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1.
Soak dried red chili peppers and Sichuan Doubanjiang in hot boiling water for 15 minutes or until cooked.
2.
Strain and finely mash both red chili peppers.
3.
Chop ginger, scallions, and garlic cloves.
4.
In pot, heat oil on medium heat. Stir fry chopped ginger, garlic, and scallions until aromatic.
5.
Add all seasonings including doubanjiang, chopped red peppers, and other seasonings (salt, all spice, store bought etc.) into pot.
6.
Add whole Sichuan peppercorns, bay leaves, and star anise. Add sprinkling of cloves.
7.
Continue to stir fry in pot over low heat for 2-5 minutes as needed. Oil will turn red.
8.
Add chicken stock to pot.
9.
Bring pot to a boil and then lower down to a simmer for about 15 minutes. Time can vary, broth will continue to incorporate as it boils.
10.
Serve and continue with hot pot.
