Ingredients with Measurements:
- 1 lb. lean lamb, sliced into thin strips
- 1 tbsp. vegetable oil
- 1 tbsp. Sichuan peppercorns
- 1 tbsp. chili flakes
- 1 tbsp. ginger, minced
- 1 tbsp. garlic, minced
- 1 tbsp. soy sauce
- 1 tbsp. Shaoxing wine
- 1 tbsp. sugar
- 6 cups chicken broth
- 1 large loaf of bread, cut into small cubes
- 1 bunch green onions, chopped
- Salt, to taste
Special Equipment Needed:
- Large pot
- Ladle
- Oven or toaster oven
Step-by-Step Instructions:
1. Preheat oven or toaster oven to 350°F.
2. In a large pot, heat vegetable oil over medium-high heat. Add Sichuan peppercorns, chili flakes, ginger, and garlic. Cook for 1-2 minutes until fragrant.
3. Add sliced lamb and cook until browned, about 3-4 minutes.
4. Add soy sauce, Shaoxing wine, and sugar. Stir to combine.
5. Pour in chicken broth and bring to a boil. Reduce heat and let simmer for 10-15 minutes.
6. While the soup is simmering, place bread cubes on a baking sheet and bake in the oven for 10-12 minutes until crispy.
7. Once the soup is done simmering, use a ladle to scoop out a portion of the soup into a separate bowl. Add the crispy bread cubes to the bowl and let soak for a few minutes until the bread has absorbed the soup.
8. Repeat step 7 until all the soup has been used up.
9. Serve the Spicy Sichuan Paomo in bowls, topped with chopped green onions and salt to taste.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 350°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat per serving: 12g
Protein per serving: 25g
Carbohydrates per serving: 45g
Fiber per serving: 3g
Sugar per serving: 7g
Sodium per serving: 1200mg
Substitutions for ingredients:
- Beef or chicken can be used instead of lamb.
- Vegetable broth can be used instead of chicken broth.
- Rice wine or white wine can be used instead of Shaoxing wine.
Variations:
- Add vegetables such as bok choy or spinach to the soup.
- Use different types of bread such as sourdough or whole wheat.
- Add a beaten egg to the soup for a richer flavor.
Tips and Tricks:
- Use a serrated knife to cut the bread into small cubes.
- Make sure to soak the bread in the soup for at least 5 minutes to ensure it has absorbed enough liquid.
- Adjust the amount of chili flakes to your desired level of spiciness.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a pot over medium heat until heated through.
Presentation Ideas:
Serve in bowls with a garnish of chopped green onions.
Garnishes:
Chopped green onions
Pairings:
Serve with steamed rice or noodles.
Suggested Side Dishes:
- Steamed vegetables such as broccoli or carrots.
- A side salad with a light dressing.
Troubleshooting Advice:
- If the bread is not absorbing enough liquid, add more soup to the bowl.
- If the soup is too spicy, add more bread to the bowl to dilute the spiciness.
Food Safety Advice:
- Make sure to cook the lamb thoroughly before adding it to the soup.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Sichuan cuisine is known for its bold and spicy flavors. Paomo is a traditional dish from Shaanxi province in China, where it is typically made with beef or lamb and served with bread cubes that have been soaked in the soup.
Flavor Profiles:
Spicy, savory, and slightly sweet.
Serving Suggestions:
Serve hot as a main dish.
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Region: Chinese