How to Make Hot Pot Broth

Method8 steps · about 1 hr 45 min

1. 1

   Step 1: Choose either the clear broth or the mala broth below. Each version uses 3 litres of light chicken stock. Make the stock in the next step, using the source stock ingredients; the two versions are alternatives, not one combined soup.

2. 2

   Step 2: Put the 1 kg chicken chunks,250 g pork bones, ginger, long green onion and 8–10 white peppercorns in a large pot with at least 4 litres water. Bring to a boil, skim the surface and simmer gently for 1 hour. Strain and reserve the light stock; use 3 litres for the chosen broth version.

   Simmer stock · 60 minUses 1000 g chicken chunks for light stock · 250 g pork bones for light stock · At least 4 L water for light stock · 8–10 white peppercorns for light stock · Ginger for light stock (source article gives no amount) · Long green onion for light stock (source article gives no amount)

3. 3

   Step 3: Clear version: prepare the clear-broth ingredient group and continue with the next step; skip the mala-version steps if making only clear broth.

4. 4

   Step 4: For the clear version, put the tomato wedges,3 shiitake mushrooms, red dates, scallion-white sections, bean sprouts (1 small bunch), celery and pieces from the half corn cob in the serving pot. Add 2 teaspoons salt and 3 litres prepared light chicken stock. Bring to a simmer and continue simmering as the hot-pot broth.

   Uses 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) · 1/2 corn cob, cut into 2–3 cm pieces · 3 shiitake mushrooms (remove the ends) · 2 tsp. salt · Red dates for clear broth (source method gives no amount)

5. 5

   Step 5: Mala version: use the mala-broth ingredient group and continue with the remaining steps; skip the clear-version assembly if making only mala broth.

6. 6

   Step 6: For the mala chili paste, cover 50 g dried red chilies with boiling water and soak covered 30 minutes until soft. Drain and mash finely. Measure 3 tablespoons mashed paste for this broth; reserve any surplus.

   Soak dried chilies 30 minutes · 30 minUses 50 g dried red chilies for mashed chili paste · Boiling water as needed to soak chili paste peppers

7. 7

   Step 7: Melt the 3 tablespoons beef tallow in a pot. Fry the 2–3 ginger slices,4 long green onion sections and 5–8 garlic cloves until aromatic.

   Uses 3 tbsp. beef tallow · 2-3 slices of ginger · 4 long green onion sections · 5-8 garlic cloves

8. 8

   Step 8: Add doubanjiang (3 tbsp.),3 tablespoons prepared mashed chili paste, Sichuan peppercorns (1 tsp.), star anise (1) and 12–25 whole dried chilies to the fried aromatics. Fry over the lowest heat 1–2 minutes until the oil turns red. Pour in 3 litres prepared light chicken stock and light soy sauce (1 tbsp.). Simmer gently 15 minutes, then use as the hot-pot broth.

   Simmer broth · 15 minUses Beef tallow and fried aromatics · 3 tbsp. Doubanjiang · 3 tablespoons mashed chili paste · 1 tsp. Sichuan peppercorn · 1 star anise · 12 to 25 dried chili peppers (depending on how hot you want the soup base to be.) · 3 litres prepared light chicken stock for mala broth · 1 tbsp. light soy sauce