Ma La Chicken Recipes

CHINESE HOT AND SPICY CHICKEN (MA LA TZE GEE)

Steps:

• Cut chicken into bite-sized pieces, marinate 15-20 minutes in ginger, sherry, soy sauce mixture.
• Cut scallion and hot peppers diagonally into 1-inch pieces.
• Grind anise pepper to powder.
• Mix chicken broth, soy sauce, wine vinegar, sugar, salt and pepper.
• Heat oil.
• Add scallion, and stir fry several times.
• Add ginger, sherry, soy mixture and chicken to scallions and hot pepper, and stir-fry for 1-2 minutes more.
• Add chicken broth mixture, mix well.
• Cook over low heat until chicken pieces are tender.
• Add cornstarch to thicken.
• Serve.

MA LA CHICKEN

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.