Sichuan Egg and Mushroom Hot Pot Style
ChineseChinese RecipesDesi eggsMedium
A Sichuan hot-pot-style dish of mushrooms and egg simmered in a spicy, fragrant broth. A warming one-pot meal served with rice.
Prep time10 min
Cook time15 min
Total time25 min
Servings3
Ingredients
- 4 Desi eggs
- 200g mushrooms, sliced
- 1 litre water or light stock
- 1 tbsp Sichuan chilli bean paste (alternative: red chilli paste)
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 1 tbsp soy sauce
- 1 tbsp cooking oil
- 2 spring onions, chopped
- Salt to taste
Method
- Heat oil and fry the garlic, ginger and chilli bean paste for 1 minute.
- Add the water or stock and bring to a boil.
- Add the mushrooms and simmer for 5 minutes.
- Season with soy sauce and salt.
- Drop the eggs in one by one and poach gently for 4 minutes.
- Top with spring onions and serve hot with rice.
Nutrition — estimated per serving
Calories (estimate)260 kcal
Protein (estimate)14 g
Fat (estimate)16 g
Carbs (estimate)9 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Nutrition values are estimates. Poach the eggs gently so the yolks stay soft. Reduce the chilli paste for children. Cook eggs fully. Contains egg and soy.