Plain Hotpot Broth (Sichuan) -- Bai Tang Lu
- Ready In:
- 25mins
- Ingredients:
- 5
- Serves:
-
4-6
ingredients
- 2 tablespoons shaoxing wine (substitute -- medium dry sherry)
- 3 quarts low sodium chicken broth
- 1⁄2 teaspoon salt (really, to taste)
- 1 tomatoes, ripe, halved
- 2 scallions, white part only, cut into 2-3 sections
directions
- Place your wok on the stovetop under low heat/simmer.
- In a separate bowl, pour in the chicken stock.
- Add the wine and stir.
- Season to taste with salt.
- Put about 2 quarts of the stock/wine mix into the wok.
- Just before you place the hotpot before your guests, add the tomato and scallions.
- Enjoy!
- =============== NOTE ================.
- You will add the rest of the chicken stock to top up the hotpot as the meal progresses.
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Reviews
-
When a friend of ours, who is a hunter, wanted to make real Chinese hotpot with game, he choose the spicy version but wanted to make this one, too, so that I could participate. In the end all agreed that the spicy version was not better in terms of better but only in terms of "spicier", and the resulting broth from this one was said to be equally good as the spicy one. I only tried this and loved it! Thanks for posting!
RECIPE SUBMITTED BY
Gandalf The White
Indianapolis, Indiana