• Prep Time 40 minutes
  • Cook Time 30 minutes
  • Serving For 6 people
  • Difficulty Normal
Favorite

Recipe Description

This recipe is courtesy of Anchor Dairy.

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • Dry Spice:
  • 10g Sichuan Peppercorn
  • 5g Star Anise
  • 8g Fennel Seeds
  • 5g Cinnamon Stick
  • 2g Clove
  • 30g Bay Leaf
  • 2g Cardamon
  • Fragrant Oil:
  • 150g Canola Oil
  • 20g Ginger Slice
  • 20g Spring Onion
  • 40g Red Onion
  • 30g Garlic Clove
  • 10g Coriander
  • Mala Paste:
  • 250g Anchor Unsalted Butter
  • 50g Ginger, Minced
  • 150g Gochujang
  • 30g Fermented Black Bean
  • 150g Chilli Bean Paste
  • 10g Chilli Flake
  • 10g Rock Sugar
  • 5g Salt
  • Broth Base:
  • 4L Chicken Stock
  • 3 to 5 slices Ginger, sliced
  • 2pcs Spring Onion, cut
  • 5 to 6 pcs Dried Chilli
  • Salt, to taste
  • misc, Coriander to garnish

Instructions

    To Prepare Mala Paste:
  1. Grind other dry spices except for Sichuan peppercorn, until fine then covers with enough water. Set aside for 15mins.
  2. To make fragrant oil, heat canola oil on medium-high heat, cook ginger slice, spring onion, red onion, garlic, coriander until brown, strain out the aromatics.
  3. On medium-low heat add anchor unsalted butter into fragrant oil then add ginger and gochujang cook until fragrant.
  4. Add fermented black bean, chilli bean paste & ground paste then cook until fragrant.
  5. Lastly add chilli flake and Sichuan peppercorn, rock sugar, salt, cook for 2-3mins. The paste is ready.
  6. To Prepare Mala Hotpot:
  7. Add the mala paste to a pot, add the chicken stock into mala paste with ginger, spring onion, dry chilli, season to taste, bring to boiling, garnish with coriander. Start dipping and enjoy!

You may also like

Leave a Reply

Your email address will not be published.