{"id":18185,"date":"2021-11-20T01:48:48","date_gmt":"2021-11-20T01:48:48","guid":{"rendered":"https:\/\/redhousespice.com\/?p=18185"},"modified":"2022-06-09T13:35:33","modified_gmt":"2022-06-09T13:35:33","slug":"hot-pot-broth-spicy-and-mild","status":"publish","type":"post","link":"https:\/\/redhousespice.com\/hot-pot-broth-spicy-and-mild\/","title":{"rendered":"Homemade Hot Pot Broth (Spicy and Mild)"},"content":{"rendered":"<!DOCTYPE html PUBLIC \"-\/\/W3C\/\/DTD HTML 4.0 Transitional\/\/EN\" \"http:\/\/www.w3.org\/TR\/REC-html40\/loose.dtd\">\n<p><em>A detailed guide to homemade hot pot broth. Two popular versions are included: a classic Sichuan style spicy broth and a chicken stock based mild broth.<\/em><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/spicy-and-mild-broth-in-a-divided-pot-scaled.jpg\" alt=\"a divided pot filled with spicy and mild broth\" class=\"wp-image-18246\"><\/figure>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\"><div class=\"wp-block-yoast-seo-table-of-contents yoast-table-of-contents\"><h2 id=\"table-of-contents\">Table of Contents<\/h2><ul><li><a href=\"#spicy-hot-pot-broth\">Spicy hot pot broth<\/a><\/li><li><a href=\"#mild-hot-pot-broth\">Mild hot pot broth<\/a><\/li><li><a href=\"#h-recipe-title\">Ultimate Hot Pot Guide<\/a><\/li><li><a href=\"#%f0%9f%93%8b-recipe-card\">&#128203; Recipe card<\/a><\/li><\/ul><\/div>\n\n\n<p>If you&rsquo;ve experienced hot pot before, I&rsquo;m sure you&rsquo;d agree with me that it&rsquo;s a super fun meal to have. Although I have published a <a href=\"https:\/\/redhousespice.com\/hot-pot-at-home\/\">Complete Guide to Chinese Hot Pot<\/a>, I feel that broth, the base component of a tasty hot pot, deserves a dedicated post and homemade recipes.<\/p>\n\n\n\n<p>In this post, I&rsquo;m introducing two most common types of hot pot broth: Sichuan spicy broth and chicken stock based mild broth. Choose the one you prefer or use a divided Yin Yang Pot to serve both.<\/p>\n\n\n\n<p><\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\" id=\"spicy-hot-pot-broth\"><mark style=\"background-color:rgba(0, 0, 0, 0);color:#4d8682\" class=\"has-inline-color\">Spicy hot pot broth<\/mark><\/h2>\n\n\n\n<p>Spicy hot pot broth is my go-to choice when having Chinese hot pot (My passion for spicy food shows in my blog name). Essentially, it&rsquo;s <strong>made of a concentrated, highly flavoursome soup base and water<\/strong> (or stock).&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/spicy-hot-pot-broth-scaled.jpg\" alt=\"spicy hot pot broth\" class=\"wp-image-18247\"><\/figure>\n\n\n\n<p>The most popular type, known as <em>Hong You Guo Di\/&#32418;&#27833;&#38149;&#24213;<\/em> (meaning red oil hot pot broth), comes from Sichuan and Chongqing (a direct-controlled municipality which used to be part of Sichuan province). This type of broth has a high content of fat (usually beef tallow but can be cooking oil), a strong, sophisticated aroma and a distinctive taste of <em>Mala\/&#40635;&#36771;<\/em> (mouth-numbing and hot), the iconic feature of Sichuan food.<\/p>\n\n\n\n<p>I sometimes purchase ready-made hot pot soup base in Chinese shops for convenience. I also enjoy making my own from scratch for two reasons: a) I know what goes into the broth (No preservatives, additives, flavour enhancers; b) It tastes just as good if not better!<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<h3 class=\"wp-block-heading\">Ingredients for the spicy soup base<\/h3>\n\n\n\n<p>To make the spicy soup base, here is what you need (<em>find precise measurements in the recipe card below<\/em>):<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/ingredients-for-hot-pot-soup-base-scaled.jpg\" alt=\"ingredients for making spicy hot pot soup base\" class=\"wp-image-18244\"><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/www.thespruceeats.com\/what-is-beef-tallow-and-how-is-it-used-5069137\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Beef tallow<\/strong><\/a> (aka beef dripping). This key ingredient serves two purposes: It makes the broth rich and aromatic; It solidifies at room temperature so it combines all the other ingredients into a block for easy storage.<\/li>\n\n\n\n<li><strong>Dried chili pepper &amp; <a href=\"https:\/\/redhousespice.com\/sichuan-pepper-guide\/\">Sichuan pepper<\/a><\/strong>. Together they create the <em>Mala<\/em> flavour.<\/li>\n\n\n\n<li><strong>Other spices<\/strong>, such as star anise, cassia cinnamon, bay leaves, tsao-ko (Chinese black cardamom), etc. They lend aroma to the oil, just like how they function in making <a href=\"https:\/\/redhousespice.com\/chinese-chilli-oil\/\">Chinese chili oil<\/a>.<\/li>\n\n\n\n<li><strong>Aromatics<\/strong>, such as scallions, onion, coriander (aka cilantro), garlic and ginger. Believe me! The broth won&rsquo;t taste as delicious without them.<\/li>\n\n\n\n<li><strong><a href=\"https:\/\/redhousespice.com\/sichuan-chilli-bean-paste\/\">Sichuan chilli bean paste<\/a> &amp; <a href=\"https:\/\/redhousespice.com\/fermented-black-beans\/\">fermented black beans<\/a><\/strong>. These two fermented ingredients appear in many Sichuan classics, e.g. <a href=\"https:\/\/redhousespice.com\/mapo-tofu-authentic-way\/\">Mapo Tofu<\/a>, <a href=\"https:\/\/redhousespice.com\/twice-cooked-pork-fast-version\/\">Twice-cooked Pork Belly<\/a>. They are the source of pronounced umami taste and saltiness.<\/li>\n\n\n\n<li><strong><a href=\"https:\/\/redhousespice.com\/shaoxing-rice-wine\/\">Shaoxing rice wine<\/a> &amp; sugar<\/strong> for balancing the flavour.