The Art Of Hot Pot Broth: A Guide To Creating The Perfect Blend

Hot pot is a fun and social meal that's perfect for entertaining. It's a communal dining experience where a simmering pot of broth is placed in the centre of the table, and everyone cooks their choice of thinly sliced meats, seafood, tofu, and vegetables in the broth. There are many different types of hot pot, but the two most common types of broth are spicy and mild.

A spicy hot pot broth typically consists of a concentrated, highly flavoursome soup base and water (or stock). The most popular type, known as Hong You Guo Di, comes from Sichuan and Chongqing and has a high content of fat, a strong aroma, and a distinctive mouth-numbing and spicy taste.

A mild hot pot broth, on the other hand, is typically a clear broth made with stock, aromatics, herbs, and sometimes vegetables. It has a light and easy-to-prepare taste.

Spicy Sichuan broth with beef tallow, dried chilli, Sichuan pepper, aromatics and spices

Ingredients:

• Beef tallow (aka beef dripping)
• Dried chilli peppers & Sichuan peppercorns (red, green or a mixture of both)
• Other spices: star anise, cassia cinnamon, bay leaves, tsao-ko (Chinese black cardamom)
• Aromatics: scallions, onion, coriander (cilantro), garlic, ginger
• Shaoxing rice wine & sugar (for balancing the flavour)
• Sichuan chilli bean paste & fermented black beans

Method:

• Rehydrate dried chillies in hot water until soft. Then, chop them into a coarse paste using a blender, spice grinder, cleaver or knife.
• Add Shaoxing rice wine to the Sichuan peppercorns and set aside.
• Melt beef tallow in cooking oil over medium heat, infusing it with star anise, cassia cinnamon, bay leaves and tsao-ko.
• Remove the spices and add the aromatics (scallions, onion, coriander) to fry. This step adds maximum aroma to the tallow.
• After removing the aromatics from the oil, add the dried chilli paste, Sichuan chilli bean paste, fermented black beans, minced garlic and ginger. Simmer to release their flavour.
• Finally, add sugar, Sichuan peppercorns and rice wine.
• Transfer everything to a heatproof container and refrigerate once cooled. Allow 24 hours to fully develop the flavour.
• You will then have a solidified block of spicy Sichuan soup base, which can be stored in the freezer.
• When serving, simply drop one or two blocks into the hot pot and dilute with hot water or stock.

Tips:

• This soup base can also be used in other dishes, such as Sichuan Boiled Fish, Spicy Beef Noodle Soup, or Big Plate Chicken.
• If you don't eat beef, duck fat or any neutral-flavoured cooking oil can be used as a substitute for beef tallow.

Chicken stock-based mild broth with chicken, pork bones, ginger, scallion and white peppercorn

Chicken Stock-Based Mild Broth with Chicken, Pork Bones, Ginger, Scallion, and White Peppercorn

Ingredients:

• Chicken
• Pork bones
• Ginger
• Scallion
• White peppercorn
• Shiitake mushrooms (optional)
• Chinese dates (optional)
• Goji berries (optional)
• Salt

Instructions:

Start by breaking down the chicken into large chunks and cleaning the chicken pieces and pork bones. Cut the ginger and scallion into large sections.

In a large stockpot, add the chicken and pork bones, along with the ginger, scallion, and white peppercorn. Cover with water and bring to a boil. Skim off any froth or impurities that float to the surface, then reduce the heat to a gentle simmer. Leave for around 40 minutes to 2 hours, until the stock is very light and milky in colour.

Pour the stock into your serving pot and add the shiitake mushrooms, scallion, Chinese dates, and goji berries, if using. Season with salt to taste. Bring to a boil and your mild hot pot broth is ready to use!

Tips:

• For a clearer stock, soak the chicken and pork bones in water for about an hour beforehand to remove any blood or impurities. Change the water once or twice during this process.
• You can add other ingredients to the broth such as tomatoes, celery, and corn for extra flavour.
• The cooked chicken meat can be used in other dishes such as Sichuan Mouthwatering Chicken, Chow Mein, or Dan Dan Noodles.

