Ok, now is there anything more amazing then sweating over a bowl of delicious wonton soup? The numbing sensation from the Sichuan and the tingle from the spicy chilli. All with a fresh bursts of herbs... Amazing we know.
The broth is the star here for us. Such an intricate balance of flavours all working perfectly together. Believe it or not, this is actually where this spicy seasoning all started. Using it as a spice base for our broth.
Here are a few quick tips on how you too can have amazing, delicious Sichuan broths at home.
As always recipes are guidelines. Have fun, play around and feel free to change any meats or vegetables you like here.
- Lets start with a good stock. We can keep this simple thanks to our amazing Streets of Sichuan Spice Rub. Using chicken frames, (which you can find at your local butchers), throw them into a deep roasting tray with any vegetables of your choosing. Our go to vegetables are carrots, celery, Spring onion (just the green part for you low FODMAP peoples) a knob of ginger and maybe some parsnip.
- Put the tray into the oven and roast at around 200c for about 30 minutes. You just want to give everything a little bit of color. Once ready put everything into a large stock pot, fill with cold water, add a pinch of salt and pepper and place onto the stove.
- Once the stock has come to the boil, turn the heat down and let it simmer for about 2 hours. Sure, if you're in a rush, crank up the heat and half the time. It might not be as good but we don't always have time to sit around waiting for stock to cook! After a few hours, take the stock off and drain.
| Feel free to skip this step entirely and just use pre-made stock from the supermarket if you like. We won't judge you, we promise. Again with this spice mix it really wont matter. |
- In the big pot that you started with, on a medium heat, add a drizzle of oil and fry up some of the Streets of Sichuan Spice Rub. How much will totally depend on how strong you want it. If you're making two bowls we would recommend 3 tablespoons will be more than enough. Fry off the mix for about 30 seconds. The aroma coming from this pot is incredible hey?
- Add this back in your strained stock, add a splash of soy sauce and just like that you have gone and made yourself one hell of a Sichuan broth.
- All you need to do now is be fancy and make some wontons... Ok lets be real just go buy some from your local asian grocer, they will probably be better than yours. Add some noodles, Chinese broccoli, fresh herbs (coriander and mint) and if your feeling extra spicy, some fresh chillis.
We are fortunate enough to have an amazing Chinese BBQ place locally so we picked up some cheeky Char Sui Pork to add!
It's as simple as that. We could sit here and tell you to make your own wontons or char sui pork but honestly why bother? We have access to amazing products in this country so why not make the most of them!.