The Art Of Broth: Crafting The Perfect Hot Pot Base

Hot pot is a fun and social meal that is popular across many Asian cuisines, including Chinese, Japanese, Korean, Vietnamese, Thai and Mongolian. It involves cooking various meats, seafood, tofu, vegetables and noodles in a simmering pot of broth placed in the centre of the table.

There are many different types of hot pot broth, but generally, there are two types: spicy and clear. The spicy version is known as Hong You Guo Di/红油锅底 in Chinese and is characterised by a high content of fat, a strong aroma and a distinctive mouth-numbing and hot taste. The clear broth, or Qing Tang Guo Di/清汤锅底, is a general term for non-spicy broths that are typically made with stock, aromatics, herbs and sometimes vegetables.

To make a basic hot pot broth, you will need chicken, pork bones, ginger, scallions, white peppercorn, tomatoes, shiitake mushrooms, red dates, celery, corn and salt. You can also add beef tallow or cooking oil to make the broth richer and more aromatic. For a spicy broth, include dried chillies, Sichuan pepper, star anise, cassia cinnamon, bay leaves, scallions, onion, coriander, garlic and ginger.

Choosing a broth type: spicy, clear, chicken, beef, or seafood

Choosing a broth type is one of the most important considerations when making hot pot, as all the food will be cooked in this broth. Here are some popular broth options:

Spicy Broth

Spicy broth is one of the most popular options across China and is a must-have for many hot pot dinners. There are a few types of spicy hot pot bases to choose from, including Sichuan, Chongqing, and Mongolian styles. The Sichuan and Mongolian styles are the most popular, but the Chongqing style features a thicker and richer broth. Spicy broth is typically made with a concentrated, highly flavourful soup base and water (or stock). The most popular type, known as Hong You Guo Di/红油锅底, comes from Sichuan and Chongqing and has a high content of fat (usually beef tallow), a strong aroma, and a distinctive mouth-numbing and spicy taste.

Clear Broth

Clear broth is the default type of broth in northern China. It is typically made with simple ingredients such as water, scallions, ginger, peppers, shiitake mushrooms, and jujubes. However, to make the broth more flavourful, you can use a packaged soup base or stock made from pork, beef, chicken, or tomatoes.

Chicken Broth

Chicken broth is a great option for those who prefer a milder flavour. It is easy to make and can be prepared by boiling a whole chicken or chicken pieces in water with sliced ginger. The liquid is then poured into the hot pot and seasoned with rehydrated shiitake mushrooms, scallions, Chinese dates, and Goji berries.

Beef Broth

Beef broth can be used as a base for hot pot, adding a rich and savoury flavour to the dish. It can be purchased or made from scratch by simmering beef bones and meat in water.

Seafood Broth

Seafood broth is a great option for those who enjoy a briny, oceanic flavour. It can be made by simmering seafood shells and bones in water or by using a store-bought seafood stock.

Making the basic stock

There are two types of broth for hot pot: a spicy version and a clear version. The first step is to make the basic stock. You will need 1000g of chicken and 250g of pork bones. Cut the chicken into large chunks and clean the chicken chunks and pig bones. Break the ginger and cut the scallion into large sections.

Prepare a pot or wok with enough water (at least 4L). Add the ginger, scallion, 8-10 white peppercorns, chicken, and pig bones. Skim any scum that floats on the surface and keep the soup clean. Bring the contents to a boil and then turn down the heat to a simmer for around 40 minutes to 1 hour.

For a clear broth, you can use water, scallions, and ginger. For a more flavourful broth, use stock made from pork, beef, chicken, mushroom, or tomatoes as the liquid.

For a chicken stock, boil a whole chicken (or leg, thigh pieces) in water with some sliced ginger. Skim off any froth that appears on the surface, then lower the heat and leave to simmer for 1 1/2 to 2 hours until the water becomes a little milky. You can also use pork or beef bones to make the stock; just follow the same instructions.

For a spicy broth, dried chilli peppers and Sichuan pepper are key. Rehydrate the dried chillies in hot water until soft, then chop them into a coarse paste. You can also use a combination of any two varieties of dried chilli if available, depending on their heat level and how well it matches your tolerance.

Add Shaoxing rice wine to Sichuan pepper and set aside. Add cooking oil and beef tallow to a wok or pot, along with star anise, cassia cinnamon, bay leaves, and Chinese black cardamom. Heat over medium heat until the bay leaves start to brown. Turn off the heat and use a slotted spoon to remove all the spices. Leave the oil to cool for a minute, then add onion, scallions, and coriander. Turn the heat back on to medium and fry until the onion begins to brown at the edges. Remove all the aromatics from the oil.

Gently put in the chilli paste, Sichuan chilli bean paste, fermented black beans, minced garlic, and ginger. Be careful not to splash the hot oil. Simmer for 8 minutes, stirring occasionally to avoid sticking to the bottom. Add sugar, the Sichuan pepper and Shaoxing wine mixture, and cook for 2 more minutes. Turn off the heat and let cool.

Transfer the mixture to a heatproof container and refrigerate once cooled. Allow 24 hours to fully develop the flavour. You will then have a solidified block of soup base that smells aromatic.

Adding aromatics and vegetables

Aromatics and vegetables are key to making a delicious hot pot broth. They add flavour and fragrance to the broth, enhancing the overall taste of the dish. Here are some tips and suggestions for adding aromatics and vegetables to your hot pot broth:

Aromatics

Aromatics are ingredients that add a depth of flavour and aroma to your broth. They are usually added at the beginning of the cooking process to build the foundation of your broth. Here are some commonly used aromatics in hot pot broth:

• Scallions/Green Onions: These add a mild onion flavour and fragrance to the broth. They are usually cut into large sections or quartered.
• Ginger: Ginger is a key aromatic in hot pot broth, adding a distinctive fragrance and a slight spiciness. It is often thinly sliced or cut into large sections.
• Garlic: Garlic cloves, smashed or minced, add a pungent flavour to the broth.
• Coriander/Cilantro: This herb adds a fresh, slightly citrusy note to the broth.
• Spices: Spices like star anise, cassia cinnamon, bay leaves, cardamom, and Sichuan peppercorns lend aroma and flavour to the broth.

