Dinner · 45 min · chinese

Mala Dry Hot Pot

Shrimp does the heavy lifting here, with chicken thighs rounding it out. A Chinese dinner that takes 45 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 0.5 lb Shrimp
• 0.75 lb Chicken thighs
• 8 oz Lotus root
• 1 Potato
• 6 oz King oyster mushrooms
• 2 cups Napa cabbage
• 3 tbsp Mala hot pot base
• 6 Dried chiles
• 1 tbsp Sichuan peppercorns
• 5 cloves Garlic
• 0.25 cup Peanut oil
• 1 tbsp Sesame seeds
• 0.25 cup Cilantro

Steps

1. Slice everything bite-sized: lotus root and potato thin, mushrooms thick, cabbage in chunks. Parboil the potato and lotus root 3 minutes so they finish in the wok.
2. Sear the chicken 4 minutes until golden; add the shrimp for the last 2 minutes. Remove both.
3. Fry the mala base, chiles, and peppercorns in oil 2 minutes until the oil turns red and the aroma hits the back of the room.
4. Add the vegetables, tossing 4 minutes until tender-crisp, then return the proteins. Toss everything 2 minutes so the mala coats every piece.
5. Finish with sesame seeds and cilantro. Serve in the wok, family style — xiang guo is a choose-your-own-adventure hot pot without the broth.

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