📝 About This Recipe
Transport your senses to the bustling night markets of Chengdu with this deeply aromatic and electrifying Szechuan broth. This recipe balances the 'Mala' sensation—the addictive combination of numbing Szechuan peppercorns and searing dried chilies—with a refined acidic backbone of aged black vinegar. It is a versatile masterpiece that serves as a soul-warming soup base or the perfect foundation for a premium hot pot experience.
🥗 Ingredients
Aromatic Base
- 3 inch piece Ginger (peeled and sliced into thick coins)
- 6 cloves Garlic (smashed)
- 4 pieces Scallions (whites only, cut into 2-inch lengths)
- 2 large Shallots (thinly sliced)
The Spice Profile
- 2 tablespoons Szechuan Peppercorns (high quality red or green variety)
- 15-20 pieces Dried Szechuan Chilies (snipped in half to release seeds for extra heat)
- 3 tablespoons Doubanjiang (Spicy Bean Paste) (Pixian variety is highly recommended)
- 2 pieces Star Anise (whole)
- 1 piece Cinnamon Stick (small)
- 1/4 cup Vegetable Oil (or beef tallow for extra richness)
Liquid & Seasoning
- 8 cups Chicken or Beef Stock (low sodium, high quality)
- 4 tablespoons Chinkiang Black Vinegar (provides the essential sour note)
- 2 tablespoons Light Soy Sauce (for saltiness and umami)
- 2 tablespoons Shaoxing Wine (to deglaze the aromatics)
- 1 tablespoon Rock Sugar (to balance the heat and acidity)
- 1 teaspoon White Pepper (ground)
Finishing Touches
- 1/2 cup Cilantro (freshly chopped for garnish)
- 1 teaspoon Toasted Sesame Oil (drizzled at the end)
👨🍳 Instructions
-
1
Prepare your aromatics by smashing the garlic and slicing the ginger and shallots. Snip the dried chilies in half, shaking out some seeds if you prefer slightly less heat.
-
2
In a large heavy-bottomed pot or wok, heat the vegetable oil over medium-low heat. Add the Szechuan peppercorns and stir-fry for 2-3 minutes until they become fragrant and slightly darken. Do not burn them, as they will turn bitter.
-
3
Add the dried chilies to the oil and continue to stir-fry for another 1 minute until the oil begins to turn a vibrant red hue.
-
4
Turn the heat up to medium. Add the ginger, garlic, scallion whites, and shallots. Sauté for 3-4 minutes until the shallots are translucent and the garlic is golden.
-
5
Stir in the Doubanjiang (spicy bean paste). Fry the paste with the aromatics for 2 minutes, stirring constantly, until the oil is deep red and the paste smells savory and fermented.
-
6
Deglaze the pot with Shaoxing wine, scraping the bottom to release any caramelized bits of bean paste.
-
7
Pour in the chicken or beef stock. Add the star anise, cinnamon stick, and rock sugar.
-
8
Bring the broth to a rolling boil, then immediately reduce the heat to low. Cover and let it simmer gently for 30 minutes to allow the spices to infuse deeply.
-
9
After 30 minutes, stir in the light soy sauce and white pepper.
-
10
Add the Chinkiang black vinegar one tablespoon at a time. Taste as you go; the broth should be spicy and numbing first, followed by a bright, tangy finish.
-
11
Optional: For a cleaner eating experience, strain the broth through a fine-mesh sieve into a clean pot to remove the whole spices and aromatics. For a rustic look, leave them in.
-
12
Keep the broth at a bare simmer until ready to serve. Just before serving, stir in the toasted sesame oil.
-
13
Ladle the hot broth into bowls and garnish generously with fresh cilantro and the green parts of the scallions.
💡 Chef's Tips
Always use high-quality Pixian Doubanjiang; it is the soul of Szechuan cooking and provides a depth of flavor that generic chili pastes lack. If you find the broth too spicy, add a bit more rock sugar or a splash more vinegar to neutralize the capsaicin. For the best numbing sensation, toast your peppercorns briefly in a dry pan before adding them to the oil. If using this as a hot pot base, keep a kettle of hot plain water or extra stock nearby to replenish the pot as it reduces. Avoid boiling the broth vigorously once the vinegar is added, as high heat can dull the complex acidity of the black vinegar.
🍽️ Serving Suggestions
Serve as a noodle soup base with thick wheat noodles, bok choy, and sliced fatty beef. Pair with a cold glass of sweetened soy milk or herbal tea to soothe the palate from the spicy heat. Accompany with a side of 'Smashed Cucumber Salad' to provide a cool, crunchy contrast. Use as a poaching liquid for delicate white fish fillets or shrimp for a 'Shui Zhu' style dish. Serve alongside steamed jasmine rice to soak up every drop of the flavorful liquid.