Mala Xiang Guo

No reviews yet













This Sichuan favorite is named for its numbing and spicy (or ‘mala’) properties. Pain truly is pleasure in this stir-fry!

Let's start cooking!

Chili spices and garlic in pot of chili oil

Step 1 - Render chili oil

  • In a pan on medium heat, add shallots, 8 cloves smashed garlic, 1 Tbsp szechuan peppercorn, coriander seeds, 2 Tbsp white peppercorn, red chilies, cinnamon stick, star anise, 10 chopped dried red chilies and vegetable oil. Allow oil to be infused by spices for at least 30 minutes.
  • After 30 minutes, remove from heat and strain oil.
This chili and chili oil is incredibly versatile! Cook a big batch, and keep up to 3 months for future use, such as tom yum soup, or even as a sauce
Stir-fried mala ingredients in pan

Step 2 - Stir-fry ingredients

  • In a large pan, add 120 ml chili oil. When hot, add 4 dried chili and 2 cloves sliced garlic and fry.
    For a less spicy dish, remove the seeds of the dried chili
  • Add black fungus, chicken thigh, napa cabbage, shimeiji mushroom, oyster mushrooms, broccoli, beancurd skin and 1 tsp szechuan peppercorn. Stir-fry for 3 -5 minutes, until chicken is cooked.
  • Add chicken broth and bring to a boil.

Let's plate and serve!

Mala served in a bowl

Season to taste with salt and sugar, then remove from heat. Serve hot!

Enjoyed our recipe?

Tap on the number of stars