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    You are in: Home / Chinese / Plain Hotpot Broth (Sichuan) -- Bai Tang Lu Recipe
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    Plain Hotpot Broth (Sichuan) -- Bai Tang Lu

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Gandalf The White's Note:

    Recipezaar has (as of July 2009) 29 hotpot recipes, but all but one of these are not the Chinese style hotpot. The exception (Mongolian Hotpot With Chicken and Shrimp #327359) is listed as Mongolian style hotpot. This recipe, and several that will follow, are authentic Sichuan. The source is Fuschia Dunlop's Land of Plenty, which focuses on Sichuan cuisine. One of her other books, The Revolutionary Chinese Cookbook, discusses the Hunanese version of hotpot cuisine, which appears to be more similar to the Mongolian than is the Sichuanese. I haven't had this specific recipe, but I have had Sichuan hotpot at several Chengdu and NYC Chinatown Sichuan restaurants ... an absolutely wonderful meal. Fuschia spent several years in Chengdu as a student at Sichuan's most notable cooking school ...IMHO her books are among the most authentic and best sources in English for Sichuanese and Hunanese recipes. The basic process is as follows; Prepare the broth (this recipe) or multiple broths (plain, spicy, vegetarian, etc.). Prepare raw ingredients which will be dipped by each individual guest. Each guest will remove his/her ingredient when cooked to their preference, then dipped in a dipping sauce (there may be 4-12 sauces for the party) and eaten. When all are done with the dipping ingredients, the broth, now flavored from all the dipping ingredients, is served as a soup/broth. Enjoy!! This is heavenly ... like a fondue but so much better!!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place your wok on the stovetop under low heat/simmer.
    2. 2
      In a separate bowl, pour in the chicken stock.
    3. 3
      Add the wine and stir.
    4. 4
      Season to taste with salt.
    5. 5
      Put about 2 quarts of the stock/wine mix into the wok.
    6. 6
      Just before you place the hotpot before your guests, add the tomato and scallions.
    7. 7
      Enjoy!
    8. 8
      =============== NOTE ================.
    9. 9
      You will add the rest of the chicken stock to top up the hotpot as the meal progresses.

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    Ratings & Reviews:

    • on October 02, 2009

      55

      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!

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    Nutritional Facts for Plain Hotpot Broth (Sichuan) -- Bai Tang Lu

    Serving Size: 1 (506 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 123.1
     
    Calories from Fat 39
    32%
    Total Fat 4.4 g
    6%
    Saturated Fat 1.3 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 509.4 mg
    21%
    Total Carbohydrate 10.4 g
    3%
    Dietary Fiber 0.5 g
    2%
    Sugars 1.9 g
    7%
    Protein 14.8 g
    29%

    The following items or measurements are not included:

    shaoxing wine

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