Homemade Hot Pot Broth (Spicy and Mild)
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Rest
1 d
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Course
Main Course
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Cuisine
Chinese
Homemade Hot Pot Broth (Spicy and Mild)
Description
Homemade Hot Pot Broth (Spicy and Mild) offers two distinct soup bases used in hot pot dining. The spicy broth is built around dried chilies and Sichuan peppercorns soaked and ground into a paste, then cooked with beef tallow, oil, and warming spices such as star anise, cassia, and bay leaves. Aromatics including onion, scallions, coriander, fermented black beans, chili bean paste, garlic, and ginger enrich the broth, contributing depth and the characteristic bold heat associated with Sichuan hot pot.
The mild broth combines whole chicken or parts with ginger, dried shiitake mushrooms, scallions, Chinese dates, and goji berries creating a lighter, savory base. Both broths provide distinct flavor profiles to cook thinly sliced meats, vegetables, and other hot pot ingredients at the table. The spicy broth delivers numbing heat, while the mild broth offers a fragrant, soothing taste.
These broths can be adjusted for chili heat and fat content based on available ingredients and personal preferences. The prepared chicken from the mild broth can be repurposed in other dishes. The stock-based mild broth and the oil-based spicy broth represent traditional styles providing contrasting experiences within one hot pot meal.
Ingredients
For the spicy broth ( For 2-4 hot pot meals)
- 50 g dried chilies about 2 cups (see note 1)
- 3 tablespoon Sichuan pepper red, green or a mixture of both
- 2 tablespoon Shaoxing rice wine
- 110 g neutral cooking oil about ½ cup
- 350 g beef tallow about 12oz (see note 2 for substitute, aka beef dripping
- 2 star anise
- 4 small pieces cassia cinnamon
- 4 bay leaf
- 1 black cardamom optional, aka Tsao-ko, Cao Guo, Chinese black cardamom
- 1 onion sliced
- 5 talks scallions cut into sections
- 1 handful Coriander aka cilantro
- 120 g Sichuan chili bean paste about ½ cup
- 1 tablespoon fermented black beans rinsed and coarsely chopped
- 1 head garlic minced
- 1 teaspoon ginger minced
- 1 tablespoon sugar
- water or stock
For the mild broth (for 1 hot pot meal)
- 1 chicken or 4 chicken legs/6 chicken thighs (see note 3, free-range
- 5 lices ginger
- 5 dried shiitake mushroom rehydrated beforehand
- 3 talks scallions cut into sections
- dried Chinese date optional, aka jujube
- Goji berries optional
- 1 pinch ground white pepper
- salt to taste
Instructions
For the spicy broth
- Take out 8 dried chilies for later use and soak the rest in hot water for about 30 minutes (split and remove the seeds before soaking if you wish to reduce the heat of the chilies). While waiting, wash, cut or measure other ingredients.
- Drain the softened chilies. Add to a blender/spice grinder. Run the machine until the chilies are chopped small and become a coarse paste. You may also do this manually using a knife/cleaver (Wear kitchen gloves to avoid burning).
- In a small bowl, mix Sichuan pepper with Shaoxing rice wine. Set aside.
- Add cooking oil and beef tallow to a wok/pot, along with star anise, cassia cinnamon, bay leaves and tsao-ko if using. Heat over medium heat until the bay leaves start to brown.
- Turn off the heat. Use a slotted spoon to remove all the spices. Leave the oil to cool for 1 minute or so. Then add onion, scallions and coriander. Turn the heat back on to medium. Fry until the onion begins to brown on the edge (do not burn). Remove all the aromatics from the oil.
- Gently put in the chili paste prepared earlier, Sichuan chili bean paste, fermented black beans, minced garlic and ginger (Be careful not to splash the hot oil). Simmer for 8 minutes while stirring from time to time to avoid sticking to the bottom.
- Add sugar and the Sichuan pepper and Shaoxing wine mixture. Cook for 2 more minutes. Turn off the heat and let cool for a while.
- Pour the oil, along with the solid content, into a heat proof container. Add the leftover dried chilies for garnishing (They’ll float on the surface). Leave to cool completely then refrigerate for at least 24 hours (This helps to intensify the flavour).
- Cut the solidified soup base into four small blocks. If using a divided pot (Yin Yang pot) or a small pot, use one block and add about 1½ litres (6 cups) of hot water or stock. If using a big pot, double the soup base block and water/stock.
- You can store the leftover soup base blocks for 2 weeks in the fridge or up to 6 months in the freezer.
For the mild broth
- Put chicken into a stock pot. Fill with water enough to cover the chicken. Bring it to a full boil. Use a spoon to skim off the froth appearing on the surface.
- Add ginger slices and leave to simmer over the lowest heat for 1½ - 2 hours. You may use an instant pot or pressure cooker instead. Reduce the time accordingly.
- Remove the chicken (see note 4 for ideas of using it). Pour the stock into the pot you use for hot pot. Top up with hot water if necessary.
- Add scallions, shiitake mushroom, Chinese dates and Goji berries if using. Season with salt and white pepper. Bring it back to a full boil and start your hot pot meal.
Notes
- Choose dried chilies according to your preferred spice level for the spicy broth.
- You can substitute cooking oil for beef tallow, though the broth won't solidify when cooled.
- Pork or beef bones may be used to prepare stock for the mild broth if preferred.
- Cooked chicken from the mild broth can be reused in dishes like Sichuan Mouthwatering Chicken, Chow Mein, or as noodle toppings.
User Reviews
Overall Rating
5
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