| Servings |
|
Ingredients
- 3 tablespoons Vegetable oil
- 1 tablespoon dried red chili pieces
- 2 tablespoons DouBanJang spicy bean paste
- 1 teaspoon fermented black beans, rinsed and drained
- 2 slices fresh ginger
- 1 stalk green onion
- 2 pieces bay leaves
- 1 tablespoon fennel seeds
- 5 round cardamom fruit Fructus Amomi Kravanh
- 1 teaspoon Sichuan peppercorn
- 3 cups chicken broth
- 3 cups water
- 2 teaspoons crushed rock sugar
Ingredients
|
|
Instructions
- Heat oil in a pot over medium-high heat. Add dried red chilies and cook until oil turns red. Add spicy bean paste and fermented black beans. Continue to cook for one minute.
- Add ginger and onion and cook until both are golden brown. Add bay leaves, fennel seeds, round cardamom fruit and Sichuan peppercorns.
- Add broth and water, bring to a simmer. Add rock sugar.
Share this Recipe
Chef Yan has remained an active international food ambassador throughout his career. He roams the world representing different commercial and social concerns to entertain and educate the public, sharing with them his unique humor and strong passion for Chinese cooking.