Chongqing noodle hotpot

Chongqing noodle hotpot

By
From
The Real Food of China
Serves
4
Photographer
Leanne Kitchen

This dish is inspired by the legendary food of Chongqing, which, even by Sichuan standards of spicy is off-the-dial hot. Locals caution the visitor to go into chilli-training mode before they visit, so they’ll be able to tolerate the food. One of us, unhappily, came ... er ... unstuck after consuming a Chongqing fish hotpot in Chengdu. But don’t fear, this noodle hotpot is hot, but it’s not truly Chongqing hot.

Ingredients

Quantity Ingredient
2 1/2 tablespoons peanut or vegetable oil
250g minced pork
3 garlic cloves, crushed
2 1/2 tablespoons sichuan chilli bean paste
80g ready-made sichuan preserved vegetables, chopped
1 1/2 tablespoons light soy sauce
1 tablespoon sugar
250g chinese cabbage, sliced
300g sweet potato starch noodles
4 spring onions, sliced
1 tablespoon ginger, finely chopped
1 handful coriander leaves
1.5 litres Chicken and pork stock, boiling
roasted broad beans, to serve
or raw peanuts, roasted, to serve, (see note)

Hot–sour chilli sauce

Quantity Ingredient
2 teaspoons sichuan peppercorns
80ml Chilli oil with sediment
1 tablespoon sesame oil
60ml black rice vinegar
1 1/2 tablespoons light soy sauce
1 tablespoon caster sugar

Method

  1. To make the hot–sour chilli sauce, dry-roast the peppercorns in a small, heavy-based frying pan over a medium–low heat, shaking the pan often, for 3–4 minutes, or until fragrant. Cool, then transfer to a mortar (or an electric spice grinder) and pound with the pestle to form a coarse powder. Put the ground peppercorns in a bowl, then combine with the remaining ingredients. Cover and set aside.
  2. Heat 2 tablespoons of the oil in a wok over a medium heat, then add the pork and garlic and cook, stirring, for 4–5 minutes, or until the pork is cooked and any liquid has evaporated. Add the chilli bean paste, preserved vegetables, soy sauce and sugar and toss to combine. Remove from the heat and set aside.
  3. Heat the remaining oil in a saucepan over a medium heat, add the cabbage, then cover and cook, stirring occasionally, for 5 minutes, or until softened. Remove from the heat and set aside.
  4. Cook the noodles in a large saucepan of boiling water for 6 minutes (or according to the packet instructions), or until softened, then drain well. Divide the noodles among four warmed large bowls and top with some of the pork mixture and cabbage, then with some spring onions, ginger and coriander. Pour the hot stock over each to cover, place some broad beans on top and then spoon over the hot–sour chilli sauce to taste, serving any remaining sauce separately.

Note:

  • Preheat the oven to 180°C. Put the peanuts on a baking tray and roast for 15 minutes, or until golden, then remove the peanuts from the tray and cool.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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