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.
Provided by PalatablePastime
Categories Chicken Thigh & Leg
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
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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SR Sojib
[email protected]I'm so glad I found this recipe. It's a new favorite in our house.
Musthura Assim
[email protected]This is a great recipe for a special occasion dinner.
Rudie Koberstein
[email protected]I love the way the flavors of the chicken and the sauce complement each other.
Babar Ali Chandio
[email protected]This recipe is a great way to spice up your weeknight dinner routine.
Qadar Xusen
[email protected]I've made this dish several times now and it's always perfect. It's a great recipe to have in your back pocket.
Shanteria Ransome
[email protected]This is one of my favorite recipes from Alice Recipes. It's always a crowd-pleaser.
Faith Ndegwa
[email protected]I made this dish for a party and it was a huge hit! Everyone loved the flavor of the chicken and the sauce.
Chris Spielman
[email protected]This recipe is a great way to use up leftover chicken. I had some grilled chicken that I needed to use up, and this dish was the perfect solution.
Naib Solangi
[email protected]I'm so glad I found this recipe! Ma La Chicken is one of my favorite dishes, and now I can make it at home.
Doug Danger
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are always delicious.
LizzyBeth Wilson
[email protected]I love the simplicity of this recipe. It's only a few ingredients, but they all come together to create a delicious and complex dish.
Riman Khan
[email protected]I'm not a big fan of spicy food, but this dish was surprisingly mild. The sauce is more flavorful than spicy, and the chicken is cooked perfectly.
tubula emmanuel
[email protected]This recipe is a great way to introduce someone to Ma La cuisine. The chicken is mild enough that it won't overwhelm your taste buds, but it still has that characteristic numbing sensation.
Gaming fijullah
[email protected]I followed the recipe exactly and the chicken turned out great! The sauce was a little too spicy for me, but I just added a little bit of sugar to balance it out.
Pujan Ghimire
[email protected]This is the best Ma La Chicken recipe I've ever tried. The chicken is so tender and the sauce is so flavorful. I love the numbing sensation from the Sichuan peppercorns.
Mampho Tsotsotso
[email protected]I'm a huge fan of Ma La dishes, and this one did not disappoint. The chicken was tender and juicy, and the sauce was perfectly spicy and flavorful. I served it with rice, and it was a hit with my family.
Patient Tsatsu
[email protected]This Ma La Chicken recipe is a keeper! The flavors are so complex and delicious, and the chicken is cooked perfectly. I will definitely be making this again.