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–+ servings

Spicy Soup Base

Hot pot soup base for one of the most popular flavors––Sichuan hot pot.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 cups
Course: Condiment, Ingredient, Main Course, Soup
Cuisine: Arabic, Schezwan, Sichuan
Calories: 127
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 inch Ginger Peeled, Sliced 1/4"
  • 5 ea Bay Leaves
  • 10 cloves Garlic Peeled, Crushed
  • 5 ea Star Anise
  • 1 ea Cinnamon Stick
  • 1 tbsp Sichuan peppercorns Toasted, Lightly crushed
  • 12 ea Dried Red Chilies
  • 3 tbsp Doubanjiang Spicy Bean paste
  • 12 cups Chicken Stock
  • 2 tbsp Neutral Oil

Method
 

  1. Place a wok over medium heat, and bring the oil to a spider
  2. Add the ginger and cook for ~ 1 minute, until carmelized and fragernt
  3. Add the bay leaves, garlic, cinnamon stick, star anise, and cloves. Cook for another 2 minutes, until very fragrant.
  4. Add the Sichuan peppercorns, dried chilies (whole), and the spicy bean paste.
  5. Cook for another 2 minutes, and then add the stock. Bring to a boil,
  6. Serve in a preheated clay pot, or other pot

Nutrition

Calories: 127kcalCarbohydrates: 13gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 7mgSodium: 441mgPotassium: 291mgFiber: 1gSugar: 5gVitamin A: 276IUVitamin C: 2mgCalcium: 19mgIron: 1mg

Notes

Really a basic spicy soup, suitable as a hot pot, or toss all the sad veggies in the fridge and make a soup.
 Note:  This uses chilies (which can vary from mild to WILD), and Sichuan peppercorns (which can impact the spice level), so do be conservative.
The oil base, minus the chicken stock can be used in Mala Xiang Guo, (Mala Dry Pot) dish. 
As Dr. Song would say, "Spoilers..."

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