Lao Gan Ma Hot Pot 老干妈火锅
When you shop in Asian markets, have you seen these red jars of spicy chili crisp? It is called Lao Gan Ma.As one of the most popular Chinese condiments,I bet some of you already know about it and probably love it. Today, I want to show you 5amazing recipes thatactually use Lao Gan Ma as a key ingredient instead of simply topping it onto white rice and noodles like most people do.
- General Tso's Chicken with Lao Gan Ma Chili Crisp 老干妈左宗棠鸡
- Mongolian Beef with Lao Gan Ma 老干妈蒙古牛肉
- Stir Fry Garlic Green Beans with Lao Gan Ma 老干妈炒豆角
- Smacked Cucumber Salad with Lao Gan Ma 老干妈拍黄瓜
- Lao Gan Ma Hot Pot 老干妈火锅
Not onlyyou gonna love these easy and delicious dishes, butalso you can draw inferences about other recipes and maximize the value of this condiment.
For those who don't have access to buy Lao Gan Ma, I do have a demo video to show you how to make it from scratch (BETTER THAN BOTTLED - Lao Gan Ma Chili Crisp)
168 Better Than Takeout Chinese Recipes
168 tested recipes, each with a demo video and step-by-step photos.
Lao Gan Ma Hot Pot 老干妈火锅
Souped Up Recipes
2
When you're almost done with a jar of Lao Gan Ma, you'll notice there's plenty of oil left and wonder what to do with it. Don't throw it away! This flavorful oil is perfect for making a spicy and numbing hot pot.
Ingredients
blank
- 8 dried red chilies
- 1.5 Tbsp Sichuan peppercorns
- 4 scallions, cut into stalks
- 1 shallot, quartered
- 4 cloves garlic, sliced thinly
- 1 inch of ginger, sliced thinly
- 1/4 cup of oil from the Lao Gan Ma Jar
- 3 Tbsp of Lao Gan Ma Spicy Chili Crisp
- 2.5 Tbsp of soy sauce
- 1 tbsp of oyster sauce
- 5-6 cups chicken stock
- Enough hot pot items for 2-3 people (I used mixed meatballs, mushrooms, lotus root slices, baby bok choy, thin beef slices, squid, and sweet corn)
blank
- 1 tbsp of minced garlic
- 1 tbsp of diced scallion
- 1.5 tbsp of diced cilantro
- 1/2 tbsp of chili flake
- 1/2 tbsp of roasted sesame seeds
- 2-3 tbsp of hot oil
- 2-3 tbsp of soy sauce
Directions
Cut 8 dried red chilies into 1/2 inch long pieces. Then, use a strainer to shake off the seeds.
- Soak the dried red chilies and 1.5 Tbsp of Sichuan peppercorns in hot water for 3-5 minutes. If you don't soak them, they will burn easily while stirring in the oil. A little bit of moisture will give them enough time to transfer the flavor to the oil without scorching.
- Drain the dried red chilies and Sichuan peppercorns thoroughly and add them to a pot along with 4 scallions, which I cut into stalks, 1 shallot, quartered, 4 cloves of garlic, sliced thinly, 1 inch of ginger, also sliced thinly, and 1/4 cup of the oil from an almost finished jar of Lao Gan Ma. Stir over low heat for 3-5 minutes or until most of the moisture is evaporated.
- Add 3 Tbsp of of Lao Gan Ma chili crisp in addition, 2.5 Tbsp of soy sauce, and 1 tbsp of oyster sauce. Mix thoroughly.
- Pour in 5-6 cups of chicken stock or water and bring it to a boil.
- As for the hot pot items, I am using some mixed meatballs, thinly sliced beef, snow white mushrooms, lotus root slices, baby bok choy, some squid, and corn. However, hot pot is versatile; you can use whatever you have in your fridge, such as chicken, pork slices, fish, shrimp, daikon cabbage, lettuce, tofu, etc.
- To make a hot pot dipping sauce, add 1 tbsp of minced garlic, 1 tbsp of diced scallions, 1.5 tbsp of diced cilantro, 1/2 tbsp of chili flake, and 1/2 tbsp of toasted sesame seeds. Heat 2-3 tbsp of hot oil and pour it over. Add 2-3 tbsp of soy sauce and mix well.
- Cook all the hot pot items in the spicy Lao Gan Ma stock and enjoy them with the dipping sauce.
Reader favorites