Thai coconut curry broth with chicken stock, brown sugar and fish sauce

Ingredients:

• 1 tablespoon vegetable oil
• 2 tablespoons grated fresh ginger
• 2 teaspoons red curry paste
• 1 stalk lemongrass, minced
• 4 cups chicken broth
• 3 tablespoons fish sauce
• 1 tablespoon light brown sugar
• 3 (13.5-ounce) cans coconut milk
• 1/2 pound fresh shiitake mushrooms, sliced
• 1 pound medium shrimp - peeled and deveined
• 2 tablespoons fresh lime juice
• 1/4 cup chopped fresh cilantro

Method:

Heat oil in a large pot over medium heat. Add ginger, curry paste, and lemongrass; cook and stir in the hot oil for 1 minute.

Gradually stir in chicken broth, then stir in fish sauce and brown sugar; reduce heat to low and simmer for 15 minutes.

Add coconut milk and mushrooms; cook and stir until mushrooms are soft, about 5 minutes.

Add shrimp; cook until no longer translucent, about 5 minutes. Stir in lime juice; season with salt and garnish with cilantro.

Chinese-style broth with chicken broth, shiitake mushrooms, daikon radish, green onions and ginger

A Chinese-style hot pot broth with chicken broth, shiitake mushrooms, daikon radish, green onions, and ginger is a tasty and healthy option. Here is a step-by-step guide to making this delicious broth:

Ingredients:

• Chicken broth (preferably homemade)
• Dried shiitake mushrooms (soaked in water beforehand for more flavour)
• Daikon radish
• Green onions
• Ginger
• Optional: garlic, soy sauce, Chinese dates (jujube), goji berries, beef or pork bone broth

Instructions:

• Start by preparing the chicken broth. For a more flavourful stock, boil a whole chicken or chicken legs/thighs in water with sliced ginger. Skim off any froth that forms on the surface, then lower the heat and simmer for 1.5-2 hours until the water becomes slightly milky.
• Pour the chicken broth into your hot pot or serving pot. Top up with hot water if needed.
• Add the rehydrated shiitake mushrooms, sliced green onions, and sliced ginger.
• For extra flavour and colour, you can also add Chinese dates (jujube) and goji berries.
• Season with white pepper and salt to taste.
• Bring the broth to a boil and it's ready to be served as a base for your hot pot meal.

Tips:

• You can make a larger batch of chicken broth and store it in the freezer for future use.
• If you want a spicier broth, you can add dried chillies, Sichuan pepper, and other spices like star anise and cassia cinnamon.
• For a heartier broth, you can add beef or pork bone broth to the chicken broth.

Enjoy your Chinese-style hot pot with family and friends!

Quick store-bought broth with chicken stock, aromatics and spices

Ingredients

• 2 tablespoons sesame oil
• 2 tablespoons chile oil
• 9 garlic cloves, smashed
• 1 (3-inch) piece fresh ginger, thinly sliced (about 1/4 cup)
• 1 (5-ounces) bunch scallions, quartered
• 3 black cardamom pods
• 2 tablespoons chile bean sauce
• 3 quarts best-quality lower-sodium chicken broth
• 2 tablespoons soy sauce, plus more to taste

Method

Heat sesame oil and chile oil in a large saucepan over medium heat. Add garlic, ginger, and scallions. Cook, stirring often, until the scallion mixture is wilted and the ginger is caramelized in spots (about 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 heat.

Reduce heat to low, and simmer, stirring and scraping the bottom of the pan occasionally, until the broth is spicy, aromatic, and has a slight smokiness from the cardamom (about 20 minutes). Strain the broth and discard the solids. Stir in soy sauce, adding more to taste.

This broth can be made 2 days in advance or frozen for up to 3 months.

Tips

• Chile oil, black cardamom, and toban djan can be found at your local Asian grocery store.
• Keep the additional salt light—the broth will become saltier as you cook ingredients in it.

Frequently asked questions