Chuan Chuan Xiang (Spicy Skewer Hot Pot)
A popular Sichuan street food where all kinds of ingredients are skewered and cooked in a boiling spicy broth, then dipped in a sesame oil garlic sauce. It's irresistibly delicious.
Ingredients
18 items- Beef 200g
- Chicken breast 150g
- Potato 1
- Lotus root 1 section
- Bean curd sheet 2 sheets
- Shiitake mushrooms 5
- Bamboo skewers about 20
- Pixian bean paste 2 tbsp
- Dried chili peppers 15g
- Sichuan peppercorns 10g
- Ginger 1 piece
- Garlic 5 cloves
- Rapeseed oil 100ml
- Broth 1000ml
- Salt 1 tsp
- Sugar 1 tsp
- Fermented rice wine (laozao) 2 tbsp
- For dipping sauce to taste
Nutrition
Steps （8 steps）
Slice beef and chicken breast thinly; slice potato and lotus root; cut bean curd sheets into strips; cut mushrooms into pieces. Thread each ingredient onto skewers (3-4 pieces per skewer). Set aside.
Add rapeseed oil to a pot over low heat. Add Sichuan peppercorns, dried chili, ginger, and garlic. Fry for about 2 minutes until fragrant. Add Pixian bean paste and continue to stir-fry until the oil turns red.
Pour in broth or water, turn to high heat and bring to a boil. Add salt, sugar, and fermented rice wine. Reduce to medium-low and simmer for 15 minutes until the broth is rich and spicy.
Prepare dipping sauce: In a small bowl, combine mashed garlic, 2 tbsp sesame oil, chopped cilantro, crushed peanuts, and chili powder. Ladle in a spoonful of the hot broth and stir.
Once the broth is ready, turn to high heat and keep it boiling. First, add the beef and chicken skewers. Use chopsticks to separate them. Cook for 3 minutes until completely done.
Add the vegetable skewers (potato, lotus root, bean curd, mushrooms). Continue to cook for 2 minutes until the vegetables are just cooked but still crisp.
Remove all skewers and arrange them neatly on a large plate. Drizzle a little of the hot broth over them.
To eat, hold a skewer, dip it into the dipping sauce, and enjoy while hot.
Tips
The key to great Chuan Chuan Xiang is the broth base; stir-fry the spices over low heat to prevent burning. Feel free to customize ingredients. Marinating beef with soy sauce, cooking wine, and cornstarch for 15 minutes makes it more tender.
You May Also Like
More recipes you might enjoy
Rice Noodle Rolls (Cheung Fun)
Thin, silky rice noodle rolls filled with succulent shrimp, drizzled with a sweet-savory soy sauce—this classic Cantonese dim sum dish is a morning tea favorite. Making it at home brings authentic texture and flavor to your table.
Ants Climbing a Tree
Ants Climbing a Tree is a classic Sichuan dish where glass noodles absorb the savory flavor of minced pork and spicy bean paste, creating a silky and hearty meal that's perfect over rice.
Peking Duck
A world-renowned classic of Beijing cuisine, featuring crispy skin and tender, juicy meat. Served with thin pancakes, sweet bean sauce, and scallion shreds, each bite is a perfect harmony of textures and flavors. Enjoy authentic Peking Duck at home!
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.