Spicy Hotpot Broth Sichuan Hong Tang Lu
Dive into the bold and fiery flavors of Sichuan cuisine with this Spicy Hotpot Broth (Hong Tang Lu), the perfect base for an authentic Chinese hotpot experience. Infused with the iconic heat of dried red chilies, the numbing spice of Sichuan peppercorns, and the savory depth of Doubanjiang (Sichuan chili bean paste), this broth delivers an irresistible balance of spice, aroma, and umami. Fragrant layers are built with garlic, ginger, scallions, and warming spices like star anise and cinnamon, all simmered in rich chicken stock and elevated with Shaoxing wine. Ideal for gatherings, this flavorful hotpot broth keeps simmering at the table, ready to envelop your choice of ingredients—thinly sliced meats, fresh vegetables, tofu, or noodles—in its tantalizing, spicy warmth. Whether you're hosting a communal feast or exploring Sichuan-style dining, this recipe brings restaurant-quality hotpot to your home kitchen.
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Recipe Information
Ingredients
- 3 tablespoons Sichuan chili bean paste (Doubanjiang)
- 15 units Dried whole red chilies
- 2 tablespoons Sichuan peppercorns
- 8 units Garlic cloves
- 2 inches Ginger
- 4 stalks Scallions
- 2 units Star anise
- 1 stick Cinnamon stick
- 3 units Bay leaves
- 1 cup Neutral cooking oil
- 8 cups Chicken stock
- 3 tablespoons Shaoxing wine
- 1 tablespoon Brown sugar
- 2 tablespoons Soy sauce
- 2 teaspoons Salt
Instructions
Prepare the ingredients: Peel the garlic and ginger, chop the ginger into thin slices, and cut the scallions into 3-inch sections.
Heat a large pot or wok over medium heat and add the neutral cooking oil.
Once the oil is warm, add the Sichuan peppercorns, dried whole red chilies, star anise, cinnamon stick, and bay leaves. Stir-fry for 1–2 minutes until fragrant, being careful not to burn the spices.
Add the Sichuan chili bean paste (Doubanjiang) to the pot and stir-fry for another 1–2 minutes to release its flavor.
Toss in the garlic, ginger slices, and scallions, stirring for 1 minute to combine.
Pour in the chicken stock and bring the mixture to a boil.
Once boiling, add the Shaoxing wine, soy sauce, brown sugar, and salt. Stir to dissolve and blend the flavors.
Reduce the heat to a simmer and cook for 15–20 minutes, allowing the broth to develop its rich, spicy, and fragrant flavor profile.
Strain the broth if desired, or leave the spices and aromatics in for a more intense flavor.
Transfer the hotpot broth to a portable stove or hotpot appliance to keep it simmering at the table. Serve with raw ingredients like thinly sliced meats, vegetables, tofu, mushrooms, and noodles for dipping into the spicy broth.
Nutrition Facts
Calories |
3221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.9 g | 351% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 9302 mg | 404% | |
| Total Carbohydrate | 82.3 g | 30% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 24.3 g | ||
| Protein | 119.4 g | 239% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 467 mg | 36% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 1190 mg | 25% | |
*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.
