DanielMala Xiang Guo | 麻辣香鍋 - Partnership with Hexa
Updated: 5 days ago
Although I am not a fan of super spiciness, Hexa sent me a packet of their Sichuan Mala Sauce, which is difficult to refuse. It is kinda like spider-sense is tingling for Spiderman. Not that I am Spidey, let's just say that my tastebuds are tingling. Lol!
Hexa Sichuan Mala Sauce...
After some googling and research, I found out that there are loads of variations, which can be a bit overwhelming on where to start. So, I draw out a table and categorize the ingredients into 5 different textures. Don't worry, I've written all the information down below. Ya'll know that I always got your back.
With all the ingredients categorized, I get a better picture of what types of ingredients to use. I am not saying that it is perfect. But I strongly believe that it is the base for a standard Xiang Guo. You can right me if I am wrong. All I'm saying is, explore your palate and have fun. The plate is your canvas and you are the artist.
Ingredients:
(Serve 4)
The Sauce:
Hexa Sichuan Mala Sauce, 1 Packet
Chinese Chili Bean Sauce aka Toban Djan, 1 TBSP
Chinese Black Bean Sauce, 1 TBSP
Miso, 1 TBSP
Marmalade, 2 TBSP
Shatta Homemade, 1 TBSP
The Xiang Guo:
Chinese Dried Mushrooms, 5
Chicken Breast Skinless Boneless Diced, 2
Baking Soda 1/2 TSP
Sea Salt, Pinch
White Pepper, Pinch
Mushroom Powder, Pinch
Tofu Sheets Slice Into Strips, 1 Large
Enoki Mushrooms, 1 Small Bunch
Bak Choy / CaiXin, 3 Bunches
Yukon Gold Potatoes Coarsely Sliced, 3
Duck Fat, 1 TBSP
Carrots Oblique Cut, 1 Large
Assembly:
Shallots Thinly Sliced, 5
Garlic Finely Minced, 3 Cloves
Reserved Bamboo Shoots, 2 TBSP
Nori Flakes, For Garnish
Equipment:
Sauce Pot
Large Cast Iron Skillet / Pan
Directions:
Please visit my "How To Make Shatta" page for the recipe.
Prepare the sauce.
Combine all the ingredients in a bowl.
Add a bit of water to rinse off any nooks and crannies in Hexa Sichuan Mala Sauce packet. Why waste right?
Add that water solution into the bowl as well.
Mix until well combined.
Set aside in the fridge until ready to use.
Prepare the Xiang Guo.
*Do not discard any vegetable scraps after you prepped them.*
Hydrate the mushrooms in a pot with some warm water.
Set aside for 30 mins.
Coat the chicken breast well with the baking soda.
Set aside for 15 mins.
After 15 mins, rinse the chicken thoroughly under running water.
Drain off any excess water.
Transfer into a large bowl.
Season with salt, white pepper and mushroom powder.
Rub the chicken until well coated.
Set aside in the fridge until ready to use.
At this point, the mushrooms should be hydrated and tender.
Fish out the mushrooms and thinly slice them.
Do not discard the mushroom water. Set aside.
Add some more water into that pot of mushroom water until it is enuff for blanching.
Add in all the vegetable scraps.
Bring it up to a simmer and cook for about 3 to 5 mins.
Drain and discard all the residue. Now you have a simple vegetable stock.
Transfer the vegetable stock back into the pot and season with salt, white pepper and mushroom powder.
Bring it up to a slow simmer over low heat.
It should be barely simmering.
Blanch tofu sheets for 30 secs. Remove from heat with a spider and set aside.
Blanch enoki mushrooms for 1 min. Remove from heat with a spider and set aside.
Blanch bok choy for 30 secs. Remove from heat with a spider and set aside.
Lastly, add in the potatoes and turn the heat up to medium.
Cook until the potatoes are fork tender.
*I leave my potatoes unpeeled. You can peel off the skins if desired.*
Remove from heat with a spider and set aside.
*Do not discard the stock.*
In a large skillet over medium heat, add the duck fat.
Once the fat has melted, add in the carrot.
Season with salt and white pepper.
Give it a saute, cover and cook for 2 to 3 mins.
The carrots should be lightly caramelized and tender.
Remove from heat and set aside.
In the same skillet, add the chicken.
Sear until lightly browned on both sides.
Remove from heat and set aside.
Assembly.
In the same skillet, add shallots.
Season with salt and white pepper.
Saute until translucent.
Add in garlic and saute until aromatic.
Add in a ladle of that stock and deglaze.
Add in the mala sauce and stir to combine well.
Add in the bamboo, carrots, chicken and potatoes.
Stir to combine well.
Add in the enoki mushrooms, the sliced hydrated mushrooms, tofu sheets and bak choy.
Mix until well combined.
Taste and adjust for seasonings with salt, white pepper or more marmalade.
Garnish with some nori flakes and give it another mix.
Remove from heat.
Transfer onto serving plates.
Serve immediately.
Tips:
I like to classify the Xiang Guo into 5 categories: Meat, Roots, Leafy Stems, Chew and Slurp.
For the meat, you can use thinly sliced beef or pork. You can also use mutton cubes, deveined shrimps or even tofu. Be sure to sear them beforehand.
For the roots, you can use parsnips, sweet potatoes or yam. Root vegetables tend to cook longer compared to other ingredients. Cook them until tender beforehand.
For the leafy stems, I would suggest vegetables like bok choy, kale or some sprouts. They do not wilt as much or become super soggy after blanching.
As for the chewy texture, you can use any type of mushrooms or Chinese black fungus, broccoli or even cauliflower.
And lastly, for the slurp, I would suggest some crystal noodles or vermicelli. As you noticed, I used tofu sheet strips cos I personally find that noodles are too heavy.
You can a bit of crunch into your Xiang Guo as well. Some nuts will do the trick.
Once you have your Xiang Guo categorized, you will have a clearer vision of what ingredients to use. Most importantly, do not exceed more than 2 ingredients for each category.
Spicy numbingly yummilicious...
Couldn't have done it without Hexa Sichuan Mala Sauce...