This deeply aromatic, luxurious broth was inspired by the well-known Mongolian hot pot chain, Little Sheep Hot Pot. Try my Mongolian Lamb Split Hot Pot that incorporates both the original and spicy versions of this. Unlike Japanese hot pots, their broth is laden with different aromatics and spices that make it so rich and savory that you’ll want to save it for a cold day and sip it down all on it’s own.
The skill level on this recipe is advanced because although the techniques are fairly simple, many of the ingredients are difficult to find. While most can be purchased at Asian specialty food markets or on Amazon, it does require extra time for sourcing (however, well-worth the effort!). The bone broth is what gives it an unctuous texture so it’s best not to substitute with a regular broth.
Skill Level: Advanced
Prep Time: 20 minutes
Cook Time: 40 minutes
Yield: Makes 8 cups (2 quarts)
To Make in Advance: Chicken Bone Broth See Recipe Below
9 cups Chicken Bone Broth or store bought bone broth
20 garlic cloves, crushed and peeled
2 negi (Japanese green onion) or 4 large scallions, coarsely chopped
One 5-inch piece of fresh ginger, peeled and thinly sliced
10 whole cloves
6 Chinese dried dates
6 star anise
4 black cardamom or amomum costatum seeds
4 dried bay leaves
4 dried astragalus root slices (¼ ounce)
¼ cup dried lotus seeds
2 tablespoons dried goji berry
1½ teaspoons kosher salt
1 teaspoon cumin seeds
¼ teaspoon ground white pepper
Spicy (see Note)
12 Chinese dried red chili peppers, halved
1 teaspoon Chinese chili powder or red pepper flakes
Chili oil, to taste
Heat a hot pot or large saucepan over medium-high (425 degrees for an electric pot). If making both broths, heat a split hot pot or two medium saucepans over medium-high heat.
Add all of the ingredients. If making both broths, divide the ingredients between the two saucepans, then add the chiles and chili powder to one pot.
Bring the broth (or broths) to a boil over high heat, then cover and reduce the heat to low and simmer until fragrant and very flavorful, about 10 minutes. Do not strain the aromatics from the broth.
NOTE These ingredient amounts are for a half-batch as you will be splitting the Original recipe above. If you would like to make a full batch of spicy broth, double these ingredients.
Chicken Bone Broth
Homemade bone broth will always have a silkier mouth feel and give your hot pot a richer chicken flavor, so if you can spend the time to make this at home, your hotpot will be better for it. The key to this is using a pressure cooker (or an Instant Pot if you have one) because the steam inside the pot draws out the bone marrow, giving it an unctuous, slightly thick consistency and a creamy opaque color.
Skill Level: Advanced
Prep Time: 15 minutes
Cook Time: 2.5 hours
Yield: Makes 12 cups (3 quarts)
Equipment: 30-quart pressure cooker (always read and follow the manufacturer’s instructions; See Note)
1 ½ pounds chicken wings and drumettes
6 pounds bone-in chicken thighs
2 ½ pounds drumsticks
1 pound potatoes, peel on, cut into large chunks
5 quarts water
In a 30-quart pressure cooker, add the wings, thighs, drumsticks and potatoes. Cover with water (about 5 quarts), making sure the total volume of water and ingredients does not exceed half the pot.
Leave your pressure regulator weight off of the vent pipe. Turn the heat to high until steam flows from the vent pipe (this may take up to 20 minutes) and continue to let vent for 10 minutes more while the steam displaces the air in the cooker. Place the regulator weight on the vent pipe and maintain a high heat setting. Start timing your cooking when the regulator weight begins to jiggle or rock. It may appear as if it is leaking, but this is normal. Regulate the heat so it maintains between a 240 and 250 degree temperature. Start a timer and cook for 1 hour.
After 1 hour, remove the pressure cooker from the heat and allow the pressure gauge to return to 0 (zero) before gently removing the cover. Push the chicken bones down to press out the fat out - this will make the soup thicker and creamier. Cook uncovered over medium-low heat, stirring occasionally, until the broth is creamy white and all of the meat has fallen off of the bones, about 1 hour longer.
Turn heat off and remove all of the larger bone pieces. Strain the remaining solids with a large strainer set over a large stock pot.
NOTE If you do not have a pressure cooker this size, you can prepare this recipe in 2 to 3 batches in a smaller slow cooker or Instant Pot, or make it in a large stock pot and cook over low heat until the broth is creamy white in color and all of the meat has fallen off of the bones, 15 to 20 hours.