Vegetables

Vegetables not only add flavour but also texture and colour to your hot pot broth. They can be added during the simmering process or just before serving, depending on their cooking time and desired texture. Here are some popular vegetables to add to your hot pot broth:

• Shiitake Mushrooms: These mushrooms add an earthy, umami flavour to the broth. They can be fresh or dried. If using dried shiitake mushrooms, remember to rehydrate them beforehand.
• Tomatoes: Tomatoes add a subtle sweetness and acidity to the broth. They are often cut into wedges.
• Corn: Baby corn or regular corn cut into sections is a popular addition to hot pot.
• Celery: Celery adds a refreshing, crisp flavour to the broth. It is usually cut into 1-inch sections.
• Chinese Dates (Jujube): These dates add a touch of sweetness and flavour to the broth.
• Goji Berries: Goji berries are optional but can add a slightly tart, fruity flavour to the broth.

Remember, you can adjust the quantities and combinations of aromatics and vegetables based on your personal preference and the specific hot pot broth recipe you are following. Feel free to experiment and find the perfect balance of flavours for your hot pot!

Seasoning and serving

The seasoning and serving stage is where you can get creative and tailor your hot pot to your taste preferences. Here are some tips and suggestions for this crucial step:

Choosing the Right Broth

The first step is to choose the type of broth you want as the base for your hot pot. There are two main types of broth: spicy and mild. The spicy version, known as Hong You Guo Di or 红油锅底 in Chinese, is characterised by a high content of fat, a strong aroma, and a mouth-numbing spiciness, typical of Sichuan cuisine. The mild version, on the other hand, is called Qing Tang Guo Di or 清汤锅底, and is a clear, non-spicy broth made with stock, aromatics, herbs, and sometimes vegetables. It has a light and refreshing taste.

Selecting Ingredients

Once you've decided on the type of broth, it's time to select your ingredients. For the spicy broth, the key ingredients include beef tallow, dried chilli peppers, Sichuan pepper, star anise, cassia cinnamon, bay leaves, scallions, onion, coriander, garlic, ginger, and fermented beans. These ingredients create a complex, flavourful, and aromatic broth. For the mild broth, a whole chicken or chicken pieces are boiled with ginger, creating a simple yet tasty stock. You can also add shiitake mushrooms, scallions, Chinese dates, and Goji berries for extra flavour and colour.

Seasoning Tips

When seasoning your hot pot, it's important to remember that the broth will become saltier as you cook ingredients in it. So, it's best to keep the additional salt light. You can also adjust the spiciness of the broth by adding more or less chilli pepper or Sichuan pepper to suit your taste. Another tip is to use a combination of different varieties of dried chillies to create a well-rounded heat. Soaking the chillies in hot water before blending them into a coarse paste will make them easier to chop and prevent burning when cooked in oil.

Preparing the Hot Pot

To prepare your hot pot for serving, start by making your chosen broth in a large pot on the stove. You can also add extra ingredients to enhance the flavour, such as tomatoes, celery, red dates, and corn. Once your broth is ready, transfer it to a serving hot pot and place it in the centre of the table. Make sure to only fill the pot about 75% full to avoid overflow. Then, arrange your selected meats, vegetables, noodles, and tofu on separate plates and bowls around the hot pot. Don't forget to prepare your dipping sauces, which are crucial for enhancing the flavour of the cooked ingredients.

Cooking and Serving

When you're ready to eat, bring the broth to a boil and add your desired ingredients. Use a ladle to cook and retrieve your food, especially when serving a large group. It's best to add noodles after a while so they can soak up the flavoursome broth. Remember to keep refilling the hot pot with water as the broth reduces. However, do not use the leftover broth for another hot pot meal, as it is considered unhealthy due to the high oil content.

Storing and reheating

Broth can be safely stored in the refrigerator for up to three days. If you plan to keep it longer, it is best to freeze it. Broth can be frozen for up to two to three months. There are several ways to store broth in the freezer:

• Glass jars: Use glass mason jars to store broth for drinking. Leave at least 1.5 inches of space between the broth and the jar's top to allow for expansion. Wipe down the jars and their lids with a clean paper towel to remove any grease or moisture. Place the jars on a rack in the freezer to prevent condensation from forming and causing the jars to freeze to the surface.
• BPA-free plastic bags: Store broth in bags in amounts that correlate with how much you will need, to minimize waste. Use high-quality freezer bags designated for the freezer. Leave 2-3 inches of space at the top of the bag for expansion. Line a tray with paper towels and parchment paper, then place the bags on top. Once frozen, you can remove the bags from the tray and stack them.
• BPA-free plastic or glass containers with lids: Containers with flexible lids and/or plastic sides are least likely to break or leak. Label the lids with the type and amount of broth, and the date it was made. Stack the containers in the freezer.

To reheat broth, you can use a saucepan, microwave, or insulated thermos. To reheat in a saucepan, place the frozen broth in the pan with a tablespoon of water and heat on medium-high. Alternatively, place the broth in a microwave-safe dish and heat until boiling. If using a jar, ensure you remove the lid before heating to avoid broken glass. To speed up the heating process, let the broth thaw overnight in the refrigerator.

Frequently asked questions