Broth for Sichuan Chinese fondue (Hot Pot)
Broth for Sichuan Chinese fondue

Preparation time 15 minutes

Total time: 35 minutes

Serves 4

Ingredients

Broth

  1. 1.5 L (6 cups) water
  2. 1.5 L (6 cups) chicken or vegetable broth
  3. 6 green onions
  4. 50 g fresh ginger
  5. 4 cloves garlic
  6. 200 g (50 mL) fresh (or dried) shiitake mushrooms
  7. 5 mL (1 tsp.) crushed chili pepper
  8. 5 mL (1 tsp.) MSG or Accent Flavour Enhancer
  9. 30 mL (2 tbsp.) oyster sauce
  10. 30 mL (2 tbsp.) sesame oil

Dip

  1. 60 mL (4 tbsp.) sriracha
  2. 60 mL (4 tbsp.) hoisin sauce
  3. 15 mL (1 tbsp.) sesame oil
  4. 10 mL (2 tsp.) sesame seeds

Choice of sides

  1. 227 g (½ lb.) Sunrise Medium-Firm or Fried Tofu
  2. 454 g (1 lb.) seafood and meat of your choice

    Recommendations: shrimp, scallops, chicken, beef, pork, or lamb (sliced)
  3. 454 g (1 lb.) vegetables of your choice (bok choy, carrot, Chinese broccoli, nappa cabbage, enoki mushrooms, etc.)
  4. 2 packets (200 g) udon noodles

Directions

  1. In a pot or deep skillet, bring water and broth to a boil and let simmer on medium-low heat.
  2. Roughly chop green onions and ginger, crush garlic cloves, and slice mushrooms. Add all to broth. For dried mushrooms, rehydrate by following the package instructions before adding to broth.
  3. Add crushed chili pepper, MSG, oyster sauce, and sesame oil to broth.
  4. Simmer on medium-low for 20 minutes, then remove aromatics using a fondue strainer. Save mushrooms for later.
  5. Cut vegetables into bite-sized pieces.
  6. Transfer broth to a fondue pot (optional). Place pot in the centre of the table on an electric or gas hot plate.
  7. Mix dip ingredients together.
  8. Arrange vegetables, tofu, meat, and udon noodles on the table. Dip food into broth until it’s cooked, then remove using a fondue strainer or chopsticks. Enjoy every bite with your dip!

CHEF’S SECRET

The broth will transform your meal! At the end of the meal, add noodles to the remaining broth for an extra bonus!

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