Spicy Numbing Duck Hot Pot — Sichuan Mala Duck Hot Pot
Thinly sliced duck breast cooked tableside in a fierce mala broth of doubanjiang, Sichuan pepper, and dried chilli with tofu, mushrooms, and glass noodles.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice duck breast paper-thin against the grain. Cut tofu into 3cm cubes. Trim mushrooms; roughly chop napa cabbage. Soak glass noodles 10 minutes, drain. Mix dipping sauce: combine sesame paste, soy sauce, black vinegar, chilli oil in small bowls; top with spring onion.
Bloom
Heat 1 tbsp neutral oil in a wide pot over medium heat. Stir-fry 2 tbsp doubanjiang 2 minutes until oil turns red and fragrant. Add 3 crushed garlic cloves, 4 ginger slices, 1 star anise, 5 whole dried chillies; toss 30 seconds until aromatic.
Simmer
Pour in 900ml chicken stock, add 1.5 tbsp light soy sauce and 1.5 tsp ground Sichuan pepper. Bring to a rolling boil, reduce heat to medium-low, and simmer 8–10 minutes until deeply flavoured and infused. Stir in 1 tsp sesame oil.
Build
Carefully transport the pot still simmering to the table. Arrange all dipping ingredients on a large plate in the table centre. Keep broth at a rolling simmer throughout.
Finish and plate
Cook duck slices 20–30 seconds until just opaque. Cook tofu and vegetables 2–3 minutes until tender. Cook noodles 2–3 minutes until heated through. Dip each cooked ingredient in sesame sauce before eating. Maintain gentle simmer between batches.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.