<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h3 class=\"wp-block-heading\"><strong>A vegan alternative<\/strong><\/h3>\n\n\n\n<p>Sichuan spicy hot pot broth also has a vegan alternative. <strong>Simply replace beef tallow with neutral-flavoured cooking oil<\/strong>, such as rapeseed, sunflower, canola, vegetable, corn, peanut, etc.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h3 class=\"wp-block-heading\">How to choose dried chilies<\/h3>\n\n\n\n<p>Regarding dried chilies, the popular varieties in Sichuan include Facing Heaven Chili (&#26397;&#22825;&#26898;), Er Jing Tiao Chili (&#20108;&#33606;&#26465;) and Lantern Chili (&#28783;&#31548;&#26898;). The first one has a high level of heat, whereas the other two taste milder but more fragrant.<\/p>\n\n\n\n<p>Use a combination of any two if available. However, this doesn&rsquo;t mean you can&rsquo;t use other varieties (I often use Indian or Italian ones). In fact, <strong>the choices depend on their heat level and how well it matches your tolerance<\/strong>.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h3 class=\"wp-block-heading\">Cooking steps<\/h3>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1800\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/Making-chili-paste.jpg\" alt=\"making dried chili paste\" class=\"wp-image-18241\" srcset=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/Making-chili-paste.jpg 1200w, https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/Making-chili-paste-400x600.jpg 400w, https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/Making-chili-paste-200x300.jpg 200w, https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/Making-chili-paste-683x1024.jpg 683w, https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/Making-chili-paste-768x1152.jpg 768w, https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/Making-chili-paste-1024x1536.jpg 1024w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>Rehydrate dried chilies in hot water until soft. Then chop them into a coarse paste (use a blender\/spice grinder or with a cleaver\/knife). The soaking process makes the chilies easier to chop. It also prevents them from burning when cooked in oil in later steps.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/sichuan-pepper-in-rice-wine-scaled.jpg\" alt=\"red and green Sichuan pepper soaked in shaoxing rice wine\" class=\"wp-image-18250\"><\/figure>\n\n\n\n<p>Add Shaoxing rice wine to Sichuan pepper and set aside (I used both red and Green Sichuan pepper). They will be added at the very end. Moist Sichuan pepper has little chance to be burnt. Short exposure to heat also helps to retain its flavour.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1800\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/infuse-oil-with-spices-and-aromatics.jpg\" alt=\"infuse beef tallow with spices and aromatics\" class=\"wp-image-18240\" srcset=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/infuse-oil-with-spices-and-aromatics.jpg 1200w, https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/infuse-oil-with-spices-and-aromatics-400x600.jpg 400w, https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/infuse-oil-with-spices-and-aromatics-200x300.jpg 200w, https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/infuse-oil-with-spices-and-aromatics-683x1024.jpg 683w, https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/infuse-oil-with-spices-and-aromatics-768x1152.jpg 768w, https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/infuse-oil-with-spices-and-aromatics-1024x1536.jpg 1024w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>Melt beef tallow in cooking oil over medium heat while infusing it with star anise, cassia cinnamon, bay leaves and tsao-ko. Then remove the spices and add scallions, sliced onion and coriander to fry. This step is to lend maximum aroma to the tallow.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1800\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/cooking-spicy-hot-pot-soup-base.jpg\" alt=\"frying chili paste, garlic and Sichuan pepper in oil\" class=\"wp-image-18239\" srcset=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/cooking-spicy-hot-pot-soup-base.jpg 1200w, https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/cooking-spicy-hot-pot-soup-base-400x600.jpg 400w, https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/cooking-spicy-hot-pot-soup-base-200x300.jpg 200w, https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/cooking-spicy-hot-pot-soup-base-683x1024.jpg 683w, https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/cooking-spicy-hot-pot-soup-base-768x1152.jpg 768w, https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/cooking-spicy-hot-pot-soup-base-1024x1536.jpg 1024w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>After removing three aromatics from the oil, add the dried chili paste prepared earlier, Sichuan chilli bean paste, fermented black beans, minced garlic and ginger. Simmer to fully release their flavour. Finally add sugar, sichuan pepper, along with rice wine.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1800\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/solidify-hot-pot-soup-base.jpg\" alt=\"solidifying spicy hot pot soup base blocks\" class=\"wp-image-18242\" srcset=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/solidify-hot-pot-soup-base.jpg 1200w, https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/solidify-hot-pot-soup-base-400x600.jpg 400w, https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/solidify-hot-pot-soup-base-200x300.jpg 200w, https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/solidify-hot-pot-soup-base-683x1024.jpg 683w, https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/solidify-hot-pot-soup-base-768x1152.jpg 768w, https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/solidify-hot-pot-soup-base-1024x1536.jpg 1024w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>Transfer everything to a heat proof container and refrigerate once cooled. Allow 24 hours to fully develop the flavour. Then you&rsquo;ll have a solidified block of soup base that smells amazingly aromatic (<em><strong>N.B.