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Malatang-Sichuan Hot Pot

Savor the Spice: Simple Malatang Sichuan Hot Pot Recipe

Discover the delightful adventure of Malatang, a customizable Sichuan hot pot that offers a spicy and numbing experience perfect for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soups
Cuisine: Chinese, Sichuan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Vegetable Oil canola or peanut oil can serve as alternatives
  • 10-15 Dried Chili Peppers adds primary heat
  • 1 tablespoon Sichuan Peppercorns for numbing sensation
  • 2 tablespoons Doubanjiang (Spicy Bean Paste) provides complex umami flavor
  • 1 tablespoon Shallots yellow onions can be used
  • 1 tablespoon Rock Sugar balances heat with sweetness
  • Handful Cilantro Stems for freshness
  • Few Green Onions sliced
  • 4 cups Water
For the Main Ingredients
  • 8 pieces Chicken Wings substitute with tofu for vegetarian
  • 2 cups Mushrooms shiitake or enoki recommended
  • 1 cup Zucchini sliced
  • 1 cup Lotus Root sliced or substitute with radish
  • 2 medium Potatoes diced
  • 1 cup Cucumbers sliced

Equipment

  • Medium pot

Method
 

Soup Base Preparation
  1. In a medium pot, heat vegetable oil over medium heat until shimmering.
  2. Add dried chili peppers and Sichuan peppercorns, frying for about 2 minutes until fragrant.
  3. Stir in doubanjiang and minced shallots; cook for an additional minute.
  4. Pour in water, bringing it to a simmer while stirring.
Flavor Enhancement
  1. Add rock sugar, cilantro stems, and sliced green onions to the soup base.
  2. Allow to simmer for 10-15 minutes on low heat, letting flavors meld together.
Cooking Sturdier Ingredients
  1. Once the base is bubbling, add sliced potatoes and lotus root.
  2. Cook for about 8-10 minutes or until they start to soften.
Adding Tender Ingredients
  1. Introduce chicken wings and mushrooms to the pot.
  2. Allow to cook for an additional 5-7 minutes until chicken is fully cooked.
Quick-Cooking Veggies
  1. Add sliced zucchini and cucumbers, letting them simmer for about 3-4 minutes.
Serve
  1. Ladle the hot pot mixture into bowls, garnishing with sesame seeds and additional green onions.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 800mgPotassium: 650mgFiber: 5gSugar: 2gVitamin A: 250IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Enjoy your homemade Malatang hot pot fresh, or store leftovers in an airtight container for up to 3 days.

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