Servings: 8 cubes
Calories: 263kcal
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
Procédé
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
You can use any type of dried chili for this recipe; choose based on your heat tolerance.
You may replace the beef tallow with cooking oil. Note: in that case, the broth concentrate will not solidify after chilling.
You can also use pork or beef bones to make the broth. Follow the same method.
Nutrition
Calories: 263kcal | Féculents: 59g | Protein: 7g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.5g | Sodium: 51mg | Potassium: 1132mg | Fiber: 17g | Sugar: 37g | Vitamin A: 13345IU | Vitamin C: 25mg | Calcium: 65mg | Iron: 4mg
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