Chongqing Spice Elixir
The Chongqing Spice Elixir is a fiery broth that originates from the mountainous region of Chongqing in China, a place renowned for its spicy and numbing cuisine, largely influenced by the local use of Sichuan peppercorns and chilies. This invigorating elixir is steeped in the history of Sichuan culinary traditions and has become a staple in homes and restaurants, celebrated for its robust flavors and complex spice profile.
Ingredients
- Sichuan peppercorns - 2 tablespoons
- Dried chilies - 10-12 pieces
- Vegetable oil - 1/4 cup
- Ginger - 2-inch piece, sliced
- Garlic - 5 cloves, smashed
- Scallions - 3, chopped
- Star anise - 2-3 pieces
- Cinnamon stick - 1 piece
- Cloves - 5-6 pieces
- Chicken stock - 4 cups
- Light soy sauce - 2 tablespoons
- Dark soy sauce - 1 tablespoon
- Sugar - 1 tablespoon
- Salt - to taste
Preparation Steps
Preparation of Ingredients
Start by preparing all the ingredients. Slice the ginger, smash the garlic, and chop the scallions. It’s important to have everything ready before you begin cooking to ensure a smooth process.
Infusing the Oil
In a large pot, heat the vegetable oil over medium flame. Once hot, add the Sichuan peppercorns and dried chilies. Stir frequently to release the flavors but be cautious not to burn them, as this will lead to bitterness. This should take about 2 minutes.
Cooking Process
Building the Base
Add the sliced ginger, smashed garlic, and chopped scallions to the pot. Sauté for another 3-4 minutes until the aromatics become fragrant and lightly browned.
Adding Spices and Broth
Add the star anise, cinnamon stick, and cloves to the pot. Stir for 1 minute to combine with other ingredients. Pour in the chicken stock and bring the mixture to a low simmer. This will take about 10 minutes.
Seasoning the Elixir
Stir in the light soy sauce, dark soy sauce, and sugar. Taste and adjust seasoning with salt as needed. Let the elixir simmer for at least 30 minutes to allow the flavors to develop fully. Use a cooking timer to track this.
How to Enjoy
The Chongqing Spice Elixir is best served hot, allowing its zestful aroma to enhance the dining experience. It can be enjoyed as a comforting soup or used as a flavorful base for dipping meats and vegetables. Pairing it with steamed white rice can help balance the intense flavors and heat.