Homemade Hot Pot Broth (Spicy and Mild)

• συνολικός χρόνος: 40 minutes

Υλικά

50 g dried chilies (about 2 cups, see note 1)

3 tbsp Sichuan pepper (red, green or a mixture of both)

2 tbsp Shaoxing rice wine

110 g neutral cooking oil (about ½ cup)

350 g beef tallow (aka beef dripping) (about 12oz, see note 2 for substitute)

2 star anise

4 small pieces cassia cinnamon

4 bay leaves

1 Tsao-ko (aka Cao Guo/Chinese black cardamom) (optional)

1 onion (sliced)

5 stalks scallions (cut into sections)

1 handful coriander (aka cilantro)

120 g Sichuan chilli bean paste (about ½ cup)

1 tbsp fermented black beans (rinsed and coarsely chopped)

1 head garlic (minced)

1 tsp minced ginger

1 tbsp sugar

Water or stock

1 free-range chicken, (or 4 chicken legs/6 chicken thighs, see note 3)

5 slices ginger

5 dried shiitake mushroom (rehydrated beforehand)

3 stalks scallions (cut into sections)

Dried Chinese dates (aka jujube) (optional)

Goji berries (optional)

1 pinch ground white pepper

Salt (to taste)

Οδηγίες

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.