For the soup base:
2 tablespoons oil
6 slices ginger
3-5 bay leaves
10 cloves garlic (peeled)
1 cinnamon stick
5 star anise
1 tablespoon Sichuan peppercorns
12 whole dried red chilies
1 package spicy hot pot soup base
12-15 cups chicken stock
For the dipping sauce:
Sacha sauce (optional)
Chili oil or paste
Chinese black vinegar (or rice vinegar)
Sesame paste (or peanut butter)
Chopped cilantro (optional)
For hot pot:
Thinly shaved beef or lamb
Thinly sliced fish fillets (tender white fish like tilapia or sea bass work well for this)
Firm tofu (sliced)
various vegetables (e.g., mushroom, potatoes, bok choy)
Noodles or rice (optional)
1. In a wok over medium heat, add the oil and the ginger. Cook the ginger for about a minute until caramelized, making sure it doesn't burn. Add the bay leaves, whole garlic cloves, cinnamon stick, star anise, and cloves. Cook for another 2 minutes, until very fragrant. Leave only cinnamon stick and star anise, discard others.
2. Add the Sichuan peppercorns, dried chilies (whole), and the spicy hot pot soup base. Cook for another 2 minutes, and then add the chicken stock. Bring to a boil and transfer to the pot you'll be using for your hot pot meal. You want the pot to be relatively wide and at least 6 inches deep.
3. To make the dipping sauce, simply combine whatever mix of ingredients you like.
4. To assemble the hotpot, simply plug in your hot plate, place the prepared pot of broth on top, and bring to a low boil or simmer. Place all of your prepared ingredients around it, have everyone mix up their own dipping sauces, and dive in. Each person just takes whatever they want, adds it to the pot, waits for it to cook, and then dips it into their sauce. As the water evaporates as you're cooking, add boiling water to the pot as needed. Enjoy!
By: Judy (the Woks of Life)
Developed by: Brin Xu