Authentic Chongqing Style Hot Pot Soup Base

The rich and spicy flavor of Chongqing hot pot is well-known throughout the world. The soup base is the heart of the dish, providing a complex blend of flavors that can be both soothing and invigorating. This authentic Chongqing style hot pot soup base is not only about the heat but also the balance of spices and aromatics that create a harmonious taste experience.

• 2 tablespoons Sichuan peppercorns
• 4 tablespoons dried chili flakes
• 3 tablespoons soybean paste (Tianjin or Chongqing)
• 2 tablespoons doubanjiang (fermented broad bean and chili paste)
• 2 tablespoons sesame oil
• 2 tablespoons cooking oil
• 6 cloves garlic, minced
• 2 tablespoons ginger, finely chopped
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon white pepper
• 8 cups chicken broth
• 1 star anise
• 1 cinnamon stick
• 2-3 slices fresh ginger
• 2-3 star anise pods
• 2-3 whole cloves
• 2-3 pieces of dried tangerine peel
• 2-3 pieces of dried Chinese herbs (optional)

Before you start cooking, make sure all your ingredients are prepped and ready. This will ensure a smooth process and prevent any delays during the cooking.

• First, prepare the Sichuan peppercorns. Toast them in a dry pan over medium heat for about 2 minutes until fragrant. Be careful not to burn them as they can easily catch fire. Once toasted, transfer them to a spice grinder or mortar and pestle and grind them into a fine powder. Set aside.
• Next, prepare the dried chili flakes. Toast them in the same dry pan for about 1 minute until they become fragrant and slightly darker. Transfer them to a bowl and set aside.
• In a large pot, heat up the cooking oil over medium heat. Add the minced garlic and chopped ginger. Stir-fry for about 1 minute until fragrant but not browned.
• Add the soybean paste and doubanjiang to the pot. Stir continuously for another 2-3 minutes until the mixture becomes glossy and aromatic.
• Gradually add the ground Sichuan peppercorns and toasted chili flakes to the pot. Mix well and cook for another 2-3 minutes, stirring constantly to prevent burning.
• Add the sugar, salt, and white pepper to the pot. Stir until everything is well combined and the sugar has dissolved.
• Pour in the chicken broth slowly while stirring continuously. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-15 minutes.
• During the simmering process, prepare the additional ingredients. Place the star anise, cinnamon stick, fresh ginger slices, star anise pods, whole cloves, and dried tangerine peel into a muslin bag or a tea infuser. Tie it securely and place it into the pot.
• If using dried Chinese herbs, add them directly to the pot or wrap them in a small piece of cheesecloth and tie it with kitchen twine before adding them to the pot.
• Let the soup base simmer for another 30-40 minutes, allowing all the flavors to meld together.
• Towards the end of the simmering time, stir in the sesame oil. This will enhance the aroma and richness of the soup base.
• Once the soup base has finished simmering, remove the muslin bag or tea infuser containing the additional ingredients. Taste the soup base and adjust the seasoning if necessary. It should be flavorful, spicy, and balanced.

The cooking process is crucial in achieving the perfect Chongqing style hot pot soup base. Each step requires attention to detail and patience to ensure the best results.

• Begin by heating the cooking oil in a large pot over medium heat. The oil should be just warm enough to sizzle when a piece of garlic is added. This ensures that the garlic and ginger will cook evenly without burning.
• Once the oil is heated, add the minced garlic and chopped ginger. Stir-fry for about 1 minute until they release their fragrance. Be careful not to overcook them, as this can lead to a bitter taste.
• Add the soybean paste and doubanjiang to the pot. These ingredients are the foundation of the Chongqing style hot pot soup base, providing umami and depth of flavor. Stir continuously for another 2-3 minutes until the mixture becomes glossy and aromatic.
• Gradually add the ground Sichuan peppercorns and toasted chili flakes to the pot. Mix well and cook for another 2-3 minutes, stirring constantly to prevent burning. The Sichuan peppercorns and chili flakes are responsible for the signature spiciness and numbing sensation of Chongqing hot pot. They should be evenly distributed throughout the soup base for a consistent flavor profile.
• Add the sugar, salt, and white pepper to the pot. Stir until everything is well combined and the sugar has dissolved. These seasonings help to balance the flavors and enhance the overall taste of the soup base.
• Pour in the chicken broth slowly while stirring continuously. The chicken broth serves as the base for the soup, providing moisture and a savory undertone. It’s important to use high-quality chicken broth for the best results. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-15 minutes. This allows the flavors to develop and meld together.
• During the simmering process, prepare the additional ingredients. Place the star anise, cinnamon stick, fresh ginger slices, star anise pods, whole cloves, and dried tangerine peel into a muslin bag or a tea infuser. Tie it securely and place it into the pot. If using dried Chinese herbs, add them directly to the pot or wrap them in a small piece of cheesecloth and tie it with kitchen twine before adding them to the pot. These ingredients contribute to the complexity of the soup base, adding layers of flavor and aroma.
• Let the soup base simmer for another 30-40 minutes, allowing all the flavors to meld together. During this time, periodically check the soup base and stir it gently to ensure even distribution of flavors. Taste the soup base occasionally and adjust the seasoning if necessary. It should be flavorful, spicy, and balanced.
• Towards the end of the simmering time, stir in the sesame oil. This will enhance the aroma and richness of the soup base. Sesame oil adds a nutty flavor and a slight sweetness that complements the other ingredients perfectly.
• Once the soup base has finished simmering, remove the muslin bag or tea infuser containing the additional ingredients. Taste the soup base one last time and adjust the seasoning if necessary. It should be flavorful, spicy, and balanced. The final step is to strain the soup base through a fine-mesh strainer to remove any solids. This ensures a smooth and clear soup base.

Chongqing style hot pot is typically enjoyed with a variety of dipping sauces and accompaniments. Here are some suggestions:

• Dipping Sauce: A simple dipping sauce can be made by mixing soy sauce, sesame oil, vinegar, and chopped green onions. You can also add chili oil or garlic for extra flavor.
• Accompaniments: Serve the hot pot with a selection of meats, seafood, vegetables, tofu, and noodles. Some popular choices include beef slices, lamb skewers, shrimp, leafy greens, mushrooms, and rice noodles.
• Drinks: To counterbalance the spiciness of the hot pot, consider serving cooling beverages such as lemonade, iced tea, or herbal teas.

Making an authentic Chongqing style hot pot soup base at home can be a rewarding experience. By following these steps and using high-quality ingredients, you can create a delicious and flavorful soup base that will impress your friends and family. Remember, the key to a great hot pot soup base lies in the balance of spices and aromatics. Enjoy your cooking and bon appétit!