This is our go to recipe! The chili oil will last you for a few weeks in an air tight container! We use minced pork (not a fan of ground chicken). I would often pop in a little bit of extra peanut butter. After making the broth, I often taste it and add more soy sauce, or Hoisin or peanut butter, depending on the taste. When you assemble your bowl, you find that once the meat is popped in and the chili oil spooned over, the broth suddenly gaines a huge amount of extra flavour 😍
