Spicy Sichuan Hot Pot (Mala Xiangguo)

Name: Spicy Sichuan Hot Pot (Mala Xiangguo)
Total time: 45 min
Ingredients: 500g, halved Chicken wings; 80g, soaked and cleaned Wood ear mushrooms; 150g, cut into strips Bamboo shoots; 100g, soaked and cut Dried tofu skin; 6, minced Garlic cloves; 15-20 pieces Dried red chilies; 1 tablespoon Sichuan peppercorns; 2 tablespoons Sichuan chili bean paste; 4 tablespoons Cooking oil; 1 tablespoon Light soy sauce; to taste Salt; for garnish Sesame seeds

A bold and fiery Sichuan classic featuring tender chicken wings, chewy wood ear mushrooms, crisp bamboo shoots, and silky tofu skin all tossed in a numbing chili sauce with crispy garlic.

45 min

Medium

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Story

Mala Xiangguo is the ultimate comfort food for those who love heat and numbing spice. This dish brings together textural contrast in every bite—tender chicken, snappy vegetables, and silky tofu skin all coated in that signature Sichuan peppercorn buzz.

Ingredients

Chicken wings 500g, halved

Wood ear mushrooms 80g, soaked and cleaned

Bamboo shoots 150g, cut into strips

Dried tofu skin 100g, soaked and cut

Garlic cloves 6, minced

Dried red chilies 15-20 pieces

Sichuan peppercorns 1 tablespoon

Sichuan chili bean paste 2 tablespoons

Cooking oil 4 tablespoons

Light soy sauce 1 tablespoon

Salt to taste

Sesame seeds for garnish

Instructions

Blanch the proteins and vegetables

Bring a pot of water to a rolling boil. Add the chicken wings and cook until they turn white about 3 minutes, then drain. Next, blanch the wood ear mushrooms for 2 minutes, followed by the bamboo shoots for 1 minute, and finally the tofu skin for 30 seconds. Remove each ingredient as it finishes cooking and set aside.

Infuse the oil with aromatics

Heat a wok or large skillet over medium-high heat. Add the cooking oil and let it shimmer. Toss in the minced garlic and stir-fry until it turns golden and releases a sweet, toasty aroma—about 1 minute. Be careful not to burn it.

Build the flavor base

Add the dried red chilies and Sichuan peppercorns to the garlic oil. Stir-fry for 30 seconds until the chilies darken slightly and the peppercorns become fragrant. Scrape in the chili bean paste and mix everything together, letting the paste darken and deepen in flavor for another 30 seconds.

Combine and finish

Toss all the blanched ingredients into the wok. Drizzle in the soy sauce and sprinkle with salt. Stir-fry vigorously for 3-4 minutes, making sure everything is evenly coated with the spicy sauce. The ingredients should absorb all that flavor and develop a slight char. Remove from heat, sprinkle with sesame seeds, and serve hot.