Sichuan · Dinner

Homemade Hot Pot Broth (Spicy and Mild)

From the zcook collection

A Sichuan beef-tallow and chili base that makes four blocks for later hot-pot meals, with a separate mild chicken-stock alternative. The spicy base needs at least 24 hours in the refrigerator before use.

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Dairy-free
Spicy
Chinese
Sichuan
Dinner
Hot pot broth
red-house-spice

Prep: 15 min
Serves: 4 spicy soup-base blocks for 2–4 hot-pot meals; mild alternative for 1 hot-pot meal
Level: Medium

Method12 steps

Step 1: For the spicy broth, set aside 8 whole dried chilies from the 50 g supply. Cover the rest with hot water and soak for about 30 minutes until softened; splitting and deseeding them before soaking reduces the heat. Meanwhile slice the onion, cut the 5 scallion stalks into sections, wash the coriander, mince the garlic and ginger, and rinse and coarsely chop the fermented black beans.
Soften dried chilies · 30 minUses 50 g dried chilies: reserve 8, then soak the rest · Hot water to soak the chilies; separate water to rinse the fermented black beans
Step 2: Drain the softened chilies and discard their soaking water. Blend or finely chop them into a coarse paste; wear kitchen gloves if chopping by hand.
Uses Drained softened chilies from step 1, excluding the 8 reserved dry chilies
Step 3: Mix the 3 tbsp Sichuan peppercorns with 2 tbsp Shaoxing rice wine in a small bowl and set aside.
Uses 3 tbsp Sichuan peppercorns · 2 tbsp Shaoxing rice wine
Step 4: Put 110 g neutral cooking oil and 350 g beef tallow into a wok or pot with 2 star anise, 4 small pieces cassia, 4 bay leaves and the optional tsao-ko (1). Heat over medium heat until the tallow melts and the bay leaves begin to brown.
Uses 110 g neutral cooking oil · 350 g beef tallow · 2 star anise · 4 small pieces cassia cinnamon · 4 bay leaves · 1 tsao-ko, if using
Step 5: Turn off the heat and lift out all the whole spices with a slotted spoon. Let the fat cool for about 1 minute before adding the prepared fresh aromatics.
Briefly cool infused fat · 1 minUses Fat and whole spices from step 4
Step 6: Add the sliced onion (1), 5 scallion stalks and handful of coriander to the cooled fat. Return to medium heat and fry until the onion edges begin to brown without burning. Lift out and discard these aromatics, keeping the flavoured fat in the wok.
Uses Cooled fat from step 5, with the whole spices removed · 1 sliced onion · 5 scallion stalks, cut into sections · 1 handful fresh coriander
Step 7: Carefully stir the prepared chili paste, 120 g Sichuan chili bean paste, 1 tbsp rinsed chopped fermented black beans, the minced head of garlic (1 head) and 1 tsp minced ginger into the infused fat, avoiding splashes. Simmer gently for 8 minutes, stirring regularly so nothing sticks or burns.
Simmer spicy base · 8 minUses Flavoured fat from step 6, with the aromatics removed · Chili paste from step 2 · 120 g Sichuan chili bean paste · 1 tbsp fermented black beans, rinsed and chopped · 1 head garlic, minced · 1 tsp minced ginger
Step 8: Stir in 1 tbsp sugar and all the Sichuan peppercorn-and-wine mixture. Continue cooking gently for 2 minutes, then turn off the heat.
Finish peppercorn base · 2 minUses Spicy base from step 7 · All peppercorn-and-wine mixture from step 3 · 1 tbsp sugar
Step 9: Transfer all the cooked fat and solids into a heatproof container and add the 8 reserved whole dried chilies. Cool briefly, then refrigerate promptly in a suitable shallow container.
Uses All cooked fat and solids from step 8 · The 8 dry chilies reserved in step 1
Step 10: Refrigerate for at least 24 hours to develop the flavour and let the beef-tallow base become firm enough to cut. The waiting time starts after the base goes into the refrigerator.
Chill spicy soup base · 1440 minUses Cooling spicy base from step 9
Step 11: Cut the chilled solid base into 4 blocks. One block makes a small or divided hot pot; keep the other blocks covered and cold for later use, or freeze them.
Uses Firm base from step 10
Step 12: For a small or divided hot pot, put 1 of the 4 blocks into the pot and add about 1½ litres of hot water. Heat until the base melts and the broth is boiling before beginning the hot-pot meal. This is broth only; prepare and cook any separate dipping ingredients fully.
Uses 1 of the 4 blocks from step 11 · About 1½ litres hot water

Another way

For the mild broth

Step 1: Choose this mild chicken (1) broth instead of the spicy-base method. Rehydrate the 5 dried shiitake mushrooms in preparation water until soft, then drain; cut the 3 scallion stalks into sections. Put the whole chicken into a stockpot and add plain water just to cover it. Bring to a full boil and skim off the froth.
Uses 1 whole chicken for this mild stock · 5 dried shiitake mushrooms to rehydrate · Water to rehydrate the shiitake, and separate water to cover the chicken
Step 2: Add the 5 ginger slices to the skimmed chicken and stock. Reduce to the lowest heat and simmer gently for 1½–2 hours, checking from 1½ hours. Cook the chicken fully, reaching at least 74°C / 165°F in its thickest parts without touching bone.
Simmer mild chicken stock · 90 minUses Chicken and stock from mild-broth step 1, separate from the prepared mushrooms · 5 slices ginger
Step 3: Lift out the cooked chicken and reserve it for another dish; refrigerate it promptly if it will not be used now. Pour the stock into the hot-pot vessel, leaving the removed chicken separate. Add a little hot water if needed.
Uses Cooked chicken and stock from mild-broth step 2 · Hot water for any necessary stock top-up
Step 4: Add the prepared shiitake mushrooms, 3 scallion stalks and optional Chinese dates and goji berries to the transferred stock. Season with 1 pinch ground white pepper and salt to taste. Bring back to a full boil before starting the hot-pot meal; cook any separate dipping ingredients fully.
Uses Stock from mild-broth step 3, with the reserved chicken removed · All 5 drained shiitake prepared in mild-broth step 1 · 3 scallion stalks, cut into sections · Optional dried Chinese dates, amount not specified · Optional goji berries, amount not specified · 1 pinch ground white pepper · Salt to taste

Good to know

Store the spicy soup base

Step 1: Keep the unused spicy-base blocks covered in the refrigerator for prompt use, or freeze them for later hot-pot meals. Reheat a chosen block with the hot water in the main broth method until the base has melted and the broth is boiling.
Uses The 3 unused blocks after the one-block meal in main step 12

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