<\/strong> if you replace the tallow with cooking oil, it won&rsquo;t become solid<\/em>).&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/pouring-stock-over-spicy-soup-base-scaled.jpg\" alt=\"pouring stock over spicy soup base block\" class=\"wp-image-18249\"><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<p>The soup base block can be stored for a long time in the freezer. So I always make a big batch and cut it into smaller blocks. When you&rsquo;re serving a hot hot meal, simply <strong>drop one or two blocks into the pot and dilute it with hot water<\/strong> or stock for extra flavour.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/spicy-hot-pot-soup-base-blocks-scaled.jpg\" alt=\"beef tallow hot pot soup base blocks\" class=\"wp-image-18251\"><\/figure>\n\n\n\n<p>&#128718;<strong> PRO TIP<\/strong>: This soup base can be used in other dishes too. For example, when making <a href=\"https:\/\/redhousespice.com\/sichuan-boiled-fish\/\">Sichuan Boiled Fish<\/a>, <a href=\"https:\/\/redhousespice.com\/spicy-beef-noodle-soup\/\">Spicy Beef Noodle Soup<\/a>, or <a href=\"https:\/\/redhousespice.com\/big-plate-chicken-danpanji\/\">Big Plate Chicken<\/a>, you can use it to replace Sichuan chili bean paste.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<h2 class=\"wp-block-heading\" id=\"mild-hot-pot-broth\"><mark style=\"background-color:rgba(0, 0, 0, 0);color:#4d8682\" class=\"has-inline-color\">Mild hot pot broth<\/mark><\/h2>\n\n\n\n<p>Mild hot pot broth, known as <em>Qing Tang Guo Di\/&#28165;&#27748;&#38149;&#24213;<\/em> in Chinese (meaning clear broth), is a general term for non-spicy broth that typically consists of stock, aromatics, herbs and sometimes vegetables. It tastes light and very easy to prepare.<\/p>\n\n\n\n<p>An extremely simple version can be made with water, scallions and ginger (e.g. Beijing lamb hot pot). The more flavourful one would use stock as the liquid. It can be made from pork, beef, chicken, mushroom or tomatoes.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/mild-hot-pot-broth-scaled.jpg\" alt=\"mild hot pot broth\" class=\"wp-image-18245\"><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients for the mild broth<\/h3>\n\n\n\n<p>Today I&rsquo;m using chicken to make the stock from scratch, then enriching it with <a href=\"https:\/\/redhousespice.com\/shiitake-mushrooms\/\">Shiitake mushrooms<\/a>, scallions, Chinese dates (aka jujube) and Goji berries for extra flavors and colours.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h3 class=\"wp-block-heading\">Cooking steps<\/h3>\n\n\n\n<p>Here are the simple steps to follow:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Boil a whole chicken (or leg, thigh pieces) in water with some sliced ginger. Firstly skim off any froth appearing on the surface. Then lower the heat and leave to simmer for 1&frac12; &ndash; 2 hours until the water becomes a little milky.<\/li>\n\n\n\n<li>Pour the liquid into the pot you plan to use for the hot pot meal. Top up with hot water if necessary. Add rehydrated shiitake mushroom, scallions, Chinese dates and Goji berries. Season with white pepper and salt.<\/li>\n\n\n\n<li>Turn on the heat source for your hot pot. Once it starts boiling, you&rsquo;re ready to dip ingredients into the broth.<\/li>\n<\/ol>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<p>Since this type of broth tastes light yet flavourful, sometimes people would eat some before cooking anything in it. As the hot pot meal progresses, the broth will reduce its volume. Simply add more hot water to top up.<\/p>\n\n\n\n<p>&#128718; <strong>PRO TIP<\/strong>: &ldquo;What to do with the cooked chicken?&rdquo; You may ask. Nothing gets wasted in my kitchen. I usually shred the meat by hand then make my favourite <a href=\"https:\/\/redhousespice.com\/mouth-watering-chicken\/\">Sichuan Mouthwatering Chicken<\/a>. Alternatively, I add it to <a href=\"https:\/\/redhousespice.com\/chow-mein\/\">Chow Mein<\/a>, <a href=\"https:\/\/redhousespice.com\/beef-chow-fun\/\">Chow Fun<\/a> or use it as a topping for <a href=\"https:\/\/redhousespice.com\/dan-dan-noodles\/\">Dan Dan Noodles<\/a>, <a href=\"https:\/\/redhousespice.com\/chongqing-noodles\/\">Chongqing Noodles<\/a>, <a href=\"https:\/\/redhousespice.com\/hot-dry-noodles\/\">Hot Dry Noodles<\/a> etc.