Plain Hotpot Broth Sichuan Bai Tang Lu
Immerse yourself in the comforting warmth of Sichuan Bai Tang Lu, a light and aromatic plain hotpot broth that forms the perfect foundation for your hotpot feast. This delicate broth is expertly simmered with chicken and pork bones, fresh ginger, and fragrant green onions, creating a deeply savory base. Infused with the subtle sweetness of dried goji berries and Chinese red dates, along with a hint of earthy white peppercorns and Shaoxing wine, this broth strikes a harmonious balance of flavors. Perfect for pairing with an array of meats, seafood, and fresh vegetables, this hotpot recipe is ideal for communal dining and brings authentic Sichuan flavors to your table. Whether you’re a hotpot enthusiast or a first-time host, this rich yet understated broth is a must-try staple for your next Chinese hotpot experience!
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Recipe Information
Ingredients
- 500 grams Chicken bones
- 500 grams Pork bones
- 30 grams Ginger
- 3 stalks Green onions
- 2 tablespoons Shaoxing wine
- 10 grams Dried goji berries
- 6 pieces Chinese dates (red jujube)
- 1 teaspoon White Peppercorns
- 2 teaspoons Salt
- 2 liters Water
Instructions
1. Rinse the chicken and pork bones thoroughly under cold water to remove any impurities. Optionally, blanch the bones in a pot of boiling water for 5 minutes, then drain and rinse to further clean them.
2. Slice the ginger into thick pieces and cut the green onions into halves. Set aside.
3. In a large stockpot, add the cleaned bones, ginger slices, green onion stalks, and 2 liters of water.
4. Bring the water to a boil over high heat. Skim off any foam or impurities that rise to the surface.
5. Once boiling, reduce the heat to low and let the broth simmer, partially covered, for 90 minutes to extract the flavors from the bones.
6. After 90 minutes, add the Shaoxing wine, dried goji berries, Chinese dates, white peppercorns, and salt. Stir gently to combine.
7. Continue simmering the broth for another 30 minutes to allow the aromatics to infuse fully.
8. Strain the broth through a fine mesh sieve into a clean pot or hotpot base. Discard the solids.
9. Taste and adjust seasoning with additional salt if needed before serving.
10. Serve the plain hotpot broth immediately, keeping it warm over a portable stove. It’s now ready for diners to cook their chosen meats, vegetables, noodles, and more.
Nutrition Facts
Calories |
1291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.3 g | 100% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 5177 mg | 225% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 34.6 g | ||
| Protein | 97.5 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2117 mg | 45% | |
*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.
