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Ma La Chicken

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Ingredients

Adjust Servings:
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)

Nutritional information

486.3
Calories
241 g
Calories From Fat
26.8 g
Total Fat
7.4 g
Saturated Fat
143 mg
Cholesterol
487 mg
Sodium
26.7 g
Carbs
2.7 g
Dietary Fiber
6.6 g
Sugars
34.8 g
Protein
268g
Serving Size

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Ma La Chicken

Features:
    Cuisine:

    wow,there's a name for this recipe,lol.i'm a huge fan of chili's and made this lots of times,you can dial the heat down as you wish,but experiencing life,new flavors and taste's are one of them,thats living.i grow tai chili's,that use in this,got some bite,but over the years,does'nt bother me,you have to gradulally work up to these dishes with chili's.dab of oyster sauce makes it rich.

    • 40 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Ma La Chicken, 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 , wow, there’s a name for this recipe, lol i’m a huge fan of chili’s and made this lots of times, you can dial the heat down as you wish, but experiencing life, new flavors and taste’s are one of them, thats living i grow tai chili’s, that use in this, got some bite, but over the years, does’nt bother me, you have to gradulally work up to these dishes with chili’s dab of oyster sauce makes it rich , Holy cow! This recipe is not for the faint of heart! It is intensely spicy so beware, but it also has fantastic flavor We really enjoyed this dish and will definitely make again Thanks for posting 🙂


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    Steps

    1
    Done

    Cut Chicken Into Small Dice and Dredge in Cornstarch, Shaking Off.

    2
    Done

    Excess.

    3
    Done

    Heat Enough Oil in a Wok or Deep Skillet to Fry Chicken Until It Is.

    4
    Done

    Cooked Through, and Drain.

    5
    Done

    Heat 1-2 Tbs Oil in Wok and Add Chiles, Cooking Just For a Moment,.

    6
    Done

    Then Add Mushrooms and Onions, Cooking Until Onions Are Softened.

    7
    Done

    Add Cooked Chicken Back to Pan.

    8
    Done

    Mix the Chicken Broth With Soy Sauce, Hot Bean Paste, Cayenne Pepper,.

    9
    Done

    White Pepper and Schezuan Peppercorns Powder Along With 1 Tablespoons.

    10
    Done

    Cornstarch and Add to Wok, Stir-Frying Briefly Until Sauce Thickens.

    11
    Done

    If Sauce Thickens Too Much, Just Add a Little Water but the Sauce.

    12
    Done

    Should Be Fairly Dry.

    13
    Done

    Serve With Steamed Rice If Desired.

    14
    Done

    Note: If You Grind Your Own Peppercorns, Make Sure You Pass It Through.

    15
    Done

    a Sieve or It Might Be Gritty.

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