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<div class=\"wp-block-media-text is-stacked-on-mobile has-feast-branding-color-background-background-color has-background\"><figure class=\"wp-block-media-text__media\"><a href=\"https:\/\/redhousespice.com\/hot-pot-at-home\/\"><img decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/a-hot-pot-meal-1024x1024.jpg\" alt=\"A divided hot pot surrounded with various raw ingredients\" class=\"wp-image-18253 size-full\" srcset=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/a-hot-pot-meal-1024x1024.jpg 1024w, https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/a-hot-pot-meal-400x399.jpg 400w, https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/a-hot-pot-meal-300x300.jpg 300w, https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/a-hot-pot-meal-150x150.jpg 150w, https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/a-hot-pot-meal-768x767.jpg 768w, https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/a-hot-pot-meal-500x500.jpg 500w, https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/a-hot-pot-meal-360x360.jpg 360w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure><div class=\"wp-block-media-text__content\">\n<h2 class=\"wp-block-heading has-feast-branding-color-primary-color has-text-color has-link-color wp-elements-48cff519a651f0252187c069978ddb77\" id=\"h-recipe-title\">Ultimate Hot Pot Guide<\/h2>\n\n\n\n<p>Learn all the tips and tricks<\/p>\n\n\n\n<div class=\"wp-block-buttons is-content-justification-left is-layout-flex wp-container-core-buttons-is-layout-fc4fd283 wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button is-style-button-right-arrow\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/redhousespice.com\/hot-pot-at-home\/\">Read the guide<\/a><\/div>\n<\/div>\n<\/div><\/div>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading has-feast-branding-color-primary-color has-text-color has-link-color wp-elements-7b8c5a584a6a96535996309d4bf92566\" id=\"%f0%9f%93%8b-recipe-card\">&#128203; Recipe card<\/h2>\n\n\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-18223\" class=\"wprm-recipe-container\" data-recipe-id=\"18223\" data-servings=\"0\"><div class=\"wprm-recipe wprm-recipe-template-cwp-food\"><div class=\"cwp-food-header\">\n\t<div class=\"wprm-recipe-image wprm-block-image-rounded nopin\"><img decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;border-radius: 12px;\" width=\"250\" height=\"250\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/hot-pot-filled-with-broth-300x300.jpg\" class=\"attachment-250x250 size-250x250\" alt=\"a divided pot filled with spicy and mild broth\" srcset=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/hot-pot-filled-with-broth-300x300.jpg 300w, https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/hot-pot-filled-with-broth-400x400.jpg 400w, https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/hot-pot-filled-with-broth-1024x1024.jpg 1024w, https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/hot-pot-filled-with-broth-150x150.jpg 150w, https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/hot-pot-filled-with-broth-768x768.jpg 768w, https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/hot-pot-filled-with-broth-500x500.jpg 500w, https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/hot-pot-filled-with-broth-360x360.jpg 360w, https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/11\/hot-pot-filled-with-broth.jpg 1200w\" sizes=\"(max-width: 250px) 100vw, 250px\"><\/div>\n\t<div class=\"cwp-food-header__upper\">\n\t\t<div><style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: var(--wp--custom--color--star); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); 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7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"><\/polygon><\/g><\/svg><\/span><div class=\"wprm-recipe-rating-details wprm-block-text-normal\"><span class=\"wprm-recipe-rating-average\">5<\/span> from <span class=\"wprm-recipe-rating-count\">143<\/span> votes<\/div><\/div><\/div>\n\t\t<h2 class=\"wprm-recipe-name wprm-block-text-none\" id=\"homemade-hot-pot-broth-spicy-and-mild\">Homemade Hot Pot Broth (Spicy and Mild)<\/h2>\n\t\t<div class=\"wprm-recipe-block-container wprm-recipe-block-container-separate wprm-block-text-normal wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-normal wprm-recipe-author-label\">By <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-normal\"><a href=\"https:\/\/redhousespice.com\/about\/wei-guo\" target=\"_self\">Wei Guo<\/a><\/span><\/div>\n\t\t<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Two popular Chinese hot pot broth are included: a classic Sichuan style spicy broth and a chicken stock based mild broth. <\/span><\/div>\n\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-custom-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-none\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-none wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-none wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep: <\/span><span class=\"wprm-recipe-time wprm-block-text-none\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">15<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-none wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-none wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook: <\/span><span class=\"wprm-recipe-time wprm-block-text-none\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">25<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><\/div>\n\t<\/div>\n\t<div class=\"cwp-food-header__lower\">\n\t\t<div class=\"cwp-food-buttons\">\n\t\t\t<a href=\"#\" rel=\"nofollow noreferrer\" style=\"color: 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The mild version is for one hot pot meal and can be used straight away.<\/span><\/div><\/div>\n\t<div id=\"recipe-video\"><\/div>\n\t<div class=\"wpforms-container one-line save-recipe wpforms-location-save_recipe_wprm wpforms-render-modern\" id=\"wpforms-53480\"><form id=\"wpforms-form-53480\" class=\"wpforms-validate wpforms-form wpforms-ajax-form\" data-formid=\"53480\" method=\"post\" enctype=\"multipart\/form-data\" action=\"\/wp-json\/wp\/v2\/posts\/18185\" data-token=\"6b195bcb348d49c2e42801e677b8dd06\" data-token-time=\"1783590790\"><div class=\"wpforms-head-container\"><div class=\"wpforms-title\">Save this recipe!