A detailed guide to homemade Chinese hot pot broth. Two versions are included: a classic Sichuan-style spicy broth and a mild, chicken stock-based broth.
If you’ve ever enjoyed Chinese hot pot, you’ll agree it’s a fun, interactive way to eat.
Although I’ve published a complete guide to Chinese hot pot, the broth—the foundation of a great hot pot—deserves its own post.
In this post, I cover the two most common hot pot broths: Sichuan spicy broth and a mild, chicken stock-based broth. Choose your favorite, or use a divided yin-yang wok to serve both.
How to make Sichuan spicy broth
When I make hot pot, the spicy broth is my go-to. If you’ve been following me for a while, you’ll quickly see why. In short, it’s made from a very flavorful homemade concentrated base plus water (or chicken stock).
Spicy hot pot broth
The most popular type, known as Hong You Guo Di/红油锅底 (which means spicy red oil broth), comes from Sichuan and Chongqing (a municipality under direct control that used to be part of Sichuan province).
This broth has a high fat content (usually beef tallow, though cooking oil can be used), a powerful, complex aroma, and the distinctive taste of Mala/麻辣 (numbing and spicy), the hallmark of Sichuan cuisine. Fat and spice—starting to see why I’m so fond of this broth?
I like making my broth 100% from scratch for two reasons :
a) I know exactly what’s going into the broth (no preservatives, additives, or flavor enhancers).
b) It tastes way better, perfectly tailored to your (and my) tastes!
The heart of the recipe is making a base you can freeze for future hot pots. When hot pot night rolls around, there won’t be much work left.
How to rehydrate mushrooms
For the mild broth, use rehydrated mushrooms. If you don’t know how, we have a complete guide to rehydrating mushrooms
Ingredients for the spicy broth concentrate
To make the spicy soup base, you’ll need:
- Beef tallow: This key ingredient serves two purposes: it makes the broth rich and aromatic; it solidifies at room temperature so it binds all the other ingredients into a block for easy, convenient storage.
- Dried chilies and Sichuan peppercorns. Together, they create the Mala flavor.
- Other spices, such as star anise, cinnamon, bay leaves, tsao-ko (Chinese black cardamom), jujube (Chinese red date), etc.
- Aromatics such as scallions, onion, cilantro (aka coriander), garlic, and ginger. Trust me—the broth won’t be nearly as delicious without them.
- Sichuan chili paste and fermented black beans. These two fermented ingredients appear in many Sichuan classics.
- Shaoxing wine and sugar to balance the flavor.
Vegan alternative
Sichuan spicy hot pot broth also has a vegan option. Simply replace the beef tallow with a neutral-flavored cooking oil, such as sunflower oil.
How to choose dried chilies
Popular Sichuan varieties include Facing Heaven chilies (朝天椒), Er Jing Tiao chilies (二荆条), and lantern chilies (灯笼椒). The first is quite hot, while the other two are milder and more aromatic.
Use a mix of two if you can find them, but honestly, most Asian grocery stores only carry the generic dried chilies shown above. Choose based on heat level and your tolerance. (No judgment!)
Equipment
Ingredients
For the Spicy Broth (Makes 4 Concentrate Blocks)
- 2 tablespoons Shaoxing wine
- 4 small pieces of cinnamon stick
- 2 star anise
- 4 bay leaves
- 50 g dried chilies
- 3 tablespoons red Sichuan peppercorns green or a mix of both
- 110 g neutral oil
- 350 g beef tallow
- 1 Tsao-ko aka Cao Guo/Chinese black cardamom (optional)
- 1 handful cilantro
- 1 teaspoon minced ginger
- 1 head of garlic, minced
- 2 L water or stock
- 1 fermented black beans, rinsed and roughly chopped
- 1 onion, sliced
- 5 scallions, cut into sections
- 120 g Sichuan chili paste
- 2 tablespoons sugar
For the Mild Broth (Enough for One Hot Pot)
- 1 whole chicken or 4 chicken thighs/6 chicken legs
- 3 scallions, cut into sections
- 1 pinch of salt, to taste
- 5 dried shiitake mushrooms, rehydrated
- 5 ginger slices
- dried Chinese dates aka jujube (optional)
- Goji berries optional
- 1 pinch of ground white pepper
Instructions
For the Spicy Broth
- Set aside 8 dried chilies for garnish, and soak the remainder in hot water for about 30 minutes (split and seed them first if you want less heat). Meanwhile, wash, chop, and measure the other ingredients.50 g dried chilies
- Drain the softened chilies, add to a blender, and blend into a coarse paste. Alternatively, chop by hand; wear kitchen gloves to avoid burns.
- In a small bowl, mix the Sichuan peppercorns with the Shaoxing wine. Set aside.2 tablespoons Shaoxing wine, 3 tablespoons red Sichuan peppercorns
- Add the cooking oil and beef tallow to a wok or pot, along with the star anise, cinnamon, bay leaves, and tsao-ko if using. Heat over medium until the bay leaves start to turn golden.4 small pieces of cinnamon stick, 2 star anise, 4 bay leaves, 110 g neutral oil, 350 g beef tallow, 1 Tsao-ko
- Turn off the heat. Use a slotted spoon to remove all the spices. Let the oil cool for about 1 minute. Add the onion, scallions, and cilantro. Return the heat to medium. Cook until the onion edges start to brown (do not let it burn). Remove all the aromatics from the oil.1 onion, sliced, 5 scallions, cut into sections, 1 handful cilantro
- Carefully add the chili paste, the Sichuan chili paste, the fermented black beans, the minced garlic, and the ginger. Simmer for 8 minutes, stirring occasionally to prevent sticking.50 g dried chilies, 1 head of garlic, minced, 1 fermented black beans, rinsed and roughly chopped, 120 g Sichuan chili paste, 1 teaspoon minced ginger
- Add the sugar and the Sichuan peppercorn–Shaoxing wine mixture. Cook 2 minutes more. Turn off the heat and let cool slightly.3 tablespoons red Sichuan peppercorns, 2 tablespoons sugar, 2 tablespoons Shaoxing wine
- Pour the oil, along with the solids, into a heatproof container. Add the remaining dried chilies for garnish (they will float on the surface). Let cool completely, then refrigerate for at least 24 hours to intensify the flavor.
- Cut the solidified concentrate into four small blocks. Use about 1.5 liters of hot water or stock per block of concentrate.
- Store the remaining soup base blocks for up to 2 weeks in the refrigerator or up to 6 months in the freezer.
For the Mild Broth
- Place the chicken in a stockpot and add enough water to cover. Bring to a rolling boil. Skim off any foam that rises to the surface.1 whole chicken
- Add the ginger slices and simmer over low heat for 1.5 to 2 hours.5 ginger slices
- Remove the chicken. Pour the stock into the pot you use for hot pot. Top up with hot water if necessary.
- Add the scallions, shiitake mushrooms, Chinese dates, and Goji berries if using. Season with salt and white pepper. Bring back to a full boil and start your hot pot.3 scallions, cut into sections, 1 pinch of salt, to taste, 5 dried shiitake mushrooms, rehydrated, dried Chinese dates, Goji berries, 1 pinch of ground white pepper
Notes
Nutrition
This recipe is directly inspired by Red House Spice.
