6 -
20 mins
80 mins
1 hr 40 mins
Choose number of servings
Ingredients
For the Broth
- Ginger (thinly sliced) 1
- Garlic Clove (thinly sliced) 4
- Scallions (thinly sliced) 3
- Dried Chile de Arbol (halved and deseeded) 4
- Sambal Oelek (garlic chili sauce) 3 tbsp
- Chinese Black Bean Garlic Sauce 1 tbsp
- Brown Sugar 1 tbsp
- White Wine 120 ml
- Chicken Stock (or vegetable stock) 1320 ml
- Kosher Salt 1 tbsp
- High Heat Oil (grapeseed, vegetable, canola) 3 tbsp
- Cardamom Pods 3
- Star Anise 2
- Sichuan Peppercorns ½ tbsp
- Fennel Seeds 1 ½ tbsp
Optional Garnishes
- Large Shrimp (shells removed) 15
- Cod (cut into bite pieces) 170 g
- Scallops (tendon removed) 6
- Beef Short Rib (thinly sliced) 225 g
- Beef Filet (cut into bite pieces) 225 g
- Pork Spare Rib (optional) 225 g
- Shiitake Mushrooms (whole) 20
- Bok Choy (quartered) 2 heads
- Daikon (peeled and thinly sliced) 1
- Spinach as needed
Tools that you will need
General Equipment
- 4qt (4L) Pot
- Fine Mesh Strainer
- Pot or Pitcher (for straining the broth)
- Set of Fondue Forks or Chopsticks
Cooking Steps Prep Cooking
Prepare the Probe
Insert the probe in the clip attached to the side of the pot making sure it does not touch the bottom.
Add the Ingredients to the Pot
Stir to combine.
| Ginger (thinly sliced) | 2 Tbsps. |
| Garlic Clove (thinly sliced) | 4 |
| Scallion Whites (thinly sliced) | 3 Tbsps. |
| Dried Chile de Arbol (halved) | 4 |
| Sambal Oelek | 3 Tbsps. |
| Chinese Black Bean Garlic Sauce | 1 Tbsp. |
| Brown Sugar | 1 Tbsp. |
| White Wine | 120 ml |
| Chicken Stock (or vegetable) | 1440 ml |
| Cardamom Pods | 5 |
| Star Anise | 2 ½ |
| Sichuan Peppercorns | ½ Tbsp. |
| Fennel Seeds | 1 ½ tsps. |
Connect Cookware
Turn the burner on and place the cookware on it. Tap the cookware twice until the symbol apears on the cooktop. Select Boiling/ Cooking with Water and set the temperature to 93°C.
1. Cook the Broth Base
Once the liquids reached the set temperature, cook for 20 minutes to infuse.
2. Strain the Broth
Pour the broth through a fine-mesh strainer and into a medium bowl to remove all of the aromatics. Once strained, add back to the cookware.
3. Bring the Broth to a Simmer
Place the broth back on the cooktop, make sure the temperature is still at 93°C ad simmer for 2 minutes.
4. Start Dipping!
While still at 93°C, gather around the kitchen, beging dipping your ingredients and cook them to your desired doneness. Serve alongside your dipping sauces, sliced bread, and your favorite garnishes. Turn the burner off when done eating.
Finished cooking!
Good job! We hope you enjoy your meal. Feel free to share on social media and remember to tag #CelsiusCooking!
