Ma La Chicken Recipes

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MA LA CHICKEN



Ma La Chicken image

I used to enjoy having this by a local Malaysian chef who also doubled as a chef for a Japanese steakhouse. This is not quite like his, but close. He will not give up the recipe (no surprise there!) so I have had to work it out on my own.

Provided by PalatablePastime

Categories     Chicken Thigh & Leg

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/2 lbs boneless chicken thighs
1/2 cup cornstarch (as needed)
oil (as needed)
6 dried hot Thai red chili peppers (6 to 8)
12 ounces white mushrooms, quartered
1 onion, chopped (or several scallions)
1/2 cup chicken broth
1 tablespoon soy sauce
2 tablespoons szechuan hot bean sauce
1 teaspoon white pepper
1 teaspoon ground szechuan peppercorns
1 teaspoon cayenne pepper (optional)

Steps:

  • Cut chicken into small dice and dredge in cornstarch, shaking off.
  • excess.
  • Heat enough oil in a wok or deep skillet to fry chicken until it is.
  • cooked through, and drain.
  • Heat 1-2 tbs oil in wok and add chiles, cooking just for a moment,.
  • then add mushrooms and onions, cooking until onions are softened.
  • Add cooked chicken back to pan.
  • Mix the chicken broth with soy sauce, hot bean paste, cayenne pepper,.
  • white pepper and schezuan peppercorns powder along with 1 tablespoons.
  • cornstarch and add to wok, stir-frying briefly until sauce thickens.
  • If sauce thickens too much, just add a little water but the sauce.
  • should be fairly dry.
  • Serve with steamed rice if desired.
  • Note: if you grind your own peppercorns, make sure you pass it through.
  • a sieve or it might be gritty.
  • You can also stir-fry the chicken instead of frying it, but the result.
  • will not be quite the same, although lower in fat. It is however,.
  • acceptible.

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