9
SICHUAN BROTH
Ingredients
2 tbsp olive oil
8 cups beef/chicken/vegetable stock
4 cloves garlic
3 slices ginger
1 onion thinly sliced
¼ cup Chinese Shaoxing wine (or dry sherry)
4 bay leaves
1 star anise
2 tbsp soy sauce
1 tsp salt
3 tbsp dried chili peppers flakes
Handful of whole dried chili peppers
1–2 tsp cayenne powder (optional)
In a large 6- quart stockpot
For the broth, heat vegetable oil in 6-quart
stockpot over medium-high heat. Add
garlic, ginger, onion and sauté for 1-2
minutes. Add in the chosen stock (beef/
chicken/vegetable), stir to combine. Add
the Chinese Shaoxing wine (or dry sherry),
bay leaves and the whole star anise.
Continue cooking until the broth nearly
reaches a simmer. Add in soy sauce and
3 tablespoons of dried chili pepper flakes,
handful of whole dried chili peppers and
whisk. Taste; you can add more dried chili
or cayenne powder if you’d desired. Before
serving remove the spices, garlic and slices
ginger.
Using dual-sided electric hot pot
To serve; pour 3 cups (750ml) of broth
into one half of dual-sided hot pot. Allow
guests to cook in broth about 2 to 3
minutes or until desired doneness.
NOTE: do not overfill
To Next Page
Loading...