<\/div><div class=\"wpforms-description\">Get this sent to your inbox, plus get new recipes from us every week!<\/div><\/div><noscript class=\"wpforms-error-noscript\">Please enable JavaScript in your browser to complete this form.<\/noscript><div id=\"wpforms-error-noscript\" style=\"display: none;\">Please enable JavaScript in your browser to complete this form.<\/div><div class=\"wpforms-field-container\">\t\t<div id=\"wpforms-53480-field_4-container\" class=\"wpforms-field wpforms-field-text\" data-field-type=\"text\" data-field-id=\"4\">\n\t\t\t<label class=\"wpforms-field-label\" for=\"wpforms-53480-field_4\">Post Post Title<\/label>\n\t\t\t<input type=\"text\" id=\"wpforms-53480-field_4\" class=\"wpforms-field-medium\" name=\"wpforms[fields][4]\">\n\t\t<\/div>\n\t\t<div id=\"wpforms-53480-field_1-container\" class=\"wpforms-field wpforms-field-email\" data-field-id=\"1\"><label class=\"wpforms-field-label\" for=\"wpforms-53480-field_1\">Email <span class=\"wpforms-required-label\" aria-hidden=\"true\">*<\/span><\/label><input type=\"email\" id=\"wpforms-53480-field_1\" class=\"wpforms-field-large wpforms-field-required\" name=\"wpforms[fields][1]\" spellcheck=\"false\" aria-errormessage=\"wpforms-53480-field_1-error\" required><\/div><div id=\"wpforms-53480-field_2-container\" class=\"wpforms-field wpforms-field-hidden\" data-field-id=\"2\"><input type=\"hidden\" id=\"wpforms-53480-field_2\" name=\"wpforms[fields][2]\" value=\"Homemade Hot Pot Broth (Spicy and Mild)\"><\/div><div id=\"wpforms-53480-field_3-container\" class=\"wpforms-field wpforms-field-hidden\" data-field-id=\"3\"><input type=\"hidden\" id=\"wpforms-53480-field_3\" name=\"wpforms[fields][3]\" value=\"https:\/\/redhousespice.com\/hot-pot-broth-spicy-and-mild\/\"><\/div><script>\n\t\t\t\t( function() {\n\t\t\t\t\tconst style = document.createElement( 'style' );\n\t\t\t\t\tstyle.appendChild( document.createTextNode( '#wpforms-53480-field_4-container { position: absolute !important; 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<\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">50<\/span> <span class=\"wprm-recipe-ingredient-unit\">g<\/span> <span class=\"wprm-recipe-ingredient-name\">dried chilies<\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">about 2 cups (see note 1)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"2\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-1\" class=\"wprm-checkbox\" aria-label=\"&nbsp;3 tablespoon Sichuan pepper, red, green or a mixture of both\"><label for=\"wprm-checkbox-1\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">3<\/span> <span class=\"wprm-recipe-ingredient-unit\">tablespoon<\/span> <span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/redhousespice.com\/sichuan-pepper-guide\/\" class=\"wprm-recipe-ingredient-link\" target=\"_blank\">Sichuan pepper<\/a><\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">red, green or a mixture of both<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"3\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-2\" class=\"wprm-checkbox\" aria-label=\"&nbsp;2 tablespoon Shaoxing rice wine\"><label for=\"wprm-checkbox-2\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">2<\/span> <span class=\"wprm-recipe-ingredient-unit\">tablespoon<\/span> <span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/redhousespice.com\/shaoxing-rice-wine\/\" class=\"wprm-recipe-ingredient-link\" target=\"_blank\">Shaoxing rice wine<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"4\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-3\" class=\"wprm-checkbox\" aria-label=\"&nbsp;110 g neutral cooking oil, about &frac12; cup\"><label for=\"wprm-checkbox-3\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">110<\/span> <span class=\"wprm-recipe-ingredient-unit\">g<\/span> <span class=\"wprm-recipe-ingredient-name\">neutral cooking oil<\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">about &frac12; cup<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"5\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-4\" class=\"wprm-checkbox\" aria-label=\"&nbsp;350 g beef tallow (aka beef dripping), about 12oz (see note 2 for substitute)\"><label for=\"wprm-checkbox-4\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">350<\/span> <span class=\"wprm-recipe-ingredient-unit\">g<\/span> <span class=\"wprm-recipe-ingredient-name\">beef tallow (aka beef dripping)<\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">about 12oz (see note 2 for substitute)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"6\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-5\" class=\"wprm-checkbox\" aria-label=\"&nbsp;2 star anise\"><label for=\"wprm-checkbox-5\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">2<\/span> <span class=\"wprm-recipe-ingredient-name\">star anise<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"7\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-6\" class=\"wprm-checkbox\" aria-label=\"&nbsp;4 small pieces cassia cinnamon\"><label for=\"wprm-checkbox-6\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">4<\/span> <span class=\"wprm-recipe-ingredient-unit\">small pieces<\/span> <span class=\"wprm-recipe-ingredient-name\">cassia cinnamon<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"8\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-7\" class=\"wprm-checkbox\" aria-label=\"&nbsp;4 bay leaves\"><label for=\"wprm-checkbox-7\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">4<\/span> <span class=\"wprm-recipe-ingredient-name\">bay leaves<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"9\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-8\" class=\"wprm-checkbox\" aria-label=\"&nbsp;1 