December 26, 2025

Chuan Chuan Xiang (串串香 or Spicy Little Skewers)

Cuisine	Diets	Course	Servings
Sichuan	Meat	Main	4

Ingredients/Zutaten

For skewers

10 oz beef (sirloin or flank), thinly sliced

10 oz chicken (thigh), boneless, cubed

5 oz pork belly (bacon), thinly sliced

4 oz fish balls

4 oz tofu puffs

5 oz button mushrooms

1 green bell pepper, chopped

4 oz lotus root, sliced thin

1/2 head Chinese or Napa cabbage

For broth

1 oz red chilies (dried, crushed)

0.5 oz Sichuan peppercorns

4 pods star anise

2 in cassia bark (or cinnamon stick

0.5 oz fennel seeds

4 cloves garlic, minced

1 in ginger, sliced

4 scallions, chopped

1 oz doubanjiang (fermented broad bean paste)

2 tbsp soy sauce

2 tsp soy sauce

2 tbsp rice wine (Shaoxing)

2 tsp rock sugar

4 tbsp vegetable oil

7 cups water or chicken stock

Salt, to taste

Instructions/Zubereitung

1. Soak bamboo skewers in cold water for at least 30 minutes to prevent burning.
2. Cut all meats and vegetables into bite-sized pieces.
3. Thread each ingredient onto separate skewers for easy identification, and set aside.

1. Heat 2 tablespoons oil in a large pot or wok over medium heat.
2. Add Sichuan peppercorns, star anise, cassia bark, fennel seeds, and dried chilies.
3. Toast gently for 3–4 minutes until fragrant but not burnt.
4. Remove from heat, grind coarsely, and set aside.
5. Build Broth Base (20 minutes)
6. In the same pot or wok, add remaining oil.
7. Sauté garlic, ginger, and scallions until aromatic (~2 minutes).
8. Stir in Doubanjiang and cook another 2 minutes (~2 minutes).
9. Add rice wine, soy sauces, rock sugar, and ground spices.
10. Pour in water or stock and bring to a boil.

1. Reduce heat to low and simmer uncovered for 1 hour, stirring occasionally, to develop depth of flavors.
2. Adjust salt to taste.

1. Mix sesame paste with warm water to thin.
2. Combine with minced garlic, soy sauce, chili oil, and a splash of vinegar.
3. Offer additional options, such as pure chili oil or garlic-soy.

1. Pour sufficient broth into hot potPs).
2. Bring broth in all hot pots to a gentle simmer.
3. Diners dip skewers into the broth and cook individually.
4. Use tongs to remove when cooked through.

Equipment/Ausrüstung

Large pot or wok

Bamboo skewers (soaked in water for at least 30 minutes)

Skewering knife or small sharp knife

Wooden spoon or ladle

Colander

Small bowls for dipping sauces

Tongs or chopsticks for serving

Measuring spoons and cups

Large chopsticks (for serving)

H:Per diner

Portable stove

Small heat-proof bowl

Small plate

Chop sticks and utensils

Small plate for dipping sauce