Holiday Rush

☰ Menu
Recipe Tags: 30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Szechuan Malaysian Main Dish Poultry Vegetables Asian Chinese Chicken Spicy Stir Fry Mushrooms Meat Chicken Thighs Legs Taste Mood Presentation Served Hot Technique

Ma La Chicken

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.!

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.
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.

Ingredients

boneless chicken thighs, cornstarch, oil, thai red chili peppers, white mushrooms, onion, chicken broth, soy sauce, szechuan hot bean sauce, white pepper, ground szechuan peppercorns, cayenne pepper