Tsao-ko (aka Cao Guo\/Chinese black cardamom), optional\"><label for=\"wprm-checkbox-8\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-name\">Tsao-ko (aka Cao Guo\/Chinese black cardamom)<\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">optional<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"10\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-9\" class=\"wprm-checkbox\" aria-label=\"&nbsp;1 onion, sliced\"><label for=\"wprm-checkbox-9\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-name\">onion<\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">sliced<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"11\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-10\" class=\"wprm-checkbox\" aria-label=\"&nbsp;5 stalks scallions, cut into sections\"><label for=\"wprm-checkbox-10\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">5<\/span> <span class=\"wprm-recipe-ingredient-unit\">stalks<\/span> <span class=\"wprm-recipe-ingredient-name\">scallions<\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">cut into sections<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"12\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-11\" class=\"wprm-checkbox\" aria-label=\"&nbsp;1 handful coriander (aka cilantro)\"><label for=\"wprm-checkbox-11\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-unit\">handful<\/span> <span class=\"wprm-recipe-ingredient-name\">coriander (aka cilantro)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"13\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-12\" class=\"wprm-checkbox\" aria-label=\"&nbsp;120 g Sichuan chilli bean paste, about &frac12; cup\"><label for=\"wprm-checkbox-12\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">120<\/span> <span class=\"wprm-recipe-ingredient-unit\">g<\/span> <span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/redhousespice.com\/sichuan-chilli-bean-paste\/\" class=\"wprm-recipe-ingredient-link\" target=\"_blank\">Sichuan chilli bean paste<\/a><\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">about &frac12; cup<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"14\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-13\" class=\"wprm-checkbox\" aria-label=\"&nbsp;1 tablespoon fermented black beans, rinsed and coarsely chopped\"><label for=\"wprm-checkbox-13\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-unit\">tablespoon<\/span> <span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/redhousespice.com\/fermented-black-beans\/\" class=\"wprm-recipe-ingredient-link\" target=\"_blank\">fermented black beans<\/a><\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">rinsed and coarsely chopped<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"15\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-14\" class=\"wprm-checkbox\" aria-label=\"&nbsp;1 head garlic, minced\"><label for=\"wprm-checkbox-14\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-unit\">head<\/span> <span class=\"wprm-recipe-ingredient-name\">garlic<\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">minced<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"16\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-15\" class=\"wprm-checkbox\" aria-label=\"&nbsp;1 teaspoon minced ginger\"><label for=\"wprm-checkbox-15\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span> <span class=\"wprm-recipe-ingredient-name\">minced ginger<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"17\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-16\" class=\"wprm-checkbox\" aria-label=\"&nbsp;1 tablespoon sugar\"><label for=\"wprm-checkbox-16\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-unit\">tablespoon<\/span> <span class=\"wprm-recipe-ingredient-name\">sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"18\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-17\" class=\"wprm-checkbox\" aria-label=\"&nbsp;Water or stock\"><label for=\"wprm-checkbox-17\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-name\">Water or stock<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-none\"><strong>For the mild broth (for 1 hot pot meal)<\/strong><\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"20\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-18\" class=\"wprm-checkbox\" aria-label=\"&nbsp;1 free-range chicken, , or 4 chicken legs\/6 chicken thighs (see note 3)\"><label for=\"wprm-checkbox-18\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-name\">free-range chicken, <\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">or 4 chicken legs\/6 chicken thighs (see note 3)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"21\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-19\" class=\"wprm-checkbox\" aria-label=\"&nbsp;5 slices ginger\"><label for=\"wprm-checkbox-19\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">5<\/span> <span class=\"wprm-recipe-ingredient-unit\">slices<\/span> <span class=\"wprm-recipe-ingredient-name\">ginger<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"22\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-20\" class=\"wprm-checkbox\" aria-label=\"&nbsp;5 dried shiitake mushroom, rehydrated beforehand\"><label for=\"wprm-checkbox-20\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">5<\/span> <span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/redhousespice.com\/shiitake-mushrooms\/\" class=\"wprm-recipe-ingredient-link\" target=\"_blank\">dried shiitake mushroom<\/a><\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">rehydrated