About Mala Xiang Guo
The term Mala is a combination of two Chinese words: Ma, meaning numbing, and La, meaning spicy. The name perfectly describes the eating experience—hot, spicy and pleasantly numbing on the tongue due to the use of Sichuan peppercorns. Mala sauce originated from China’s Sichuan province.
Ingredients for Spice Infused Oil
- 2–3 tbsp oil
- 1–2 star anise
- 1 tbsp Sichuan peppercorns
- ½ tbsp fennel seeds
- ½ black cardamom
- 1 small cinnamon stick
- 1 bay leaf
- 10–12 dried red chillies (hydrated, deseeded and cut into smaller pieces)
Vegetables
- 2–3 rehydrated shiitake mushrooms
- 2–3 rehydrated bean curd sheets
- 1–2 enoki mushrooms
- 1 potato, sliced
- Spring onions
- Few carrot slivers
- Chinese cabbage
- 2–3 pak choy
- Few slices of lotus stem
Other Ingredients
- 1 tbsp broad bean paste (Doubanjiang)
- ½ tbsp chilli paste (optional)
- 1 tbsp Shaoxing wine
- 5–6 fish balls or fish cakes, cooked
- 3–4 slices ginger
- 3–4 cooked prawns
- 1 tbsp roasted peanuts
- 1 tbsp crushed Sichuan peppercorns
- 150–200 g chicken, sliced
- 1 tbsp soy sauce
- ½ tsp sugar
- Potato starch noodles, soaked for 10 minutes and cooked
- 1 tbsp sesame seeds
- Salt to taste
Instructions
Boil all the vegetables individually, taking care not to overcook them. Keep aside.
Heat oil in a pot to prepare the spice infused oil.
Fry all the whole spices listed for the spice infused oil until fragrant, except the red chillies.
Remove and discard the whole spices.
In the same oil, fry the hydrated red chillies until their colour changes. Drain and keep aside.
In the same pan, add the ginger, broad bean paste and chilli paste. Fry for 2–3 minutes.
Add the Shaoxing wine and cook for 1–2 minutes.
Add the sliced chicken and stir-fry until about 60% cooked.
Add the cooked prawns and continue frying.
Add all the boiled vegetables along with the cooked potato starch noodles and stir-fry until everything is evenly coated.
Add the fried red chillies.
Add the crushed Sichuan peppercorns and roasted peanuts.
Add soy sauce, sugar and adjust the seasoning.
Garnish with coriander, spring onions and sesame seeds.
And you’re done! Your spicy, numbing and delicious Mala Xiang Guo is ready.
Serve hot with a bowl of steamed rice. Enjoy!
SPICE LEVEL: 🌶🌶🌶🌶
