Fat-Burning Malatang
ID: a1edd6ba...
An exquisite Malatang that is healthy, supports fat-burning, and is easy to make at home. Packed with chicken meatballs and plenty of vegetables, it's very satisfying.
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🍳 Cooking Flow
Stir-fry grated garlic, ginger, and doubanjiang (spicy bean paste) in oil, then add water, soy milk, and seasonings to bring to a boil. → Mix salt into the ground chicken, knead well, shape into meatballs, and add to the soup. → Add komatsuna stems, pre-processed shirataki noodles, oyster mushrooms, and wood ear mushrooms to the soup. → Add bean sprouts and komatsuna leaves, simmer until cooked, and drizzle with chili oil to finish.
Cooking Steps
Brief Cooking Order
Stir-fry grated garlic, ginger, and doubanjiang (spicy bean paste) in oil, then add water, soy milk, and seasonings to bring to a boil. → Mix salt into the ground chicken, knead well, shape into meatballs, and add to the soup. → Add komatsuna stems, pre-processed shirataki noodles, oyster mushrooms, and wood ear mushrooms to the soup. → Add bean sprouts and komatsuna leaves, simmer until cooked, and drizzle with chili oil to finish.
Introduction
An exquisite Malatang that is healthy, supports fat-burning, and is easy to make at home. Packed with chicken meatballs and plenty of vegetables, it's very satisfying.
Step 1
Grate the garlic (15g) and ginger (15g) and add them to a frying pan.
Step 2
Add oil (2 tsp) and doubanjiang (1.5 tbsp), and stir-fry over low heat until fragrant.
Step 3
Pour in the water (700ml) and unsweetened soy milk (200ml).
Step 4
Add the chicken bouillon (1.5 tbsp), oyster sauce (1 tbsp), soy sauce (1 tbsp), Sichuan peppercorns (1 tsp), and dried chili peppers (2), then bring to a boil to create the soup base.
Step 5
Add salt (2 pinches) to the ground chicken thigh (200g), knead well, shape into bite-sized meatballs, and add to the soup.
Ingredients List
Important Notes
Washing the shirataki in hot water removes its unique odor and helps the soup flavors absorb better. 💡
After adding the soy milk, be careful not to boil it vigorously over high heat to prevent it from separating. ⚠️
Add the tougher stems of the komatsuna first and the leaves later to ensure a better texture. 🍳
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