beforehand<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"23\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-21\" class=\"wprm-checkbox\" aria-label=\"&nbsp;3 stalks scallions, cut into sections\"><label for=\"wprm-checkbox-21\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">3<\/span> <span class=\"wprm-recipe-ingredient-unit\">stalks<\/span> <span class=\"wprm-recipe-ingredient-name\">scallions<\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">cut into sections<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"24\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-22\" class=\"wprm-checkbox\" aria-label=\"&nbsp;Dried Chinese dates (aka jujube), optional\"><label for=\"wprm-checkbox-22\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-name\">Dried Chinese dates (aka jujube)<\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">optional<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"25\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-23\" class=\"wprm-checkbox\" aria-label=\"&nbsp;Goji berries, optional\"><label for=\"wprm-checkbox-23\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-name\">Goji berries<\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">optional<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"26\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-24\" class=\"wprm-checkbox\" aria-label=\"&nbsp;1 pinch  ground white pepper\"><label for=\"wprm-checkbox-24\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-unit\">pinch<\/span> <span class=\"wprm-recipe-ingredient-name\"><strong> <\/strong>ground white pepper<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"27\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-25\" class=\"wprm-checkbox\" aria-label=\"&nbsp;Salt, to taste\"><label for=\"wprm-checkbox-25\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-name\">Salt<\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">to taste<\/span><\/li><\/ul><\/div><\/div>\n\t<div id=\"recipe-18223-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-18223-instructions-container wprm-block-text-normal\" data-recipe=\"18223\"><h3 id=\"recipe-instructions\" class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-none wprm-align-left wprm-header-decoration-none wprm-header-has-actions\" style=\"\">Instructions&nbsp;<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-none\"><strong>For the spicy broth<\/strong><\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-18223-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Take out 8 dried chilies for later use and soak the rest in hot water for about 30 minutes (split and remove the seeds before soaking if you wish to reduce the heat of the chilies). While waiting, wash, cut or measure other ingredients.<\/span><\/div><\/li><li id=\"wprm-recipe-18223-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Drain the softened chilies. Add to a blender\/spice grinder. Run the machine until the chilies are chopped small and become a coarse paste. You may also do this manually using a knife\/cleaver (Wear kitchen gloves to avoid burning).<\/span><\/div><\/li><li id=\"wprm-recipe-18223-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">In a small bowl, mix Sichuan pepper with Shaoxing rice wine. Set aside.<\/span><\/div><\/li><li id=\"wprm-recipe-18223-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Add cooking oil and beef tallow to a wok\/pot, along with star anise, cassia cinnamon, bay leaves and tsao-ko if using. Heat over medium heat until the bay leaves start to brown.<\/span><\/div><\/li><li id=\"wprm-recipe-18223-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Turn off the heat. Use a slotted spoon to remove all the spices. Leave the oil to cool for 1 minute or so. Then add onion, scallions and coriander. Turn the heat back on to medium. Fry until the onion begins to brown on the edge (do not burn). Remove all the aromatics from the oil.<\/span><\/div><\/li><li id=\"wprm-recipe-18223-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Gently put in the chili paste prepared earlier, Sichuan chili bean paste, fermented black beans, minced garlic and ginger (Be careful not to splash the hot oil). Simmer for 8 minutes while stirring from time to time to avoid sticking to the bottom.<\/span><\/div><\/li><li id=\"wprm-recipe-18223-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Add sugar and the Sichuan pepper and Shaoxing wine mixture. Cook for 2 more minutes. Turn off the heat and let cool for a while.<\/span><\/div><\/li><li id=\"wprm-recipe-18223-step-0-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Pour the oil, along with the solid content, into a heat proof container. Add the leftover dried chilies for garnishing (They&rsquo;ll float on the surface). Leave to cool completely then refrigerate for at least 24 hours (This helps to intensify the flavour).<\/span><\/div><\/li><li id=\"wprm-recipe-18223-step-0-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Cut the solidified soup base into four small blocks. If using a divided pot (Yin Yang pot) or a small pot, use one block and add about 1&frac12; litres (6 cups) of hot water or stock. If using a big pot, double the soup base block and water\/stock.<\/span><\/div><\/li><li id=\"wprm-recipe-18223-step-0-9\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">You can store the leftover soup base blocks for 2 weeks in the fridge or&nbsp;up to 6 months in the freezer.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-none\">For the mild broth<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-18223-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Put chicken into a stock pot. Fill with water enough to cover the chicken. Bring it to a full boil. Use a spoon to skim off the froth appearing on the surface.