Recipe: Chinese Dry Pot

Ingredients

• 1 cup vegetable oil
• 2 tablespoons Sichuan peppercorns
• 1½ tablespoons cumin seeds
• 2 teaspoons black cardamom, crushed
• 2 teaspoons fennel seeds
• 2 teaspoons allspice
• ½ teaspoon ground nutmeg
• ½ teaspoon cloves
• ½ teaspoon green cardamom
• 3 garlic cloves, smashed
• 3 star anise
• 3 bay leaves
• 3 strips orange zest
• 1 scallion, roughly chopped
• One 2-inch piece ginger, roughly chopped
• ¾ cup (2 ounces) red Thai chile peppers
• 3 tablespoons water
• 1 tablespoon salt
• 4 garlic cloves
• One ½-inch piece ginger
• Pinch freshly ground white pepper
• 1 pound (12 each) chicken wings
• 4 ounces glass noodles
• 1 cup spice oil
• 8 ounces (1 fillet) tilapia, cut into 2-inch pieces
• 8 ounces (6 small) prawns
• 1 tablespoon chile paste
• 7 garlic cloves, thinly sliced
• 4 scallions, thinly sliced
• 2 red Thai chile peppers
• One 1-inch piece ginger, peeled and thinly sliced
• 1 pound thinly sliced boneless short ribs
• 6 shiitake mushrooms, stemmed and quartered
• 4 bok choy, roughly chopped
• ½ small napa cabbage, roughly shredded
• Cilantro leaves, for garnish
• Steamed rice, for serving

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