The numbing heat of Sichuan pepper, the kick of chili peppers, and the layered aroma of spices.
We have crafted a dish that lets you easily enjoy the recently popular Mala Tang at home.
Simply bring the prepared hot pot to the table, and the rising steam and spicy aroma will be part of the feast.
Enjoy a slightly more exciting hot pot dish than usual, ready in just 20 minutes.

Ingredients

• White sesame oil 3 tbsp
• Chicken wings 3
• Garlic 2 cloves
• Ginger 15 g
• Allspice 1 tsp
• Sichuan pepper 1 tsp
• Dried chili peppers 3
• Doubanjiang 1 tbsp
• Water 600 ml
• Soy sauce 2 tbsp
• Sugar 1 tsp
  
• Mirin 2 tbsp
• Scallion (green part) 1
• Shrimp balls 4
• Glass noodles 50 g
• Abura-age 1
• Bok choy 1 bunch
  
• Fresh wood ear mushrooms 100 g
• Moyashi 75 g

How to make it

1. Always preheat the HEGE over medium heat for about 30 seconds before cooking.
2. Add the white sesame oil to the HEGE and lightly brown both sides of the chicken wings, then remove them and set aside.
3. Turn off the heat and add the minced garlic, sliced ginger, allspice, Sichuan pepper, and halved dried chili peppers. Stir-fry while mixing lightly. Add the doubanjiang and mix until well combined.
4. Add the water, soy sauce, sugar, mirin, scallion, shrimp balls, and the reserved chicken wings, then simmer over low heat for 10 minutes.
5. Remove the scallion and add the glass noodles, abura-age, bok choy, fresh wood ear mushrooms, and moyashi, then continue to simmer.
6. Once all the ingredients are cooked through, the dish is ready.