Home Simple Spicy Pot
This dish originates from Chongqing and embodies the bold, spicy, and aromatic essence of Sichuan-Chongqing Jianghu cuisine. It features one-pot stir-frying with customizable ingredients, making it ideal for family gatherings or casual dinners where flexibility and vibrant flavor are desired. The final texture is tender yet slightly crisp, with a layered heat that lingers pleasantly without overwhelming.
Taste: Intensely spicy with numbing Sichuan pepper notes, rich umami from doubanjiang and meat, balanced by mild sweetness and fresh vegetable crunch.Total Time: 35 minutes (including prep and cooking)Servings: 2Suitable For: Adults who enjoy bold flavors, social diners, weekend home cooksBudget: ¥45–65 RMB (for 4 servings, depending on meat prices)
Ingredients
- Chicken thighs (boneless
- skin-on): 300g
- Pork belly (thinly sliced): 200g
- Firm tofu (cubed): 200g
- Green bell pepper (sliced): 1 medium
- Red bell pepper (sliced): 1 medium
- Dried chili peppers (whole
- deseeded if preferred): 15 pieces
- Sichuan peppercorns: 1 tsp
- Minced garlic: 4 cloves
- Minced ginger: 1 tbsp
- Scallions (cut into 2-inch segments): 3 stalks
- Doubanjiang (fermented broad bean paste): 2 tbsp
- Chili oil: 2 tbsp
- Soy sauce: 1 tbsp
- Shaoxing wine: 1 tbsp
- Sugar: 1/2 tsp
- Salt: to taste
- Vegetable oil: 3 tbsp
Nutrition
Calories~680 kcal per serving (serves 4)
Protein38g (from chicken, pork, tofu)
Fat42g (mostly unsaturated from oils and lean meat, moderate saturated from pork belly)
Carbohydrates18g (mainly from vegetables and minimal sugar)
VitaminsRich in vitamin C (bell peppers), B vitamins (meat), and vitamin E (chili oil, tofu)
MineralsGood source of iron (pork, chicken), calcium (tofu), and zinc (meat)
Tips
- Use freshly ground Sichuan peppercorns for maximum aroma
- Blanching tofu prevents crumbling during stir-fry
- Control heat carefully—high heat for searing, medium for simmering flavors
- Adjust chili quantity gradually; start with 10 peppers and add more after tasting
Steps
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