Chinese
Chinese - Sichuan and Regional
Mala Tang
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 1.5L chicken stock
- • 2 tbsp doubanjiang
- • 1 tbsp Sichuan peppercorns
- • 8 dried chilies
- • 2 tbsp fermented black beans, mashed
- • 100g lotus root, sliced
- • 150g napa cabbage, chopped
- • 200g firm tofu, cubed
- • 150g cooked vermicelli
Preparation Steps
1
Phase 1
Simmer the stock with the doubanjiang, black beans, peppercorns, and chilies for 20 minutes.
2
Phase 2
Strain the broth and return it to the pot.
3
Phase 3
Simmer the lotus root and cabbage in the broth until tender.
4
Phase 4
Add the tofu and vermicelli and heat through.
5
Phase 5
Serve the mala tang in deep bowls with extra peppercorn oil to taste.