Classic Hot Pot Broth
Warm, aromatic, and brimming with depth, the Classic Hot Pot Broth is the ultimate foundation for a cozy, communal dining experience. Slow-simmered to perfection, this broth combines the robust flavors of chicken bones, ginger, garlic, and dried shiitake mushrooms, complemented by the umami notes of soy sauce and Shaoxing wine. Infused with star anise and Sichuan peppercorns, it delivers a subtle spice and complexity that pairs beautifully with your favorite hot pot ingredients. Perfect for gathering with family or friends, this recipe ensures a rich, flavorful base that sets the stage for customizable hot pot creations. Ready in just over 2 hours, it's a quintessential addition to any sharing-style meal. Keywords: hot pot broth, savory broth recipe, umami-rich broth, star anise, Sichuan peppercorns, communal dining recipes.
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Recipe Information
Ingredients
- 8 cups water
- 2 pounds chicken bones
- 3 ounces ginger, sliced
- 6 garlic cloves, peeled and smashed
- 4 green onions, cut into 3-inch pieces
- 4 dried shiitake mushrooms
- 2 tablespoons soy sauce
- 2 tablespoons shaoxing wine
- 2 whole star anise
- 1 teaspoon Sichuan peppercorns
- 1 teaspoon salt
- 1 teaspoon white pepper, ground
Instructions
1. Start by blanching the chicken bones to remove impurities. Place the chicken bones in a large pot, add enough water to cover, and bring to a boil over high heat. Boil for 5 minutes, then drain and rinse the bones under cold water.
2. In a large stockpot, add the 8 cups of water. Bring it to a boil over high heat.
3. Add the blanched chicken bones, sliced ginger, smashed garlic cloves, green onions, and dried shiitake mushrooms to the pot.
4. Stir in the soy sauce, Shaoxing wine, star anise, Sichuan peppercorns, salt, and white pepper.
5. Bring the broth to a boil again, then reduce the heat to low. Simmer for at least 2 to 2.5 hours to allow the flavors to fully develop, occasionally skimming off any foam or impurities that surface.
6. After simmering, strain the broth through a fine mesh sieve to remove the solids.
7. Adjust the seasoning with additional salt or soy sauce if desired. The broth is now ready to use as a base for hot pot.
Nutrition Facts
Calories |
166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.1 g | 5% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 621 mg | 27% | |
| Total Carbohydrate | 19.9 g | 7% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 2.3 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 146 mg | 11% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 623 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
