Spicy Sichuan Hot Pot Soup Base
Ignite your taste buds with the bold, complex flavors of this Spicy Sichuan Hot Pot Soup Base, a quintessential recipe for lovers of authentic Chinese cuisine. Crafted with aromatic dried red chilies, tongue-tingling Sichuan peppercorns, and savory doubanjiang (fermented broad bean paste), this soup base combines a symphony of spices like star anise, cinnamon, and bay leaves to create a deep, smoky, and spicy broth. Enhanced with the umami-rich notes of fermented black beans and a splash of Shaoxing wine, this homemade hot pot base pairs perfectly with your favorite meat, seafood, vegetables, and noodles for a customizable feast. Quick to prepare and simmered to perfection, this fiery and fragrant soup base brings the essence of Sichuan right to your table—ideal for hosting cozy gatherings or satisfying cravings for heat-packed cuisine.
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Recipe Information
Ingredients
- 20 pieces Dried red chilies
- 2 tablespoons Sichuan peppercorns
- 2 inches Ginger
- 6 cloves Garlic
- 2 stalks Green onions
- 2 pieces Star anise
- 1 piece Cinnamon stick
- 3 leaves Bay leaves
- 5 pieces Whole cloves
- 0.5 cups Cooking oil
- 4 tablespoons Doubanjiang (fermented broad bean paste)
- 2 tablespoons Fermented black beans
- 8 cups Chicken stock
- 2 teaspoons Salt
- 2 tablespoons Shaoxing wine
- 1 teaspoon Sugar
Instructions
1. Begin by soaking the dried red chilies in hot water for about 15 minutes until they become soft. Drain and roughly chop them, removing the seeds if you prefer less heat.
2. Finely slice the ginger and garlic cloves. Chop the green onions into 2-inch pieces.
3. In a large pot, heat the cooking oil over medium heat. Add the Sichuan peppercorns and stir-fry for about 1 minute until fragrant.
4. Add the ginger, garlic, and chopped red chilies to the pot, stirring continuously for 3 minutes.
5. Add the doubanjiang and fermented black beans, continuing to stir-fry for another 2 minutes. Lower the heat if necessary to prevent burning.
6. Add the green onions, star anise, cinnamon stick, bay leaves, and whole cloves. Stir to combine well.
7. Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 30 minutes.
8. After simmering, add the salt, Shaoxing wine, and sugar. Stir well to ensure the seasonings are well incorporated.
9. Taste and adjust the seasoning if needed. Once satisfied with the flavor, remove from heat.
10. Pour the soup base into your hot pot and keep it simmering. Add your choice of meat, vegetables, and noodles for a delightful meal!
Nutrition Facts
Calories |
360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 1472 mg | 64% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 3.2 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 200 mg | 4% | |
*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.