<\/span><\/div><\/li><li id=\"wprm-recipe-18223-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Add ginger slices and leave to simmer over the lowest heat for 1&frac12; &ndash; 2 hours. You may use an instant pot or pressure cooker instead. Reduce the time accordingly.<\/span><\/div><\/li><li id=\"wprm-recipe-18223-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Remove the chicken (see note 4 for ideas of using it). Pour the stock into the pot you use for hot pot. Top up with hot water if necessary. <\/span><\/div><\/li><li id=\"wprm-recipe-18223-step-1-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Add scallions, shiitake mushroom, Chinese dates and Goji berries if using. Season with salt and white pepper. Bring it back to a full boil and start your hot pot meal.<\/span><\/div><\/li><\/ul><\/div><\/div>\n\t<div id=\"recipe-18223-notes\" class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-none wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><span style=\"display: block;\"><span style=\"font-weight: 400;\">1. In principle, you may use any type of dried chilies available for this recipe. The choices depend on how hot you want your broth to be. For more information on this, please read the post above.<\/span><\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\"><span style=\"font-weight: 400;\">2. It&rsquo;s fine to replace beef tallow with cooking oil. Please be aware that in this case the finished soup base won&rsquo;t solidify after cooling.<\/span><\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\"><span style=\"font-weight: 400;\">3. You may also use pork bones or beef bones to make a stock. Follow the same instructions.<\/span><\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\"><span style=\"font-weight: 400;\">4. You can use the cooked chicken for other dishes, such as <a href=\"https:\/\/redhousespice.com\/mouth-watering-chicken\/\">Sichuan Mouthwatering Chicken<\/a>, <a href=\"https:\/\/redhousespice.com\/chow-mein\/\">Chow Mein<\/a>, <a href=\"https:\/\/redhousespice.com\/chicken-chow-fun\/\">Chow Fun<\/a> or as a topping for <a href=\"https:\/\/redhousespice.com\/dan-dan-noodles\/\">Dan Dan Noodles<\/a>, <a href=\"https:\/\/redhousespice.com\/hot-dry-noodles\/\">Hot Dry Noodles<\/a>, etc.<\/span><\/span><\/div><\/div>\n\t<div class=\"cwp-food-privatenotes\">\n\t\t<div class=\"wprm-private-notes-wrapper\"><h3 class=\"wprm-recipe-header wprm-recipe-private-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Your Recipe Notes<\/h3><div class=\"wprm-internal-container wprm-internal-container-private-notes\" style=\"padding: 0px;border-radius: 0px;\"><div class=\"wprm-private-notes-container wprm-block-text-normal\" data-recipe=\"18223\"><div class=\"wprm-private-notes-placeholder\"><a href=\"#\" role=\"button\">&#9997;&#65039; Write here<\/a><\/div><div class=\"wprm-private-notes-user\"><\/div><textarea class=\"wprm-private-notes-input\" aria-label=\"Your own private notes about this recipe\"><\/textarea><\/div><\/div><\/div>\n\t<\/div>\n\t<div class=\"cwp-food-nutrition\">\n\t\t\n\t\t<p class=\"has-small-font-size\">Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n<\/div>\n<div class=\"wprm-call-to-action wprm-call-to-action-simple\" style=\"color: var(--wp--preset--color--background);background-color: var(--wp--preset--color--tertiary);margin: 0px;padding-top: 24px;padding-bottom: 24px;\"><span class=\"wprm-recipe-icon wprm-call-to-action-icon\"><svg viewbox=\"0 0 58 55\" fill=\"none\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<path fill-rule=\"evenodd\" clip-rule=\"evenodd\" d=\"M28.6585 6.63738e-06C29.42 -0.00194974 30.1166 0.428717 30.4551 1.11083L38.2458 16.8082L55.6197 19.3416C56.3719 19.4513 56.997 19.978 57.2326 20.7008C57.4682 21.4236 57.2736 22.2175 56.7304 22.7494L44.0942 35.1247L47.0955 52.3206C47.227 53.0736 46.9177 53.8356 46.2987 54.2841C45.6797 54.7325 44.8592 54.7889 44.1847 54.4294L28.6638 46.1568L13.1462 54.4293C12.4713 54.7891 11.6503 54.7325 11.0312 54.2834C10.412 53.8343 10.1033 53.0714 10.2357 52.3182L13.2589 35.1247L0.601897 22.7506C0.0578633 22.2188 -0.137261 21.4243 0.098489 20.7009C0.334239 19.9775 0.960023 19.4506 1.71298 19.3414L19.1818 16.8083L26.8677 1.12004C27.2027 0.436202 27.897 0.00196286 28.6585 6.63738e-06Z\" fill=\"white\"><\/path>\n<\/svg>\n<\/span> <span class=\"wprm-call-to-action-text-container\"><span class=\"wprm-call-to-action-header\" style=\"color: var(--wp--preset--color--background);\">Like this? <a href=\"#comment\">Rate and comment<\/a> below!<\/span><span class=\"wprm-call-to-action-text\"><\/span><\/span><\/div><\/div><\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>A detailed guide to homemade hot pot broth. Two popular versions are included: a classic Sichuan style spicy broth and a chicken stock based mild broth.<\/p>\n","protected":false},"author":1,"featured_media":18243,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_stopmodifiedupdate":false,"_modified_date":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_wp_convertkit_post_meta":{"form":"-1","landing_page":"","tag":"0","restrict_content":"0"},"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[1582,1578],"tags":[125,128,14],"class_list":{"2":"type-post"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Homemade Hot Pot Broth (Spicy and Mild) - Red House Spice<\/title>\n<meta name=\"description\" content=\"A detailed guide to homemade hot pot broth. 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