavor (and salt) from ingredients like fishcake and fishballs. Also, if you are feeding many people, keep some chicken stock on hand to refill the pot when the soup runs low.