Hot Pot Broth
A fast, aromatic Chinese hot pot broth built on star anise, ginger, and Sichuan peppercorns. Simmer once, then dip whatever protein and vegetables you have—chicken, shrimp, tofu, mushrooms, napa cabbage.
- Total time
- 18 min
- Servings
- 4
- Calories
- 45
- Protein
- 5g
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Ingredients
- 8 cups chicken stock or bone broth
- 3 tbsp ginger, sliced into coins (unpeeled)
- 4 whole star anise
- 1 tbsp Sichuan peppercorns
- 3 tbsp soy sauce
- 3 whole dried red chili peppers
Instructions
- 1
Pour stock into a large pot. Add ginger coins, star anise, Sichuan peppercorns, and dried chilis.
- 2
Bring to a boil over high heat, then lower to medium and simmer for 10 minutes until fragrant.
- 3
Stir in soy sauce. Taste and adjust seasoning with more soy or salt as needed.
- 4
Pour broth into a hot pot or divide among bowls. Serve with raw proteins and vegetables on the side.
Tools you’ll need
- large pot (4-quart or larger)
- wooden spoon
- hot pot or fondue set (optional but traditional)
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