HOT POT STOCK RECIPES

Name: How to Make Hot Pot Broth
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 to mato (cut into wedges); 1 long green onion (cut the white part into small sections); 1 small bunch of bean sprouts; 2 celery sections (cut into 1 inch sections); half of a corn (cut into 2-3 cm thick pieces); 3 shiitake mushrooms (remove the ends); 3 L light stock; 2 tsp. salt; 3 tbsp. beef tallow; 2-3 slices of ginger; 4 long green onion sections; 5-8 garlic cloves; 3 L light stock; 3 tbsp. Doubanjiang; 3 tbsp. chopped chili pepper (????); 1 tsp. Sichuan peppercorn; 1 star anise; 12 to 25 dried chili peppers (depending on how hot you want the soup base to be.); 1 tbsp. light soy sauce

HOW TO MAKE HOT POT BROTH | CHINA SICHUAN FOOD

How to Make Hot Pot Broth | China Sichuan Food image

How to make hot pot soup base at home, two versions included.

Provided by Elaine

Categories Chinese

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Number Of Ingredients 19

Ingredients

1 to mato (cut into wedges)
1 long green onion (cut the white part into small sections)
1 small bunch of bean sprouts
2 celery sections (cut into 1 inch sections)
half of a corn (cut into 2-3 cm thick pieces)
3 shiitake mushrooms (remove the ends)
3 L light stock
2 tsp. salt
3 tbsp. beef tallow
2-3 slices of ginger
4 long green onion sections
5-8 garlic cloves
3 L light stock
3 tbsp. Doubanjiang
3 tbsp. chopped chili pepper (????)
1 tsp. Sichuan peppercorn
1 star anise
12 to 25 dried chili peppers (depending on how hot you want the soup base to be.)
1 tbsp. light soy sauce

Steps:

Cook the light stock
Milder version (??)
Red version (??)

HOT POT BROTH RECIPE - NICK WONG | FOOD & WINE

Hot Pot Broth Recipe - Nick Wong | Food & Wine image

Infusing chicken stock with fresh herbs and aromatics, as well as classic condiments like hot chile-sesame oil and chile bean sauce, quickly adds layers of flavor. Keep the additional salt light—the broth will become saltier as you cook ingredients in it. Use this broth for our Steak-and-Shrimp Hot Pot recipe.

Provided by Nick Wong

Categories Soup

Total Time 50 minutes

Yield Makes 8 cups

Number Of Ingredients 10

Ingredients

2 tablespoons sesame oil
2 tablespoons Chiu Chow–style chile oil (such as Lee Kum Kee) or hot chile-sesame oil
9 garlic cloves, smashed
1 (3-inch) piece fresh ginger, thinly sliced (about 1/4 cup)
1 (5-ounces) bunch scallions, quartered
6 whole star anise
3 black cardamom pods
2 tablespoons toban djan or chile bean sauce (such as Lee Kum Kee)
3 quarts best-quality lower-sodium chicken broth (such as Imagine)
2 tablespoons soy sauce, plus more to taste

Steps:

Heat sesame oil and chile oil in a large saucepan over medium; add garlic, ginger, and scallions. Cook, stirring often, until scallion mixture is wilted and ginger is caramelized in spots, 5 to 7 minutes. Add star anise and cardamom; cook, stirring constantly, until fragrant, about 1 minute. Add chile bean sauce, and stir to coat. Add chicken broth, and bring to a boil over high.
Reduce heat to low, and simmer, stirring and scraping bottom of pan occasionally, until broth is spicy, aromatic, and has a slight smokiness from the cardamom, about 20 minutes. Strain broth; discard solids. Stir in soy sauce, adding more to taste.

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