Servings: 4

¾ cup dark soy sauce ¾ cup dark soy sauce
¾ cup light soy sauce ¾ cup light soy sauce
¾ cup rice wine ¾ cup rice wine
2 tablespoons rock sugar or dark brown sugar 2 tablespoons rock sugar or dark brown sugar
1 tablespoon granulated sugar 1 tablespoon granulated sugar
1 tablespoon minced fresh ginger 1 tablespoon minced fresh ginger
2 cups chicken broth 2 cups chicken broth
Zest of 1 orange, minced Zest of 1 orange, minced
2 garlic cloves, crushed 2 garlic cloves, crushed
2 scallions (white and green parts), cut into 2-inch pieces 2 scallions (white and green parts), cut into 2-inch pieces
1 teaspoon crushed Sichuan peppercorns 1 teaspoon crushed Sichuan peppercorns
2 teaspoons toasted sesame oil 2 teaspoons toasted sesame oil

Place the soy sauces, rice wine, sugars, and ginger in a large fondue pot and heat to a simmer. Cook for 5 minutes.
2. Stir in the chicken broth, orange zest, garlic, scallions, and peppercorns. Reheat to a simmer and cook for an additional 5 minutes. Stir in the oil. Maintain at a simmer for serving.