Quick and Easy Hotpot Soup Base

Chinese New Year
Mains
Soup

Easy Level:

Cook Time:

Servings:

4 pax per soup base

Steamboats are a must have during Chinese New Year dinner in lots of household, these year we came up with quick and easy soups that you can choose from. As Singaporean we love spicy food so we decide to make Mala soup base, we are feeling the numbness just thinking about it. But it you are not able to take the heat we also have our Herbal chicken soup base with is nourishing for the body.
Our shortcut to a quick mala soup base is to fry the sichuan peppercorns and dried chilli in oil then add Mala hotpot paste which you can get from the supermarkets. Once the oil turns a deep red we add Heinz chicken broth along with large chunks of spring onions for the soup base. The thing about Mala soup base if you let it infuse for a few hours or have it the next day the spicy and numbness will be even more concentrated.
For our Herbal chicken soup base, we combine chicken thighs, chinese herbs, simmer together with Heinz chicken broth and chicken essence. The soup is really quick to make and as you enjoy the steam the chicken thighs become fall of the bone tender!!
Bring out the finest flavors this festive season with Heinz Chicken Broth!
#themeatmensg #simple #delicious #heinzsingapore #heinzchickenbroth #iloveheinz #heinz #steamboatsoupbase

Steps

1

Add to soup pot 3 chicken drumsticks, 20g Chinese yam, 20g Solomon’s seal, 10g Codonopsis Root, 20 red dates and 10g wolfberries.
Add to soup pot 3 chicken drumsticks, 20g Chinese yam, 20g Solomon’s seal, 10g Codonopsis Root, 20 red dates and 10g wolfberries.
Mark as completed

2

Add 1 litre hot water, 1 litre Heinz chicken broth and 1 bottle chicken essence. Season with salt to taste
Add 1 litre hot water, 1 litre Heinz chicken broth and 1 bottle chicken essence. Season with salt to taste
Mark as completed

3

Simmer for 30 minutes and serve
Simmer for 30 minutes and serve
Mark as completed

4

In a pan heat 2 tbsp cooking oil and add 2 tbsp Sichuan peppercorns. Fry until fragrant.
In a pan heat 2 tbsp cooking oil and add 2 tbsp Sichuan peppercorns. Fry until fragrant.
Mark as completed

5

Add 2 tbsp minced ginger, 10 cloves garlic (cut into halves), 20 dried red chilli pepper and 300g mala hotpot paste. Stir-fry until fragrant and transfer to soup pot
Add 2 tbsp minced ginger, 10 cloves garlic (cut into halves), 20 dried red chilli pepper and 300g mala hotpot paste. Stir-fry until fragrant and transfer to soup pot
Mark as completed

6

Add 1 litre hot water, 1 litre Heinz chicken broth, 5 Shiitake mushrooms (sliced) and 2 stalks scallions (chopped)
Add 1 litre hot water, 1 litre Heinz chicken broth, 5 Shiitake mushrooms (sliced) and 2 stalks scallions (chopped)
Mark as completed

7

Simmer for 30 minutes
Simmer for 30 minutes
Mark as completed

More of what you like. Bookmark these recipes.

Beans & Peas
Chinese
Mains
Mushrooms
Noodles
Vegetarian
Chinese
Mains
Noodles
One-pot
Seafood
Chinese
Mains
Pork
Rice
Rice cooker
Indian
Mains
Poultry
Fusion
Mains
Pasta
Seafood
Fish
Mains
One-pot
Beef
For 2
Mains
One-pot